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Buffalo Chicken Sliders

Buffalo chicken sliders with shredded chicken tossed in spicy buffalo sauce and baked until the buns turn buttery and golden. Melty provolone and a crispy top finish make these quick oven sliders a go-to for a fast dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken and buffalo sauce
  • 3 cup cooked shredded chicken Use rotisserie chicken to save time on prep.
  • 0.75 cup buffalo sauce Brush extra on top if you want more heat.
Sliders
  • 12 slider buns
  • 8 provolone cheese slices
Butter and seasonings
  • 0.25 cup unsalted butter Melted.
  • 1 tsp garlic powder
Serving and garnish
  • 1 Ranch or blue cheese dressing For serving.
  • 1 celery sticks For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 350°F and toss shredded chicken with buffalo sauce until evenly coated, using a deep red, glossy sauce to coat the pieces.
  2. Place the bottom half of the slider buns in a baking dish in a single layer so they touch lightly for even melting.
  3. Layer buffalo chicken and provolone cheese over the buns, spreading the chicken evenly to the edges for consistent bites.
  4. Place the top half of the buns over the filling, pressing lightly so the cheese stays inside as it melts.
Bake and serve
  1. Whisk melted butter with garlic powder and brush over the tops for a buttery, browned crust finish.
  2. Bake 15-20 minutes at 350°F until golden and the cheese is melted and bubbling at the seams.
  3. Serve with ranch or blue cheese dressing and garnish with celery sticks to add crunch beside the spicy buffalo chicken.

Notes

Pro tip: Using rotisserie chicken speeds up prep and keeps the filling tender while the buffalo sauce soaks in during baking. Store leftover sliders in the refrigerator up to 3 days in an airtight container; reheat in a 300°F oven until warmed through, about 8-12 minutes. Freezing is not recommended because the buns soften after thawing. For a lower-fat option, use reduced-fat buffalo sauce and part-skim provolone (or mozzarella) to cut calories while keeping the melty texture.