Spicy Buffalo Chicken Sliders

Warm, tangy, and a little messy in the best way — these Spicy Buffalo Chicken Sliders are the kind of recipe that vanishes fast at game day, weeknight dinners, or casual gatherings. Built on soft slider buns stuffed with shredded chicken tossed in Frank’s buffalo sauce and melty cheese, they’re an easy crowd-pleaser that balances heat, creaminess, and buttery, garlicky tops. If you love bold buffalo flavors, you might also enjoy this buffalo chicken dip for dipping alongside the sliders.

Why you’ll love this dish

These sliders are fast, flavorful, and forgiving — perfect when you want something satisfying without fuss. They combine pantry staples (hot sauce, ranch, shredded cheese) with a ready-to-go protein (leftover or rotisserie chicken), so prep time is minimal and the payoff is huge.

"I made these for a last-minute party and everyone went back for seconds — the buttery tops and spicy filling were a perfect match."

Reasons to try it:

• Quick assembly: no skillet cooking required if you use pre-cooked chicken.
• Scales easily: double the recipe for a crowd.
• Kid-friendly with adult heat: you can tone down the hot sauce or serve extra on the side.

The cooking process explained

You’ll shred the chicken, toss it with buffalo sauce and simple seasonings, layer it over bottom slider buns, top with cheese, and bake with a butter-garlic brush on the tops. Covering with foil traps steam to melt the cheese evenly; removing foil at the end gives you golden, slightly crisp buns. Total bake time is about 20–25 minutes.

What you’ll need

• 9 pack slider buns (bottoms and tops separated)
• 1 ½ cups shredded chicken (rotisserie or cooked breast)
• ½ cup Frank’s buffalo hot sauce (adjust to taste)
• 2 tbsp ranch dressing
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp garlic powder (for filling)
• ¼ tsp paprika
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp butter, melted (for brushing)
• ½ tsp garlic powder (for brushing)
• ¼ tsp Italian seasoning

Ingredient notes and swaps:

• Chicken: rotisserie chicken saves time. You can also use shredded turkey or pulled pork.
• Cheese: sharper cheddar gives more bite; mozzarella makes them gooier.
• Sauce: use more or less Frank’s depending on spice preference; substitute with your favorite buffalo sauce if needed.

Step-by-step instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper for easy lifting and cleanup.
2. In a mixing bowl, combine shredded chicken, ½ cup Frank’s buffalo hot sauce, 2 tbsp ranch, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and ¼ tsp paprika. Stir until everything is evenly coated. Taste and adjust seasoning or heat.
3. Arrange the bottom halves of the slider buns in the prepared baking dish in a single layer.
4. Spread the chicken mixture evenly over the bottom buns. Sprinkle 1 cup shredded cheese over the chicken. Place the top halves of the buns on top of the cheese.
5. In a small bowl, whisk together 2 tbsp melted butter, ½ tsp garlic powder, and ¼ tsp Italian seasoning. Brush this mixture generously over the tops of the buns.
6. Cover the dish tightly with foil. Bake for 15 minutes to allow the cheese to melt and the filling to warm through.
7. Remove the foil and bake for an additional 5–10 minutes, until the tops are golden brown and the cheese is fully melted. Keep an eye on them so the tops don’t over-brown.
8. Let the sliders rest for 2 minutes, then cut apart and serve immediately.

Best ways to enjoy it

Cut the sliders apart carefully with a serrated knife so the filling stays put. Suggestions:

• Serve with crisp celery sticks and extra ranch or blue cheese for dipping.
• Offer pickles or coleslaw on the side to add crunch and cool contrast.
• Make them a party centerpiece by placing the baking dish on the table and letting guests pull sliders themselves.

For a loaded spread, serve alongside a warm, shareable dip — try pairing with this cheesy crock pot buffalo chicken dip for extra buffalo goodness and snack variety.

Storage and reheating tips

• Refrigerate: Store leftover sliders in an airtight container in the fridge for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
• Freeze: Wrap the assembled sliders tightly in plastic wrap and foil, then freeze up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheat: For best texture, reheat in a 300°F oven covered with foil for 10–15 minutes until warmed through. To restore a bit of crisp on top, remove foil for the last 3–5 minutes. You can microwave single servings for 45–60 seconds, but the bun will be softer.

