Prep Time



Cook time




  • 4 ribs celery, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/3 cup sour cream
  • 1 pound boneless skinless chicken breast, pounded thin
  • 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup plain panko bread crumbs
  • 2 quarts (8 cups) vegetable oil, for frying
  • 1 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 10 tablespoons unsalted butter, melted, divided
  • 1 package (12 count) dinner rolls, unseparated
  • 1 pound mozzarella cheese, shredded


  1. FOR the Celery Blue Cheese Slaw, combine celery, red onion, blue cheese and sour cream in a medium bowl. Stir until combined; cover and refrigerate until ready to use.
  2. FOR the chicken, heat vegetable oil to 350°F in a large, deep Dutch oven. Dip chicken in the flour first, then into the egg, then the breadcrumbs, making sure each piece is entirely coated. Fry chicken in batches, making sure not to crowd the oil, until deeply browned and cooked through. Drain on wire rack or paper towels.
  3. IN a medium bowl, combine Frank's RedHot Sauce and 8 tablespoons of the melted butter, whisking until smooth. Set aside.
  4. TO ASSEMBLE the sliders, preheat oven to 375°F. Slice entire package of dinner rolls in half through the middle, as if to make one large sandwich. Place the bottom half on shallow baking pan and arrange fried chicken pieces evenly over top. Sprinkle mozzarella evenly over the chicken. Place top half of rolls on a separate baking pan, cut side down; brush tops with remaining butter. Place both pans in oven and bake 10 to 15 minutes, until bread is browned and cheese is melted. (Remove the top half of rolls from oven early if they are browning too quickly.)
  5. REMOVE sandwich halves from the oven. Drizzle bottom half with the hot sauce mixture and spread the celery slaw evenly over top. Place toasted top half of the rolls over slaw. Secure each sandwich with a toothpick. Separate sandwiches by slicing with a bread knife and serve immediately.