Buffalo Chicken Sliders Oven Recipe

Spicy, cheesy, and buttery in all the right ways, these buffalo chicken sliders deliver big flavor from shredded chicken, buffalo sauce, ranch, and soft buns.

If you like your snacks saucy and your kitchen smelling like game day happiness, grab a napkin and let’s get into it.

I mean, who wouldn’t want spicy, slightly tangy chicken tucked into warm slider rolls and smothered with melty cheese? These buffalo chicken sliders hit that cozy middle ground between snack and meal—perfect when you’re feeding friends, dodging dishes, or just craving something comforting with a little kick. The texture? Oozy, warm, and golden on top thanks to a buttery garlic brushing. It’s one of those recipes you casually make once and then suddenly, it’s on heavy rotation.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Buffalo Chicken Sliders Recipe

This one’s not trying to be fancy… but it still gets all the compliments.

Ridiculously simple to make: You just squish, smear, melt, and drizzle, then let the oven do its cheesy magic.
Great use for leftover or rotisserie chicken: One of those rare cases where being lazy pays off double.
Totally customizable: Add more cheese, dial up the heat, or go blue cheese instead of ranch. No one will stop you.
Major comfort food energy: Between the soft buns, buttery topping, and warm filling, this dish feels like a hug… but spicier.
Perfect party food: Game day? Backyard hang? Tuesday night that got out of hand? These travel well and reheat like champs.
Flavor-party in your mouth: Buffalo tang, cool ranch, and gooey cheese get along very well in these little buns.

Ingredient Notes

Not a long list, but each player on the team brings something tasty to the table.

Slider buns: Hawaiian rolls are the reigning MVP here; their sweetness balances the spicy buffalo kick. Any soft bun works in a pinch.
Shredded cooked chicken: Rotisserie chicken is incredibly handy (seriously, when is it not?)—but if you’ve got leftover grilled or roasted chicken, use it.
Buffalo sauce: I went with Frank’s RedHot, because old habits die delicious. Adjust the heat based on your crowd’s tolerance.
Ranch dressing: Creamy. Cool. Calms the fire a bit. If you prefer blue cheese, go rogue, I won’t tattletale.
Shredded mozzarella cheese: Melts like a dream, stretches in satisfying little cheese pulls, and complements the spice nicely.
Shredded cheddar cheese: Totally optional. Adds some sharpness and that golden orange tint if you’re into bonus flavor.
Unsalted butter: This is for brushing the tops so they get that glossy, golden glow.
Garlic powder: Just a little punch of garlicky warmth for the buttery topping. Skip it if you must, but it adds a lot.
Chopped parsley: Optional garnish alert! For looks more than flavor, but hey, green = ✨fancy✨.

How To Make This Buffalo Chicken Sliders Recipe

Let’s walk through it like we’re cooking together, because honestly, this one feels even better when shared.

Preheat your oven to 350°F: First thing’s first. If you forget this now, you’ll be side-eyeing your cold oven later while the cheese sulks.
Mix the filling: In a big ol’ bowl, stir together your shredded chicken, buffalo sauce, and ranch dressing. Give it a good mix so every bite gets equal zing and creaminess.
Prep the buns: Slice the slider rolls in half horizontally, like opening a little bread book. Keep the top attached as one piece if you can; it makes assembly smoother.
Layer up the goodness: Place the bottom half in a parchment-lined 9×13 dish. Spread your saucy chicken mixture evenly, no hoarding. Then sprinkle on that shredded mozzarella (and cheddar, if you’re feeling it).
Cap it off: Gently place the bun tops back on like you’re tucking them in. If some cheese peeks out the sides, even better.
Brush with butter: Melt the butter, stir in garlic powder, and brush it on those bun tops until they glisten. You want buttery edges and that toasty garlic smell filling the kitchen.
Bake it in two rounds: Cover the whole dish with foil and bake for 10 minutes. Then uncover and bake 10 more to brown the tops and melt the cheese into delicious lava.
Serve and devour: Sprinkle with parsley if you’re feeling a little green today, then serve warm with something cool to dip in.

