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Buffalo Chicken Sliders

Hot, cheesy Buffalo chicken layered on soft Hawaiian rolls with melted cheese and a garlicky butter topping that bakes until golden.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Dinner

Servings:

Calories: 179kcal

Author: Davinah

15 Hawaiian Rolls homemade (click for my recipe), or 12 Hawaiian sweet rolls, store-bought
4 cups Shredded Chicken cooked
¾ cup Buffalo sauce plus more to taste
2 tbsp Butter unsalted and melted
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
½ tsp Natural Ancient Sea Salt
½ tsp Black Pepper
12 oz Monterey Jack or mozzarella cheese, sliced

Prepare the oven: Preheat the oven to 350°F. Grease a 9x13-inch baking dish or line it with parchment paper or foil.
Season the chicken: Add the shredded chicken, 1/2 cup Buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper to a large bowl. Toss until evenly coated. Add up to the remaining 1/4 cup Buffalo sauce to taste.
Cut the rolls: Use a serrated knife to slice the entire slab of rolls in half horizontally, keeping the rolls connected.
Layer the sliders: Place the bottom half of the rolls in the baking dish. Add half of the cheese, spread the Buffalo chicken evenly over the cheese, then top with the remaining cheese. Place the top half of the rolls over the filling.
Make the garlic butter: Stir together the melted butter, minced garlic, garlic powder, salt, and parsley. Brush generously over the tops of the rolls, allowing some of the butter to run into the seams.
Bake covered: Cover the baking dish with foil and bake for 15 minutes.
Brown the tops: Remove the foil and bake for 5–8 minutes more, or until the cheese is melted and the tops are golden.
Rest and serve: Let the sliders rest for 5 minutes. Cut or pull them apart and serve with coleslaw, blue cheese dressing, or ranch dressing as desired.

Choose your shredded chicken: Rotisserie chicken works well for a quick option. Or, make the chicken from scratch with my Dutch Oven Shredded Chicken or Instant Pot Shredded Chicken. You can also use my Instant Pot Buffalo Chicken when you want to make the Buffalo chicken filling from scratch.
Ranch seasoning option: For a Buffalo-ranch variation, replace the garlic powder, onion powder, smoked paprika, salt, and black pepper in the chicken with my Ranch Seasoning, seasoning to taste.
Adjust the Buffalo sauce: Start with 1/2 cup, then add more as needed. The chicken should be evenly coated and saucy without excess liquid pooling in the bowl.
Switch up the coleslaw: My Vinegar Coleslaw adds a tangy, crisp contrast, while my Southern Coleslaw gives the sliders a creamier finish. Add either just before serving so it stays cold and crunchy.
Roll size: My homemade Hawaiian dinner rolls make 15 sliders. A 12-count package from the store works with the same filling and makes slightly meatier sliders.