Description
These Wichita Chicken Sliders are packed with bold flavors—juicy shredded chicken coated in smoky barbecue sauce, topped with crunchy pickles and creamy slaw, all tucked into soft slider buns. Perfect for game days, parties, or quick weeknight meals, they come together in just 30 minutes!
Ingredients
Units
Scale
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For the Chicken:
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs or breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
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For the Sauce:
- 1 cup (240 ml) Kansas-style barbecue sauce (or your favorite)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
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For the Sliders:
- 12 slider buns (Hawaiian rolls work best)
- 1/2 cup (120 g) dill pickle slices
- 1 1/2 cups (150 g) coleslaw mix (shredded cabbage & carrots)
- 1/4 cup (60 g) mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter (for brushing)
Instructions
Cook the Chicken
- Preheat your oven to 375°F (190°C).
- Season the chicken with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 12–15 minutes (until the internal temperature reaches 165°F/74°C).
2. Make the Barbecue Sauce
- While the chicken bakes, combine barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce in a small saucepan.
- Heat over medium-low, stirring occasionally, until warmed through.
3. Shred & Toss the Chicken
- Once the chicken is done, shred it using two forks.
- Toss the shredded chicken in the warm barbecue sauce until evenly coated.
4. Prepare the Slaw
- In a bowl, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar.
- Add the coleslaw mix and toss to combine.
5. Assemble the Sliders
- Slice the slider buns in half and place the bottom halves in a baking dish.
- Pile the barbecue chicken onto the buns, then top with pickles and a scoop of coleslaw.
- Place the top buns on and brush with melted butter.
6. Bake & Serve
Bake at 375°F (190°C) for 5–7 minutes, or until the buns are golden and slightly crisp.
- Serve warm with extra barbecue sauce on the side.
Notes
- Use chicken thighs for juicier sliders.
- Slow cooker option: Cook the chicken in barbecue sauce on LOW for 4–6 hours, then shred.
- Toasting the buns prevents them from getting soggy.
- Customize the sweetness: Adjust honey levels in the sauce and slaw to taste.
Nutrition
- Calories: ~320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 2g
- Protein: 20 g