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
- In a bowl, mix shredded chicken with BBQ sauce and red onion. Warm in microwave or skillet if desired.
Step 2: Make Slaw
- In another bowl, mix coleslaw mix, mayonnaise, vinegar, and sugar. Set aside.
Step 3: Prep Buns
- Preheat oven to 375°F (190°C).
- Without separating individual rolls, slice the entire block of buns horizontally (top and bottom slab).
- Place bottom bun slab in a 9×13 baking dish.
Step 4: Assemble
- Spread BBQ chicken evenly over bottom buns.
- Top with slaw and pickles (if using). Place top bun slab over everything.
Step 5: Butter & Bake
- Mix melted butter, garlic powder, and smoked paprika. Brush over tops of buns.
- Cover with foil. Bake 10 minutes.
- Remove foil. Bake 5 more minutes until golden.
Step 6: Serve
- 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.
