HAWAIIAN ROLLS BUFFALO CHICKEN SLIDERS RECIPES

Steps:

• 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.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

Steps:

• Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Sprinkle chicken all over with salt and ¼ teaspoon of the lemon pepper. Add to skillet; cook, turning often, until chicken is light golden brown and almost cooked through, about 4 minutes. Add buffalo sauce to skillet, and toss chicken to coat in sauce. Cook, stirring occasionally, until sauce thickens, about 1minute. Remove from heat; set aside.
• Line a rimmed baking sheet with parchment paper. Arrange bottom sides of cut rolls evenly on prepared baking sheet. Stir together butter and remaining ¼ teaspoon lemon pepper in a small bowl; brush half of the butter mixture over roll bottoms. Place 1 Colby-Jack cheese square on each roll bottom, and top each with 1 chicken piece; spoon any sauce in skillet over chicken. Top chicken evenly with blue cheese, remaining Colby-Jack cheese squares, and roll tops. Brush roll tops with remaining butter mixture.
• Bake in preheated oven until cheeses melt and tops of sliders are lightly browned, 12 to 15 minutes. Remove from oven. Stuff sliders with toppings. Serve.