Spicy Buffalo Chicken Sliders
I remember making these sliders the first time for a crowded Super Bowl party — they vanished so fast I had to hide a tray to taste one myself. Spicy Buffalo Chicken Sliders are everything finger-food lovers want: tender shredded chicken tossed in Frank’s hot sauce, melty cheese, buttery slider buns, and optional tangy add-ons like blue cheese or ranch. They’re fast to assemble, crowd-pleasing, and perfect for game day, potlucks, or a simple weeknight upgrade when you want big flavor with minimal fuss. If you like handheld comfort with a kick, this method makes it easy to scale up or down.
Why you’ll love this dish
These sliders hit the sweet spot between easy and indulgent. They’re quick to put together, use pantry staples, and can feed a crowd without requiring last-minute work. The combination of Frank’s hot buffalo sauce and shredded chicken gives a classic tangy heat, while brushing the tops with melted butter adds a golden, irresistible finish.
“The perfect game-day slider: spicy, cheesy, and dangerously easy to eat.” — a satisfied guest
If you want more ideas for spicy, crowd-pleasing chicken dishes to rotate in, check this recipe for a hearty spicy Southern chicken spaghetti casserole that makes great leftovers.
How this recipe comes together
Quick overview before you gather ingredients: you toss pre-cooked shredded chicken with Frank’s hot buffalo sauce, layer it onto the bottom halves of slider buns, top with cheese and optional fixings, cover with the bun tops, brush with butter, and bake until bubbly and golden. The whole bake is about 15–20 minutes, so most of the time is hands-off. If you’re prepping ahead, you can assemble and refrigerate the tray for an hour or two before baking.
What you’ll need
- Slider buns (soft, about 12 small buns; Hawaiian rolls work great)
- Shredded cooked chicken (rotisserie, leftover roast chicken, or shredded poached chicken)
- Frank’s Hot Buffalo Sauce (adjust amount to taste)
- Cheese (sliced cheddar, Monterey Jack, or provolone; blue cheese crumbles optional)
- Butter (melted, for brushing the tops)
- Optional toppings: blue cheese crumbles, ranch or blue cheese dressing, dill pickles, sliced celery, chopped green onions
Substitutions and notes: Use rotisserie chicken to save time or shred cooked chicken breasts. For a milder slider, mix the buffalo sauce with a little melted butter or mayonnaise. For a lower-carb option, serve the filling on lettuce cups or over toasted bread.
If you prefer a lighter, crisp-topped salad to serve alongside, consider a zesty spicy Southwest chicken salad as a fresh pairing.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken with Frank’s hot buffalo sauce. Stir until the chicken is evenly coated; taste and add more sauce if you like it spicier.
- Slice the slider buns horizontally and arrange the bottom halves in a single layer in a baking dish (an 9×13 works well for about a dozen sliders).
- Spoon the buffalo-coated chicken evenly over the bottom halves, pressing slightly so the filling sits nicely on the buns.
- Scatter or layer your chosen cheese over the chicken. Add optional toppings like blue cheese crumbles or pickles now if you want them baked in.
- Place the top halves of the buns over each slider to close them.
- Brush the tops with melted butter; a light, even coat helps them brown beautifully.
- Bake for 15–20 minutes, or until the cheese is bubbly and the buns are golden brown. Keep an eye after 12 minutes; ovens vary.
- Remove from the oven, slice between the buns to separate sliders, and serve warm with extra ranch or celery sticks for crunch.
If you need to cook chicken from scratch quickly, this air fryer chicken breast method is a fast way to get perfectly cooked breasts to shred for the filling.
Best ways to enjoy it
Serve these sliders hot from the oven with small bowls of ranch and blue cheese for dipping. They pair perfectly with simple sides like carrot and celery sticks, kettle chips, or a crisp potato salad. For a fuller meal, plate a couple of sliders with roasted vegetables and a green salad — or serve alongside an easy air fryer chicken breast for a heartier spread where sliders act as the appetizer.
Storage and reheating tips
- Refrigerate: Store cooled sliders in an airtight container for up to 3 days. If assembled but unbaked, cover tightly and refrigerate for up to 24 hours before baking.
- Reheat: Warm leftovers in a 350°F oven for 8–10 minutes until heated through and the cheese is melty. For a quicker option, reheat individual sliders in a 325°F toaster oven or briefly in the microwave (cover to retain moisture).
- Freeze: Freeze fully cooled, baked sliders wrapped tightly in foil and placed in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes covered, then uncover to crisp the tops.
- Food safety: Refrigerate within two hours of cooking. Reheat to an internal temperature of 165°F for safety.
Pro chef tips
- Shred chicken while warm — it pulls apart more easily and absorbs sauce better.
- Use thin-sliced cheese so it melts quickly and evenly; tearing or grating cheese also helps coverage.
- Don’t overload each slider with filling; a modest amount prevents soggy buns and makes them easier to pick up.
- For extra flavor, mix a tablespoon of melted butter with garlic powder and brush on top before baking.
- If you want a crisper top, bake covered with foil for 12 minutes, then uncover for the last 3–5 minutes.
Creative twists
- Buffalo BBQ: Mix half buffalo sauce and half BBQ sauce for a tangy-sweet twist.
- Ranch melt: Stir a little ranch dressing into the buffalo chicken for creamier filling.
- Blue cheese deluxe: Add extra blue cheese crumbles and switch to a sharper cheddar for contrast.
- Vegetarian swap: Use shredded jackfruit or a plant-based chicken alternative tossed in buffalo sauce and follow the same bake method.
- Spicy-sweet: Add a thin slice of pineapple under the cheese for a surprising sweet pop.
Common questions
Q: Can I make these ahead of time?
A: Yes. Assemble the sliders in the baking dish, cover tightly, and refrigerate up to 24 hours. Bake straight from chilled; you may need an extra 3–5 minutes.
Q: What’s the best chicken to use?
A: Rotisserie chicken is the quickest and most flavorful. You can also poach breasts, shred leftover roast chicken, or use air-fried chicken breasts that you shred.
Q: Can I make them non-spicy for kids?
A: Absolutely. Mix the buffalo sauce with a little melted butter or plain mayo to tone down the heat, or omit the sauce and use a mild BBQ or ranch mix instead.
Q: How many sliders does this recipe make?
A: Using a standard 9×13-inch tray of slider buns, plan on about 10–12 sliders depending on bun size.
Q: Are these freezer-friendly?
A: Yes, freeze baked sliders individually wrapped or as a tray wrapped tightly. Reheat covered and then uncover to crisp the tops.
Enjoy these crowd-pleasing Spicy Buffalo Chicken Sliders — they’re easy to scale, straightforward to customize, and guaranteed to disappear fast.
Spicy Buffalo Chicken Sliders
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken with Frank’s hot buffalo sauce. Stir until the chicken is evenly coated; taste and add more sauce if you like it spicier.
- Slice the slider buns horizontally and arrange the bottom halves in a single layer in a baking dish.
- Spoon the buffalo-coated chicken evenly over the bottom halves, pressing slightly so the filling sits nicely on the buns.
- Scatter or layer your chosen cheese over the chicken. Add optional toppings if you want them baked in.
- Place the top halves of the buns over each slider to close them.
- Brush the tops with melted butter.
- Bake for 15–20 minutes, or until the cheese is bubbly and the buns are golden brown.
- Remove from the oven, slice between the buns to separate sliders, and serve warm with extra ranch or celery sticks for crunch.
