BBQ Chicken Sliders (Sticky, Smoky, and Gone in 2 Minutes)

BBQ chicken sliders are bite-sized happiness. Sweet, smoky shredded chicken. Buttery, soft buns. Crunchy slaw. Pickles. All the flavors of summer barbecue in two-bite form. Make a batch. Hide a few for yourself.

Ingredients

Makes 12 sliders (serves 4-6).

• 12 slider buns (Hawaiian rolls or small brioche buns)
• 3 cups cooked chicken, shredded (rotisserie works great)
• 1 cup BBQ sauce (your favorite)
• ¼ cup red onion, finely diced
• 1 cup coleslaw mix (or shredded cabbage + carrot)
• ¼ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Pickles for topping (optional)

For the Garlic Butter Topping:

• ¼ cup (60g) unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika

Step-by-Step Instructions

Step 1: Make BBQ Chicken

1. In a bowl, mix shredded chicken with BBQ sauce and red onion. Warm in microwave or skillet if desired.

Step 2: Make Slaw

1. In another bowl, mix coleslaw mix, mayonnaise, vinegar, and sugar. Set aside.

Step 3: Prep Buns

1. Preheat oven to 375°F (190°C).
2. Without separating individual rolls, slice the entire block of buns horizontally (top and bottom slab).
3. Place bottom bun slab in a 9×13 baking dish.

Step 4: Assemble

1. Spread BBQ chicken evenly over bottom buns.
2. Top with slaw and pickles (if using). Place top bun slab over everything.

Step 5: Butter & Bake

1. Mix melted butter, garlic powder, and smoked paprika. Brush over tops of buns.
2. Cover with foil. Bake 10 minutes.
3. Remove foil. Bake 5 more minutes until golden.

Step 6: Serve

1. Pull apart. Eat immediately. Don’t blink or they’re gone.

Summary

Prep Time: 15 min | Cook Time: 15 min | Total: 30 min

Yield: 12 sliders | Difficulty: Easy

Storage Notes

Fridge: 3 days. Reheat: Cover with foil and bake at 350°F for 10-12 minutes. Best fresh — slaw gets soggy. Keep slaw separate until ready to serve for maximum crunch.