If you’re on the hunt for a crowd-pleasing game day snack or a quick-fix family dinner, these Sheet Pan Buffalo Chicken Sliders deserve a spot at the top of your list! They’re loaded with juicy shredded chicken tossed in buffalo sauce and ranch, layered with melty cheese, and all snuggled between soft Hawaiian rolls—baked together to golden, tangy perfection.
Why You’ll Love This Recipe
- Ultimate Flavor Explosion: The creamy ranch, spicy buffalo sauce, and hint of honey coat every bite with bold, crave-worthy taste.
- Effortless Party Pleaser: These Sheet Pan Buffalo Chicken Sliders come together fast and are perfect for feeding a hungry crowd or picky family members.
- Perfectly Gooey Cheese Pull: Fresh mozzarella and parmesan melt into each other, giving you that oh-so-satisfying cheesy stretch in every slider.
- Make-Ahead Friendly: Prepare them in advance and bake right before serving—relaxed hosting at its finest!
Ingredients You’ll Need
The beauty of these Sheet Pan Buffalo Chicken Sliders is in their simplicity! Each ingredient plays a starring role—bringing juicy, saucy, cheesy, and buttery flavor. Let’s break down what you’ll need and why each one is essential for the best results.
- Shredded Chicken (3 1/2 cups): Rotisserie chicken is my time-saving go-to—extra moist and already bursting with flavor.
- Buffalo Sauce (1/2 cup): Franks is the classic, but any tangy, spicy buffalo sauce works. This is the soul of your sliders!
- Ranch Dressing (1/2 cup): Adds creaminess and balances out the heat for that rich, addictive flavor.
- Honey (2 Tbsp.): Just a drizzle for a touch of sweetness that rounds out all the spicy, savory notes.
- Fresh Garlic (3 cloves): Minced or pressed for big, aromatic flavor in every bite.
- Black Pepper (pinch): Enhances all the other flavors—don’t skip it!
- Fresh Mozzarella Cheese (2 cups, low-moisture): Buy the block and grate it yourself for ultimate melting power—skip the pre-shredded stuff!
- Freshly Shredded Parmesan Cheese (1/2 cup): Just the right salty, nutty finish on top of the melty mozzarella.
- King’s Hawaiian Rolls (12 count): Soft, fluffy, slightly sweet—sliders are made for these rolls!
- Butter (4 Tbsp., melted): Brushed over the tops for that irresistible golden finish.
- Italian Seasoning (1 tsp.): Brings herby aroma and a pop of color.
- Garlic Salt (1 tsp.): The final layer of flavor—it makes those slider tops totally snackable.
Variations
Personalizing these sliders couldn’t be easier! Swap ingredients to suit your style, dietary needs, or what you have on hand—Sheet Pan Buffalo Chicken Sliders are endlessly adaptable. Feel free to get creative and make them your own!
- Blue Cheese Lover: Sprinkle crumbled blue cheese over the chicken before the mozzarella for a classic, tangy upgrade.
- Spicy Kick: Add a few chopped jalapeños or an extra dash of buffalo sauce if you’re feeling bold.
- Gluten-Free: Use gluten-free slider rolls and double-check all your condiments.
- Lighter Option: Sub Greek yogurt ranch or low-fat cheese for a lighter (but still creamy!) twist.
- Veggie Power: Toss some finely chopped celery or shredded carrots into the chicken mixture for extra crunch and color.
How to Make Sheet Pan Buffalo Chicken Sliders
Step 1: Prepare the Chicken Mixture
Preheat your oven to 350°F and line a baking sheet with parchment paper (for easy slider removal later!). In a large bowl, add your shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and a pinch of black pepper. Stir everything together really well so that every strand of chicken gets coated with all that saucy, creamy goodness. This is where the magic begins—don’t skimp on mixing!
Step 2: Assemble the Sliders
Carefully slice the Hawaiian rolls in half horizontally (try to keep the rolls in one piece for easier assembly). Place the bottom halves on your prepared baking sheet. Spread the buffalo chicken mixture evenly over the rolls, making sure to reach all the corners. Layer the mozzarella and parmesan cheeses evenly over the chicken mixture, then set the tops of the rolls back on.
Step 3: Brush & Bake
In a small bowl, mix your melted butter with Italian seasoning and garlic salt. Brush this flavorful mixture generously over the tops of the rolls. Pop the whole pan in the oven and bake for about 20–25 minutes, or until the tops are golden brown and the cheese is bubbling. The aroma will fill your kitchen and everyone will start hovering nearby!
Step 4: Slice & Serve
Once your Sheet Pan Buffalo Chicken Sliders are beautifully golden, remove them from the oven and let them cool just for a couple of minutes. Slice between the rolls with a sharp knife, lift with a spatula, and serve them up warm, melty, and packed with flavor. Get ready for major compliments!
Pro Tips for Making Sheet Pan Buffalo Chicken Sliders
- Use Rotisserie Chicken: Save time and get extra-juicy sliders by grabbing a ready-made rotisserie chicken from the store—it shreds easily and absorbs the sauce beautifully.
