The sizzle of chicken hitting a hot sheet pan, that first whiff of buffalo sauce bubbling in the oven. These sheet pan buffalo chicken sliders are pure game day magic, and they’ve become my go-to when I need to feed a crowd without the fuss.
Tender shredded chicken gets tossed in tangy buffalo sauce, then baked right on slider buns with melty cheese on top. Everything happens on one pan, so there’s barely any cleanup. Think buffalo chicken dip meets sliders, but way easier and twice as satisfying for hungry folks.
Started making these back in 2015 when my daughter’s soccer team needed snacks that actually filled them up. The first batch disappeared so fast I thought I’d miscounted the buns. The secret I discovered? Brush the tops with garlic butter before baking so they get golden and crispy. Haven’t made game day food any other way since.
PrintSheet Pan Buffalo Chicken Sliders: Irresistibly Easy Recipe
My Sheet Pan Buffalo Chicken Sliders are made with shredded chicken smothered in spicy buffalo sauce and a generous layer of gooey melted cheese between soft and buttery slider buns. Perfect for game day or a quick Buffalo Chicken Sliders snack that the family will love. Enjoy this easy Sheet Pan Party Food, great as a Game Day Sliders or Party Sliders Recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 3 1/2 cups shredded chicken (I used a rotisserie chicken)
- 1/2 cup buffalo sauce (Such as Franks)
- 1/2 cup ranch dressing
- 2 Tbsp. honey
- 3 cloves garlic minced or pressed with a garlic press
- pinch of black pepper
- 2 cups low moisture mozzarella cheese freshly grated (not pre-shredded or from a container or bag)
- 1/2 cup Parmesan cheese freshly shredded (not pre-shredded or from a container or bag)
- 12 count King’s Hawaiian Rolls
- 4 Tbsp. butter melted
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the chicken to a mixing bowl and pour in the buffalo sauce ranch honey garlic and pepper then mix until combined.
- Carefully slice the rolls in half and place the bottom rolls on the prepared baking sheet.
- Add the chicken mixture on top in an even layer.
- Sprinkle both cheeses on top in an even layer.
- Add the top rolls.
- Stir Italian seasoning and garlic salt into melted butter then brush most of the butter mixture on top of the rolls.
- Cover with foil bake for 15 to 20 minutes until hot and melty then remove foil and bake for 5 minutes longer.
- Cool for a few minutes then cut and serve hot brushing remaining butter on top if desired.
Notes
- My Buffalo Chicken sliders are best served fresh but if you do have leftovers store in an airtight container for up to 2 days
- Reheat in the oven or toaster oven at 325°F for about 10 to 15 minutes or until heated through or zap them in the microwave in 30 second intervals until warm
- For crisp tops broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 slider
- Calories: 230kcal
- Sugar: 3g
- Sodium: 822mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 4g + 4g
- Trans Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 16g
- Cholesterol: 59mg
Why You’ll Fall in Love With These Buffalo Chicken Sliders
There’s something magical about pulling a tray of bubbling sheet pan buffalo chicken sliders from the oven. The cheese is golden, the buns are crispy on top, and that buffalo aroma fills your kitchen like a warm hug. These aren’t just any party sliders recipe – they’re the kind that disappear before you can even set the tray down.
What makes them special? Everything happens on one pan, so you’re not juggling multiple pots or standing over a hot stove. The rotisserie chicken keeps things simple, while that honey-ranch mixture balances the buffalo heat just right. Even my spice-sensitive mother-in-law goes back for seconds.
- One pan cleanup: No messy stovetop or multiple dishes
- Feeds a crowd: Twelve sliders from one batch
- Make-ahead friendly: Assemble earlier, bake when ready
- Kid-approved: The honey tames the heat perfectly
Key Ingredients That Make the Magic
The secret to perfect easy sheet pan sliders starts with quality ingredients that work together like old friends. Each ingredient has a purpose, and together they create something greater than their parts.
The rotisserie chicken is your best friend here. It’s already seasoned and tender, saving you hours of cooking time. I pull mine apart while it’s still slightly warm – the shreds are more even that way.
Fresh grated cheese matters. I know it’s tempting to grab the pre-shredded stuff, but trust me on this one. Fresh mozzarella and Parmesan melt into creamy, stretchy perfection instead of those sad, rubbery clumps.
| Ingredient | Why It’s Important | Easy Swap |
|---|---|---|
| Rotisserie Chicken | Pre-cooked, seasoned, tender | Leftover grilled or baked chicken |
| King’s Hawaiian Rolls | Sweet, soft, perfect size | Any slider buns or dinner rolls |
| Fresh Mozzarella | Melts smoothly, no additives | Provolone or mild cheddar |
| Frank’s Buffalo Sauce | Classic tang and heat | Any buffalo sauce you love |
How These One Pan Chicken Sliders Come Together
The beauty of this recipe lies in its simplicity. You’re basically building a giant slider sandwich, then letting the oven work its magic. The foil creates a steamy environment that melts the cheese and warms everything through, while those final uncovered minutes crisp up the tops.
Start by mixing your buffalo chicken filling in a bowl. The ranch and honey create this creamy base that clings to every shred of chicken. Don’t skip the garlic – it adds depth that makes these taste like they took way more effort than they did.
- Layer smart: Bottom buns, chicken mixture, cheese, top buns
- Seal the deal: That garlic butter brush creates the golden crust
- Timing is key: Foil first for melting, then uncovered for browning
The covered baking time lets everything meld together – the buffalo flavors soak into the buns just enough without making them soggy. When you remove that foil and see the cheese bubbling, you’ll know you’re almost there.
