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Buffalo Chicken Sliders on Hawaiian Rolls

These sliders pack all the flavors of buffalo wings into a handheld package that's perfect for feeding a crowd. The combination of saucy chicken, melted pepper jack, and blue cheese on soft Hawaiian rolls makes these disappear fast at any gathering.
prep time:15 minutes
cook time:25 minutes
total time:40 minutes
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Ingredients

Ingredients (~18 sliders)

  • 6 cups shredded cooked chicken rotisserie or homemade
  • 3/4 cup buffalo sauce like Frank's
  • 3/4 cup ranch dressing
  • 1 1/2 Tbsp brown sugar packed
  • 1 1/2 packages Hawaiian rolls 18 oz total
  • 3 cups freshly-shredded pepper jack cheese
  • 1/2 cup freshly-crumbled blue cheese
  • 3 Tbsp salted butter melted
  • 3/4 tsp black pepper
  • 3/4 tsp garlic powder
  • 1 1/2 Tbsp freshly-snipped chives for serving

Optional - Homemade Shredded Chicken

  • ~2 lbs boneless skinless chicken breasts or thighs
  • Kosher salt and black pepper to taste
  • 1 1/2 Tbsp avocado oil
  • 3 Tbsp ranch seasoning homemade or store-bought
  • 1 cup low-sodium chicken broth
  • 1 cup water

Instructions

  • Preheat oven to 350F and grease a 9x13 pan.
  • Mix 6 cups shredded chicken, 3/4 cup buffalo sauce, 3/4 cup ranch dressing, and 1 1/2 Tbsp brown sugar in a bowl.
  • Slice 1 1/2 packages Hawaiian rolls in half horizontally, keeping each half intact.
  • Place bottom half in prepared pan and spread buffalo chicken mixture evenly over top.
  • Sprinkle 3 cups pepper jack cheese and 1/2 cup blue cheese over chicken, then place top half of rolls over cheese.
  • Whisk 3 Tbsp melted butter with 3/4 tsp black pepper and 3/4 tsp garlic powder, then brush over roll tops.
  • Cover with foil and bake 20-25 minutes until hot throughout.
  • Uncover and bake 3-4 minutes more until tops are golden brown.
  • Let rest 5 minutes before slicing and garnish with 1 1/2 Tbsp chives.

Notes

For homemade chicken, season 2 lbs chicken with salt and pepper, sear in 1 1/2 Tbsp oil 2-3 minutes per side, add 3 Tbsp ranch seasoning, 1 cup broth, and 1 cup water, simmer partially covered 10-15 minutes until 165F, rest 5-10 minutes, then shred.
Did you make this recipe?Let me know how you liked it below!