Buffalo Chicken Sliders Recipe – Easy Spicy Cheese & Ranch Party Appetizer

The first time I made buffalo chicken sliders with oozy cheese and creamy ranch, my kitchen smelled like a sports bar in the very best way—spicy, buttery, and totally irresistible. You know that moment when the cheese stretches and the buns are golden, and everyone crowds around the oven? That’s exactly what happened here. These little sandwiches have become my go-to for game nights, birthday parties, and yes—random Tuesday cravings. There’s something about that spicy buffalo sauce, melty cheese, and cool ranch that just hits all the right notes.

I actually stumbled on this buffalo chicken sliders recipe after trying (and failing) to make classic buffalo wings less messy for a potluck. Chicken sliders seemed easier to eat, so I shredded up some leftover rotisserie chicken, layered it onto soft rolls, and smothered everything in hot sauce and cheese. The ranch drizzle was a last-minute idea, but honestly, it’s what makes these sliders unforgettable. If you’re a fan of bold flavors and easy prep, you’re going to love this one.

These sliders are perfect for anyone who likes a little heat without going overboard. They’re a lifesaver for busy hosts, picky eaters, and anyone who needs a crowd-pleasing dish without spending hours in the kitchen. I’ve tested this recipe at least ten times, tweaking the ratios and cheese combos, and it never disappoints. Whether you’re a buffalo chicken fanatic or just looking for a new party appetizer, these sliders deliver every single time. Let’s face it—once you try them, you’ll want to keep a stash of slider buns on hand for emergencies!

Why You’ll Love This Buffalo Chicken Sliders Recipe

• Quick & Easy: Ready in about 25 minutes—super handy for last-minute gatherings or spontaneous snacking.
• Simple Ingredients: No need to hunt for fancy stuff; everything is easy to find and affordable.
• Perfect for Parties: These are hands-down my most requested appetizer for game days, birthday bashes, and barbecue nights.
• Crowd-Pleaser: Kids, teens, and adults all come back for seconds. (My picky nephew actually requested these for his birthday!)
• Unbelievably Delicious: The combo of spicy buffalo sauce, gooey cheese, and cool ranch is just classic. It’s like your favorite wing platter in sandwich form.

What really sets this buffalo chicken sliders recipe apart is the technique—mixing shredded chicken with just enough buffalo sauce to coat every strand, then layering with cheese and baking until the buns are soft and the tops are a little crisp. The ranch drizzle (or dip) adds that creamy contrast that balances the heat perfectly. I tinkered with different cheeses (cheddar is great, but pepper jack adds a fun kick) and even swapped in Hawaiian rolls for a hint of sweetness. Every tweak makes these sliders a little more addictive!

If you’ve ever tried making sliders, you know they can get soggy or bland. Not here! The way the melted cheese holds the chicken together keeps everything juicy, and baking them uncovered for a few minutes makes the tops golden and slightly crunchy. I’ve made these for potlucks, sleepovers, and holiday brunches, and they’re always the first thing gone. Honestly, these buffalo chicken sliders are the kind of comfort food you dream about—messy, spicy, cheesy, and totally satisfying.

Ingredients Needed for Spicy Buffalo Chicken Sliders

This recipe uses simple, flavorful ingredients to create bold, crave-worthy sliders—no complicated prep or specialty shopping required. Most of these are pantry staples, and you can easily swap things to suit your preferences or dietary needs.

• Slider buns or Hawaiian rolls (12 count): Soft and slightly sweet rolls work best. Hawaiian rolls add a nice touch.
• Cooked chicken, shredded (3 cups/400g): Rotisserie chicken or leftover roasted chicken is perfect. (I use rotisserie for ease.)
• Buffalo wing sauce (2/3 cup/160ml): Frank’s RedHot Buffalo Sauce is my go-to, but any brand works. Adjust for spice level.
• Unsalted butter, melted (4 tbsp/56g): Adds richness and helps the buns toast up nicely.
• Shredded cheddar cheese (1 cup/100g): Sharp cheddar brings flavor. You can mix in mozzarella for extra stretch.
• Pepper jack cheese, shredded (1 cup/100g): For a bit more spice. (If you want it milder, just use more cheddar.)
• Ranch dressing (1/2 cup/120ml): Either homemade or store-bought. I like Hidden Valley for classic flavor.
• Green onions, thinly sliced (2): For a fresh, zesty finish.
• Garlic powder (1/2 tsp/2g): Adds savory depth to the chicken mixture.
• Salt and pepper, to taste
• Optional: Crumbled blue cheese (1/4 cup/30g): For the blue cheese lovers—adds tang and richness.

