Buffalo Chicken Sliders
Published Feb 02, 2026
This buffalo chicken slider recipe features shredded chicken tossed in buffalo sauce, baked on slider buns with melted cheese.
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My buffalo ranch chicken sliders are so good!
This buffalo chicken sliders recipe is messy in a good way and built for sharing. The chicken gets tossed in buffalo sauce and a little homemade Greek yogurt ranch, then baked on slider buns with melted cheese. I like that everything comes together in the oven and feels casual but still put together. These buffalo chicken sliders are what I make for game days, parties, or anytime I want something that people can grab and eat without thinking too hard about it.
Happy Cooking!
– Yumna
Buffalo Chicken Sliders Ingredients
- Shredded chicken: Read my tips on how to make shredded chicken. To save time, you can use pre-shredded chicken if you prefer.
- Slider buns: Any type of bread you like, such as potato rolls, Hawaiian rolls, or brioche buns, works great.
- For the filling: I mix the shredded chicken with hot sauce, garlic powder, and paprika, then top it with shredded cheese. Monterey Jack is my preference, but use your favorite!
- For the buns: Before the sliders go in the oven, I make a quick mixture of melted butter and dried parsley and brush it on top for a glossy, flavorful shine.
- For the Greek yogurt ranch: You’ll also need plain Greek yogurt, lemon juice, dried dill, dried parsley, garlic powder, and onion powder.
How to Make Buffalo Chicken Sliders
Buffalo Chicken Sliders Recipe
Easy pulled buffalo chicken sliders with shredded chicken, hot sauce, Monterey Jack cheese, and homemade Greek yogurt ranch.
Ingredients
Greek Yogurt Ranch
- ¼ cup plain Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Buffalo Chicken Sliders
- 6 tablespoons butter melted and divided
- ¾ cup hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups shredded cooked chicken
- 12 slider buns
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon dried parsley
- Celery sticks for serving
Instructions
- Preheat the oven to 350°F. Slice the slider buns in half and place the bottom halves on a parchment-lined quarter baking sheet.
- In a small bowl, whisk together all the Greek yogurt ranch ingredients until smooth. Set aside.
- In a large bowl, melt the butter. Remove 2 tablespoons and set aside. Add the hot sauce, garlic powder, and paprika on top of the butter in the large bowl and whisk to combine. Add the shredded chicken and prepared ranch, then toss until evenly coated.
- Spread the buffalo chicken mixture evenly over the bottom buns. Sprinkle the Monterey Jack cheese on top, then place the top buns over the cheese.
- Stir the reserved 2 tablespoons of melted butter with the dried parsley and brush it evenly over the tops of the buns.
- Cover loosely with foil and bake for 15 minutes, until the sliders are heated through and the cheese is melted. Remove the foil and bake for another 5 minutes, until the tops are lightly golden. Serve warm.
Notes
- My Top Tip: No need to pull the buns apart and top each slider individually. Keep them all stuck together and slice the entire piece of bread in half, so the bottom buns all stick together and the top buns all stick together.
- Storage: Store the sliders in an airtight container or bag in the fridge. I recommend storing them in one flat layer, because they can get messy when you stack them. They’ll last in the fridge for 3–4 days, but I recommend eating them sooner, because the bread will start to get soggy. Reheat in the oven at 350ºF until warmed through.
- Freezing: The sliders can be messy, so I recommend wrapping each one individually in plastic wrap, then placing them in a freezer-safe container or bag. They’ll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.
Nutrition
Serving: 1slider, Calories: 293kcal, Carbohydrates: 17g, Protein: 19g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 592mg, Potassium: 158mg, Fiber: 1g, Sugar: 3g, Vitamin A: 407IU, Vitamin C: 11mg, Calcium: 180mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Have fun with toppings: Red cabbage slaw, lettuce, or blue cheese crumbles would taste great.
- Make it brinier: Pickles, pickled red onions, or pickled jalapeños add a nice bite.
- Or, make it sweeter: Try adding a squeeze of honey (or hot honey) to the buffalo chicken mixture.
Recipe Tips
- Cut the sandwiches apart when you’re ready to serve. They’ll hold together better and create less of a mess this way.
- Make a double batch of Greek yogurt ranch. I like to make extra so I can dip the sliders in it. And dipping celery in the ranch helps cool things down if it gets too spicy!
Serving Ideas
- Fries: Baked Potato Wedges, Air Fryer French Fries, Baked Sweet Potato Fries
- Side salad: Fresh Garden Salad, Kale Caesar Salad, Mixed Greens Salad
- Mac and cheese: Cauliflower Mac and Cheese, Hidden Veggie Mac and Cheese, Mac and Cottage Cheese
FAQs
I burned the bottoms of my buffalo chicken sliders. What did I do wrong?
You may have left them in the oven for too long, or placed the oven rack too close to the bottom. If this happens regularly in your oven, I recommend putting an empty baking sheet on a rack directly beneath the sliders. It’ll shield your sliders from the direct heat and help them cook without burning the bottoms.
