Prep Time



Cook time




  • 1/4 cup mayonnaise
  • 1 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
  • 1 1/2 cups thinly sliced celery
  • 1/2 cup thinly sliced red onion
  • 1/4 cup blue cheese crumbles
  • 1 package (24 ounces) frozen popcorn chicken
  • 2 cups shredded Colby Jack cheese
  • 1 package (12 count) dinner rolls, unseparated
  • 1 tablespoon melted butter


  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.