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Buffalo Chicken Sliders

Buffalo chicken sliders with tangy, spicy shredded chicken are baked into soft Hawaiian roll tray-bakes. The buffalo-coated filling is topped with melty blue cheese and finished with a garlicky butter-brushed crust.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian dinner rolls
  • 24 Hawaiian dinner rolls Sliced in half horizontally as one sheet.
Shredded chicken
  • 3 cup cooked shredded chicken
Buffalo hot sauce
  • 0.5 cup buffalo hot sauce
Butter
  • 0.25 cup melted butter Plus 2 tbsp for brushing.
Blue cheese
  • 1 cup crumbled blue cheese
Garlic powder
  • 1 tsp garlic powder
Ranch dressing
  • 1 ranch dressing For serving.

Equipment

  • 1 sheet pan

Method
 

Make the buffalo chicken filling
  1. Toss shredded chicken with buffalo hot sauce and melted butter until fully coated, then spread it so the sauce clings evenly to the meat.
Assemble the sliders
  1. Place the bottom half of the rolls in a greased baking dish in a single layer.
  2. Spread the buffalo chicken mixture evenly over the rolls so it reaches the edges.
  3. Sprinkle crumbled blue cheese over the chicken in an even layer to cover most of the surface area.
  4. Top with the other half of the rolls and press lightly to help them bake together.
Bake and serve
  1. Brush the tops with melted butter mixed with garlic powder for a golden finish.
  2. Bake at 350°F for 15-18 minutes, until golden and the cheese is melted.
  3. Serve with ranch dressing on the side for dipping.

Notes

Pro tip: shred rotisserie chicken ahead of time and refrigerate up to 3 days to speed up assembly. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 300°F oven until hot through. Freezing is not recommended because the rolls soften after thawing. If you want a lower-fat option, use reduced-fat blue cheese and light ranch.