In a large pan or skillet, heat oil over medium heat
Set up a dredging station using two shallow bowls. In one bowl, add egg whites, buttermilk, and buffalo sauce
Using a hand mixer, beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak
In the other shallow bowl, add in flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama. Whisk well to combine
Cut chicken into mini bun sized pieces
Dredge chicken pieces first in egg white mixture, making sure to fully coat each piece
Place egg white coated chicken into flour/breadcrumb mixture. Press dry mixture onto chicken pieces with clean hands, ensuring that every nook and cranny is coated
Drop coated chicken pieces into preheated oil and cook on both sides for 5-7 minutes or until crispy and golden brown on the outside and fully cooked (no pink) on the inside. Remove from oil and place on a paper plate lined with paper towels
Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick spray
Place fried chicken pieces onto bottom of rolls, ensuring each roll has a piece of chicken
Generously drizzle chicken with buffalo sauce
Top with provolone cheese
Place rolls on top of the mini sliders and brush with melted butter
Heat oven on low broil
Place in oven for 2-3 minutes or until top of rolls are slightly golden and cheese has melted
Remove from oven, serve while hot, and enjoy