Spicy Buffalo Chicken Sliders
The kitchen smells like warm butter and hot sauce. You can hear the gentle clink of a spoon against a mixing bowl and the soft hiss of the oven heating up. Those little sounds mean a family meal is coming together.
These sliders are loud in flavor but gentle on time. They come together fast, and the whole family gathers around the pan. If you love quick dinners that taste like you spent hours, this one will become a favorite. For another simple chicken idea you can make ahead, try my note on an easy chicken salad idea that keeps well in the fridge.
Why this works
These sliders strike a balance between big flavor and small effort. The buffalo sauce brings heat. Ranch dressing adds tang and creaminess. Shredded chicken keeps things tender and family friendly.
As a home cook and food blogger who has fed picky kids and hungry teens, I look for recipes that save time and still feel special. These sliders bake all together in one pan. That means fewer dishes and more time to set the table or help with homework.
If you ever want to boost the savory base of shredded chicken, a splash of homemade bone broth can deepen the flavor without much extra effort. The method here is forgiving, which makes it perfect for weeknights, game days, or casual gatherings.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
The process is simple. You mix the filling, assemble the sliders in a baking dish, brush with seasoned butter, and bake. The oven melts the cheese and warms the buns, while the buttered tops get golden.
I love that you can prep this filling in advance. Shredded chicken from a rotisserie or left over from another meal works great. For a slow-cooked option that yields very tender chicken, see my note on the slow cooker chicken method you can try alongside this recipe.
Ingredients
- 9 pack slider buns
- Lily’s tip: Use a 9-pack slider roll so everyone gets the same size. Split the rolls only when you assemble the sliders to avoid drying them out.
- 1 1/2 cups shredded chicken
- Lily’s tip: Rotisserie chicken works great here. If you have leftover roasted chicken, shred it and save time.
- 1/2 cup Franks buffalo hot sauce
- Lily’s tip: Frank’s gives that classic buffalo tang. Adjust the amount if your family prefers milder heat.
- 2 Tbsp ranch dressing
- Lily’s tip: Use a thicker ranch so the filling stays creamy. Greek yogurt ranch blends are a lighter swap.
- 1/2 tsp salt
- Lily’s tip: Taste the chicken first, especially if it was seasoned already. You may not need the full amount.
- 1/4 tsp ground black pepper
- Lily’s tip: Freshly ground black pepper adds a bright finish. Use less for young palates.
- 1/2 tsp garlic powder
- Lily’s tip: Garlic powder dissolves into the filling easily and adds a savory lift.
- 1/4 tsp paprika
- Lily’s tip: Use smoked paprika if you want a subtle smoky note. Regular paprika works fine too.
- 1 cup shredded cheese
- Lily’s tip: I use a mild cheddar for melting. Monterey Jack is another great choice for families.
- 2 Tbsp butter
- Lily’s tip: Salted butter gives the best browning. Melt it gently so you can mix it with the seasonings.
- 1/2 tsp garlic powder
- Lily’s tip: Yes, garlic powder is listed twice. The second addition goes into the butter for brushing the buns, which boosts the garlic flavor on top.
- 1/4 tsp Italian seasoning
- Lily’s tip: Italian seasoning in the butter adds herby aroma to the tops. You can swap oregano for a fresher note.
If you want to lighten things up, swapping half the cheese for a low-fat cheese or cutting back the butter on top will reduce calories without losing the spirit of the recipe.
Directions
- Preheat the oven to 350°F and line a 9×9 baking sheet or casserole dish with parchment paper.
- Encouragement: This simple start saves cleanup and helps the sliders release easily. Give yourself a high five for getting the oven set.
- In a bowl, mix the shredded chicken, hot sauce, ranch, salt, pepper, garlic, and paprika.
- Encouragement: Stir until the chicken is evenly coated. Taste a little and adjust seasoning if needed. It already smells like dinner.
- Add the bottom of the slider buns to the lined baking sheet.
- Encouragement: Press them into a snug layer so the sliders hold together as they bake. This step makes serving easier.
- Divide the chicken filling between all the buns. Top with cheese and close with the top buns.
- Encouragement: Don’t be shy with the filling. The cheese helps everything melt together into gooey goodness the kids will love.
- In a small bowl, combine the melted butter, garlic, and Italian seasoning. Brush the tops of the buns with a pastry brush.
- Encouragement: Brushing the tops gives them that bakery shine. If you have little helpers, this is a fun step for kids to try.
- Cover baking sheet with foil and bake at 350°F for 15 minutes. Remove the foil and bake for an additional 5-10 minutes or until lightly golden and the cheese has melted.
- Encouragement: Keep an eye during the last 5 minutes so the buns brown just right. The smell will let you know dinner is ready.
- Cut and serve with desired sides immediately while still hot.
- Encouragement: Use a sharp knife to cut between buns so they stay together. Serve warm and watch how fast these disappear.
Every step is designed to keep the process easy and the results consistent. If you want to save time, assemble the sliders ahead and refrigerate them covered. Bake when your family is ready to eat.
Serving
Serve these sliders family-style right from the baking dish. Place the pan in the middle of the table with napkins and a few small plates.
Offer a simple side bar of celery sticks and carrot sticks for crunch. Ranch or blue cheese on the side is a must for those who like to dip. For a heartier meal, add oven-roasted potato wedges and a crisp green salad.