Storage Options

Got leftovers? (Unlikely, but let’s pretend.) These sliders are pretty forgiving when it comes to storing and reheating.

Pop them into an airtight container and refrigerate for 3 to 4 days. To reheat, I recommend the oven or toaster oven—350°F for about 10 minutes works nicely. That way, the tops get crisp again and the cheese melts back into its rightful place. Microwave works in a pinch, but wrap a damp paper towel around your slider or else the bun turns rubbery faster than you can say “soggy regret.”

Thinking of freezing them? You totally can. Wrap individual sliders in foil or plastic, then stash them all in a freezer bag. They’ll be fine there for up to 2 months. To reheat, you don’t even need to thaw—just loosely wrap in foil and pop in the oven until heated through. Handy for semi-emergency snack situations. We’ve all been there.

Variations and Substitutions

No rigid rules here—these sliders are happy to play along with what you’ve got (or what you forgot to grab at the store).

Blue cheese instead of ranch: Great if you love that funk and wanna lean harder into the hot wing vibe.
Leftover turkey: Especially post-holidays, shredded turkey steps up with Buffalo sauce like it’s been training for this.
Add sliced jalapeños inside: For spice lovers who want to really wake up those taste buds. Your mouth, your rules.
Use BBQ sauce instead: OK, not technically buffalo chicken anymore, but BBQ chicken sliders? Suddenly still awesome.
Make them vegetarian: Swap chicken for pulled jackfruit or chickpeas mashed with buffalo sauce and ranch. Totally doable and still flavorful.

What to Serve with Buffalo Chicken Sliders

Once these sliders hit the table, you’re halfway to a seriously satisfying spread. Let’s keep the good vibes going.

Celery and carrot sticks with ranch: It’s a classic pairing. The crunch and cool dip really do help balance the heat of the sliders—plus, it tricks your brain into thinking you’re being healthy.
Bacon Basil Cornbread Muffins: Yep, don’t be surprised if these two wind up best buds. The flavors balance perfectly—plus, bacon.
Potato wedges or waffle fries: Crispy, salty, carby… everything these sliders secretly want to hang out with. Toss them with a little garlic powder or Cajun seasoning for extra flair.
A vibrant green salad: Just to offset the richness a bit. Something with tangy vinaigrette, lots of crunch, maybe even some chopped apples if you’re feeling wild.
French toast for dessert: Not even kidding. If you’re doing a brunch-y thing, imagine finishing up with a sweet plate of warm IHOP-style French toast. Balance is everything, right?

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make buffalo chicken sliders ahead of time?

Totally! Assemble the sliders (chicken, cheese, buns, buttery topping) and cover with foil. Pop the whole dish in the fridge for up to 24 hours. When ready to bake, you might need to add an extra 5 minutes since it’ll be cold. But it works great for prepping before game day or when friends surprise-text, “on our way.”

How spicy are buffalo chicken sliders?

That depends a little on your buffalo sauce and if you’re a spice fan. Frank’s RedHot gives you that classic tang without too much burn. Want it milder? Use less or temper it with extra ranch. Want it hotter? Add cayenne or chopped jalapeños to the mix. Your sliders, your spice level.

Can I use different cheese for these sliders?

Absolutely. Mozzarella melts cleanly, but if you like more flavor, try pepper jack, provolone, or even smoked gouda. Want something a little more gooey and dramatic? A few dabs of cream cheese stirred into the chicken mixture make it extra rich and dreamy.

What’s the best way to reheat leftover sliders?

An oven or toaster oven is your best bet. Just warm them at 350°F for 10 minutes or until heated through. They’ll come out with crispy tops and melty inside. Microwave works in a pinch, but that buttery bun can get soggy or chewy if over-zapped. Wrap it in a paper towel and heat slowly if you’re going that route.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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