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Buffalo Chicken Sliders

Golden brown buffalo chicken sliders with melted cheese and ranch dressing.

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These Buffalo Chicken Sliders are the ultimate crowd-pleasing comfort food. Tender shredded chicken is mixed with spicy Buffalo sauce, creamy ranch, and melted cheeses, then baked on soft Hawaiian rolls with a garlic-Parmesan butter topping. Perfect for game day or a fast, flavorful family dinner.

Ingredients

Scale
  • 3 cups cooked chicken, shredded
  • 1/2 cup Buffalo sauce (like Frank’s RedHot)
  • 1/2 cup ranch dressing
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, thinly sliced
  • 1 package (12 count) Hawaiian sweet rolls
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, Buffalo sauce, ranch dressing, and softened cream cheese. Mix until chicken is evenly coated and cream cheese is incorporated.
  3. Stir in cheddar cheese, mozzarella cheese, and most of the sliced green onions (reserve some for garnish).
  4. Without separating them, slice the entire sheet of Hawaiian rolls in half horizontally to create a top and bottom slab.
  5. Place the bottom slab of rolls in a 9×13 inch baking dish. Spread the Buffalo chicken mixture evenly over the bottom rolls.
  6. Place the top slab of rolls back on top to create a giant sandwich.
  7. In a small bowl, whisk together melted butter, garlic powder, and dried parsley. Brush or spoon this mixture evenly over the top of the rolls.
  8. Sprinkle the grated Parmesan cheese over the buttered tops.
  9. Cover the baking dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is bubbly and roll tops are golden brown.
  10. Let cool for 5 minutes, then slice into individual sliders. Garnish with reserved green onions and serve with extra ranch dressing for dipping.

Notes

For make-ahead, assemble the sliders, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to bake time if starting cold. Use rotisserie chicken for the quickest prep. Let sliders rest for 5 minutes after baking for cleaner slicing.

Nutrition