Buffalo Chicken Sliders with Rotisserie Chicken

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Main Course

Cuisine American

Servings 6 2 sliders per person

Baking dish or sheet pan A 9x13 dish fits 12 sliders perfectly
Mixing bowl For tossing the shredded chicken with sauce
Basting brush For brushing the buns with butter or oil. If you don’t have one, a spoon works in a pinch
Aluminum foil Helps keep the sliders soft while they bake
Knife or serrated bread knife To slice the buns as a group

3 cups shredded rotisserie chicken light and dark meat both work, but chicken breast is great for a leaner option
1/2 cup buffalo sauce Frank’s RedHot is a classic choice
2 tablespoons melted butter
1/4 cup ranch dressing or blue cheese dressing, if you’re team blue
1 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese optional, but highly recommended
12 slider buns or Hawaiian rolls
2 tablespoons chopped green onions for garnish
1 tablespoon sesame seeds optional topping for buns
1 tablespoon olive oil or melted butter for brushing buns

This is where those cooked chicken recipes leftovers really shine. You can use just chicken breast or a mix of white and dark meat for more flavor.

In a bowl, combine the shredded chicken, buffalo sauce, melted butter, and ranch dressing. Stir in the shredded mozzarella and crumbled blue cheese (if using). This creamy, spicy mix is what slider dreams are made of.

Slice the entire pack of slider buns horizontally (don’t separate them), keeping the top and bottom halves intact. Place the bottom half in your baking dish.

Spoon the buffalo chicken mixture evenly over the bottom buns. Place the top buns back on.

Brush the tops with olive oil or melted butter, then sprinkle with sesame seeds if desired.

Cover with foil and bake for 10 minutes. Then uncover and bake another 5 minutes until the tops are golden and slightly crisp.

Sprinkle with green onions before serving. These are best warm and gooey, right out of the oven.