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Easy Buffalo Chicken Sliders: Best Tailgate Recipe

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These Easy Buffalo Chicken Tailgate Sliders on Hawaiian Rolls are quick, delicious, and guaranteed to make everyone happy. The combination of sweet, buttery rolls with spicy, tangy Buffalo chicken and melted cheese is simply unbeatable.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup Buffalo wing sauce (Frank’s RedHot recommended)
  • 2 tablespoons unsalted butter
  • 1 tablespoon ranch or blue cheese dressing mix (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 package (12-count) Hawaiian sweet rolls
  • 1 1/2 cups shredded sharp cheddar cheese (or cheddar and Monterey Jack mix)
  • 1/4 cup melted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon sesame seeds (optional)
  • Ranch or blue cheese dressing (for serving)
  • Celery sticks and carrot sticks (for serving)
  • Pickled jalapeños (optional, for serving)

Instructions

  1. Cook the chicken: Place chicken in a large skillet, cover with water by about an inch. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until cooked through (165°F internal temperature).
  2. Shred the chicken: Remove chicken from water, let cool slightly, then shred using two forks or a hand mixer on low speed.
  3. Make the Buffalo sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add Buffalo wing sauce, garlic powder, onion powder, and ranch/blue cheese dressing mix if using. Whisk and simmer for 2-3 minutes until slightly thickened.
  4. Combine chicken and sauce: Add shredded chicken to the skillet, stir to coat evenly, and cook for 2-3 minutes. Season with salt and pepper to taste.
  5. Prepare the rolls: Preheat oven to 350°F. Slice the entire package of Hawaiian rolls horizontally in half. Place bottom half in a 9×13 baking dish, cut side up.
  6. Assemble the sliders: Spread Buffalo chicken mixture evenly over bottom rolls. Top with shredded cheese. Place top half of rolls back on, pressing gently.
  7. Make garlic butter topping: In a small bowl, combine melted butter, garlic powder, dried parsley, and sesame seeds if using. Brush generously over the tops of the rolls.
  8. Bake the sliders: Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 5-7 minutes until tops are golden brown and cheese is melted and bubbly.
  9. Rest and serve: Let sliders rest for 5 minutes before slicing along individual roll lines. Serve warm with ranch or blue cheese dressing for dipping.

Notes

For extra crunch, toast the bottom half of the rolls under the broiler for 1-2 minutes before adding the chicken. To make a creamy version, mix 4 ounces of softened cream cheese into the Buffalo chicken mixture. For less spice, use a mild wing sauce or mix hot sauce with extra melted butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: buffalo chicken sliders, tailgate recipe, game day food, Hawaiian rolls, easy appetizer, party food, spicy chicken sliders

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