Spicy Buffalo Chicken Sliders

By Lily | Last modified on Feb 14, 2026

Featured in: Appetizers

These Spicy Buffalo Chicken Sliders bring a perfect balance of heat, cheese, and tender shredded chicken packed inside fluffy slider buns. They make an irresistible party appetizer or a satisfying main course for casual dinners with family and friends.

Each slider is generously filled with juicy chicken tossed in tangy Frank’s Buffalo hot sauce, combined with creamy ranch and baked under a blanket of melted cheese. Brushed with garlic butter and Italian seasoning, the buns crisp to a golden finish, enhancing every bite with savory goodness.

Why You’ll Love This Recipe

Quick and easy to assemble, making it perfect for busy weeknights or last-minute gatherings.
Bold flavors from classic Buffalo sauce balanced by creamy ranch and melted cheese.
Slider-sized portions ideal for sharing and customizing with your favorite toppings.
Simple ingredients you likely already have on hand for fuss-free prep.

Ingredients

9 pack slider buns: Soft and fluffy small buns perfect for holding juicy buffalo chicken and melted cheese without falling apart.
1 1/2 cups shredded chicken: Cooked and shredded chicken breast providing a tender, protein-rich filling for the sliders.
1/2 cup Frank’s buffalo hot sauce: Tangy and spicy sauce that gives the chicken its signature bold buffalo flavor.
2 Tbsp ranch dressing: Creamy dressing that balances the heat with cooling herbs and spices.
1/2 tsp salt: Enhances all the flavors and seasons the chicken mixture perfectly.
1/4 tsp ground black pepper: Adds a subtle kick and depth of flavor to the filling.
1/2 tsp garlic powder: Provides aromatic garlic notes enhancing overall savoriness.
1/4 tsp paprika: Adds mild smokiness and a hint of color to the chicken mixture.
1 cup shredded cheese: Melty cheese (cheddar or a blend) that binds the filling and adds creamy richness.
2 Tbsp butter: Melted butter used to brush the buns for buttery, crisp, golden tops.
1/2 tsp garlic powder (for garlic butter): Infuses the butter with warm garlic flavor.
1/4 tsp Italian seasoning: A fragrant herb blend that complements the buffalo spice and garlic.

Instructions

Preheat and prepare baking dish: Set your oven to 350°F (175°C) and line a 9×9 inch baking sheet or casserole dish with parchment paper. This helps prevent sticking and makes cleanup super easy.
Mix buffalo chicken filling: In a mixing bowl, combine the shredded chicken with Frank’s buffalo hot sauce, ranch dressing, salt, black pepper, garlic powder, and paprika. Stir thoroughly to evenly coat every piece of chicken, ensuring a spicy, creamy filling.
Assemble sliders: Place the bottom halves of the slider buns on the prepared baking sheet in a single layer. Distribute the buffalo chicken mixture evenly over each bottom bun, then sprinkle shredded cheese on top. Finally, place the top buns to close each slider.
Prepare garlic butter for brushing: In a small bowl, mix melted butter with garlic powder and Italian seasoning. This flavorful garlic butter will soak into the buns during baking, adding a delicious crust and aroma to the sliders.
Brush buns and bake covered: Use a pastry brush to generously coat the top buns with garlic butter mixture. Cover the entire baking dish tightly with foil to keep moisture in, then bake at 350°F for 15 minutes to heat the filling through and melt the cheese.
Uncover and finish baking: Remove the foil and continue baking for another 5 to 10 minutes until the buns turn lightly golden and the cheese is bubbly. This step adds a slight crispiness to the tops, making the sliders irresistible.
Serve immediately: Cut the sliders apart and serve hot for the best oozing, melty experience. These sliders are perfect as an appetizer or main dish enjoyed on their own or paired with your favorite sides.

You Must Know

Use day-old slider buns or lightly toast fresh ones first for extra sturdiness and crispness.
Adjust hot sauce quantity to your preferred spice level, adding more or less as desired.
Covering with foil during the initial bake prevents buns from drying out while melting the cheese perfectly.

Storage Tips

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the buns soft and the cheese melty.

Serving Suggestions

Serve these sliders alongside celery sticks and extra ranch or blue cheese dressing for a classic buffalo experience. They also pair well with crispy fries, coleslaw, or a fresh green salad to balance the spice.

Professional Tips

For even juicier filling, toss shredded chicken with a bit of melted butter before mixing with sauce.
Customize cheese choice with mozzarella or pepper jack for different flavor profiles.
If desired, add thinly sliced pickles inside sliders to add refreshing crunch and tang.

FAQs

Can I use rotisserie chicken for this recipe?: Yes! Rotisserie chicken is a convenient shortcut that already has great flavor and tender texture, making it ideal for these sliders.
Can I make these sliders ahead of time?: You can assemble them a few hours in advance, keep covered in the fridge, then bake when ready to serve for fresh, melty sliders.
What cheese works best for buffalo chicken sliders?: Cheddar and mozzarella blends melt well and complement buffalo flavors, but feel free to use pepper jack or Monterey jack for some extra zest.
How can I make these sliders less spicy?: Reduce the amount of hot sauce or substitute with a milder wing sauce. Adding more ranch dressing can also help balance the heat.
Can I freeze the assembled sliders before baking?: Yes, freeze assembled sliders tightly wrapped and bake from frozen, adding a few extra minutes to the baking time until fully heated.
What sides pair well with buffalo chicken sliders?: Classic sides include carrot and celery sticks, blue cheese or ranch dip, fries, homemade coleslaw, or a crisp green salad.
Is it necessary to cover the sliders during baking?: Covering with foil traps steam that melts cheese and warms filling without drying out the buns, resulting in soft, delicious sliders.