Ingredient Notes & Substitutions:

• Chicken: Use canned chicken in a pinch, though fresh is best for texture.
• Buffalo Sauce: For milder sliders, use less sauce or swap half with barbecue sauce.
• Cheese: Monterey Jack or Colby are great alternatives. For dairy-free, use vegan cheese shreds.
• Ranch: Swap with blue cheese dressing for a classic wing vibe, or use a dairy-free ranch.
• Buns: Gluten-free rolls work well. I’ve tried with potato rolls too—delicious!
• Green Onions: Chives or parsley work if you’re out of onions.

I always keep a stash of these ingredients for last-minute parties. You really can’t go wrong—even if you’re missing green onions or want to swap cheese, these spicy buffalo chicken sliders come out great every time!

Equipment Needed

• Baking sheet or 9×13-inch (23x33cm) casserole dish: Both work—just make sure it fits all your sliders in a single layer.
• Mixing bowl: For tossing the chicken with sauce and seasonings.
• Small saucepan or microwave-safe bowl: For melting butter.
• Spatula or spoon: For mixing and spreading the filling.
• Sharp knife: To slice buns and chop green onions.
• Aluminum foil: Optional, for covering during baking if you prefer softer tops.
• Kitchen brush: Handy for brushing melted butter on buns (a spoon works if you don’t have one).

If you don’t have a casserole dish, a rimmed baking sheet does the trick—just line it with parchment for easy cleanup. I’ve made these in a toaster oven before (when my oven went on the fritz)—works fine, but you’ll need to bake in batches. For mixing, any bowl will do, but I love my sturdy Pyrex because it holds up to hot sauce spills. If you’re using a kitchen brush for the butter, rinse it right away so the bristles don’t get greasy. Budget tip: Dollar store baking pans are totally fine for sliders, especially for parties!

How to Make Spicy Buffalo Chicken Sliders with Cheese & Ranch

1. Preheat your oven: Set oven to 350°F (175°C). This gives you time to prep the filling while the oven gets hot.
2. Prepare the chicken mixture: In a large mixing bowl, combine 3 cups (400g) shredded cooked chicken, 2/3 cup (160ml) buffalo wing sauce, 1/2 tsp (2g) garlic powder, and a pinch of salt and pepper. Toss until chicken is evenly coated. (Tip: Taste for spice—add more sauce if you like it fiery!)
3. Slice the slider buns: Use a sharp knife to slice the entire package of slider buns horizontally (like a big sandwich). Don’t separate the rolls yet; leave them attached for easier assembly.
4. Layer the fillings: Place the bottom half of the buns in your casserole dish or baking sheet. Spread the buffalo chicken mixture evenly over the buns. Sprinkle 1 cup (100g) shredded cheddar and 1 cup (100g) pepper jack cheese on top of the chicken. (If using, sprinkle 1/4 cup (30g) crumbled blue cheese too.) Drizzle half of the ranch dressing (1/4 cup/60ml) over the cheese layer.
5. Top and butter the buns: Place the top half of the slider buns over the filling. Melt 4 tbsp (56g) unsalted butter in a small saucepan or microwave-safe bowl. Brush the tops of the buns with melted butter. (If you love extra flavor, sprinkle a tiny bit of garlic powder or dried parsley on the buttered tops.)
6. Bake: Bake uncovered for 12-15 minutes, until the cheese is melted and the buns are golden brown. If you want softer tops, cover loosely with foil for the first 10 minutes, then uncover for the last few minutes. (Tip: Check at 10 minutes—every oven is different. Cheese should be melted and buns slightly crisp.)
7. Garnish and serve: Remove from oven and let cool for 2-3 minutes. Drizzle remaining ranch dressing over the top, and sprinkle with sliced green onions. Slice into individual sliders using a sharp knife.
8. Serve warm: These are best enjoyed straight from the oven! If you’re serving at a party, cover with foil and keep warm until guests arrive.

