Spicy Buffalo Chicken Sliders – Ready in Just 30 Minutes

There’s just something about buffalo chicken sliders that makes everyone gather around the table—especially on game day. Maybe it’s that perfect balance of spicy, tangy buffalo sauce and cool, creamy blue cheese, all piled onto a buttery toasted bun. Or maybe it’s how ridiculously easy they are to throw together, even when you’re juggling snacks, drinks, and a room full of hungry friends. (Trust me, I’ve been there.) These sliders are my go-to when I need big flavor with minimal effort—ready in under 30 minutes, but tasting like you spent hours in the kitchen. Plus, they’re totally customizable. Love heat? Pile on the buffalo sauce. Prefer ranch over blue cheese? No problem. One bite, and you’ll see why these little guys disappear faster than the halftime show.

Ingredients for Buffalo Chicken Sliders

Here’s what you’ll need to make these addictive little sandwiches (measurements are for 12 sliders – perfect for a crowd, or you know, just for yourself if you’re feeling extra hungry):

• 1 lb chicken breast, cooked and shredded (about 3 cups)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to)
• 12 slider buns (Hawaiian rolls work amazingly here)
• 1/2 cup blue cheese dressing
• 1 cup shredded lettuce (iceberg or romaine for that perfect crunch)
• 1/4 cup crumbled blue cheese (for that extra punch)
• 2 tbsp butter, melted (salted or unsalted – your choice)

Ingredient Notes & Substitutions

First things first – that “cooked and shredded chicken” can be whatever you’ve got! I often use leftover rotisserie chicken (total time-saver) or bake a couple breasts with just salt and pepper. If you’re boiling the chicken, make sure to season that water well – it makes all the difference in flavor.

Not a blue cheese fan? No judgment here! Ranch dressing works beautifully too (and my niece swears by honey mustard). For the buns, I’ve used everything from classic dinner rolls to mini ciabatta – just watch the toasting time since some brown faster than others.

And about that melted butter – microwaving works fine, but I sometimes melt it right in the toaster oven while prepping other ingredients. Just don’t walk away – butter burns faster than you’d think! (I may have learned that the hard way…)

How to Make Buffalo Chicken Sliders

Okay, here’s where the magic happens – turning those simple ingredients into the most crave-worthy buffalo chicken sliders you’ve ever had. Seriously, once you see how easy this is, you’ll be making them every game day (and probably just random Tuesdays too).

Step 1: Prepare the Buffalo Chicken

Grab your shredded chicken and dump it into a mixing bowl – I like using one big enough to really toss everything without making a mess. Pour that glorious buffalo sauce right over the top. Start with the 1/2 cup measurement, then taste (always taste!). If you’re like me and love that fiery kick, go ahead and add another tablespoon or two.

Now, mix it all together with a fork until every last piece of chicken is coated in that tangy, spicy goodness. The chicken should look thoroughly “dressed” but not swimming in sauce – you want enough to make it juicy, but not so much that it’ll drip everywhere when you take a bite.

Step 2: Assemble the Sliders

Here’s my favorite trick: while you were mixing the chicken, your oven should be preheated to 350°F (or your toaster oven ready to go). Take those slider buns and brush the tops lightly with melted butter – this gives them that perfect golden crispness. Pop them in just until they’re lightly toasted, about 3-4 minutes. Watch them like a hawk though! Nothing worse than distracted cooking leading to burnt buns (again, speaking from experience).

Now the fun part – building your sliders! Spread about 2 teaspoons of blue cheese dressing on the bottom half of each bun. Add a small handful of shredded lettuce (this helps prevent sogginess). Then pile on that glorious buffalo chicken mixture – I use about 1/4 cup per slider. Sprinkle with crumbled blue cheese (don’t be shy!), then top with the buttery bun lids.

The most important step? Serve them IMMEDIATELY while those buns are still slightly warm and crisp. That contrast of textures with the creamy, spicy filling is what makes these sliders absolutely next-level.

