Buffalo Chicken Sliders Hawaiian

Featured in: Center of the plate recipes

Fluffy Hawaiian buns get packed with shredded buffalo chicken in tangy sauce with a little honey, garlic, ranch, and a bunch of oozy mozzarella and parmesan. After piling the filling inside, brush the rolls with melted herb butter and bake until everything’s cheesy and browned on top. These are super easy, ready in about 30 minutes, and totally perfect for sharing hot and melty out of the oven.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Tue, 20 May 2025 14:24:52 GMT
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When I want a fuss-free dish that never disappoints, buffalo chicken sliders are my answer. Juicy shredded chicken gets mixed with spicy buffalo sauce and creamy ranch, then loaded between soft, buttery Hawaiian rolls with plenty of melted cheese. This cheesy pull-apart treat is a hit at movie nights, potlucks, or whenever hungry folks drop by. They're the right mix of kid-approved and boldly seasoned, and they're on the table in no time.

Every football Sunday or whenever friends are in town, these are what everyone wants. They fill the kitchen with that mouthwatering smell and people start circling before the food is even served.

Irresistible Ingredients

  • Butter: Four tablespoons, melted. For a rich, glossy finish on top, always use real butter
  • Black pepper: Just a little pinch, freshly cracked gives more punch
  • Parmesan cheese: One-half cup, grated from a wedge for loads of sharp flavor
  • Mozzarella cheese: Two cups. Shred it yourself for top-notch meltiness
  • Shredded chicken: Roughly three and a half cups, rotisserie makes it a total breeze
  • Buffalo sauce: Half a cup of your favorite brand for tang and heat
  • Honey: Two tablespoons to mellow out the spice and sweeten the deal
  • Italian seasoning: One teaspoon brings out savory notes in the roll tops
  • King's Hawaiian rolls: A twelve-pack. Their slightly sweet flavor is perfect here
  • Ranch dressing: Half a cup. Choose a creamy, tangy one for balance
  • Garlic salt: One teaspoon amps up the savoriness on top
  • Garlic: Three minced cloves. Fresh makes all the difference

Simple Step-by-Steps

Finish and Dig In:
Once they're golden, take them out, brush with the rest of the butter mix, and let them chill for about five minutes. Use a sharp knife to slice them up right along the roll lines and enjoy them melty and warm
Crisp Up the Tops:
Pop back in the oven uncovered for five minutes or so, just until the tops turn a lovely golden shade with a light crunch
Bake to Melt:
Loosely cover with foil and bake for about fifteen to twenty minutes. You’ll see the cheese get gooey and the chicken mixture will be hot all the way through
Brush with Butter Mix:
In a tiny bowl, stir up your melted butter, garlic salt, and Italian seasoning. Slather the tops with most of the mix, saving a bit for after baking as a final brush-on
Layer Everything:
Spoon the buffalo chicken filling onto the bottom half of the rolls, reaching the corners. Sprinkle mozzarella and Parmesan over the chicken layer. Flip the top half of your rolls over everything and gently press down
Slice Your Rolls:
With a serrated knife, slice the rolls all in one go horizontally, keeping them together. Place the bottom layer on your parchment-lined pan, cut side up
Mix Your Chicken Filling:
In a medium bowl, toss shredded chicken with buffalo sauce, ranch, honey, black pepper, and minced garlic until every bit is coated
Get Your Oven Ready:
Turn your oven to 350 F and get a baking sheet lined with parchment for less mess
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I always try to grab a corner piece where the gooey cheese bubbles on the edges. The family waits impatiently at the oven for those spots, fighting for the crispiest, cheesiest bits that leak out.

Keep Leftovers Fresh

Pop any extras into a container with a lid and they'll stay good in your fridge up to three days. They’re best if you reheat in a 350 F oven—it crisps them up and the cheese melts nicely again. For longer storage, wrap single portions with foil and freeze. You don’t even need to thaw—just bake them straight from the freezer whenever you want a snack or fast lunch.

Simple Swaps

Can't find ranch? Try blue cheese dressing for extra zing or a Greek yogurt based option for more tang. Out of mozzarella? Monterey Jack or provolone will melt perfectly, too. For a smoky twist, throw in some barbecue sauce with your buffalo. And if you don’t have Hawaiian rolls, any soft dinner roll will do—though the sweet ones are tough to beat.

