Go Back
buffalo chicken sliders recipe featured
Avatar photoNico Martinez

Buffalo Chicken Sliders Recipe: Easy Party Appetizer

Juicy shredded chicken tossed in tangy-spicy buffalo sauce, layered with melty cheese and creamy ranch on sweet toasted buns — these buffalo chicken sliders are the ultimate crowd-pleasing appetizer. Ready in 25 minutes and bursting with flavor, they're perfect for game day, potlucks, or weeknight fun.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 cups (300g) cooked and shredded chicken breast
  • 1/2 cup (120ml) Frank's RedHot Buffalo Wing Sauce
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 Hawaiian sweet rolls or potato slider buns
  • 1 cup (120g) shredded cheddar or Monterey Jack cheese
  • 1/2 cup ranch dressing or blue cheese crumbles
  • 1/4 cup finely chopped celery (optional)
  • FOR SERVING (optional):
  • Extra ranch, hot sauce, additional celery

Equipment

  • Saucepan
  • Mixing spoon
  • Baking sheet
  • Knife
  • Cutting board
  • Measuring cups/spoons

Method
 

  1. buffalo chicken sliders recipe recipeCard1
  2. In a medium saucepan over low heat, combine shredded chicken, Frank's RedHot sauce, melted butter, garlic powder, and onion powder. Cook for 6–8 minutes, stirring frequently, until heated through and sauce is well incorporated. Remove from heat and stir in half the cheese until melted. Set aside.
  3. Preheat broiler. Slice slider buns in half horizontally and arrange on a baking sheet cut-side up. Broil for 2–3 minutes until lightly golden. Watch carefully to prevent burning.
  4. Spread ranch dressing or place blue cheese crumbles on the bottom half of each toasted bun. Spoon a generous portion of buffalo chicken mixture on top, then sprinkle with remaining cheese and a pinch of chopped celery if using. Place top bun gently to close.
  5. Return assembled sliders to the baking sheet and broil for 1–2 minutes, just until cheese is melted and bubbly.
  6. Serve immediately, optionally with extra ranch and hot sauce on the side.
  7. Store leftover filling in an airtight container in the fridge for up to 3 days. Reheat and assemble fresh before serving for best texture.

Nutrition

Calories: 285 | Carbohydrates: 22 | Protein: 19 | Fat: 13 | Fiber: 1 | Sugar: 6

Notes

STORAGE: Store leftover filling (without buns) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water. Do not freeze assembled sliders.
MAKE AHEAD: Prepare the buffalo chicken filling up to 2 days in advance. Assemble and broil just before serving.
SUBSTITUTIONS: Use rotisserie chicken for convenience. For a dairy-free version, swap butter with olive oil, cheese with nutritional yeast or dairy-free shreds, and ranch with cashew-based dressing. Gluten-free buns work well too.
PRO TIPS: Always toast the buns before assembling to prevent sogginess. Use warm chicken for better sauce absorption. Don't overfill — balance is key for texture and flavor.
SERVING SUGGESTIONS: Serve with celery sticks, carrot chips, coleslaw, or a refreshing watermelon-feta salad for a full spread.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!