Tips for the Best Buffalo Chicken Sliders

Want to take your buffalo chicken sliders from good to “can’t-stop-eating-them” great? Here are my hard-earned secrets after years of perfecting this recipe:

First – that buffalo sauce ratio is everything. If you’re serving a crowd with mixed heat preferences, keep the chicken mixture on the milder side and set out extra sauce for those who want to crank up the spice. I always have a bottle of hot sauce on the table because someone (usually me) will inevitably want to add more.

For the crispiest buns, butter just the tops before toasting. This prevents the bottoms from getting soggy when you assemble. And don’t skip the lettuce layer – it acts as a moisture barrier between the dressing and bun. Iceberg works best for crunch, but if you’re using softer greens like spinach, just pat them dry first.

Here’s my game-day hack: prep the chicken mixture up to a day ahead and store it in the fridge. The flavors actually get better as they sit! When guests arrive, just warm it slightly in the microwave before assembling. Boom – fresh sliders in minutes with zero last-minute stress.

Serving suggestion? Celery and carrot sticks aren’t just garnish – their cool crunch is the perfect contrast to spicy chicken. And for drinks? An ice-cold beer or ranch water cuts through the heat beautifully.

One last tip: make extra. These disappear faster than you’d think, and nothing’s sadder than reaching for seconds only to find an empty platter. (I may have cried actual tears over this once.)

Serving Suggestions for Buffalo Chicken Sliders

Let’s talk about how to turn these buffalo chicken sliders into the ultimate spread – because let’s be real, they’re never the only star of the show at my house. First up, you’ve got to have that classic crunch factor – celery and carrot sticks are non-negotiable in my book. They’re not just decoration either! That cool, fresh snap is the perfect counterbalance to the spicy chicken.

When I’m hosting, I always set out a veggie platter with:

• Crisp celery stalks (cut them into sticks about the same length as the sliders)
• Chilled carrot sticks or coins
• Extra blue cheese or ranch dressing for dipping (because why not?)
• Sometimes I’ll even add cucumber slices or bell pepper strips for color

Now, drinks – this is where things get fun. An ice-cold beer is my husband’s go-to with buffalo chicken sliders (a lager or pilsner works best to cut through the heat). For beer drinkers, I mix up big pitchers of:

• Extra-crisp lemonade (the tartness balances the spice beautifully)
• Iced tea with a splash of peach nectar
• Or my “signature” game-day drink – ranch water (just tequila, lime, and Topo Chico over ice)

If you’re serving these as part of a bigger spread (Super Bowl, anyone?), they pair perfectly with:

• Loaded potato skins (because more cheese is always better)
• A big bowl of chili (stick with the buffalo theme!)
• Simple tortilla chips with queso (for when you need to cool your mouth down)

Pro tip from my many messy game-day experiences: put out plenty of napkins and maybe even some wet wipes. Between the buffalo sauce and blue cheese dressing, things can get… enthusiastic. Last time I made these, my brother-in-law had sauce all the way to his elbows – and zero regrets.

Storage & Reheating

Okay, let’s be honest – leftovers rarely happen with these buffalo chicken sliders in my house. But just in case you miraculously have some left (or you’re smart enough to make extra), here’s how to keep them tasting fresh:

If storing assembled sliders, wrap them tightly in foil and refrigerate for up to 2 days. The buns will soften, but here’s my trick – when ready to eat, pop them in a 350°F oven for 5-7 minutes to crisp back up. The foil keeps the chicken moist while the heat revives those buns.

Better yet? Store components separately! Keep the buffalo chicken mixture in an airtight container for 3-4 days. The dressing and lettuce in their own containers too. Then just assemble fresh sliders when cravings strike – they’ll taste just-made every time.

For freezing, I only recommend freezing the chicken mixture (without dressing). Portion it out in freezer bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge, then warm gently before assembling. Pro tip: add a splash of fresh buffalo sauce after reheating to wake up those flavors!

Microwave warning: reheating assembled sliders in the microwave leads to sad, soggy bread. If you must, do it in 15-second bursts with a paper towel underneath to absorb moisture. But really, trust me – the oven method is worth the extra few minutes.

