Sheet Pan Buffalo Chicken Sliders
These Sheet Pan Buffalo Chicken Sliders feature shredded chicken in spicy buffalo sauce and melted cheese on soft slider buns, perfect for game day or as an appetizer.
Equipment
- baking sheet
- mixing bowl
- garlic press
Ingredients
Chicken Mixture
- 3.5 cups shredded chicken (I used a rotisserie chicken)
- 0.5 cup buffalo sauce (Such as Franks)
- 0.5 cup ranch dressing
- 2 Tbsp. honey
- 3 cloves garlic (minced or pressed)
- 1 pinch black pepper
Cheese
- 2 cups low moisture mozzarella cheese (freshly grated)
- 0.5 cup Parmesan cheese (freshly shredded)
Rolls and Toppings
- 12 count King's Hawaiian Rolls
- 4 Tbsp. butter (melted)
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
Instructions
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Add the chicken to a mixing bowl. Pour in the buffalo hot sauce, ranch, honey, garlic and pepper.
- Mix until combined.
- Carefully slice the rolls in half. Place the bottom rolls on the prepared baking sheet.
- Add the chicken on top in an even layer.
- Sprinkle both cheeses on top in an even layer.
- Add the top rolls.
- Add the Italian seasoning and garlic salt to the melted butter and stir. Brush most of the butter mixture on top of the rolls.
- Cover with foil. Bake for approximately 15-20 minutes or until hot and melty. Remove foil and bake for an additional 5 minutes.
- Cool for a few minutes, then cut and serve hot.
Notes
My Buffalo Chicken sliders are best served fresh, but if you have leftovers, store in an airtight container for up to 2 days. Reheat in the oven or microwave.
Nutrition
Serving: 1sliderCalories: 230kcalCarbohydrates: 4gProtein: 16gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 59mgSodium: 822mgPotassium: 134mgFiber: 0.2gSugar: 3gVitamin A: 297IUVitamin C: 0.02mgCalcium: 197mgIron: 1mg
Tried this recipe?Let us know how it was!