Tag: buffalo chicken sliders

These aren’t your average sliders. We’re talking about tender, juicy shredded chicken, drenched in a perfectly balanced homemade buffalo sauce that’s equal parts buttery and spicy.

It’s piled high onto soft, sweet Hawaiian rolls, blanketed with gooey provolone cheese, and baked until the tops are buttery and the edges are gloriously crisp. The combination of spicy, creamy, sweet, and savory is absolutely irresistible. Get ready to make a lot of these, because one batch is never enough.

Ingredients

Serves 6-8 (makes 12 sliders).

For the Buffalo Chicken:

• 2 lbs (about 3 large) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup (120ml) Frank’s RedHot Original hot sauce (or your favorite buffalo-style sauce)
• ¼ cup (60g) unsalted butter, cubed
• 1 tablespoon honey (optional, to balance the heat)

For the Sliders:

• 1 package (12-count) Hawaiian sweet rolls (like King’s Hawaiian)
• 12 slices provolone cheese (or 2 cups shredded mozzarella/cheddar blend)
• ¼ cup (60g) unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• Optional: Crumbled blue cheese or ranch dressing for serving/drizzling

Step-by-Step Instructions

Step 1: Cook and Shred the Chicken

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts in a baking dish. Drizzle with olive oil and season generously with garlic powder, onion powder, salt, and pepper. Toss to coat.
3. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your breasts.
4. Let the chicken rest for 5-10 minutes, then use two forks to shred it into bite-sized pieces. (Alternatively, you can use a stand mixer with a paddle attachment on low speed to shred it in seconds!)

Step 2: Make the Buffalo Sauce

1. While the chicken bakes, make the sauce. In a small saucepan over low heat, combine the hot sauce and cubed butter. Stir frequently until the butter is melted and the sauce is smooth.
2. Whisk in the honey (if using). Remove from heat.

Step 3: Combine Chicken and Sauce

1. Place the shredded chicken in a large bowl. Pour about ¾ of the buffalo sauce over the chicken and toss well to coat. You want it generously sauced, but not swimming in it. Reserve the remaining sauce for brushing on top.

Step 4: Assemble the Sliders

1. Without separating the individual rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish (or on a parchment-lined baking sheet).
2. Place the cheese slices evenly over the bottom layer of rolls, overlapping slightly to cover completely. This creates a cheesy barrier that helps keep the rolls from getting soggy.
3. Pile the buffalo chicken mixture evenly over the cheese.
4. Place the top half of the rolls over the chicken to create a complete “slab” of sandwiches.

Step 5: The Famous Buttery Topping

1. In a small bowl, whisk together the melted butter, honey, garlic powder, and dried parsley.
2. Generously brush this mixture all over the tops of the rolls. Don’t be shy—let it soak into the crevices.
3. If you have any reserved buffalo sauce, you can also drizzle a little over the top for extra kick.

Step 6: Bake to Golden Perfection

1. Cover the dish loosely with aluminum foil (to prevent the tops from burning before the insides are hot).
2. Bake at 350°F (175°C) for 15 minutes.
3. Remove the foil and bake for another 5-10 minutes, until the tops are golden brown and the edges are just starting to get crispy.

Step 7: Serve Immediately

1. Let the sliders rest for 5 minutes before using a sharp knife to cut between the rolls and separate them into individual sliders.
2. Serve hot with extra buffalo sauce, ranch dressing, or blue cheese crumbles on the side for dipping. Prepare for them to disappear instantly.

Summary

Prep Time: 20 minutes | Cook Time: 30 minutes (for chicken) + 25 minutes (for assembly) | Total Time: About 1 hour 15 minutes

Yield: 12 sliders (serves 4-6 as a meal, 8-10 as an appetizer)

Difficulty: Easy

Storage and Make-Ahead Tips

How to Store Leftovers:

Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. The flavors will meld, but the buns may lose some of their crispness.

Reheating:

For best results, reheat in a 350°F oven for 5-10 minutes, or in an air fryer for 2-3 minutes to help re-crisp the tops. The microwave works in a pinch but will make the buns softer.

Make-Ahead for Parties:

You can prepare the buffalo chicken up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply assemble the sliders (bring the chicken to room temperature or warm it slightly for easier spreading), add the buttery topping, and bake as directed.

Freezing Instructions:

Assemble the sliders completely (but do not bake) in a freezer-safe aluminum foil pan. Wrap tightly with plastic wrap and foil. Freeze for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for 30 minutes. Remove the foil and bake for another 5-10 minutes until hot and golden.