Buffalo Chicken Sliders
These easy Buffalo chicken sliders on sweet Hawaiian rolls are the ultimate quick dinner or game day snack. Loaded with spicy buffalo sauce, melty cheese, and buttery tops, they bake up fast and disappear even faster. Perfect for parties, tailgating, or a simple weeknight meal.
Servings: 12
Calories: 178kcal
Equipment
Ingredients
- 8 to 10 breaded chicken strips frozen
- ¾ cup mild Buffalo sauce
- ¼ cup Texas Pete hot sauce
- 4 tbsp unsalted butter
- 12 Hawaiian rolls
- 1 ½ cups tri-color slaw mix
- ¼ cup pickles sliced
- ¼ cup ranch dressing
- 6 slices provolone cheese
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Parsley for garnish
Instructions
- Preheat the oven and cook frozen chicken tenders according to package directions until golden and crispy.
- In a large bowl, whisk together 2 tablespoons melted butter, Buffalo sauce, and Texas Pete.
- Once cooked, cut tenders in half (to fit the buns) and toss in the sauce mixture until evenly coated.
- Preheat the oven to 400°F and line a 9x13-inch baking dish with parchment paper.
- Slice the rolls horizontally (keeping the tops and bottoms connected). Place the bottom layer in the pan.
- Layer with slaw, saucy chicken pieces, a drizzle of ranch, cheese slices, and pickles.
- Add the top layer of rolls.
- Melt the remaining 2 tablespoons of butter and mix with garlic and Italian seasoning. Brush over the tops of the rolls.
- Bake uncovered for 10–12 minutes, or until the tops are golden brown and the cheese is melted.
- Let cool slightly, sprinkle with parsley, then slice and serve warm.
Notes
Leftover chicken tenders work great for this recipe — just warm them up before tossing in the sauce!
Nutrition
Calories: 178kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 223mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 0.1mg