- Freshly Grate Your Cheese: For the ultimate gooey melt, grate your mozzarella and parmesan right before layering—pre-shredded just doesn’t melt the same way.
- Don’t Rush the Bake: Wait until the tops are deeply golden and the cheese is bubbling at the edges—this ensures your Sheet Pan Buffalo Chicken Sliders have that perfect crispy-to-soft ratio.
- Let Them Cool Slightly: Give your sliders a few minutes to chill after baking; this keeps the cheese from sliding out when you slice and serve.
How to Serve Sheet Pan Buffalo Chicken Sliders
Garnishes
For an extra-fancy touch, garnish your sliders with a sprinkle of chopped fresh chives, sliced green onions, or even a quick shake of extra parmesan. If you love a little more spice, set out extra buffalo sauce for dipping. A drizzle of ranch or blue cheese dressing right on top gives them that over-the-top, can’t-resist finish!
Side Dishes
Pair these Sheet Pan Buffalo Chicken Sliders with classic sides like crispy baked fries, celery and carrot sticks (with even more ranch for dipping), or a big crunchy coleslaw. A simple green salad also balances out the bold flavors and keeps things feeling fresh and fun.
Creative Ways to Present
Serving a crowd? Pile your sliders high on a platter with toothpicks and little ramekins of extra ranch and buffalo sauce. For game day, tuck the sliders into a big basket lined with parchment for grab-and-go snacking. Or, cut into smaller pieces and serve cocktail-party style for bite-size treats everyone will love!
Make Ahead and Storage
Storing Leftovers
Leftover sliders (rare as that may be!) can be wrapped tightly and stored in the refrigerator for up to three days. Pop them in an airtight container or cover the baking sheet with foil to retain maximum freshness and moisture.
Freezing
To freeze, let your Sheet Pan Buffalo Chicken Sliders cool completely, then wrap individual sliders or the whole portion in foil and place in a freezer-safe container. They’ll keep well for up to 2 months—ideal for having a tasty snack or dinner ready at a moment’s notice.
Reheating
For best results, reheat your sliders in a 350°F oven until hot and melty again (about 10 minutes). If you’re in a hurry, the microwave will do the trick—just be mindful not to overcook or the rolls could become tough. Cover with a damp paper towel for best texture if microwaving!
FAQs
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Can I use regular sandwich rolls instead of King’s Hawaiian for these Sheet Pan Buffalo Chicken Sliders?
Absolutely! While King’s Hawaiian rolls give that extra-soft texture and hint of sweetness, you can substitute with any soft slider rolls or buns you love. Just look for something fluffy to soak up all that saucy flavor.
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Is there a way to make Sheet Pan Buffalo Chicken Sliders less spicy?
Definitely—just use a mild buffalo sauce or cut the buffalo/ranch sauce ratio to your preference. The honey also helps mellow out the heat, so feel free to add a touch more for a gentler kick!
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Can I prep these sliders in advance for a party?
Yes! Assemble the sliders (with chicken and cheese) on your sheet pan, cover well, and refrigerate for a few hours or overnight. Brush with butter mixture just before baking and you’re party-ready without the stress.
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How can I make Sheet Pan Buffalo Chicken Sliders vegetarian?
Swap the chicken for shredded jackfruit, cooked chickpeas, or even sautéed mushrooms for a plant-based option. Use vegetarian ranch, and you’ll still get all those spicy, melty, crave-worthy flavors.
Final Thoughts
If you try just one recipe for your next get-together, late-night snack, or family feast, let it be these irresistible Sheet Pan Buffalo Chicken Sliders. They’re easy, always a hit, and you’ll absolutely love how quickly they disappear. Give them a go, share with your favorite people, and savor every saucy, cheesy bite!
Print
Sheet Pan Buffalo Chicken Sliders Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sheet Pan Buffalo Chicken Sliders are the perfect combination of spicy, savory, and cheesy flavors all in one easy-to-eat package. Great for parties or a simple weeknight dinner.
Ingredients
For the Chicken:
- 3 1/2 cups shredded chicken (such as rotisserie chicken)
- 1/2 cup buffalo sauce (such as Franks)
- 1/2 cup ranch dressing
- 2 Tbsp. honey
- 3 cloves garlic, minced or pressed
- Pinch of black pepper
For the Toppings:
- 2 cups low moisture mozzarella cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly shredded
- 12 King’s Hawaiian Rolls
- 4 Tbsp. butter, melted
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Chicken Ingredients: In a mixing bowl, combine shredded chicken, buffalo sauce, ranch dressing, honey, garlic, and pepper.
- Assemble Sliders: Carefully slice the rolls in half and place the bottom halves on the baking sheet.
Notes
- For extra heat, add more buffalo sauce to the chicken mixture.
- Feel free to customize with your favorite cheeses or additional toppings.
Nutrition
- Serving Size: 1 slider
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg
