Sheet Pan Buffalo Chicken Sliders
Delicious Sheet Pan Buffalo Chicken Sliders made with shredded chicken, spicy buffalo sauce, and gooey melted cheese, perfect for game day or easy appetizers.
Equipment
- mixing bowl
- baking sheet
- parchment paper
Ingredients
Chicken Filling
- 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
- 2 cups low moisture mozzarella cheese freshly grated
- 0.5 cup Parmesan cheese freshly shredded
- 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 ~15-20 minutes or until things are looking hot and melty. Remove foil and bake for ~5 minutes longer.
- Cool for a few minutes, then cut and serve hot.
Notes
Buffalo chicken sliders are best served fresh, but store leftovers in an airtight container for up to 2 days. Reheat in oven or toaster oven at 325°F for about 10-15 minutes or microwave in 30 second intervals.
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
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