Troubleshooting Your Game Day Sliders
Even the easiest recipes can have their moments, and I’ve learned a few tricks over the years making these buffalo sauce chicken sliders. The most common issue? Soggy bottom buns. The fix is simple – let that chicken mixture cool slightly before assembling, and don’t go overboard with the sauce.
Cheese not melting evenly? Make sure you’re using freshly grated cheese, and spread it all the way to the edges. Sometimes I do a layer of cheese, then chicken, then more cheese on top. It creates this amazing cheese blanket that keeps everything moist.
- Too spicy: Add an extra tablespoon of honey or ranch
- Not spicy enough: Mix in a dash of hot sauce or cayenne
- Buns browning too fast: Tent with foil if the tops get too dark
- Filling sliding out: Let them cool 5 minutes before cutting
Making Them Your Own
These family friendly sliders are like a blank canvas – delicious as written, but so fun to customize. My youngest daughter loves when I add crumbled bacon on top of the cheese. My neighbor swears by adding thinly sliced red onions for crunch.
For milder palates, swap half the buffalo sauce for more ranch, or use a mild wing sauce instead. Want more heat? A few dashes of your favorite hot sauce in the chicken mixture does the trick. I’ve even made them with leftover Thanksgiving turkey – same process, same incredible results.
| Variation | What to Add | When to Add It |
|---|---|---|
| Bacon Ranch | 4-5 strips cooked bacon, crumbled | Sprinkle over cheese before baking |
| Blue Cheese | 1/4 cup crumbled blue cheese | Mix into chicken or sprinkle on top |
| Veggie Crunch | Thinly sliced celery or red onion | Layer with chicken mixture |
| Extra Cheesy | Add cheddar or pepper jack | Mix with the mozzarella |
Serving and Storage Tips
Fresh from the oven is when these sheet pan party food sliders truly shine. That first bite, when the cheese is still stretchy and the buns are warm – pure comfort food bliss. I like to let them rest for about 5 minutes before cutting, just so the filling doesn’t slide everywhere when you pick them up.
For parties, I keep them warm in a slow cooker on the “warm” setting, or tent with foil and pop back in a 200°F oven. They stay delicious for a couple hours this way. Leftover sliders (if there are any!) reheat beautifully in the toaster oven.
| Storage Method | How Long | Reheating Instructions |
|---|---|---|
| Room Temperature | 2-3 hours (party serving) | Keep in slow cooker on warm |
| Refrigerator | 2-3 days | Oven 325°F for 10-15 minutes, or microwave briefly until warmed through. |
Expert Says: The Appeal of Sheet Pan Buffalo Chicken Sliders
Sheet pan buffalo chicken sliders are a clever way to maximize flavor and minimize cleanup. Cooking everything together allows the spicy sauce to meld with the tender chicken and soft rolls, creating a cohesive taste experience that’s easy to replicateperfect for busy weeknights or casual gatherings.
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Perfecting Sheet Pan Buffalo Chicken Sliders for Family Nights
After several kitchen experimentstoo spicy one time, too dry the nextI finally nailed this Sheet Pan Buffalo Chicken Sliders recipe. Every try brought a little lesson, and now the sliders come out juicy and balanced, making family dinners both comforting and a little adventurous.
FAQs ( Sheet Pan Buffalo Chicken Sliders )
How do I prevent the sliders from getting soggy?
To keep the buns from getting soggy, toast them lightly before assembling and add any sauces just before serving. Using firm buns helps, and serving immediately after baking keeps the sliders fresh. Avoid making them too far in advance for the best texture.
Can I make this meal ahead of time?
This recipe is great for prepping ahead. Cook the chicken and sauce, then store separately from the buns. Reheat the chicken on the sheet pan and assemble just before serving for fresh, flavorful sliders at your next gathering.
What are good side dishes to serve with this recipe?
Crunchy sides like celery sticks, carrot sticks, or coleslaw complement the spicy Buffalo sauce well. Potato wedges or a simple green salad also balance the meal nicely. Choose easy party foods to keep the focus on these tasty sliders.
Can I adjust the spiciness level?
Absolutely. To tone down the heat, reduce the amount of hot sauce in the Buffalo sauce or add a bit more butter to mellow it out. For more kick, add a pinch of cayenne pepper or extra hot sauce. This meal is versatile for all spice preferences.
What type of buns work best for these sliders?
Soft, slightly sweet slider buns or Hawaiian rolls hold up well and add great flavor contrast. Avoid very dense buns as they can overpower the filling. Brushing the buns with a bit of butter before baking also enhances their taste and texture.
Sheet pan buffalo chicken sliders deliver everything you want in just 25 minutes – tender shredded chicken swimming in tangy buffalo sauce, melty cheese, and golden buttery tops. You’ll love how the flavors meld together in the oven, creating these irresistible little sandwiches that disappear faster than you can say “game day.” The aroma alone will have everyone gathering in the kitchen.
Here’s a trick I learned from countless family gatherings – brush those tops with extra garlic butter for the crispiest finish. Want to dial down the heat? Add an extra drizzle of honey. These buffalo chicken sliders keep beautifully warm in a slow cooker for parties, and leftovers reheat perfectly in the toaster oven. Try adding crumbled bacon or blue cheese crumbles for your own signature twist.
I’d love to see how yours turn out! Snap a photo and tag us – there’s something so satisfying about seeing these golden beauties fresh from everyone’s ovens. Did your family have a go-to game day recipe growing up? Share this easy sheet pan sliders recipe with someone who’d appreciate a new crowd-pleasing favorite. Here’s to creating delicious memories, one slider at a time.
