Buffalo Chicken Sliders

Inspired by a basket of Buffalo wings, these boneless, grilled chicken sliders are slathered in blue cheese dressing and topped with thin ribbons of carrot and celery leaves. Sweet Hawaiian rolls balance perfectly with the spicy orange sauce.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings (12 sliders)
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1 3/4 pounds small chicken breast tenders

1 teaspoon garlic powder

1 teaspoon sweet paprika

Kosher salt and freshly ground black pepper

Vegetable oil, for brushing the grill grates

1/3 cup Buffalo wing sauce, such as Frank's Red Hot

12 Hawaiian sweet rolls, such as King's Hawaiian, split

1/3 cup blue cheese dressing, plus extra for serving

2 medium carrots, peeled into thin ribbons with a vegetable peeler

2/3 cup celery leaves (from about 1 bunch celery)


  1. Prepare a grill or grill pan for medium-high heat.
  2. Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
  3. Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.   
  4. Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.