Let Me Tell You About My Buffalo Chicken Slider Obsession
Alright, so picture this: It's game night (the one where everyone pretends to care about the score and actually just wants good snacks), and I'm elbow-deep in shredded chicken, debating if I really want to wash my slow cooker or just let it "soak" until morning again. I've made these Buffalo Chicken Sliders more times than I'd care to admit—sometimes for parties, sometimes just because Tuesday felt like a wing-night. I still remember the first time I made them; I was convinced I'd set the kitchen on fire with the hot sauce (didn't happen, just the smoke alarm serenading me as usual). Anyway, if you like a little mess with your meal and don't mind folks licking their fingers at your table, this is your jam. Or, well, your slider.
Why I Keep Coming Back to These
I make this when I want something people will actually talk about the next day (in a good way, not a "remember how burnt that was?" way). My family goes crazy for this because, let's be honest, no one says no to buttery buns and spicy, cheesy chicken piled high. My niece literally asked for these instead of cake for her birthday once—which was weird, but hey, I went with it. Plus, I've tried making fancy appetizers, but everyone just wants these. (But, ugh, I do wish my dishwasher was bigger. Or that someone else would load it for once.)
What You’ll Need to Make These Bad Boys
- 3 cups cooked, shredded chicken (rotisserie saves time; I've also used leftover grilled chicken—no one's noticed)
- ¾ cup Buffalo wing sauce (Frank's is classic, but I've mixed in sriracha in a pinch—shhh, don't tell my uncle)
- ½ cup ranch dressing (or blue cheese if you're feeling fancy or want a tangy kick)
- 1.5 cups shredded mozzarella or cheddar (I've even used that bagged Mexican blend when I ran out, worked fine)
- 12 slider buns (any soft rolls work; my grandmother said "only Hawaiian rolls," but let's be real, whatever's on sale)
- 3 tablespoons butter, melted (sometimes I just eyeball it—who's measuring butter on a weeknight?)
- 1 teaspoon garlic powder (optional, but I like it for a little oomph)
- Chopped chives or green onions for topping (if I remember...)
Alright, Here’s How I Make ‘Em (Mess and All)
- Preheat your oven to 350°F (or 180°C, if you're in the UK or just like metric). And yes, you actually do want it hot before you start.
- Mix the shredded chicken and Buffalo sauce in a big bowl. Use your hands if you want to feel like a real chef—or just a giant spoon, less messy. This is where I usually sneak a taste. Quality control.
- Slice the slider buns in half horizontally (like a big sandwich, don’t pull them apart yet). Lay the bottom halves in a baking dish—9x13 works, but I've used a rimmed sheet pan before, too.
- Layer the Buffalo chicken mixture all over the buns. Drizzle ranch (or blue cheese) on top. Sprinkle cheese everywhere. If a little falls off the sides, that's just bonus crunchy bits.
- Pop the top buns back on. Mix melted butter and garlic powder, then brush all over the tops. Don’t be shy, that's what makes them golden and irresistible. (I once forgot this step—never again.)
- Bake 15-18 minutes until the cheese is melted and everything smells like you should probably open a window. Tops should look a little toasty.
- Sprinkle with chives, green onions, or nothing if you forgot to buy them. Let them cool for, I don’t know, five minutes? (If you can wait; I usually can't.)
- Slice or pull apart, and try not to eat three before anyone notices.
Some Notes I Learned the Hard Way
- If you use too much sauce, the bottom buns can get a bit soggy. Actually, I find it works better if you don't drown the chicken—less is more.
- Pre-shredded cheese saves time, but freshly grated melts better (I almost never do this, though).
- The first time I made these, I used frozen rolls and forgot to thaw them. Let's just say...never again.
Stuff I've Tried (and Sometimes Regretted)
- Adding crispy bacon on top—amazing, but a little over the top for weeknights.
- Swapping in BBQ sauce instead of Buffalo—honestly, not bad, just not the same vibe.
- Tried making them with cauliflower florets once to "healthify"—nobody was fooled, and the dog didn't even want seconds.
What You Need (But Don't Panic)
- Baking dish or sheet pan (if you don't have one, I've stacked these on foil in a pinch—just don't try moving it mid-bake)
- Medium bowl for mixing
- Basting brush for the butter (but honestly, a spoon works, or just drizzle with wild abandon)
Will These Even Last? (Storage Talk)
Tuck leftovers in an airtight container in the fridge and they're good for 2-3 days—though honestly, in my house, it never lasts more than a day! I think these sliders actually taste even better the next day, but they've rarely survived long enough for me to really know. If you do want to reheat them, a quick blast in the oven keeps the buns from getting weird and chewy like the microwave sometimes does.
How I Like to Serve These
We usually pile these on a big plate in the middle of the table and just let everyone go at it. Sometimes I throw together some celery sticks and extra ranch. My cousin dips his in blue cheese and crumbles chips over the top—says it's his "secret trick," but I'm not convinced. Oh, and they go great with a cold beer, if that's your thing (or even a ginger ale if you're taking it easy).
Pro Tips (AKA Learn From My Mistakes)
- Don't rush the baking time! I once tried pulling them out early and the cheese was still kinda cold in the middle—not great.
- If you want extra crispy tops, broil for a minute at the end—but watch closely. I got distracted by my cat once and nearly set the buns on fire. Oops.
- Mix the sauce with the chicken before piling it on the bread. I’ve tried drizzling after and it just gets too messy.
Your Questions (Yep, I’ve Actually Been Asked These)
- Can I make these ahead for a party?
- Yes, totally—you can assemble, cover, and stick them in the fridge until ready to bake. But, I wouldn't leave them more than a few hours, otherwise the buns can get a bit too soft form the sauce.
- Can I freeze these?
- I mean, technically yes, but the texture gets a bit odd when you reheat. If you do, wrap tightly and thaw overnight in the fridge. Probably best to make fresh if you can.
- What’s the best hot sauce?
- Frank’s RedHot is pretty classic, but sometimes I mix in Cholula for a bit more tang. If you like it spicier, try a splash of your favorite hot sauce.
- Do I need to use Hawaiian rolls?
- Nope! Any soft slider bun works. Even dinner rolls, honestly. I once used mini ciabatta rolls, though—it was...chewier than I planned.
- Where do you get pre-cooked chicken?
- Rotisserie chicken is a lifesaver here. Or look for pre-shredded cooked chicken at some grocery stores. I sometimes use the oven-baked method to make my own.
- Can these be made gluten free?
- Sure! Just find some gluten-free slider buns (they're out there, promise). The rest is naturally gluten free.
Quick detour—I once tried making a "healthy" version of these with Greek yogurt instead of ranch. Let's just say, it wasn't the crowd-pleaser I'd hoped for. Still, you live and learn, right? If you're looking for more party snack ideas, I love browsing Half Baked Harvest for inspiration—her stuff never disappoints.
