Bacon Buffalo Chicken Sliders combine seasoned cubed chicken, crispy bacon, buffalo sauce, ranch, and melted mozzarella on sweet Hawaiian rolls, then baked with garlic butter. They're an easy, crowd-pleasing appetizer that bakes in one pan.
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Prices vary by store
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In a skillet over medium-high heat, cook the cubed chicken with salt, pepper, garlic powder, onion powder, and paprika until cooked through.
Preheat your oven to 350°F (175°C).
Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half on a baking sheet.
Sprinkle half of the shredded mozzarella cheese over the bottom buns.
Evenly distribute the cooked chicken over the cheese.
Drizzle the buffalo sauce and ranch dressing over the chicken.
Top with the remaining shredded mozzarella cheese and the crumbled bacon.
Place the top half of the rolls on top.
In a small bowl, mix together the melted butter, dried parsley, and 1/2 tsp garlic powder. Brush this mixture over the tops of the rolls.
Bake for about 15 minutes, or until the cheese is melted and the tops are golden brown.
Let cool slightly before slicing into individual sliders and serving.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 10–12 minutes until warmed through.
Yes. Assemble them up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake as directed when ready to serve.
Yes. Thighs stay juicier but may take slightly longer to cook through. Cube to the same size and check internal temperature reaches 165°F.
The chicken cubes should be opaque throughout with no pink inside, and internal temperature should reach 165°F when measured with a meat thermometer.
Absolutely. BBQ sauce, hot sauce, or teriyaki work well as substitutes in the same amount.
Cover with foil and warm in a 350°F oven for 10–12 minutes until heated through, or wrap individually and microwave for 30–45 seconds.
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