I make fluffy slider buns stuffed with juicy shredded chicken tossed in Frank’s hot buffalo sauce, layered with cheese and finished with a garlic‑butter brush. These are perfect for a crowd or a casual dinner — spicy, cheesy, and so satisfying.

Spicy Buffalo Chicken Sliders

Why You’ll Love This Recipe

I love these sliders because they combine ease and big flavor. I can prep the chicken filling quickly, the buns soak up all the sauce without getting totally soggy, and the cheese melts into gooey goodness. Plus, the garlic butter topping gives them a rich, golden crust. They’re great for parties or when I want something fun and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

9 pack slider buns
1 1/2 cups shredded chicken
1/2 cup Frank’s buffalo hot sauce
2 Tbsp ranch dressing
½ tsp salt
¼ tsp ground black pepper
½ tsp garlic powder
¼ tsp paprika
1 cup shredded cheese
Garlic butter‑
- 2 Tbsp butter
- ½ tsp garlic powder
- ¼ tsp Italian seasoning

Directions

Preheat the oven to 350°F and line a 9×9 baking sheet or casserole dish with parchment paper.
In a bowl, mix the shredded chicken, hot sauce, ranch, salt, pepper, garlic powder, and paprika.
Place the bottoms of the slider buns in the lined baking sheet.
Divide the chicken mixture between all the bottom buns. Top with shredded cheese. Then place the top buns on.
In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Brush the tops of the buns with the garlic butter using a pastry brush.
Cover the baking sheet with foil and bake at 350°F for about 15 minutes.
Remove the foil and bake for an additional 5‑10 minutes, or until the buns are lightly golden and the cheese is melted.
Cut and serve immediately while still hot.

Servings and timing

Servings: about 9 sliders
Prep time: ~ 10 minutes
Cook time: ~ 25 minutes (15 minutes covered, 5‑10 minutes uncovered)
Total time: ~ 35 minutes

Storage/reheating

Storage: I let them cool slightly, then store in an airtight container in the fridge. They stay good for about 2‑3 days, though the buns may get a bit soft. Sources confirm 2‑3 days in the refrigerator.
Reheating: I reheat in the oven for the best texture: around 325‑350°F (160‑175°C) for 8‑10 minutes (covered at first, then uncovered) to crisp the tops again. I’ve also reheated individual sliders in the microwave for short bursts (30‑60 seconds), but I lose some crispiness. Some versions suggest wrapping in foil before reheating to avoid drying out.
Freezing (optional): Some recipes suggest freezing the chicken filling separately (up to ~ 3 months) or freezing assembled sliders wrapped well; when reheating from frozen, bake slightly longer (15‑20 minutes) until heated through.

FAQs

What type of chicken works best?

I usually use shredded cooked chicken breast or leftovers. Rotisserie chicken works great because it’s already cooked and flavorful. If I have chicken thighs, I’ll use those too for more richness.

How spicy are these sliders and can I adjust the heat?

With Frank’s buffalo sauce, there is a noticeable kick, but it isn’t overwhelming. If I want them milder, I reduce the hot sauce or mix in extra ranch; for more heat, I might use a hotter buffalo sauce or add a dash of cayenne or red pepper flakes.

Can I use different buns or rolls?

Yes. The recipe uses regular slider buns, but I’ve also used Hawaiian rolls, brioche rolls, or other soft dinner rolls. The sweetness of Hawaiian rolls pairs nicely with the spicy sauce if you like contrasts.

Will the buns get soggy? How can I prevent that?

They can soften if the sauce is too wet or if you cover them too long. To prevent sogginess, I make sure the chicken mixture isn’t too watery, place cheese under and over the chicken to help seal moisture, bake covered only for part of the time and uncover to crisp, and brush with butter to create a barrier on the top buns.

Can I assemble them ahead of time?

Yes. I can prepare the chicken mixture earlier and even assemble the sliders (without baking) a few hours ahead. Then when I’m ready, I bake them. This helps for parties. Just keep them covered in the fridge until baking.

What’s the best cheese to use?

I often use a mild, melty cheese like mozzarella or a mix. Sharp cheddar, Monterey Jack, or Pepper Jack add more flavor. The cheese topping helps hold the chicken together and gives good melting.

Can I make them gluten‑free or dairy‑free?

To make them gluten‑free, I use gluten‑free slider buns. For dairy‑free, I can use dairy‑free cheese and replace butter with a dairy‑free spread. Some of the seasoning and sauce may also need checking for hidden dairy.

What sides go well with these sliders?

I like pairing them with fresh coleslaw, tortilla chips, celery and carrot sticks, or a crisp green salad. Ranch or blue cheese dressing on the side helps tone down the heat.

How can I reheat leftovers so they’re almost as good as fresh?

I reheat in a preheated oven (about 325‑350°F) on a baking sheet. Cover for the first few minutes to warm inside, uncover at the end to crisp the top. Microwaving is faster but makes the buns softer; toaster oven helps too if you have one.

Can I double or scale this recipe for more people?

Absolutely. The recipe scales well. I just multiply the filling ingredients and use two packs of buns (or more). If baking in a larger dish or two pans, make sure heat distributes well, and timing might increase slightly.

Conclusion

I feel these Spicy Buffalo Chicken Sliders are a winner because they bring together comfort, heat, and cheesy goodness in a way that’s easy to make and crowd‑pleasing. Whether I’m making them for game night, a casual dinner, or feeding friends, they never disappoint. With a few tweaks, I can adapt them for everyone’s taste, and the leftovers are still tasty. I always get requests to make these again.