If you want to make it interactive, set out small bowls with extra hot sauce, chopped green onions, and pickles so each person can customize their slider. I often place a bowl of extra shredded cheese on the side for those who want an extra melty layer.
For a make-ahead serving idea, warm the assembled sliders wrapped in foil at 300°F for 10 to 12 minutes before serving so they come out hot and gooey.
In case you want other simple chicken options to serve on rotation, I sometimes pair these sliders with a light chicken salad from my easy chicken salad idea to round out a buffet-style spread.
Storage
Store leftover sliders in an airtight container in the fridge for up to 3 days. To keep the tops from getting soggy, place a sheet of parchment between layers.
To reheat individual servings, place them on a microwave-safe plate and heat for 45 to 60 seconds. For the best texture, reheat in the oven at 350°F wrapped in foil for 10 to 12 minutes. The foil helps the cheese melt without drying the buns.
If you want to freeze assembled but unbaked sliders, wrap the dish tightly in two layers of foil and freeze for up to 2 months. Bake from frozen at 350°F for about 25 to 30 minutes covered, then uncover for 5 to 10 minutes to brown the tops.
Kitchen Notes
- Use rotisserie chicken to save time and add great flavor.
- Line the pan with parchment for easy cleanup and to prevent sticking.
- If you prefer mild heat, reduce the buffalo sauce to 1/3 cup and add 1 Tbsp honey for balance.
- To make sliders gluten-free, use gluten-free slider buns and ensure your ranch dressing does not contain gluten.
- Make the filling a day ahead and assemble before baking for a stress-free dinner.
Variations
- For picky eaters: Mix 1/4 cup plain Greek yogurt into the filling to mellow heat, or leave the hot sauce on the side for dipping.
- For extra-spicy fans: Add a pinch of cayenne pepper and a few dashes of hot sauce to the butter brush.
- For low-carb diets: Serve the filling over lettuce wraps or on top of a baked sweet potato.
- For a BBQ twist: Swap the buffalo sauce for your favorite BBQ sauce and add thinly sliced red onion.
- For vegetarian sliders: Replace shredded chicken with shredded jackfruit seasoned with the buffalo sauce and ranch.
FAQ
Q: Can I use fresh-cooked chicken instead of rotisserie?
A: Yes. Shred any cooked chicken breast or thigh meat and use the same amount. Just make sure it is well drained so the filling does not become watery.
Q: Can I make these ahead and bake later?
A: Absolutely. Assemble and cover the sliders in the baking dish and refrigerate for up to 24 hours. Add an extra 3 to 5 minutes of baking time if baking straight from the fridge.
Q: What cheese melts best for sliders?
A: Mild cheddar and Monterey Jack both melt nicely. A blend of cheddar and mozzarella also makes a gooey topping.
Q: How do I keep the sliders from getting soggy?
A: Use thicker dressing or strain excess liquid from the chicken. Lining the pan and brushing the tops with butter also helps protect the bread during baking.
Q: Can I double this recipe for a crowd?
A: Yes. Use a larger baking dish or two 9×9 dishes. Keep the same bake temperature and increase bake time slightly if needed until the cheese melts and tops brown.
Conclusion
I hope these Spicy Buffalo Chicken Sliders bring warm, bold flavor to your next family meal. If you want a similar one-pan method with a slightly different twist, check out this sheet pan version from Kroll’s Korner for a sheet pan buffalo chicken sliders.
For another easy buffalo slider idea with helpful step-by-step photos, you might like the approachable version on Host The Toast’s recipe for easy buffalo chicken sliders.
Thank you for cooking with me. May your kitchen be full of good smells and happy conversation tonight.
Spicy Buffalo Chicken Sliders
Ingredients
Main ingredients
- 9 pack slider buns Use a 9-pack slider roll so everyone gets the same size.
- 1.5 cups shredded chicken Rotisserie chicken works great here.
- 0.5 cup Franks buffalo hot sauce Adjust the amount if your family prefers milder heat.
- 2 Tbsp ranch dressing Use a thicker ranch so the filling stays creamy.
- 0.5 tsp salt Taste the chicken first, especially if it was seasoned already.
- 0.25 tsp ground black pepper Freshly ground adds a bright finish.
- 0.5 tsp garlic powder Dissolves easily and adds a savory lift.
- 0.25 tsp paprika Use smoked paprika for a subtle smoky note.
- 1 cup shredded cheese Mild cheddar or Monterey Jack is great for melting.
- 2 Tbsp butter Salted butter gives the best browning.
- 0.5 tsp garlic powder For brushing the buns.
- 0.25 tsp Italian seasoning Adds herby aroma to the tops.
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the shredded chicken, hot sauce, ranch, salt, pepper, garlic, and paprika.
- Add the bottom of the slider buns to the lined baking sheet.
- Divide the chicken filling between all the buns. Top with cheese and close with the top buns.
- In a small bowl, combine melted butter, garlic, and Italian seasoning. Brush the tops of the buns.
Baking
- Cover the baking sheet with foil and bake at 350°F for 15 minutes.
- Remove the foil and bake for an additional 5-10 minutes or until lightly golden and the cheese has melted.
- Cut and serve with desired sides immediately while still hot.