Spicy buffalo chicken sliders baked with melty cheese on soft Hawaiian rolls are my go-to for game days, parties, or a quick and satisfying lunch. They’re buttery, cheesy, and packed with that classic buffalo flavor — perfect for when I want something bold and comforting.
Why I Love This Recipe
I love how easy and fast these sliders come together, especially when I’ve got leftover chicken to use up. The mix of melted cheeses with tangy buffalo sauce and cool ranch flavor brushed on top is just irresistible. I also appreciate how customizable they are — I can make them as spicy or mild as I like. Plus, they’re great for feeding a crowd, and leftovers (if there are any) reheat beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
7 tablespoons butter, divided (3 Tbsp + 4 Tbsp)
¾ cup buffalo sauce
3 cups shredded chicken
1 package Hawaiian rolls (slider‐sized rolls)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup blue cheese crumbles
2½ tablespoons ranch seasoning (from a ranch dressing seasoning packet)
Directions
I preheat the oven to 350 °F (about 175 °C) and line a small baking sheet with foil, giving it a quick spray of cooking spray.
Then I slice the entire set of Hawaiian rolls in half horizontally, keeping the rolls connected, and set the bottom half on the baking sheet.
In a saucepan or microwave-safe bowl, I melt 3 tablespoons of butter with the buffalo sauce, stirring to combine.
I stir the shredded chicken into the buffalo sauce until every piece is nicely coated.
I spread the buffalo chicken mixture evenly over the bottom half of the rolls, then sprinkle on the mozzarella, cheddar, and blue cheese crumbles. I place the top half of the rolls on top.
I melt the remaining 4 tablespoons of butter and mix in the ranch seasoning. Using a brush or spoon, I spread this ranch butter mixture over the tops of the rolls.
I bake the sliders for 10 to 15 minutes, just until the cheese is melted and everything is warmed through. If the tops start browning too quickly, I lightly cover them with foil.
I remove the sliders from the oven, slice them into individual pieces, and serve them hot.
Make it spicier: I add a few dashes of hot sauce or a pinch of cayenne to the buffalo mixture.
Milder version: I swap part of the buffalo sauce with a little ranch dressing to mellow the heat.
Different cheeses: I sometimes use pepper jack for more kick or go heavier on the mozzarella for a creamier bite.
No blue cheese: If I’m not into blue cheese, I just skip it or replace it with more cheddar.
Add-ins: Thin slices of red onion or chopped celery add crunch and contrast.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the sliders (wrapped individually or in a freezer-safe container) for up to 1 month. To reheat, I warm them in the oven at 325 °F until hot and the cheese is melty again — about 10 minutes from the fridge or 20–25 from frozen.
FAQs
How can I make these sliders ahead of time?
I prepare everything up to the baking step, then cover and refrigerate the tray. When it’s time to serve, I bake as directed, adding a few extra minutes if they’re cold from the fridge.
Can I use rotisserie chicken?
Absolutely — rotisserie chicken is my favorite shortcut. It’s flavorful and shreds perfectly for this recipe.
What kind of buffalo sauce works best?
I like using a medium heat buffalo wing sauce, but I adjust it to my taste. Frank’s RedHot is a classic option that I reach for often.
Do I have to use Hawaiian rolls?
No, but I love their slight sweetness with the spicy filling. Any soft dinner rolls or slider buns work fine, though.
Can I serve these cold?
They taste best warm and melty, but if I’m packing leftovers for lunch, I’ve found they’re still pretty tasty chilled or at room temperature.
Conclusion
These spicy buffalo chicken sliders are everything I want in a quick, crowd-pleasing dish — gooey cheese, buttery rolls, and that unmistakable tangy buffalo flavor. Whether I’m hosting friends or just want a satisfying lunch, I keep this recipe in my back pocket for an easy win every time.
Spicy buffalo chicken sliders baked with cheese on sweet rolls — perfect for appetizers, lunch, or game day.
Ingredients
7 tablespoons butter, divided (3 Tbsp + 4 Tbsp)
¾ cup buffalo sauce
3 cups shredded chicken
1 package Hawaiian rolls (slider‐sized rolls)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup blue cheese crumbles
2½ tablespoons ranch seasoning (from a ranch dressing seasoning packet)
Instructions
Preheat oven to 350 °F (≈ 175 °C). Line a small baking sheet with aluminum foil and spray with cooking spray.
Slice the Hawaiian rolls in half horizontally and place the bottom half (still connected) on the baking sheet.
Melt 3 tablespoons of butter together with ¾ cup buffalo sauce; stir until well combined.
Add the shredded chicken to the sauce mixture and stir until the chicken is evenly coated.
Spread the buffalo chicken mixture evenly over the bottom half of the rolls. Sprinkle mozzarella, cheddar, and blue cheese over it. Then place the top half of the rolls over it.
Melt the remaining 4 tablespoons of butter and stir in the ranch seasoning. Brush this butter + ranch mixture over the top of the rolls.
Bake for 10 to 15 minutes, or until the cheese is melted and the rolls are warmed through. (If the tops of the rolls brown too fast, you may cover loosely with foil.)
Remove from oven, cut the rolls apart into individual sliders, and serve warm.
Notes
If stores only have 12‑pack rolls, you may need to buy two packages and use as many rolls as needed.
Don’t skimp on the butter — it soaks into nooks and crannies and adds flavor.
Oven temperatures vary; check early to avoid overbrowning.
Leftovers can be stored in the fridge (2–3 days) or frozen (up to 1 month) in an airtight container.
