* Bbq Chicken Slider Recipe

Name: Land Ocean Restaurant Meridians * BBQ Chicken Slider Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 count mini slider buns (potato or dinner rolls); 3 cups cooked shredded chicken; 3 tbs your favorite BBQ sauce; 1.5 cups sharp cheddar cheese, shredded; 1 cup crispy fried onions (store-bought or homemade); 2 tbs butter, melted; 2 tbs fresh cilantro leaves or chopped parsley (optional); 12 slices pickles (optional); 0.5 tsp salt; 0.25 tsp black pepper; 1 lb boneless skinless chicken breasts or thighs; 2 cups water or low-sodium chicken broth; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 large yellow onion, thinly sliced; 0.75 cup all-purpose flour; 0.5 tsp paprika; 0.5 tsp salt; 1 cup vegetable oil (for frying) or neutral oil for shallow fry

Inspired by Land Ocean Restaurant Meridian

Time40m

Serves6

Cheddar cheese and crispy onions

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Ingredients

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Slider Assembly

12 count mini slider buns (potato or dinner rolls)

3 cups cooked shredded chicken

3 tbs your favorite BBQ sauce

1 1/2 cups sharp cheddar cheese, shredded

1 cup crispy fried onions (store-bought or homemade)

2 tbs Butter, melted

2 tbs fresh cilantro leaves or chopped parsley (optional)

12 slices pickles (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

If making shredded chicken from raw

1 lb boneless skinless chicken breasts or thighs

2 cups water or low-sodium chicken broth

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

If making homemade crispy onions (optional)

1 large yellow onion, thinly sliced

3/4 cup 00 bread flour

1/2 tsp Watkins paprika

1/2 tsp Celtic sea salt

1 cup vegetable oil (for frying) or neutral oil for shallow fry

Method

If making shredded chicken from raw

Poach chicken

Place chicken breasts or thighs in a medium saucepan. Add water or broth to cover the chicken (about 2 cups). Stir in garlic powder and onion powder and a pinch of salt. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and cook until internal temperature reaches 165°F (about 12–18 minutes depending on thickness).

Remove chicken from liquid and let rest 5 minutes. Use two forks to shred the chicken finely. Season shredded chicken with 1/2 tsp salt and 1/4 tsp black pepper.

If making homemade crispy onions (optional)

Prepare onions

Separate thinly sliced onion rings and pat very dry with paper towels. In a bowl toss the sliced onions with flour, paprika, and 1/2 tsp salt until evenly coated.

Fry onions

Heat about 1/2 to 1 cup oil in a frying pan over medium-high heat until shimmering (or reach 350°F/175°C). Fry the coated onion slices in batches, spreading them flat so they cook crisp, about 1–2 minutes per side until golden. Remove with a slotted spoon to paper towels and let drain. If you prefer, spread on a baking sheet and finish in a 400°F oven for 4–6 minutes to crisp further.

Slider Assembly & Bake

Preheat oven to 350°F (175°C). If using pre-cooked shredded chicken, place it in a bowl and toss with 3 tablespoons BBQ sauce until well coated. Taste and adjust: add an extra tablespoon for a saucier slider if desired.

Arrange the bottom halves of the 12 slider buns on a baking sheet or in an ovenproof dish so they touch (this helps keep them soft). Evenly distribute the BBQ-coated shredded chicken over the buns.

Sprinkle the shredded cheddar cheese evenly over the chicken (reserve a small handful for the tops if you like extra melt).

Place the top halves of the buns on top (or set aside if you prefer to add crispy onions after baking). Brush the tops lightly with the 2 tablespoons melted butter to encourage browning.

Bake in the preheated oven for 8–10 minutes, until the cheese is melted and the buns are warmed through. For a browned top, switch oven to broil and broil 1–2 minutes—watch closely to avoid burning.

Remove sliders from oven. If you did not put the crispy onions inside before baking, sprinkle the crispy fried onions on top of the melted cheese now so they stay crunchy. Add pickles and chopped cilantro/parsley if using.

Serve warm. Use a knife to cut between buns to separate sliders if baked in a cluster.