Troubleshooting:

• If your buns start getting too brown before the cheese melts, cover with foil for the final minutes.
• If the filling seems dry, add a splash more buffalo sauce or a spoonful of ranch before baking.
• If sliders stick to the pan, run a spatula around the edges before slicing.

Look for golden tops, gooey cheese, and a spicy aroma—trust me, you’ll know they’re ready!

Cooking Tips & Techniques

I’ve made my fair share of buffalo chicken sliders, and a few tricks really make a difference (learned the hard way, of course). Here are my best tips for making this recipe foolproof:

• Don’t oversaturate the chicken: Too much buffalo sauce can make the filling soggy. Start with the listed amount, then add more to taste.
• Layer cheese generously: Cheese not only adds flavor—it helps hold the chicken together and keeps the sliders juicy.
• Watch the buns: Buns burn fast if the oven is too hot. If your oven runs hot, check after 10 minutes and cover with foil if needed.
• Prep ahead: Mix the chicken filling and slice buns up to a day in advance. Assemble just before baking for best texture.
• Ranch drizzle: Drizzle half before baking, but save some for after—this gives you both melted creamy goodness and fresh cool flavor on top.

One time I tried baking these sliders with all the ranch inside, and the sauce actually soaked the buns too much. Lesson learned: save some for garnishing! If you want to multitask, prep the chicken while the oven preheats, then assemble everything quickly. Using pre-shredded cheese also speeds things up, though freshly shredded melts a bit better. For consistent results, always measure the chicken and cheese—guessing can lead to dry sliders or a mushy mess.

How do I avoid soggy sliders?

Make sure your chicken mixture isn’t too wet, and only drizzle ranch after baking. Baking uncovered helps the tops crisp up, and using fresh buns (not stale) keeps everything light and fluffy.

Variations & Adaptations

These buffalo chicken sliders are super versatile. I’ve experimented with different flavors and dietary tweaks—here are my favorites:

• Low-carb version: Swap slider buns with mini lettuce leaves, or use keto-friendly rolls. It’s a fun, crunchy alternative.
• Vegetarian adaptation: Use shredded jackfruit or cooked cauliflower florets in place of chicken. Toss with buffalo sauce and assemble as usual.
• Extra spicy: Add sliced jalapeños or a dash of cayenne to the chicken mixture. Pepper jack cheese also brings more heat.
• Blue cheese twist: Add crumbled blue cheese for a tangy kick, or swap ranch for blue cheese dressing.
• Allergen-friendly: Use gluten-free buns and dairy-free cheese/ranch to make these sliders allergy-safe.

I once added crispy bacon pieces to the chicken mixture—wow, it made the sliders extra smoky and rich. For holiday parties, I swap in cranberry hot sauce for a sweet-spicy twist. If you’re making these for kids, dial down the buffalo sauce and use more cheddar cheese. Honestly, you can get creative and never mess up the basics!

Serving & Storage Suggestions

These spicy buffalo chicken sliders are best served warm, right out of the oven. Arrange them on a platter, drizzle with ranch, and sprinkle green onions for a pop of color. For parties, I like to serve these with celery sticks and carrot sticks—just like classic wings.

• Serving temperature: Warm is best, but they’re still tasty at room temp (just a bit less gooey).
• Pairings: Serve alongside chips, coleslaw, or a simple garden salad. For drinks, icy lemonade or lager hits the spot.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The buns might soften but the flavor stays strong.
• Freezing: You can freeze baked sliders for up to a month. Wrap tightly in foil and reheat in the oven at 350°F (175°C) for 10-12 minutes.
• Reheating: For crispy tops, bake uncovered. For softer sliders, microwave for 30 seconds, then finish in the oven.

Over time, the flavors deepen—so leftovers on day two have an even richer taste. I’ve actually packed these for lunch, and they hold up surprisingly well!

Nutritional Information & Benefits

Here’s a rough estimate per slider: about 210 calories, 10g protein, 12g fat, and 16g carbs. Buffalo sauce and ranch add some sodium, but you can use low-salt options. Chicken brings lean protein, while cheese adds calcium and flavor.

If you use gluten-free or low-carb rolls, these sliders are easy to adapt for special diets. The recipe is naturally nut-free (unless you use nut-based cheese), and you can make it dairy-free with vegan cheese and ranch. Potential allergens include dairy, wheat, and eggs (in some ranch brands), so always check labels.

