Baked Buffalo Chicken Sliders

I’m going to admit something embarrassing up front: I once ate an entire tray of sliders because I told myself “just one more” and then the next thing I knew the aluminum pan was empty. That’s the kind of danger we’re dealing with here — these Baked Buffalo Chicken Sliders practically beg to be sampled while they’re still hot, gooey, and slightly crunchy at the edges. They balance tangy **buffalo sauce**, creamy cheese, and buttery tops in a way that makes napkins optional (I don’t recommend ditching them). If you love comfort food with a little kick and zero fuss, these sliders will become your go-to party trick, weeknight hero, and midnight snack rolled into one sticky, delicious package.

Quick Facts

• Yield: Serves 6 (about 12 sliders)
• Prep Time: 15 minutes
• Cook Time: 18–20 minutes
• Total Time: 33–35 minutes

Why This Recipe is Awesome

This recipe hits the trifecta: spicy, creamy, and buttery. The shredded chicken soaks up the tangy **buffalo sauce** while the warm cheese melts into every crevice; the tops get brushed with buttery garlic and toast to a golden shine. It’s so easy even your oven can’t mess it up, and the aroma — vinegary heat, browned butter, melted cheese — will pull everyone into the kitchen faster than a dinner bell.

Ingredients

For the Main Dish:

• 12 slider rolls (Hawaiian-style or dinner rolls)
• 2 cups shredded cooked chicken (rotisserie or poached & shredded)
• 1/2 cup buffalo sauce (Frank’s RedHot works great)
• 4 oz cream cheese, softened
• 1/4 cup ranch dressing or blue cheese dressing
• 1 cup shredded cheddar or pepper jack
• 2 tbsp chopped green onions (plus extra for garnish)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 3 tbsp unsalted butter, melted (for brushing top)
• 1 clove garlic, minced (mix into melted butter)

For the Sauce / Garnish (if applicable):

• Extra buffalo sauce for drizzling
• Extra ranch or blue cheese for dipping
• Optional: chopped celery for crunch or pickled jalapeños for heat

How I Make It

Step 1:

Preheat your oven to 350°F. Lightly spray or butter a 9×13-inch baking dish. In a medium bowl, stir together the **shredded chicken**, **buffalo sauce**, **softened cream cheese**, **ranch**, **garlic powder**, and **onion powder** until the mixture looks evenly orange and creamy. Season with a little salt and black pepper — taste and adjust. If you want more heat, add an extra tablespoon of buffalo.

Step 2:

Slice the slider rolls in half horizontally and arrange the bottom halves in the baking dish so they sit snugly together. Spoon the buffalo chicken mixture evenly over the bottoms and spread it to the edges. Sprinkle the **shredded cheddar** evenly on top; you want cheese peeking out between the rolls for that melty pull when you serve.

Step 3:

Place the tops of the rolls on the cheesy chicken. In a small bowl, whisk the **melted butter** with the **minced garlic** and a pinch of salt, then brush the tops liberally. Pop the tray into the oven and bake at 350°F for about 15–18 minutes, until the cheese bubbles and the edges of the rolls take on a golden color. You’ll hear a soft sizzle as the cheese melts — music to my ears.

Step 4:

If you want extra toasty tops, switch the oven to broil and give the sliders 1–2 minutes under the broiler; watch them closely so they don’t burn. Look for golden-brown tops and bubbling cheese at the seams. Remove the dish and sprinkle on the **chopped green onions** and a drizzle of extra buffalo if you like that vinegary hit.

Step 5:

Let the sliders rest for 3–5 minutes so the cheese settles and the filling firms up slightly. Slice between the rolls or pull them apart to serve family-style. The tops should be glossy from butter, the centers tangy and warm, and the bottom buns slightly toasted from the oven heat. Serve with ranch or blue cheese for dunking and a crunchy pile of celery sticks on the side.

Pro Tips

• For ultra-moist chicken, shred warm rotisserie meat; it soaks sauce better than cold. Warm chicken grabs the sauce like a hug.
• If your cream cheese lumps, microwave it for 10–12 seconds to soften more — but don’t melt it. Stir until silky.
• Want crispy bottoms? Transfer sliders to a rimmed sheet pan and bake directly on the pan for 2–3 minutes longer.
• Make ahead: assemble, cover tightly, and refrigerate up to 24 hours; add 3–4 extra minutes to bake time if cold.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for shredded tofu or canned jackfruit for a vegetarian option — texture changes but the flavor still sings.
• Replace **cream cheese** with plain Greek yogurt (¼ cup) for tang and fewer calories; the sliders taste brighter and a touch less rich.
• Use dairy-free shredded cheese and a plant-based cream cheese to go fully dairy-free — expect a slightly different melt and flavor.
• Use gluten-free slider buns or serve open-faced on lettuce for a low-carb option.

Variations & Tips

• Make it kid-friendly: reduce buffalo to 2–3 tbsp and add more cheddar for milder flavor.
• Spicy upgrade: mix in chopped pickled jalapeños and a splash of hot honey for sweet heat.
• BBQ twist: swap buffalo sauce for your favorite BBQ sauce and add crispy onion strings on top.
• Blue cheese lovers: crumble 2–3 tbsp blue cheese into the filling instead of ranch for a tangier bite.
• Party skewers: thread slider layers on small skewers after baking to keep them intact at potlucks.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the sliders, cover tightly, and refrigerate up to 24 hours. Add about 3–5 minutes to the bake time if baking straight from the fridge. For best texture, broil for 1–2 minutes at the end to refresh the tops.

Can I double the recipe?

Sure thing. Use two 9×13 pans or a larger baking dish, and keep the same temperature. Stagger bake times slightly if your oven fills up — you may need an extra 5 minutes for even heating.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling cheese, golden edges on the rolls, and a soft sizzle when you open the oven. The filling should steam gently and taste hot in the center. If using fresh-cooked chicken, it already reached safe temps; just reheat until hot and bubbly.

What if I don’t have ingredient X?

Swap **ranch** for more cream cheese plus a splash of milk, or use mayo mixed with a pinch of vinegar. No green onions? Use a sprinkle of dried chives or skip them entirely — you’ll still have great flavor.

How I Like to Serve It

I love serving these sliders at casual get-togethers with celery sticks, extra ranch, and a crisp beer or an ice-cold cola. They work for weeknight dinners when I pair them with a simple green salad, and they shine at game-day spreads stacked on a platter. In summer, I serve them with corn on the cob; in winter, I pile on roasted veggies for a cozy combo.

Notes

• Store leftovers tightly covered in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or in the microwave in 30-second bursts until warm.
• Safe cooking temp reminder: ensure chicken reaches 165°F when you cook it initially. For reheating, heat until hot throughout.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!