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Restaurants›Land Ocean Restaurant Meridian›Bbq Chicken Slider Recipe

Bbq Chicken Slider Recipe

Name: Land Ocean Restaurant Meridians BBQ Chicken Slider Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbs your favorite BBQ sauce; 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 0.5 tsp kosher salt; 0.5 tsp black pepper; 1 tbs olive oil; 12 pcs mini slider buns; 6 oz sharp cheddar cheese, sliced or shredded; 2 tbs unsalted butter, melted (for toasting buns); 1 medium yellow onion; 0.5 cup all-purpose flour; 1 tsp cornstarch; 0.25 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup buttermilk (or milk + 1 tsp vinegar); 1 cup neutral oil for frying (vegetable or canola); 0.5 cup pickles, sliced; 1 cup coleslaw (prepared)

Inspired by Land Ocean Restaurant Meridian

Time50m

Serves12

Cheddar cheese and crispy onions

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Ingredients

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Chicken & Sauce

1 lb boneless skinless chicken thighs

3 tbs your favorite BBQ sauce

1 tsp Original Worcestershire Sauce

1 tsp Smoked paprika

1/2 tsp kosher salt

1/2 tsp black pepper

1 tbs olive oil

Sliders & Cheese

12 pcs mini slider buns

6 oz sharp cheddar cheese, sliced or shredded

2 tbs unsalted butter, melted (for toasting buns)

Crispy Onions

1 medium yellow onion

1/2 cup 00 bread flour

1 tsp Cornstarch

1/4 tsp Baking powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cup buttermilk (or milk + 1 tsp vinegar)

1 cup neutral oil for frying (vegetable or canola)

Optional Garnishes

1/2 cup pickles, sliced

1 cup coleslaw (prepared)

Method

Chicken & Sauce

Prep chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Cut thighs into 12 even pieces (about 1.5–2 oz each) so you have one piece per slider.

Season and sear

In a bowl combine smoked paprika, kosher salt, black pepper, and Worcestershire sauce. Toss chicken pieces with olive oil and the seasoning mixture to coat evenly.

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if needed and sear the chicken pieces 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Reduce heat if chicken is browning too fast.

Toss with BBQ sauce

Remove skillet from heat, add 3 tablespoons BBQ sauce and toss to coat each piece. Taste and add up to 1 more tablespoon if you prefer stronger sauce. Keep warm while you prepare buns and onions.

Crispy Onions

Slice onions

Peel the yellow onion and slice very thinly (use a mandoline if available). Separate slices into rings and gently pull into individual strands.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the buttermilk and stir until a slightly thick batter forms; it should cling to onion slices. Add a tablespoon more flour if batter is very thin.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or deep frying pan (enough for 1/2"–1" depth). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles immediately.

Fry onions

Working in batches, toss a handful of onion strands in the batter to coat, then carefully add to hot oil. Fry 1–2 minutes per side until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined tray. Season lightly with additional salt while hot.

Sliders & Assembly

Toast buns

Preheat oven to 350°F (175°C) or use a skillet. Brush inside of slider buns with melted butter. Place buns cut-side-up on a baking sheet and toast in oven 5–7 minutes or until edges are lightly golden. Alternatively, toast in skillet over medium heat 1–2 minutes per side.

Add cheese to bottom bun

Place about 0.5 oz of sliced or shredded cheddar on each bottom bun (total about 6 oz for 12 sliders). If you like melted cheese, return the tray to the oven for 1–2 minutes to soften.

Assemble sliders

Place a BBQ-coated chicken piece on each cheese-topped bottom bun. Top chicken with a small pile of crispy onions (about 1 tablespoon each). Add optional pickle slice or a spoonful of coleslaw if using.

Finish and serve

Cap with bun tops, press lightly, and serve immediately while warm. Provide extra BBQ sauce on the side for dipping.