Are you looking for a delicious and easy-to-make appetizer or snack for your next gathering? Look no further than these buffalo chicken sliders! Made with shredded rotisserie chicken, buffalo wing sauce, and ranch dressing, these sliders are a crowd-pleaser. You can serve them at parties, game days, or even as a quick and easy dinner. In this article, we’ll show you how to make the perfect buffalo chicken sliders.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: This recipe requires minimal ingredients and can be prepared in under 30 minutes.
- Delicious: The combination of buffalo wing sauce and ranch dressing gives these sliders a unique and tasty flavor.
- Versatile: You can serve these sliders as an appetizer, snack, or even as a quick and easy dinner.
- Customizable: You can adjust the level of heat in the buffalo wing sauce to suit your taste preferences.
Key Ingredients & Substitutions
To make these buffalo chicken sliders, you’ll need the following ingredients:
- 1 package (12 count) Hawaiian sweet rolls
- 3 cups cooked shredded rotisserie chicken
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 1/4 cup finely diced celery
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
You can substitute the buffalo wing sauce with a milder sauce if you prefer less heat. Additionally, you can use different types of cheese, such as mozzarella or provolone, if you prefer. The Hawaiian sweet rolls provide a soft and slightly sweet base for the sliders, while the shredded chicken and buffalo wing sauce add a spicy and savory element. The ranch dressing helps to cool down the heat from the buffalo sauce, while the diced celery adds a fresh and crunchy texture.
Step-by-Step Instructions
Here’s how to make these delicious buffalo chicken sliders:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Without separating the individual rolls, slice the entire slab horizontally to create a top half and a bottom half.
3. Place the bottom half of the rolls in the prepared baking dish. Bake for 4-5 minutes to lightly toast the surface; this creates a barrier that prevents the bottom from becoming soggy once the sauce is added.
4. In a large mixing bowl, combine the shredded rotisserie chicken, buffalo wing sauce, ranch dressing, and diced celery. Mix until the chicken is evenly coated.
5. Sprinkle 1 cup of the cheese (a mix of Monterey Jack and cheddar) evenly over the pre-toasted bottom rolls.
6. Spread the buffalo chicken mixture in an even layer over the cheese.
7. Top the chicken with the remaining 1 cup of cheese to act as the ‘glue’ for the top buns.
8. Place the top half of the rolls over the chicken and cheese layer.
9. In a small bowl, whisk together the melted butter, garlic powder, and dried parsley. Brush the mixture generously over the tops of the rolls.
10. Cover the baking dish tightly with aluminum foil. Bake for 10 minutes to melt the cheese.
11. Remove the foil and bake for an additional 5-8 minutes, or until the tops of the rolls are golden brown and slightly crisp.
12. Let the sliders rest for 3 minutes before using a sharp knife to slice through the individual rolls. Serve warm.
For more delicious chicken recipes, check out Buffalo Chicken Pinwheels or Crockpot Chicken Recipes. If you’re looking for a lighter option, try 4-Ingredient Chicken Salad.
Expert Chef Tips & Troubleshooting
To prevent the bottom of the sliders from getting soggy, make sure to toast the bottom half of the rolls before adding the chicken and sauce. You can also try pre-toasting the bottom half of the rolls in the oven for about 3–5 minutes before adding your chicken and sauce.
If you’re having trouble getting the cheese to melt, try covering the baking dish with aluminum foil for the first 10 minutes of baking. This will help the cheese melt evenly and prevent it from burning.
For more tips on making sliders, check out Breakfast Sliders or Sheet Pan Chicken Fajitas.
Storage, Make-Ahead & Reheating
These buffalo chicken sliders can be made ahead of time and refrigerated for up to 24 hours. To reheat, simply bake in the oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and the rolls are toasted.
For more information on food safety and storage, visit the USDA website. For nutritional information on roasted chicken, check out the National Nutrient Database.
Recipe Variations
To give your buffalo chicken sliders a unique twist, try the following variations:
- Add some diced onions or bell peppers to the buffalo chicken mixture for extra flavor and texture.
- Use different types of cheese, such as pepper jack or colby jack, for a unique flavor profile.
- Add some chopped fresh herbs, such as parsley or cilantro, to the buffalo chicken mixture for a fresh and flavorful twist.
- Try using different types of rolls, such as pretzel rolls or ciabatta rolls, for a unique texture and flavor.
Buffalo Chicken Sliders
Equipment
- 9×13-inch baking dish
- Oven
- Sharp Knife
Ingredients
Meat
- 3 cups shredded rotisserie chicken
Sauce
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
Cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Buns
- 1 package Hawaiian sweet rolls
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Without separating the individual rolls, slice the entire slab horizontally to create a top half and a bottom half.
- Place the bottom half of the rolls in the prepared baking dish. Bake for 4-5 minutes to lightly toast the surface; this creates a barrier that prevents the bottom from becoming soggy once the sauce is added.
- In a large mixing bowl, combine the shredded rotisserie chicken, buffalo wing sauce, ranch dressing, and diced celery. Mix until the chicken is evenly coated.
- Sprinkle 1 cup of the cheese (a mix of Monterey Jack and cheddar) evenly over the pre-toasted bottom rolls.
- Spread the buffalo chicken mixture in an even layer over the cheese.
- Top the chicken with the remaining 1 cup of cheese to act as the ‘glue’ for the top buns.
- Place the top half of the rolls over the chicken and cheese layer.
- In a small bowl, whisk together the melted butter, garlic powder, and dried parsley. Brush the mixture generously over the tops of the rolls.
- Cover the baking dish tightly with aluminum foil. Bake for 10 minutes to melt the cheese.
- Remove the foil and bake for an additional 5-8 minutes, or until the tops of the rolls are golden brown and slightly crisp.
- Let the sliders rest for 3 minutes before using a sharp knife to slice through the individual rolls. Serve warm.
Notes
- Calories: 558
- Protein: 32g
- Carbohydrates: 34g
- Fat: 32g
- Saturated fat: 18g
- Cholesterol: 110mg
- Sodium: 1250mg
- Potassium: 320mg
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions
How do I prevent the bottom of the sliders from getting soggy?
To avoid soggy buns, pre-toast the bottom half of the rolls in the oven for about 3–5 minutes before adding your chicken and sauce. This creates a crispy barrier that prevents the buffalo sauce and ranch from soaking into the bread.
Can I make buffalo chicken sliders in an air fryer?
Yes, buffalo chicken sliders can be made in an air fryer for a quicker, crispier result. Assemble the sliders as usual, then air fry at 350°F for 3–5 minutes until the cheese is melted and the tops are golden brown.
What is the best way to assemble sliders for a large crowd?
Use the “slab” method by slicing the entire pack of rolls horizontally in one piece instead of separating them individually. Layer your ingredients across the whole base, add the top buns, and bake; once finished, use a sharp knife to cut through the individual sliders for easy serving.
Should I use Ranch or Blue Cheese for the filling?
While ranch dressing is the most popular mixer for its creamy, cooling effect, you can easily swap it for blue cheese dressing or crumbles if you prefer a sharper tang. For the best texture, mix the dressing directly with the shredded chicken and buffalo sauce before spreading it onto the buns.