Buffalo Chicken Sliders Nutrition Information

Now I know what you’re thinking – “These sliders are so good, they can’t possibly be good for me!” But here’s the thing – everything in moderation, right? Plus, knowledge is power, so let’s break down what you’re getting in each delicious bite (nutrition info is per slider and approximate, since we all customize our toppings a bit differently).

Each slider comes in at around 210 calories – not bad for something that tastes this indulgent! You’re getting a solid 14g of protein from that chicken, which helps balance out the carbs (18g per slider). The blue cheese dressing and crumbles add about 9g of fat total, with 3g being saturated.

Now, about that sodium – buffalo sauce and blue cheese pack a salty punch, so these come in around 450mg per slider. If you’re watching sodium, you could use a low-sodium hot sauce or ease up on the extra blue cheese crumbles. The sugar content stays reasonable at 3g per slider (mostly from the bun and a touch in the dressing).

I always tell my health-conscious friends: “One slider won’t break the bank, but three might!” These nutrition facts are estimates based on standard ingredients, but your exact numbers might vary if you go heavy on the sauce or light on the cheese. The important thing? They’re meant to be enjoyed – preferably with good company and maybe a veggie stick or two on the side!

Frequently Asked Questions

Q1. Can I use rotisserie chicken for buffalo chicken sliders?
Absolutely! In fact, rotisserie chicken is my secret shortcut when I’m short on time (which is most weeknights). Just shred the meat while it’s still warm – it comes apart easier that way. The pre-seasoned skin adds extra flavor too – I sometimes chop a bit of the crispy skin and mix it in for texture. Just remember to remove all the bones first (learned that lesson the hard way!).

Q2. How can I make these buffalo chicken sliders milder?
Easing up on the heat is simple: start with half the buffalo sauce and mix in some melted butter (about 2 tablespoons) to tame the spice. My niece prefers when I use mild wing sauce instead of traditional buffalo – it keeps the flavor without the burn. For really sensitive palates, you could even do half barbecue sauce, half buffalo sauce. The beauty of this recipe is how adjustable it is!

Q3. Can I prep buffalo chicken sliders ahead of time?
You bet! The chicken mixture actually tastes better after sitting overnight – the flavors meld beautifully. Store it separately from the buns and toppings though. I often prep everything the night before, then assemble right before serving. Just warm the chicken slightly before building your sliders – cold chicken makes for sad sandwiches.

Q4. What’s the best way to keep slider buns from getting soggy?
Three words: butter toast first! Always lightly toast the buns before assembling – that creates a moisture barrier. Then layer strategically: dressing on the bottom bun, followed by lettuce (pat it dry first!), then chicken, then cheese. This “sandwich architecture” keeps things crisp for hours. If transporting, pack components separately and assemble on-site – my go-to move for tailgates.

Q5. Can I make buffalo chicken sliders gluten-free?
Yes indeed! Swap regular slider buns for your favorite GF rolls (I’ve had great success with Schär’s ciabatta rolls). Just check that your buffalo sauce is gluten-free too – many are, but some brands add wheat-based thickeners. For the safest bet, Frank’s RedHot Original is certified gluten-free and works perfectly in this recipe.

Made This Recipe?

Did these buffalo chicken sliders disappear as fast at your house as they do at mine? I’d love to hear how they turned out! Drop a comment below to tell me your favorite twist – did you go extra spicy? Try them with ranch? Maybe add some crispy bacon (oh yes, that’s genius)? Your tips and tweaks help make this recipe even better for everyone.

If you snapped a photo of your slider spread, tag me on Instagram – I live for those messy, sauce-dripping, completely irresistible food pics. Nothing makes me happier than seeing my recipes become part of your game-day traditions or weeknight dinner rotations.

And hey, if you loved this recipe as much as we do, would you do me a huge favor? Share it with that one friend who’s always in charge of game-day snacks. You’ll be their hero, and I’ll be over here doing a happy dance because more people get to enjoy these spicy little bundles of joy. Now if you’ll excuse me, I think it’s time to go make another batch… for quality control purposes, of course.

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