Food safety note: keep hot foods above 140°F if holding for serving and refrigerate leftovers promptly to avoid bacterial growth.

Helpful cooking tips

• Use warm chicken: if your shredded chicken is cold from the fridge, toss it with the hot sauce a few minutes before assembling so the mixture warms slightly and melds flavors.
• Even shredding: use two forks or a stand mixer with paddle on low for perfectly shredded chicken.
• Cheese coverage: spread the cheese across the meat layer, not the bun, to prevent sogginess.
• Brush generously: the butter-garlic brush gives the tops color and flavor — don’t skimp.
• Make-ahead shortcut: assemble the sliders in the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–7 minutes to the bake time if chilled.

Creative twists

• Blue cheese lovers: stir 2 tbsp crumbled blue cheese into the chicken mixture or sprinkle on top before baking.
• Coleslaw topper: add creamy coleslaw inside or on top after baking for extra texture.
• Healthier swap: use whole-wheat slider buns and reduced-fat ranch; reduce butter brushing or use olive oil.
• Vegetarian option: replace shredded chicken with roasted cauliflower florets tossed in buffalo sauce for a spicy veggie slider.
• Make them spicy-sweet: add a thin layer of honey or honey-sriracha drizzle to the filling for a sweet counterpoint.

Common questions

Q: Can I use raw chicken for this recipe?
A: Yes, but cook and shred the chicken first. Use cooked boneless chicken breasts or thighs (poached, roasted, or rotisserie). Never assemble with raw chicken; the bake time is for warming and melting, not for fully cooking raw poultry.

Q: How spicy are these sliders and can I tone them down?
A: With ½ cup Frank’s hot sauce for 1½ cups chicken, these are moderately spicy. Reduce the sauce by half or add more ranch or a bit of cream cheese to mellow the heat.

Q: Can I make these ahead for a party?
A: Absolutely. Assemble in the dish, cover tightly, and refrigerate up to 24 hours. Bake covered, then finish uncovered to brown the tops. If chilled, add a few extra minutes to the bake time.

Q: What cheese melts best here?
A: Cheddar, Monterey Jack, Colby, or a Mexican blend melt well and offer good flavor. Mozzarella gives maximum stretch but milder taste.

Q: Are these freezer-friendly?
A: Yes — wrap assembled sliders tightly and freeze up to a month. Thaw in the fridge overnight before reheating.

If you want additional buffalo-inspired party recipes or dips to go with these sliders, the linked buffalo dip options above are dependable crowd-pleasers.

Spicy Buffalo Chicken Sliders

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Warm, tangy, and delicious sliders filled with shredded chicken tossed in buffalo sauce and melty cheese, perfect for game day or casual gatherings.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 9 slider buns (bottoms and tops separated)
• 1 ½ cups shredded chicken (rotisserie or cooked breast)
• ½ cup Frank’s buffalo hot sauce (adjust to taste)
• 2 tbsp ranch dressing
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp garlic powder (for filling)
• ¼ tsp paprika
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp butter, melted (for brushing)
• ½ tsp garlic powder (for brushing)
• ¼ tsp Italian seasoning

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Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper for easy lifting and cleanup.
2. In a mixing bowl, combine shredded chicken, buffalo sauce, ranch dressing, salt, black pepper, garlic powder, and paprika. Stir until evenly coated. Taste and adjust seasoning or heat.
3. Arrange the bottom halves of the slider buns in the prepared baking dish in a single layer.
4. Spread the chicken mixture evenly over the bottom buns. Sprinkle shredded cheese over the chicken. Place the top halves of the buns on top of the cheese.
5. In a small bowl, whisk together melted butter, garlic powder, and Italian seasoning. Brush this mixture generously over the tops of the buns.
6. Cover the dish tightly with foil. Bake for 15 minutes to allow the cheese to melt and filling to warm through.
7. Remove the foil and bake for an additional 5–10 minutes, until the tops are golden brown. Keep an eye on them so they don’t over-brown.
8. Let the sliders rest for 2 minutes, then cut apart and serve immediately.

Notes

For a loaded spread, serve alongside a buffalo chicken dip for extra flavor. Store leftovers in an airtight container in the fridge for 3–4 days.