Buffalo Chicken and Cambozola Sliders

Now is high season for tail-gating parties and Octoberfests around the country. And where there’s beer, there’s bar food. Here the tastes of the classic bar favorite—buffalo chicken wings—take flight as a one-bite slider of kickin-hot pulled chicken, tempering Cambozola, and snappy celery. No muss, no fuss, and no sticky fingers.

Buffalo Chicken and Cambozola Sliders

Firstly, there are two ways to achieve great pulled chicken. One, is to slow cook it, and two, is to grab a rotisserie chicken from the nearest reliable store. (I hear that gasp! I know, it’s sacrilegious, but trust me, a rotisserie chicken can cut out hours of prep time and will have just the right tenderness for shredding.)

Secondly, topping that chicken with some vinegary hot sauce will likely knock most people’s socks off. But always feel feel free to kick it up to get your desired burn. Luscious Cambozola will be there to rescue you.

And lastly, pair these sliders with potato chips or celery root chips, which have the starchiness of potato chips, and just a hint of celery. And don’t forget a nice cold beer.


1 small chicken, 2-3 lbs., slow-cooked or rotisserie

1 cup (8 oz.) Frank’s Red Hot cayenne pepper sauce

3 T butter

6 oz. Cambozola, cut into 1/8″ slices

1 stalk celery, thinly sliced

12 mini burger buns, toasted

1. Using a fork or your fingers, pull apart the chicken from the bone and skin, and shred into a bowl. Set aside.

2. In a small sauce pan on low-medium heat, melt the butter. Add the hot sauce and stir until incorporated and steaming, but not bubbling.

3. Add the shredded chicken. Stir together to coat the chicken well with the sauce and heat throughly. The goal is to get the chicken hot enough now to later melt the cheese.

4. Assemble the sliders: Place 3 tablespoons of chicken on each toasted bun. Add a slice of Cambozola (and cue melting). Top with slices of celery.

5. Serve with celery chips (recipe below) and your favorite IPA.


Celery Root Chips

Peanut oil for frying

2 or 3 small celery “knobs” or roots, peeled and thinly sliced into rounds

Coarse kosher salt

1. In a tall, heavy saucepan or pot, pour the peanut oil so that there is about 3 inches of oil at the bottom.

2. Heat the oil to 350 degrees.

3. Add the celery root slices in batches of 10-12 and fry until golden brown, approximately 2-3 minutes.

4. Remove and drain each batch on paper towels and season with salt.