Buffalo Chicken Sliders

If you love a little heat, these Buffalo Chicken Sliders are going to be your new favorite. They’re the perfect combination of spicy buffalo sauce, tender chicken, and gooey cheese, all nestled inside sweet Hawaiian rolls. Whether you’re making them for game day, a party, or just an easy family dinner, these sliders are sure to impress.

Like the Pizza Sliders or my Big Mac Sliders recipe, these can easily be customized to your liking. Whether you prefer shredded or cubed chicken, or want to add a different cheese, making sliders is always a reason to get creative and chow down!

Ingredients for Buffalo Chicken Sliders

• 1 package (12 oz) slider-size Hawaiian rolls, sliced in half
• 2 cups cooked chicken, cubed or shredded
• 2/3 cup buffalo wing hot sauce (I love using Frank’s Red Hot)
• 1/2 cup cottage cheese (this keeps the chicken mixture creamy)
• 1 cup shredded colby jack cheese
• 6 slices provolone cheese
• 2 tablespoons melted butter
• Poppy seeds (for topping)

How to Make Buffalo Chicken Sliders

Preheat your oven to 350°F and grease an 11″x7″ baking pan with nonstick spray.

Place the bottom halves of the Hawaiian rolls into the prepared pan. Layer the provolone cheese slices on top of the rolls. In a bowl, mix the cooked chicken, buffalo sauce, and cottage cheese. Spread this mixture evenly over the provolone cheese.

Top with the shredded Colby jack cheese, then place the top halves of the rolls back on. Brush the tops of the rolls with melted butter and sprinkle with poppy seeds for added texture. Bake for 16-18 minutes or until the cheese is melted and the sliders are heated through. Slice and serve hot! You can even serve them with extra buffalo sauce or ranch dressing for dipping.

If you love sliders or are simply looking for more finger foods to serve up, try pairing these with the Ham and Cheese Sliders or the Sloppy Joe Sliders to give your guests a range of flavors—from spicy to savory to sweet!

Tips for Buffalo Chicken Sliders

• Shredded vs. cubed chicken: Both work well in this recipe! I like to shred the chicken for a softer texture, but cubed chicken gives a heartier bite.
• Make them ahead: You can prep the buffalo chicken mixture up to a day in advance, but I do not recommend assembling till right before baking. The creaminess of the chicken can soften the bread and lead to a soggy bread overnight otherwise.
• Cool it down: If you want to tone down the spice, mix in a little cream cheese or ranch dressing with the buffalo sauce to balance the heat.

Answering Questions

Yes! Rotisserie chicken works perfectly for this recipe and saves time. I use this trick for a lot of chicken salad recipes too.

Provolone and Colby jack are great options, but you can also try blue cheese for a bolder flavor or mozzarella if you prefer something milder.

To avoid soggy sliders, be sure not to overfill them with sauce, and serve them immediately after baking for the best texture.

If you’re looking for a slider recipe that’s a little less spicy, check out my Roast Beef and Cheddar Slider Recipe — crowd-pleasers with tons of flavor but no heat or check out the best sliders for parties.