From a wellness perspective, I love how these sliders satisfy cravings without the heavy grease of fried wings. You get protein, flavor, and just enough spice to make things interesting—honestly, they feel like a treat without the guilt.

Conclusion

Buffalo chicken sliders with cheese and ranch are more than just a party appetizer—they’re a comfort food classic that’s easy, fast, and always a hit. Whether you’re hosting a crowd or just need a spicy snack, this recipe brings bold flavors and gooey goodness without any fuss.

Don’t be afraid to customize—try different cheeses, swap the ranch, or add a personal twist. That’s half the fun, right? Personally, these sliders never last long in my house; they’re the kind of dish that disappears before you even sit down.

If you give this buffalo chicken sliders recipe a try, let me know in the comments how you adapted it or what cheese combo you loved most. Share with your friends, pin it for later, and spread the spicy slider love! You’ve got this—happy cooking!

FAQs About Buffalo Chicken Sliders

Can I make buffalo chicken sliders ahead of time?

Yes! Prep the chicken mixture and assemble the sliders (without baking) up to a day in advance. Store covered in the fridge and bake just before serving.

What’s the best chicken to use?

Rotisserie chicken is easiest and most flavorful, but leftover roasted or poached chicken works great too. Just shred it for best texture.

Can I make these sliders less spicy?

Absolutely. Use less buffalo sauce or mix with barbecue sauce for a milder flavor. More cheese also helps mellow the heat.

How do I keep sliders from getting soggy?

Don’t overdo the sauce, and bake uncovered for crispy tops. If storing, reheat in the oven for best texture.

What cheese works best for buffalo chicken sliders?

Sharp cheddar and pepper jack are classic, but mozzarella or Monterey Jack also melt beautifully. Mix and match for your favorite combo!

Buffalo Chicken Sliders Recipe – Easy Spicy Cheese & Ranch Party Appetizer

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• Author: Savannah Collins
• Total Time: 25 minutes
• Yield: 12 sliders 1x

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Description

These buffalo chicken sliders are packed with spicy buffalo sauce, gooey cheese, and creamy ranch, making them the ultimate crowd-pleasing party appetizer. Quick to prepare and perfect for game nights, potlucks, or any occasion where bold flavors and easy serving are a must.

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Ingredients

Scale 1x2x3x

• 12 slider buns or Hawaiian rolls
• 3 cups shredded cooked chicken (rotisserie or roasted)
• 2/3 cup buffalo wing sauce (such as Frank’s RedHot)
• 4 tablespoons unsalted butter, melted
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 cup ranch dressing
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: 1/4 cup crumbled blue cheese

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine shredded chicken, buffalo wing sauce, garlic powder, and salt and pepper. Toss until evenly coated.
3. Slice the slider buns horizontally as a single slab, keeping the rolls attached.
4. Place the bottom half of the buns in a casserole dish or baking sheet. Spread the buffalo chicken mixture evenly over the buns.
5. Sprinkle cheddar and pepper jack cheese over the chicken. Add crumbled blue cheese if using. Drizzle half of the ranch dressing over the cheese.
6. Place the top half of the buns over the filling. Brush melted butter over the tops. Optionally, sprinkle with a little garlic powder or dried parsley.
7. Bake uncovered for 12-15 minutes, until cheese is melted and buns are golden brown. Cover with foil for the first 10 minutes if you prefer softer tops.
8. Remove from oven and let cool for 2-3 minutes. Drizzle remaining ranch dressing over the top and sprinkle with sliced green onions.
9. Slice into individual sliders and serve warm.

Notes

For best results, don’t oversaturate the chicken with buffalo sauce. Layer cheese generously to keep sliders juicy. Prep the chicken mixture and slice buns ahead for easy assembly. Save half the ranch for drizzling after baking to avoid soggy buns. Use gluten-free or dairy-free substitutes as needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 slider
• Calories: 210
• Sugar: 3
• Sodium: 480
• Fat: 12
• Saturated Fat: 6
• Carbohydrates: 16
• Fiber: 1
• Protein: 10

Keywords: buffalo chicken sliders, party appetizer, game day, spicy chicken, ranch, cheese, easy sliders, finger food, baked sliders, chicken sandwich