Easy Buffalo Chicken Sliders on Hawaiian Rolls
These buffalo chicken sliders have all the flavors of wings but in a handheld package! With Hawaiian rolls, saucy chicken, pepper jack, and blue cheese, they're full of spicy, savory, melty goodness. Make them on a sheet pan in under 1 hour. They are one of my most popular apps for game day, parties, & potlucks!
Ingredients
Buffalo Chicken Sliders
- 4 cups shredded cooked chicken, rotisserie, canned, or recipe below (525 grams)
- 1/2 cup buffalo sauce like Frank's (120 milliliters)
- 1/2 cup ranch dressing (120 milliliters)
- 1 Tablespoon brown sugar, packed (14 grams)
- 1 package savory butter Hawaiian rolls (12 ounces/340 grams)
- 2 cups freshly-shredded pepper jack cheese (200 grams)
- 1/3 cup freshly-crumbled blue cheese (35 grams)
- 2 Tablespoons salted butter, melted (28 grams)
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1 Tablespoon freshly-snipped chives, for serving (4 grams)
Shredded Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (680 grams)
- Kosher salt and black pepper, to taste
- 1 Tablespoon avocado oil (15 milliliters)
- 2 Tablespoons homemade ranch seasoning or store-bought (16 grams)
- 3/4 cup low-sodium chicken broth (180 milliliters)
- 3/4 cup water (180 milliliters)
Equipment
- Bread knife
- 9x13 pan or sheet pan
Instructions
Buffalo Chicken Sliders
- Preheat the oven to 350°F (177°C). Grease a 9x13 pan with cooking spray or neutral oil.
- Then, add the shredded chicken, buffalo sauce, ranch dressing, and brown sugar to a medium mixing bowl. Stir to combine. Using a bread knife, slice the Hawaiian rolls in half horizontally, leaving the bottom and top halves intact.
- Place the bottom half of the rolls in the prepared 9x13 pan. Evenly spoon the buffalo chicken mixture over the bottom half of the rolls. Then, sprinkle the pepper jack cheese and blue cheese evenly over the chicken. Place the top half of the rolls over the cheese.
- Next, whisk the melted butter with the black pepper and garlic powder. Using a pastry brush, brush the butter mixture over the top half of the rolls.
- Cover the sliders with foil and bake for 16-20 minutes, until the sliders are hot throughout. Uncover and bake for 3-4 more minutes until the tops are golden-brown. Let the sliders rest for about 5 minutes. Then, slice the sliders and garnish with fresh chives. Enjoy!
Shredded Chicken
- If you want to make shredded chicken instead of using store-bought, this is my favorite stovetop method! Start by drying the chicken breasts or thighs with paper towels. Season both sides generously with Kosher salt and freshly-ground black pepper.
- Next, heat the oil in a large skillet over medium-high heat until it's very hot and shimmering. Add the chicken to the pan, and sear for 2-3 minutes per side, until golden brown. Reduce the heat to medium.
- Sprinkle the ranch seasoning over the chicken. Add the chicken broth and water to the pan, and bring the mixture to a simmer. Partially cover the pan and simmer the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the liquid is mostly evaporated.
- Using tongs, transfer the chicken to a cutting board. Let the chicken rest for 5-10 minutes. Then, use two forks to shred the chicken into bite-size pieces.
Notes
If you're not a fan of blue cheese, replace it with extra pepper jack. Around 1/3 cup or 35 grams will do it.
For less spicy sliders, use mild buffalo sauce and replace the pepper jack cheese with cheddar or Monterey jack. Or, if you like spicier sliders, get the extra hot buffalo sauce. You can also add a little cayenne to the filling.
Make sure everything is evenly layered or the filling won't heat through evenly. Just spread everything out as well as you can.
You can also cook the chicken in the slow cooker! Add the chicken, ranch seasoning, broth, and water to a slow cooker. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Shred the chicken and discard any leftover juices.
If you use rotisserie chicken, make sure to remove any skin and bones. For canned chicken, drain any liquid out before mixing it with the sauces.
Serving: 1slider, Calories: 314kcal, Carbohydrates: 16g, Protein: 20g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 71mg, Sodium: 687mg, Potassium: 143mg, Sugar: 5g, Calcium: 170mg, Iron: 0.77mg
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