Buffalo Chicken Sliders

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Buffalo Chicken Sliders

Easy Buffalo Chicken Sliders made with ranch, buffalo sauce, and melty cheese, baked on soft rolls with a buttery topping. Perfect for parties!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, dinner, Lunch

Cuisine: American

Servings:

Author: Robyn Stone

Equipment

Baking Dish (9x13)

Ingredients

2 cups cooked chicken shredded
1/2 cup ranch dressing
3/4 cup buffalo sauce
1 cup grated cheddar cheese
1/2 teaspoon Stone House Seasoning
12 rolls
12 slices provolone cheese

Spread:

1/2 cup butter melted
1 tablespoon Dijon mustard
1/2 teaspoon Stone House Seasoning
1/2 teaspoon dried parsley optional
1 teaspoon Worcestershire sauce coconut aminos

Instructions

Prep. Preheat the oven to 350º F. If not precut, cut the rolls in half making a top and a bottom. Place the bottom half of the rolls into a baking dish.
Make the sliders. Add the cooked and shredded chicken, ranch dressing, buffalo sauce, cheddar cheese, and Stone House Seasoning to a mixing bowl. Stir together until well combined. Fill the bottom half of the rolls with the mixture. Top with a slice of provolone cheese and place the top half of the roll onto the slider.
Make the spread. Whisk together the melted butter, Dijon mustard, Stone House Seasoning, Worcestershire sauce and parsley (if using). Spoon over the top of each of the sliders.
Bake. Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil from the baking dish and continue to bake until golden brown and the cheese has melted, about 10 more minutes.
Serve. Remove from the oven and slice around the edges of the rolls through the buffalo chicken and cheese to easily serve. Serve warm.

Notes

Storage Tips:

To store leftovers. Cover tightly and refrigerate it up to 4 days. Reheat in the microwave or wrap in foil or parchment paper and reheat in the air fryer or toaster oven.

To make ahead. Assemble and wrap tightly with a wrap. Brush with butter just before baking. Store in the refrigerator for up to 24 hours. Remove from the refrigerator as the oven preheats. Remove the wrap and replace it with foil. Bake as directed. Additional baking time may be needed since the sliders were refrigerated.

To freeze. Assemble and wrap tightly with plastic wrap, topped with foil. Freeze for up to 4 months. Thaw in the refrigerator overnight, remove the foil and plastic wrap, and return the foil to the baking dish. Bake as directed. Additional baking time may be needed.

Nutrition