Save to Pinterest My neighbor knocked on my door one Sunday with a casserole dish still warm from her oven, full of what looked like tiny sandwiches all stuck together. She called them sliders, and I called them genius. The chicken inside was spicy and sweet at the same time, and the buns were buttery enough to leave my fingers shiny. I asked for the recipe immediately, then spent the next weekend tweaking it until my own version made my husband stop mid-bite and stare at me like I'd just solved world hunger.
I made this for a birthday gathering last spring, and by halftime every single slider was gone. One friend texted me the next day asking if I would make it again for her book club. Another admitted she ate three in a row and regretted nothing. I have learned that this dish turns casual get-togethers into events people remember, mostly because they keep talking about the honey butter long after the pan is empty.
Ingredients
- Chicken tenders: They bake up crispier than breasts and stay juicy without much fuss, plus they fit perfectly inside slider buns.
- Buttermilk: This is what keeps the chicken tender and helps the breadcrumb coating stick like glue.
- Panko breadcrumbs: Regular breadcrumbs will work, but panko gives you that extra crunch that makes people think you actually fried the chicken.
- Smoked paprika: It adds a subtle smokiness that tricks your taste buds into thinking these came off a grill.
- Cayenne pepper: Start with the full teaspoon if you like heat, or cut it in half if you are feeding people who get nervous around spice.
- Honey: Any honey works, but wildflower or clover honey has a mild sweetness that does not fight with the hot sauce.
- Hot sauce: I use Franks RedHot because it has vinegar tang, but your favorite brand will be just fine.
- Slider buns: Hawaiian rolls are my top choice because they are soft and a little sweet, which balances the heat perfectly.
- Cheddar or pepper jack cheese: Cheddar is classic, pepper jack adds another layer of spice, and honestly I have used both at once with zero regrets.
- Dill pickles: The vinegar cuts through all that butter and honey, and the crunch is necessary.
Instructions
- Get the oven ready:
- Preheat to 425 degrees and line a baking sheet with parchment paper, then give it a light spray of oil. This keeps the chicken from sticking and makes cleanup almost too easy.
- Marinate the chicken:
- Whisk the buttermilk and egg together in a bowl, drop in the chicken tenders, and let them soak for 10 minutes. This step is quick but it makes a real difference in how juicy everything turns out.
- Prepare the coating:
- In a shallow dish, mix the panko, flour, and all your spices until everything looks evenly distributed. The flour helps the breadcrumbs stick, and the spices make sure every bite has flavor.
- Coat the chicken:
- Pull each tender out of the buttermilk, let the excess drip off, then press it into the breadcrumb mixture until it is completely covered. Arrange them on your prepared baking sheet with a little space between each piece.
- Bake until golden:
- Spray the tops with cooking spray or drizzle with a little oil, then bake for 20 to 22 minutes, flipping halfway through. They should be golden brown and crispy when you pull them out.
- Make the hot honey butter:
- While the chicken bakes, whisk together the melted butter, honey, hot sauce, chili flakes, and salt in a small bowl. Taste it and adjust the heat if you need to.
- Toss the chicken:
- As soon as the chicken comes out of the oven, toss the hot tenders in the honey butter sauce until every piece is coated and glistening. Work quickly while everything is still warm.
- Prep the buns:
- Lower your oven to 350 degrees, then slice the slider buns in half horizontally without separating them. Place the bottom halves in a baking dish so they stay connected.
- Layer everything:
- Lay the cheese slices over the bottom buns, then add the sauced chicken tenders, then scatter the pickles on top. Put the top halves of the buns back on.
- Brush and top:
- Brush the tops with melted butter and sprinkle with sesame seeds if you are using them. This makes the buns turn golden and shiny as they bake.
- Bake until melty:
- Slide the whole pan into the oven for 7 to 10 minutes, just until the cheese melts and the tops get a little toasty. Do not walk away or you will miss the perfect moment.
- Serve warm:
- Pull the pan out, let it sit for a minute, then watch people pull apart their own sliders. Serve them hot and try not to eat four in a row.
Save to Pinterest The first time I served these, my daughter asked if we could have them every week, and my husband just nodded with his mouth full. I realized then that this was not just another recipe I found online. It was the kind of dish that makes people lean back in their chairs, full and happy, and ask when you are making it again.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the buns will soften a bit. I reheat individual sliders in a 350 degree oven for about 8 minutes, which crisps the tops back up without drying out the chicken. Microwaving works in a pinch, but you lose that toasty bun texture, so I avoid it when I can.
Make It Your Own
You can swap the cheddar for Swiss if you want something milder, or use coleslaw instead of pickles for a creamy crunch. I have also made these with plant-based chicken tenders for a friend who does not eat meat, and they turned out surprisingly well. If you want even more heat, add extra cayenne to the breadcrumb mix or drizzle more hot sauce over the top before serving.
What to Serve Alongside
These sliders are rich and filling, so I usually serve them with something light and crunchy like a simple green salad or tangy coleslaw. Oven-baked fries or sweet potato wedges work great if you want to keep everything on sheet pans. A cold lemonade or iced tea balances out the spice, and if you are feeling fancy, pickled vegetables on the side add a nice acidic contrast.
- A crisp apple and cabbage slaw with a vinegar dressing cuts through all that butter.
- Roasted vegetables like Brussels sprouts or green beans add color and keep things from feeling too heavy.
- Corn on the cob with a little lime and chili powder ties in with the spicy-sweet theme perfectly.
Save to Pinterest This recipe has become my go-to whenever I need to feed a crowd without spending all day in the kitchen. It is messy, it is indulgent, and it makes people smile, which is really all I want from food I share.
Common Recipe Questions
- → Can I make this ahead of time?
You can bread the chicken tenders and prepare the hot honey butter sauce up to 24 hours in advance. Store them separately in the refrigerator, then bake the chicken and assemble the sliders when ready to serve for optimal crispiness.
- → How do I keep the chicken crispy?
Ensure you spray or drizzle the breaded chicken with oil before baking, and flip halfway through cooking. Avoid over-saucing the chicken, and serve immediately after the final bake to maintain maximum crunch.
- → Can I use different types of cheese?
Absolutely! While cheddar and pepper jack work wonderfully, you can substitute with American cheese for extra meltiness, provolone for a milder flavor, or Monterey Jack with jalapeños for added spice.
- → What can I substitute for buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. This creates a buttermilk substitute that tenderizes the chicken just as effectively.
- → How should I store leftovers?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore some crispiness, rather than microwaving which can make the buns soggy.
- → Can I adjust the spice level?
Yes, reduce or omit the cayenne pepper in the breading and use less hot sauce in the honey butter. For more heat, add extra chili flakes or use a spicier hot sauce variety like sriracha or habanero sauce.