Buffalo Chicken Sliders

Peggy O'Brien


This is a great alternative to the original Buffalo Chicken Dip - can be made ahead and baked right before serving. Has been quite a crowd pleaser for tail gate or served with a salad for lunch


☆☆☆☆☆ 0 votes

24 Hr 10 Min
15 Min


  • 1/2 c
    butter, divided
  • 1/2 c
    frank's red hot sauce
  • 2 c
    chicken, cooked, chopped and shredded
  • 3 Tbsp
    dry ranch seasoning mix,divided
  • 6 slice
    cheddar cheese
  • 2 c
    hidden valley ranch dressing ( bottled)
  • 1 pkg
    king's hawaiian sweet mini rolls (12)

How to Make Buffalo Chicken Sliders


  1. Preheat oven to 350 . Melt 1/4 cup of butter . Then add Frank's Red Hot sauce to pan ( or large bowl if you microwave the butter) and stir
  2. Add all of the cooked and shredded chicken to the bowl along with 2 T of the dry ranch dressing. Stir to coat chicken mixture
  3. Slice Hawaiian rolls in half with bread knife to form sandwich buns ( will be slider size). Place bottom of each roll in 9X13 baking dish
  4. Top each roll with the chicken mixture and a half slice of cheddar cheese. Place the top halves of the rolls over the chicken
  5. Melt the remaining 1/4 cup of butter and stir in the remaining tablespoon of ranch seasoning until well combined. Spoon the mixture evenly over the tops of each roll
  6. Bake uncovered for 15 minutes or until heated through and rolls are golden brown.
    Serve with prepared ( bottled) ranch dressing as a dipping sauce as desired.

Printable Recipe Card

About Buffalo Chicken Sliders

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American

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