Ingredients

• 2 tablespoons unsalted butter
• One 12-ounce bottle buffalo hot sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 cups shredded rotisserie chicken, light and dark meat
• 12 sweet Hawaiian slider rolls, sliced in half through the middle
• Celery Blue Cheese Slaw (see recipe below)

Celery-Blue Cheese Slaw

• 1/2 cup crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 1 teaspoon vegetable oil
• 4 celery stalks, thinly sliced on a bias (about 1 heaping cup)
• 3 green onions, thinly sliced on a bias
• Kosher salt

Directions

To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.

To assemble
Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.

Celery-Blue Cheese Slaw
Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.