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A pan of sliders with buffalo style shredded chicken, and coleslaw on them. sandwiches have been removed from the pan.
5 from 25 votes

Buffalo Chicken Sliders

Creamy, spicy shredded chicken, melty cheese, and cool coleslaw make the best buffalo chicken slider sandwiches on Hawaiian rolls.
Author Diana
Servings 12 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 pound (450 grams) chicken breasts skinless and boneless
  • Salt and pepper to taste, to season the chicken
  • 2 tablespoons olive oil not extra virgin
  • ½ cup (120 grams) ranch dressing
  • ½ cup (120 grams) Frank’s buffalo sauce
  • 12 Hawaiian sweet rolls
  • 2 cups (225 grams) shredded sharp cheddar cheese
  • 2 tablespoons (28 g) melted butter
  • ½ teaspoon italian seasoning
  • 2 cups (140 grams) coleslaw mix
  • 3 tablespoons mayonnaise
  • 1 tablespoon (15 ml) fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Spray or lightly butter a 7x11” rimmed sheet with softened butter, and preheat the oven to 350°F/180°C.
  • Season the chicken breasts with salt and pepper. In a skillet, heat olive oil and sear the chicken from both sides, then transfer to the oven and bake for 15 minutes or until the thickest part of the chicken reaches 165°F/74°C. Remove from the oven (don’t switch it off), let the chicken rest for 5 minutes then shred with 2 forks.
  • In a bowl, combine the shredded chicken with ranch dressing, and buffalo sauce.
  • Slice the rolls lengthwise leaving them intact, and place the bottom half in the prepared pan.
  • Spread the chicken mixture on the bottom rolls evenly, and sprinkle with shredded cheese. Cover with the top buns over the cheese.
  • Combine melted butter with italian seasoning in a small bowl. Brush the buns with melted butter mix. Bake in the oven uncovered for 10-15 minutes or until the tops are golden brown.
  • Make the slaw, combine coleslaw mix with mayo, lime juice, salt and pepper.
  • When the sliders are ready and out of the oven, carefully lift the top part of the rolls and spread the slaw on top of the cheese then return the top rolls. Serve with extra ranch dressing on the side.

Notes

  • Use the right sauce. Look for the Frank's bottle that's labeled "Red Hot Wings - Buffalo", or use Franks Red Hot Original to make an easy Buffalo Wing Sauce with butter and honey. Be sure not to use the original hot sauce by itself, or your sandwiches will be too spicy!
  • To adjust the spiciness, you can use more or less hot sauce in your buffalo sauce, or look for Franks wing sauce in "mild" or "hot" varieties.
  • Can’t Find Hawaiian Rolls? Try using packaged soft dinner rolls instead.
  • 7×11-inch baking pan is the perfect size for a package of King’s Hawaiian rolls. If you have a standard Pyrex baking dish, it’s probably the right size. You can also bake sliders in a 9×9 pan, you just need to arrange them differently.
  •  Use a serrated knife. Hawaiian rolls are very soft, so a regular straight knife will crush them. A serrated knife does the best job of slicing through them easily.
  •  To make the rolls super simple to slice, place the whole package in the freezer for about 15 minutes before you cut them.
  • You can make shredded chicken by boiling the chicken breasts rather than using this method. The sandwiches are also delicious with rotisserie chicken!
  • To Store: These sliders are best when you eat them shortly after making them. If you think there will be leftovers, wait to add the slaw. Store in the fridge for up to 2 days. When you're ready to eat them, reheat the sandwiches, and add fresh coleslaw.  

Nutrition

Serving: 1sandwich | Calories: 317kcal | Carbohydrates: 17g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 784mg | Potassium: 185mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 0.3mg