What’s better than buffalo chicken dip? Buffalo chicken sliders! These are a crowd favorite and are gone just as fast as my taco dip & honey BBQ wings.

These buffalo chicken sliders are bold, comforting, and easy to make — perfect for game day, casual hosting, or an easy crowd-pleasing meal without spending all day in the kitchen.

Why You’ll Love These Buffalo Chicken Sliders:

Perfect food to serve at a Super Bowl party
Great for feeding a crowd
Easy to make ahead & bake when ready
Simple prep, big flavor!

What You Will Need:

Let’s Get Started!

I roasted boneless, skinless chicken breasts because we usually have them on hand, but a rotisserie chicken works perfectly here too — just shred it up and you’re good to go.

In a large mixing bowl mix together the buffalo sauce, ranch, and cream cheese until combined and smooth. There will be some small cream cheese lumps—its ok, it will all melt together while baking.

Add the shredded chicken to this mixture and combine thoroughly.

This is inspired by the classic Frank’s buffalo chicken dip recipe. If you’d rather skip the dairy, you can just use buffalo sauce — it’s still delicious.

Assemble the Sliders

Using a bread knife, carefully slice the entire loaf of Hawaiian rolls in half horizontally, making sure the buns stay connected. Place the bottom half on a baking sheet lined with parchment paper.

On the top half of the rolls, spread the mayo mixture (recipe below) evenly and set aside.

On the bottom half, start by layering a generous amount of shredded mozzarella cheese, fully covering the bread. Next, spread the buffalo chicken mixture evenly over the cheese, making sure every inch is covered. Add another layer of mozzarella on top, then place the top half of the rolls back on.

Now for the Good Stuff

In a small saucepan, melt 3 tablespoons of butter with 1 tablespoon of ranch seasoning. Using a silicone basting brush, generously brush the butter mixture over the tops of the Hawaiian rolls.

Bake at 350°F for 5–10 minutes, or until the tops are golden.

Slice, serve warm with ranch, blue cheese (choose your house divided) or some potato chips , and watch them disappear!

Buffalo Chicken Sliders FAQs

Can I make these sliders ahead of time?
You can make the buffalo chicken mixture ahead of time, but assemble the sliders shortly before serving to help keep the bread from getting soggy. These sliders are best enjoyed warm for the ultimate cheesy, flavorful bite.

Can I use rotisserie chicken instead of roasting?
Absolutely! Store-bought rotisserie chicken saves time and works great with the buffalo sauce mix. Nobody will know!

What’s the best buffalo sauce to use?
Frank’s Red Hot is what I have always used, but you can swap with your favorite hot sauce for more or less heat.

What to serve with these Buffalo Chicken Sliders

Carrots and celery are classic wing sides that help balance the heat and bold flavors of buffalo chicken. They add a little freshness and crunch — a simple way to keep things feeling a bit lighter too!

Coleslaw or my potato salad recipe are great creamy sides that help balance the bold buffalo flavor. The cool, creamy texture is a perfect compliment to the spicy sliders!

Fries or potato chips The salty crunch pairs perfectly with these sliders and makes this feel like the ultimate game day meal.

Buffalo Chicken Sliders

These buffalo chicken sliders are made with tender shredded chicken tossed in bold buffalo sauce, topped with melty cheese, and baked on soft slider buns until golden. The ultimate easy appetizer for game day, parties, or casual gatherings.

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Course: Appetizer, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2-3 Boneless skinless chicken breasts shredded
1/4 c Olive Oil
1 tsp Kosher salt
1/2 tsp Black pepper freshly cracked
8 oz Cream cheese softened
1/4 cup Ranch dressing
1/2 cup Buffalo Sauce Franks RedHot Buffalo sauce
1 package Hawaiian Rolls
2 cups Mozzarella cheese shredded

Ranch Mayo

1/2 cup Mayonnaise
2-3 tbsp Ranch dip mix

Ranch Butter Spread

3 tbsp Butter melted
2-3 tbsp Ranch dip mix

Method

Rinse and season boneless chicken breast with olive oil, salt & pepper. Roast at 400° for 20-25 minutes, or until internal temperature is 165°.
While chicken is roasting, prepare the buffalo sauce. In a large bowl combine buffalo sauce, ranch dressing, and softened cream cheese. Stir until well combined and mostly smooth.
Once chicken is cooked and slightly cooled, shred and add to the buffalo sauce mixture.
Prepare the rolls. Using a bread knife, carefully slice the entire loaf of Hawaiian bread in half horizontally, keeping the rolls connected. Place the bottom half on a baking sheet lined with parchment paper.
Now assemble the sliders. Spread the mayo mixture evenly over the top half of the rolls. On the bottom half, layer shredded mozzarella cheese first (to prevent soggy bread), fully covering the bread. Spread buffalo chicken mixture evenly over the cheese. Add another layer of mozzarella on top. Place the top half of the rolls back on.
In a small saucepan, melt butter with ranch seasoning over low heat. Using a silicone basting brush, generously brush the butter mixture over the tops of the rolls.
Bake uncovered for 5–10 minutes, until the tops are golden brown. Slice and serve warm.

Notes

Mona’s tip: To make ahead, assemble the sliders, cover and refrigerate until ready to bake, just before serving for best results.

Mona’s tip: I highly recommend Frank’s RedHot Buffalo Sauce for this recipe. Its just perfect!

Mona’s tip: I also recommend Ranch seasoning packets for the mayo mixture, butter mixture and ranch dip (just add a pack of the dip mix to some sour cream!)

Try this recipe and leave a comment or review below — I’d love to hear how you enjoyed it or your thoughts on it! You can also tag me on social media and share your version!