Topped with crunchy celery and blue cheese slaw, these pull-apart Buffalo Chicken Sliders are perfect for football season! These tasty fried buffalo chicken sliders come together quickly using prepared popcorn chicken— they’re the perfect bite, leaving room for other game day snacks. These buffalo chicken sliders may be fun-sized, but they’re big on flavor. Made with Frank's RedHot® Original Cayenne Pepper Hot Sauce, sliced red onions and blue cheese crumbles – this appetizer is anything but bland. Trust us. You’ll want this buffalo chicken slider recipe ready next time there’s a game on.
PREHEAT oven to 400°F. Whisk mayonnaise and 1/4 cup (60ml) of the RedHot Sauce in medium bowl. Add celery, red onion and blue cheese; toss to mix. Cover and refrigerate until ready to serve.
FRY or BAKE popcorn chicken as directed on package. Transfer popcorn chicken to large bowl. Add remaining 3/4 cup (175ml) RedHot Sauce; toss to coat.
REMOVE rolls from package, but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half of rolls slightly thicker than top half. Place bottom half of rolls, cut-side up, in 13x9-inch (33x23cm) baking dish sprayed with no stick cooking spray. Sprinkle 1 cup (about 100g) of the cheese evenly over bottom half of rolls. Top evenly with chicken and remaining 1 cup cheese. Place top half of rolls on shallow baking pan, cut side down. Brush tops with melted butter.
BAKE both pans 8 to 10 minutes, until lightly browned and cheese is melted. (Remove top half of rolls from oven early if they are browning too quickly.)
TO SERVE, spread celery slaw evenly over bottom half of sandwiches. Place toasted top half of rolls on top of slaw layer, cut-side down. Secure each sandwich with a toothpick.