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Tag: slider recipe

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

    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.

  • Chicken Parmesan Sliders (All the Flavor, None of the Fork)

    Chicken Parmesan Sliders (All the Flavor, None of the Fork)

    Chicken Parmesan is a fork-and-knife situation. These sliders are not. Crispy chicken, tangy marinara, gooey mozzarella, all tucked into buttery garlic-topped Hawaiian rolls. Pull apart. Eat with your hands. No plates required.

    Ingredients

    Makes 12 sliders (serves 4-6).

    • 12 slider buns (Hawaiian rolls or small brioche buns)
    • 12 frozen or refrigerated chicken tenders (or 2 large breaded chicken cutlets, cut to fit)
    • 1 cup marinara sauce
    • 1½ cups shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • ¼ cup fresh basil, chopped (optional)

    For the Garlic Butter Topping:

    • ¼ cup (60g) unsalted butter, melted
    • 2 cloves garlic, minced
    • 1 tsp dried parsley or oregano

    Step-by-Step Instructions

    Step 1: Preheat & Cook Chicken

    1. Preheat oven to 375°F (190°C). Cook chicken tenders according to package directions (or bake fresh cutlets at 400°F for 15-20 minutes).

    Step 2: Prep Buns

    1. Without separating individual rolls, slice the entire block of buns horizontally (like a top and bottom slab).
    2. Place bottom bun slab in a 9×13 baking dish.

    Step 3: Assemble Sliders

    1. Arrange cooked chicken tenders on bottom buns (cut to fit if needed).
    2. Spoon marinara sauce over chicken. Sprinkle with mozzarella and Parmesan.
    3. Place top bun slab over the cheese.

    Step 4: Garlic Butter

    1. Mix melted butter, garlic, and parsley. Brush generously over the tops of the buns.

    Step 5: Bake

    1. Cover with foil. Bake 15 minutes.
    2. Remove foil. Bake 5-10 more minutes until cheese is melted and buns are golden.

    Step 6: Serve

    1. Sprinkle with fresh basil. Pull apart. Eat immediately. Don’t share.

    Summary

    Prep Time: 10 min | Cook Time: 25 min | Total: 35 min

    Yield: 12 sliders | Difficulty: Easy

    Storage Notes

    Fridge: 3 days. Reheat: Cover with foil and bake at 350°F for 10-12 minutes. Avoid microwaving — buns get rubbery. These sliders are best fresh but leftovers still hit.