Buffalo Chicken Sliders with Blue Cheese

Name: Buffalo Chicken Sliders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 10 ounces hot sauce; 2 Tablespoons butter (melted); 1 teaspoon onion powder; 2 teaspoons garlic powder; 1.25 pounds cooked, shredded chicken; 15 slider buns; 1/2 cup crumbled blue cheese; 1/3 cup blue cheese salad dressing

Reminiscent of the classic chicken wings and buffalo chicken dip, these buffalo chicken sliders pile saucy shredded chicken, blue cheese crumbles, and a baste of blue cheese dressing onto soft slider buns that are baked under a buttery sesame and poppy seed top.

Overhead of buffalo chicken sliders with seeded tops on a wooden board with hot sauce and blue cheese dressing on the side

Why this recipe works

Because they’re buffalo chicken sliders, that’s why! In short, the sauce is your typical buffalo formula, hot sauce whisked with melted butter, plus garlic and onion powder. Because the chicken is already cooked (rotisserie is perfect), the only real cooking is 20 minutes in a hot oven while the tops turn golden and the seeds toast. Lining the pan with parchment that hangs over the sides helps you lift the whole slab out and cut it on a board. Easy peasy!

I remember the first time I tried buffalo wings. I wasn’t a fan of the vinegar forward flavor, so I didn’t eat anything buffalo flavored for years. One day I caved and tried it again and was so sorry I had been missing out for so long! Now I actually have some favorite buffalo recipes like Antoine’s buffalo chicken wings and buffalo cauliflower. I guess the lesson here is, don’t let just one try of something turn you off forever. Try, try again.

Close up of golden Hawaiian roll tops with sesame seeds, poppy seeds and parsley over buffalo chicken

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for buffalo chicken sliders: shredded chicken, hot sauce, Hawaiian rolls, blue cheese crumbles, blue cheese dressing, butter, garlic powder, onion powder, poppy seeds and sesame seeds

Ingredient Info and Substitution Suggestions

COOKED SHREDDED CHICKEN – Any cooked chicken works here. A store-bought rotisserie chicken is the fastest and easiest. Pull it into bite-size shreds rather than chopping it, since shreds soak up more sauce and hold together better on the bun. Leftover grilled or poached chicken breasts or thighs work just as well.

HOT SAUCE – I use Frank’s RedHot Original, which is the classic cayenne pepper sauce for buffalo wings. Grab plain hot sauce rather than a bottle of buffalo wing sauce, the melted butter in this recipe is what turns it into buffalo sauce! Save a little extra for dipping.

BLUE CHEESE CRUMBLES – Buffalo chicken’s partner in crime. Precrumbled works great and is quick, but you can just as easily crumble a wedge yourself. If you want something a little milder try gorgonzola.

BLUE CHEESE DRESSING – Use a thick, chunky blue cheese dressing, the kind you’d set out with wings. It gets brushed onto the cut side of the top buns. Thicker dressing stays put as a creamy layer instead of soaking in. Ranch also works if blue cheese isn’t your thing. I typically make two batches of sliders since blue cheese is a hit or miss with some. One buffalo chicken slider batch and one batch of chicken bacon ranch sliders is great for the picky eaters!

SLIDER BUNS – There are so many slider buns out there now, so use whichever you like, including brioche or pretzel slider buns. I prefer to use Hawaiian rolls because I like the sweetness of the bun against the tangy heat. If yours come attached in one sheet, slice the whole sheet in half horizontally so the tops and bottoms stay in one piece, which makes assembly fast.

SESAME AND POPPY SEEDS – A sprinkle of both over the buttered tops gives the buns a toasty, everything bagel look and a little crunch. Everything bagel seasoning would also work or you can simply baste them with some butter.

How to Make Buffalo Chicken Sliders

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 400 F. Line a 13×9 baking dish with parchment paper so that the sides hang over to create handles.
In a large mixing bowl, whisk together hot sauce, melted butter, onion powder, and garlic powder.
Add cooked, shredded chicken to the hot sauce mix and stir to combine well, tossing until all chicken is coated.
Place the bottom half of the slider buns into the baking dish.
Add shredded chicken mixture over the bottom buns and sprinkle on the blue cheese crumbles.
Brush the blue cheese salad dressing onto the cut side of the top buns.
Put top buns in place in the baking dish and brush with melted butter. Sprinkle with sesame seeds and poppy seeds.
Bake in preheated oven for 20 minutes.

Frequently Asked Questions & Expert Tips

Can I use ranch instead of blue cheese?

Yes! Brush ranch dressing on the top buns instead of blue cheese dressing, and keep the crumbles or leave them off. You’ll lose some of that classic wing flavor, but it’s a good option for a crowd that isn’t sold on blue cheese.

How spicy are buffalo chicken sliders?

They have a medium kick. Frank’s RedHot Original is on the milder side when it comes to hot sauces. If you like more heat, use a hotter cayenne pepper sauce or dunk your sliders into extra hot sauce on the side.

Why does the blue cheese dressing go on the top buns?

Brushing it on the cut side of the bun spreads a thin, even layer across all 15 sliders. The cool, creamy layer also sits up against the hot chicken this way.

How do I keep the bottom buns from getting soggy?

Make sure the chicken isn’t wet. It should be coated in hot sauce, but not dripping. If there’s extra sauce pooled in the bottom of the bowl, leave it behind as you spoon the chicken onto the buns. Toasting the bottom buns cut side up in the oven for 3-5 minutes before you add the chicken helps too, and so does assembling right before the sliders go into the oven.

Do I need to cover the sliders while they bake?

No. Bake them uncovered so the buttered tops turn golden and the sesame and poppy seeds toast. If the tops are browning faster than you’d like, lay a piece of foil loosely over the pan for the last few minutes.

Buffalo chicken slider with shredded chicken and blue cheese crumbles spilling onto a wooden board

Storage and Freezing Information

Storage – Store leftover sliders in an airtight container or wrapped in foil in the refrigerator for up to 3 days. To reheat, cover them with foil and warm them in a 350 F oven until the chicken is hot all the way through. The air fryer works well too using the reheat function! The microwave works for a single slider, but it typically makes the buns soft.
Make Ahead – To get ahead for a party, mix the buffalo chicken up to 2 days early and keep it covered in the refrigerator. Assemble and bake when you’re ready to serve.
Freezing – Freeze the buffalo chicken mixture rather than the finished sliders, since the blue cheese dressing and soft buns don’t hold up well in the freezer. Pack the chicken into a ziptop freezer bag, press out the air and freeze for up to 3 months. Thaw it overnight in the refrigerator, then assemble with fresh buns and dressing and bake as directed.

Serving Suggestions

Serve these hot, right out of the oven, while the tops are still crisp and the blue cheese dressing is warm. Lift the whole slab out by the parchment handles, cut between the buns with a serrated knife and finish with a little chopped parsley.

Set out a bowl of blue cheese dressing and a bottle of hot sauce for dipping, along with celery and carrot sticks, just like you’d serve wings. They’re made for game day, tailgates and parties, though they’re just as good for a weeknight dinner! Pair with French fries or tater tots on the side.

Buffalo Chicken Sliders