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
Prep the Buffalo Chicken Mixture
Preheat your oven to 350F and grease a 9×13 pan with cooking spray.
In a medium mixing bowl, combine the 6 cups shredded chicken, 3/4 cup buffalo sauce, 3/4 cup ranch dressing, and 1 1/2 Tbsp brown sugar; stir until everything is well coated.
The mixture should be saucy but not dripping wet – you want enough sauce to flavor the chicken without making the rolls soggy.
Assemble the Sliders
Using a bread knife, slice the Hawaiian rolls in half horizontally, keeping the bottom and top halves intact as one piece.
Place the bottom half in your prepared 9×13 pan and evenly spoon the buffalo chicken mixture over the surface.
Sprinkle the 3 cups pepper jack cheese and 1/2 cup blue cheese evenly over the chicken, then place the top half of the rolls over the cheese.
The cheese will melt down into the chicken as it bakes, creating that gooey layer everyone’s after.
Add the Butter Topping and Bake
Whisk the 3 Tbsp melted butter with 3/4 tsp black pepper and 3/4 tsp garlic powder.
Using a pastry brush, brush this mixture evenly over the top of the rolls – this creates that golden, flavorful crust.
Cover with foil and bake for 20-25 minutes until the sliders are hot throughout, then uncover and bake for 3-4 more minutes until the tops are golden brown.
Let them rest for ~5 minutes before slicing – this prevents all the filling from sliding out when you cut them.
Making Your Own Shredded Chicken (Optional)
If you’re making chicken from scratch instead of using rotisserie, pat the ~2 lbs chicken dry with paper towels and season both sides generously with kosher salt and black pepper.
Heat 1 1/2 Tbsp oil in a large skillet over medium-high heat until shimmering, then add the chicken and sear for 2-3 minutes per side until golden brown.
Reduce heat to medium and sprinkle the 3 Tbsp ranch seasoning over the chicken.
Add 1 cup chicken broth and 1 cup water to the pan; bring to a simmer, partially cover, and cook for 10-15 minutes until the chicken hits 165F internal and most liquid has evaporated.
Transfer the chicken to a cutting board, let it rest for 5-10 minutes, then shred into bite-size pieces using two forks.
Buffalo Chicken Sliders on Hawaiian Rolls
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 9×13 pan.
- In a bowl, combine shredded chicken, buffalo sauce, ranch dressing, and brown sugar until well coated.
- Slice Hawaiian rolls horizontally, keeping halves connected.
- Place bottom half in prepared pan and spread buffalo chicken mixture evenly over it.
- Sprinkle pepper jack and blue cheese over chicken.
- Place top half of rolls over cheese.
- Whisk melted butter with black pepper and garlic powder.
- Brush butter mixture evenly over roll tops.
- Cover with foil and bake 20-25 minutes until hot throughout.
- Uncover and bake 3-4 minutes more until golden brown.
- Rest 5 minutes before slicing.
- Garnish with fresh chives.
