Buffalo Chicken Sliders

For the Buffalo sauce:
Melt butter or margarine in a small sauce pan on medium. Add celery salt, cayenne red pepper, chili powder and salt. Cook for 1 minute. Add hot sauce and stir. Cook for 2 to minutes, you’ll notice the sauce bubble up a little bit. Continue stirring and then lower heat to low.

For the chicken :
Add 1 1/2 to 2 inches of oil to a nonstick skillet or Dutch oven. Turn heat to medium.

Prep the chicken. Cut into cutlets, lengthwise, and then cut each piece in half. You’ll have 12 pieces, enough for 12 sliders.

Add eggs to a shallow dish and beat the eggs. Add chicken to the shallow dish and ensure all chicken is coated with eggs.

Line a plate or baking sheet with clean paper towels. Set aside.

Add flour, salt, black pepper and cayenne pepper to a large resealable plastic bag. Seal the bag and mix ingredients together using your fingers, flipping the bag up and down. Open the bag, and using a fork or your fingers, add the chicken to the bag. Seal the bag and using your fingers on the outside of the bag, move the chicken around to ensure all pieces of chicken get an even coating of the flour mixture.

Once oil is 350ºF, carefully add chicken and cook for 2–3 minutes on each side. (Depending on what size skillet or Dutch oven you use, you might have to cook the chicken in batches.) Once chicken is done cooking, place on the prepared plate or baking sheet to allow oil to drain.

Mix Buffalo sauce in case it has separated. In batches, add chicken to a mixing bowl and then add the Buffalo sauce. Using tongs or a large spoon, flip chicken over and add sauce to ensure it’s coated. Add chicken to a clean plate and repeat with the remaining chicken.

To assemble the sliders, slice dinner rolls in half. In assembly line fashion, add lettuce to all of the rolls. Place one slice of tomato on each roll. Drizzle ranch or blue cheese dressing on top of the sliced tomato. Add one piece of chicken to each roll. Add the top half to each slider and serve immediately.