Fun Ways to Serve

Serve these hot with an extra little dish of ranch or blue cheese for dunking. I love adding crisp carrot and celery sticks on the side for some crunch. If you’re feeding a crowd, pile them on a platter and toss on some chopped parsley to make them look extra inviting.

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Cheesy Buffalo Chicken Sliders | myhomemaderecipe.com

Everyone loves these buffalo chicken sliders—nothing beats them for a fun, cheesy bite at a get-together or family dinner.

Frequently Asked Questions

→ Are these pretty spicy or not?

They're slightly spicy from the buffalo hot sauce. Pick a hotter one for more kick, or switch to mild if you want less heat.

→ Can I put these together before a party?

Yep, assemble them a day before, wrap them up, and stick them in the fridge. Bake just before guests arrive so they're extra fresh.

→ What if I don’t like ranch?

Swap ranch for blue cheese dressing, or just stir some herbs into Greek yogurt for a lighter bite.

→ How do I quickly shred chicken for this?

Grab two forks or a hand mixer to break apart rotisserie chicken fast so you’re ready to fill the rolls.

→ Can I warm these up later?

Yep! Heat in your oven at 300°F for around ten minutes. The bread stays soft and the cheese melts again.

→ How do I make them gluten-free?

Get gluten-free slider buns and check if your sauces or seasoning mixes are gluten-free, too.

Buffalo Chicken Sliders Hawaiian

Spicy chicken and plenty of cheese melt into fluffy Hawaiian buns for sliders everyone's gonna grab at any hangout.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 individual sliders)

Dietary: ~

Ingredients

→ Buffalo Chicken Filling

01 Black pepper, add as much as you want
02 3 garlic cloves, finely chopped
03 2 tablespoons (30 ml) honey
04 120 ml ranch dressing
05 120 ml buffalo sauce (Frank’s is a classic)
06 3.5 cups (about 500 g) rotisserie chicken, shredded up

→ Cheese Layer

07 0.5 cup (50 g) Parmesan, freshly grated
08 2 cups (200 g) low-moisture mozzarella, fresh and shredded

→ Sliders

09 1 teaspoon (5 g) garlic salt
10 1 teaspoon (3 g) Italian seasoning
11 4 tablespoons (60 g) unsalted butter, melted down
12 12-pack King's Hawaiian Rolls, don’t pull apart, keep together

Instructions

Step 01

Heat up your oven to 175°C. Pop some parchment onto your baking sheet so nothing sticks and you barely have to clean up.

Step 02

Dump the shredded chicken, buffalo sauce, ranch, honey, chopped garlic, and a few shakes of black pepper in a bowl. Stir around until it’s all mixed and chicken is coated nicely.

Step 03

Grab a serrated knife and slice the rolls through the middle while keeping the whole slab together. Put the bottom layer (cut side up) onto your baking tray.

Step 04

Spread out the chicken mix evenly over the rolls. Dump the mozzarella and Parmesan on top for cheesy coverage all over.

Step 05

Carefully plop the top half of rolls back on. Gently squish down so everything stays put. Mix the melted butter, Italian spices, and garlic salt in a bowl, then slather most of it right onto the tops.

Step 06

Loosely throw a foil tent over your sliders so the tops don’t darken too fast. Bake these for 15–20 minutes till the insides are hot and the cheese is gooey.

Step 07

Pop off the foil and let the sliders bake another 5 minutes so those tops turn perfectly golden and crisp up.

Step 08

Once out, spread the last bit of buttery mix across the tops so they shine and taste even better. Give them a few minutes to settle, cut into 12, and serve up while they’re warm.

Notes

  1. Craving more heat? Go with spicier buffalo sauce or just pour on some extra. For the dreamiest melt, always shred your own cheese instead of buying it pre-bagged.

Tools You'll Need

  • Mixing bowl
  • Serrated bread knife
  • Medium baking sheet
  • Pastry brush
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy, gluten (wheat), and egg (because of the ranch); there might be soy depending what you use

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 13 g
  • Total Carbohydrate: 25 g
  • Protein: 16 g