Buffalo Chicken Sliders (Pull-Apart Rolls) – Easy, Crowd-Pleasing Party Bites

Buffalo chicken sliders are the kind of snack that disappear fast. They’re saucy, cheesy, a little spicy, and seriously satisfying. You get the classic Buffalo wing flavor, but in a neat, buttery pull-apart roll that’s perfect for game day or a casual dinner.

These are quick to assemble, bake beautifully, and come out melty in the middle with a golden, crisp top. Serve them with ranch or blue cheese, and you’re set.

What Makes This Recipe So Good

• Big flavor, minimal effort: Rotisserie chicken and store-bought rolls save time without sacrificing taste.
• Perfect for sharing: Pull-apart style makes serving easy and fun for groups.
• Custom heat level: You control the spice—go mild or extra hot.
• Great texture: Soft rolls, melty cheese, saucy chicken, and a buttery, crisp top.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.

Ingredients

• 12 Hawaiian-style slider rolls (attached as a sheet)
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup Buffalo wing sauce (like Frank’s RedHot or your favorite)
• 2 tablespoons unsalted butter, melted (for the filling)
• 1 tablespoon honey (optional, balances the heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar (or Colby Jack)
• 1/2 cup crumbled blue cheese (optional but classic)
• 1/3 cup ranch or blue cheese dressing (for drizzling, optional)
• 2 tablespoons unsalted butter, melted (for brushing the tops)
• 1 teaspoon dried parsley or chives (for garnish)
• 1 teaspoon sesame or poppy seeds (optional)
• Fine sea salt and black pepper, to taste
• Nonstick spray or a little oil for the baking dish

Step-by-Step Instructions

1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Prep the rolls: Without separating the rolls, slice them horizontally to create a top and bottom slab.

   Place the bottom half in the baking dish, cut side up.
3. Mix the chicken: In a bowl, stir together shredded chicken, Buffalo sauce, 2 tablespoons melted butter, honey, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust heat or sweetness.
4. Layer the cheeses: Sprinkle half the mozzarella and half the cheddar over the bottom rolls.
5. Add the chicken: Spread the Buffalo chicken evenly across the cheese layer.
6. Finish the filling: Sprinkle on the remaining mozzarella and cheddar. Add crumbled blue cheese if using.

   Drizzle with a little ranch or blue cheese dressing if you like it extra creamy.

7. Top and brush: Place the top slab of rolls over the filling. Brush with 2 tablespoons melted butter and sprinkle with parsley or chives and seeds if using.
8. Bake: Cover loosely with foil and bake for 12–15 minutes. Remove foil and bake another 5–8 minutes, until the tops are golden and the cheese is melted.
9. Rest and slice: Let the sliders rest for 5 minutes.

   Cut into individual sliders and serve warm with ranch or blue cheese on the side.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 300°F (150°C) oven for 10–12 minutes, covered, then uncover for 2–3 minutes to crisp the tops. For single sliders, microwave 20–30 seconds, then pop in a toaster oven to re-crisp.
• Freeze: Wrap individual sliders tightly and freeze for up to 1 month. Reheat from frozen at 325°F (165°C) for 18–22 minutes, covered, then uncover to finish.

Benefits of This Recipe

• Budget-friendly: Uses rotisserie chicken and pantry spices to stretch flavor and dollars.
• Flexible: Swap cheeses, adjust heat, and customize toppings to suit any crowd.
• Fast prep: Assembly takes about 15 minutes, and baking is hands-off.
• Portable: Great for potlucks, tailgates, and picnics.

  They hold up well.

• Kid-friendly options: Make half mild and half spicy in the same pan.

What Not to Do

• Don’t drench the rolls: Too much sauce will make the sliders soggy. Coat the chicken, but avoid pools of sauce at the bottom.
• Don’t skip the rest time: A quick 5-minute rest helps the cheese set so the sliders slice cleanly.
• Don’t bake uncovered the whole time: The tops can brown before the cheese melts. Start covered, finish uncovered.
• Don’t use pre-shredded cheese only: Bagged cheese is fine, but mixing in some freshly shredded cheese improves melt and texture.

Recipe Variations

• Extra Smoky: Add a dash of chipotle powder or smoked paprika and use smoked cheddar.
• Mild and Creamy: Cut the Buffalo sauce with ranch and add a layer of cream cheese under the chicken.
• BBQ Buffalo: Mix Buffalo sauce with a little sweet BBQ sauce for a tangy twist.
• Ranch Lovers: Sprinkle a packet of ranch seasoning into the chicken mixture and skip the blue cheese.
• Protein Swap: Use shredded turkey, pulled pork, or plant-based chicken strips.
• Garlic-Parmesan Topping: Stir grated Parmesan and minced garlic into the melted butter before brushing the tops.
• Celery Crunch: Add finely diced celery or green onions inside for texture.

FAQ

Can I make these ahead of time?

Yes.

Assemble up to 6 hours in advance, cover, and refrigerate. Add 3–5 extra minutes to the covered bake time since they’ll be cold.

What’s the best chicken to use?

Shredded rotisserie chicken is easiest and flavorful. Leftover roasted or poached chicken works too—just season it well so the filling isn’t bland.

How spicy are these sliders?

That depends on your Buffalo sauce.

For mild, choose a mild wing sauce or mix half Buffalo sauce with ranch. For extra heat, add a splash of hot sauce or cayenne.

Do I have to use Hawaiian rolls?

No. Any soft slider rolls will work.

Brioche or potato rolls are great. Just keep the rolls attached as a sheet for easy assembly.

What cheese melts best here?

Mozzarella and cheddar are a good combo. Pepper Jack adds heat, and Monterey Jack melts beautifully.

Blue cheese adds that classic wing flavor if you like it.

Can I make them gluten-free?

Yes. Use gluten-free rolls and confirm your Buffalo sauce and seasonings are gluten-free. Baking time stays about the same.

How do I keep the bottoms from getting soggy?

Use just enough sauce to coat the chicken, layer cheese under and over the filling, and bake on the middle rack.

Let them rest before slicing.

What should I serve with these?

Celery sticks, carrot sticks, ranch or blue cheese dressing, and a simple green salad all pair well. Potato wedges or fries work if you want something heartier.

In Conclusion

These Buffalo chicken sliders are simple, bold, and built for sharing. The pull-apart rolls make serving easy, while the gooey cheese and tangy heat keep everyone coming back for seconds.

Customize the spice, switch up the cheese, and enjoy a reliable crowd-pleaser any time you need a quick party dish or weeknight win.