These pull-apart buffalo chicken sliders are quick, flavorful, and perfect for a crowd. Ready in about 30 minutes, they’re topped with a bright gorgonzola slaw that balances the heat—delicious and fuss-free.
Weekend eating, sorted.
The end of football season always inspires buffalo chicken recipes, and this one is a favorite. If you’ve tried buffalo chicken wraps or the grilled buffalo chicken sandwich, this slider version is the next must-make—cheesy, a little spicy, and bright with slaw.
These are similar in spirit to the cheeseburger sliders I’ve shared before, but buffalo-ified with shredded chicken in place of beef. I like to keep the method simple: use rotisserie chicken for speed, shred it, toss with wing sauce and scallions, and layer it into slider buns with sharp cheddar.
If you don’t have rotisserie chicken, bake, grill, or use leftover cooked chicken—any shredded chicken works. For convenience and flavor, rotisserie is hard to beat.
I like placing a layer of cheese on the bottom buns before the shredded chicken. That way you get melt-in-your-mouth cheesiness and the tops stay easy to lift for adding slaw. The contrast between warm, saucy chicken and crisp, tangy gorgonzola slaw is why these sliders disappear fast.
There are two simple serving options for the gorgonzola slaw: serve it on the side so guests can add it as they like, or remove the top bun after baking and pile the slaw onto the sliders to serve them fully loaded. If you expect leftovers, keep the slaw separate so it won’t make the buns soggy.
These sliders are a consistently requested game-day recipe. They’re easy, crowd-pleasing, and full of flavor—perfect for parties, casual dinners, or any time you want a saucy, satisfying sandwich.
You have two options for the gorgonzola slaw.
Serve the slaw on the side to let everyone add as much as they want, or remove the top layer of buns and load the slaw onto the sliders right after baking for fully assembled sandwiches. Both approaches work—choose based on whether you’ll eat them all immediately or want leftovers.
Buffalo Chicken Sliders
Pull-Apart Buffalo Chicken Sliders
Ingredients
Buffalo chicken sliders
- 1 loaf of 12-count slider buns such as brioche buns or Hawaiian rolls
- ½ cup hot sauce (like Frank’s RedHot or a buffalo wing sauce)
- 3 tablespoons unsalted butter
- 2 cups shredded chicken (rotisserie chicken works great)
- 4 slices sharp cheddar cheese
Gorgonzola slaw
- 2 to 3 cups chopped or shredded green or savoy cabbage or a 14 oz bag coleslaw mix
- 1 large carrot peeled into ribbons or shredded
- 1 handful fresh cilantro
- 4 ounces crumbled gorgonzola cheese plus extra for serving if desired
- 3 tablespoons plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil or avocado oil
- salt and pepper
Instructions
-
Preheat the oven to 350°F (175°C).
-
Slice the slider roll loaf in half horizontally, trying to keep the tops and bottoms intact as one piece. Place the bottom half on a baking sheet.
-
In a small saucepan over medium heat, combine the hot sauce and butter. Warm just until the butter melts, stirring often. Microwave works too.
-
Put the shredded chicken in a bowl and toss with most of the buffalo sauce, reserving a little to drizzle on top if desired.
-
Layer sliced sharp cheddar on the bottom buns, top with the shredded buffalo chicken, and drizzle with any reserved sauce.
-
Place the top half of the buns over the chicken, brush lightly with olive oil or melted butter, and sprinkle with sesame seeds or everything seasoning if you like.
-
Bake for 10 to 15 minutes, until the cheese melts and the sliders are warmed through. Meanwhile, prepare the gorgonzola slaw.
-
Remove the sliders from the oven. If serving immediately, lift the top buns and pile on the slaw. For leftovers, keep the slaw on the side so buns stay fresh. Serve and enjoy.
Gorgonzola slaw
-
Combine cabbage, cilantro, and carrots in a large bowl. In a smaller bowl, whisk together crumbled gorgonzola, Greek yogurt, lime juice, and olive oil.
-
Toss the dressing with the cabbage mixture until evenly coated. Season with salt and pepper to taste. The slaw should have a light coating rather than being heavily sauced. Serve on the side or on top of the sliders.
Did you make this recipe?
Be sure to share your photo and tag the original recipe account if you like. I appreciate seeing your recreations!
I love a saucy sandwich.