Place the chicken breasts in a skillet over medium heat with 1 tablespoon of the butter. Cook until the chicken reaches an internal temperature of 165°F, about 6 minutes per side.

Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and add the buffalo wing sauce plus the remaining 2 tablespoons of butter. Stir until the chicken is evenly coated and heated through.

Preheat the oven to 350°F. Use a bat-shaped cookie cutter to cut each slider bun into a bat shape, saving the scraps for another use if desired.

Place the bottom halves of the shaped buns on a baking sheet. Spoon the buffalo chicken mixture evenly over each bottom bun.

Sprinkle the shredded cheddar cheese over the chicken. Add the top halves of the buns.

Bake for 8 minutes until the cheese melts and the buns are lightly toasted.

Remove from the oven and drizzle each slider with blue cheese dressing. Top with the sliced celery before serving.