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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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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.