Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
BBQ Chicken
Slider Assembly
Fries
Method
BBQ Chicken
Prep chicken
Trim any fat from the chicken breast and slice it horizontally to make two thin cutlets (or pound to 1/2-inch thickness). This yields the amount needed for two sliders.
Season and sear
Pat the cutlets dry and season both sides with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. When hot, add the chicken and sear 3-4 minutes per side until cooked through and nicely browned (internal temperature 165°F / 74°C).
Glaze with BBQ sauce
Reduce heat to low, add 1/2 cup BBQ sauce to the pan and stir to coat the chicken. Let the sauce simmer with the chicken 1-2 minutes until it thickens slightly and clings to the meat. Remove from heat and brush remaining sauce on both sides. Stir in 1 tablespoon butter into the pan sauce for sheen, if desired.
Rest and slice
Transfer chicken to a cutting board and let rest 3 minutes. Slice each cutlet to fit the two slider buns (you should have two pieces sized for two small buns). Spoon any pan sauce over the sliced chicken.
Fries
Prep potatoes
Preheat the oven to 425°F (220°C) if roasting. Cut the 8 oz potato into thin fries (matchstick or baton). Pat dry thoroughly with paper towels to remove moisture.
Cook fries
Roasting method (recommended): Spread fries in a single layer on a baking sheet lined with parchment. Bake 22-28 minutes, flipping once at 12-15 minutes, until golden and crisp. Frying method (alternative): Heat oil in a deep pot to 350°F (175°C) and fry in batches 3-4 minutes until golden; drain on paper towels and season immediately. Keep fries warm while assembling sliders.
Slider Assembly
Toast buns
Melt the 1 tablespoon butter in a small pan over medium heat. Split the 2 mini slider buns and toast cut sides in the butter 1-2 minutes until golden.
Assemble sliders
Place a portion of the sliced BBQ chicken on each bottom bun (divide chicken evenly between the two). Add about 1/4 cup shredded coleslaw total (roughly 2 tablespoons per slider) on top of the chicken to add freshness and creaminess. Add 2 pickle slices per slider. Cap with the top buns and press gently.