Chicken Sliders Recipe

Mix

In a medium bowl combine ground chicken, bread crumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped parsley (if using). Mix gently with hands or a spoon until just combined; avoid overworking to keep patties tender.

Portion

Divide the mixture into 8 equal portions (about 2 ounces / 56 g each). Lightly wet your hands and gently form each portion into a small round patty about the size of the slider bun, slightly larger to account for shrinkage. Press a shallow dimple in the center of each patty to prevent doming while cooking.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of oil and swirl to coat. When the oil shimmers, add the patties without crowding; cook in two batches if necessary.

Cook the patties 3–4 minutes on the first side until the bottom is golden brown. Flip and cook another 3–4 minutes on the second side, reducing heat slightly if they brown too quickly. Internal temperature should reach 165°F (74°C). During the last minute of cooking, place a slice of cheese over each patty and cover the pan with a lid to melt the cheese.

Transfer cooked patties to a plate and tent loosely with foil to keep warm while you prepare buns and sauce.

Split the mini buns and spread softened butter on cut sides. Place buttered cut sides down on a hot griddle or skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

In a small bowl combine mayonnaise, yellow mustard, and honey (if using) and a dash of hot sauce if you want heat. Taste and adjust seasoning; this is your slider spread.

Spread about 1 teaspoon of the mayo-mustard sauce on the bottom half of each toasted bun. Place a lettuce leaf (or small piece), then the hot chicken patty with melted cheese, a pickle slice, and a thin tomato slice if using. Top with a small smear of sauce on the bun top and close the slider.

Repeat until all 8 sliders are assembled. Serve immediately while hot. If preparing ahead by a short time, keep assembled sliders in a warm (not hot) oven set to 200°F (95°C) covered with foil for up to 20 minutes.