Chicken sliders are basically little chicken sammies with a nice soft bun and some tasty add-ons. They make them with cooked chicken, basic seasonings and fresh lettuce or cheese. These sliders are good for snacks, parties or quick meals. Involves seasoning the chicken, cooking it, and placing it on buns with sauces. Varieties such as grilled, baked or fried chicken provide selection for flavor and crunch. The following sections provide explicit directions for preparing sliders yourself.
About the Dish
Chicken sliders are a go-to whenever you want something easy to eat, easy to share and easy to love. They’re mini sandwiches that work for just about any occasion from casual get-togethers to big blowouts. Unlike heavy entrees or fussy apps, chicken sliders strike the perfect balance of size and flavor. They work perfectly as a snack, light lunch or even a main course when you’re craving something that doesn’t feel like a lot.
A Versatile Crowd-Pleaser
With their mini buns and juicy chicken, sliders are easy to grab and eat, which makes them a natural for events where folks want to mingle. They don’t require a knife and fork, and you can balance a cocktail in your other hand. Trust me, serve a platter of sliders at a birthday party, office potluck or family movie night and you won’t have too many leftovers. Everyone from kids to grandma grabs them, making them a clever choice for mixed crowds.
That’s the real appeal — chicken sliders can suit any mood and menu. Go classic with bbq and slaw, or spicy with buff and ranch. You can lean into sweetness, like honey mustard, or keep it light and fresh with simple herbs. The small size encourages them to sample more than one, so you can provide a few varieties side by side. It’s simple to please everyone, even the picky eaters.
Perfect Size for Any Occasion
Chicken sliders belong as an appetizer tray for a holiday open house, a snack spread for game day or even a weeknight dinner. Guests can snag one or two on the fly. Kids like the little ones and adults think they’re a lighter option when they don’t want a full sandwich. These sliders scale-up stress-free. If you’re feeding a big crowd, simply multiply your batch by 2x or 3x, no special equipment or adjustments needed.
Their size makes sliders less messy than full sandwiches, which means less to clean up after a party. For smaller families or single suppers, leftovers pack nicely for next day lunch, and the mini size keeps them from going soggy in the fridge.
Adaptability to Flavors and Preferences
No matter the sauce, chicken sliders can take it. They rock grilled, shredded or fried chicken. Swap buns for lettuce wraps to make them gluten-free, or dairy-free sauces for guests with allergies. You can top with anything from avocado to pickles to different cheeses – to please everyone. A few chefs even substitute in veggie chicken for a meatless twist.
Their versatility extends to local favorites, as well.) In LA, we’ve been known to top our sliders with spicy jalapeño slaw or tangy Korean-inspired sauces–a subtle tip of the hat to local flavor cravings and trends. That, too, leaves them a clean canvas for experimentation, allowing you to customize for specific diets or just spice up what’s already in your pantry.
Ideal for Gatherings
Chicken sliders are great for family reunions, sports parties or an outdoor cookout. Because they’re fast to assemble and stand up on their own, you can prep a tray in advance and flick it out when guests come knocking. When you’ve gotta feed a crowd fast, sliders are a solution that won’t slow you down.
They assist in breaking the ice. Your guests can come and grab a slider and talk, making them ideal for laid-back social occasions.
They suit all ages.
Ingredients
Chicken sliders are always best when you choose fresh, quality ingredients. The foundation is easy, but opting for quality chicken, fluffy slider buns, and crunchy toppings go a long way. Oh, and if you want to switch things up, they’ve got other proteins and toppings you can choose from. There is a table below with the main ingredients and some typical toppings. All measurements are given in U.S. Metric units for convenience.
| Ingredient | Amount (Empirical) | Amount (Metric) | Notes/Options |
|---|---|---|---|
| Ground chicken | 1 pound | 450 grams | Can sub turkey or plant-based |
| Slider buns | 12 pieces | 12 pieces | Soft, fresh preferred |
| Olive oil | 1 tablespoon | 15 milliliters | For cooking |
| Salt | 1 teaspoon | 5 grams | Adjust to taste |
| Black pepper | 1/2 teaspoon | 2 grams | Freshly cracked |
| Garlic powder | 1 teaspoon | 5 grams | Optional |
| Onion powder | 1 teaspoon | 5 grams | Optional |
| Cheese slices | 6 slices | 6 slices | Cheddar, Swiss, or American, halved |
| Lettuce leaves | 6 leaves | 6 leaves | Romaine or iceberg |
| Tomato slices | 1 large | 1 large | Ripe, thinly sliced |
| Pickle chips | 12 slices | 12 slices | Dill or bread-and-butter |
| Mayonnaise | 1/4 cup | 60 milliliters | For spreading |
| Mustard | 2 tablespoons | 30 milliliters | Optional |
For the chicken, ground meat provides the most authentic slider feel, you can use thin chicken breast filets if you want a chunkier bite. Ditto for turkey or a veggie protein if you’re looking for something leaner or vegan-friendly. Tend to go for meat that’s pink and fresh – it’s better tasting and safer too. The buns should be tender, yet strong enough to support the fillings. Potato buns, brioche or just plain white slider buns are all excellent options. Watch out for excessively dry or crumbly buns.
Toppings can really elevate sliders from basic to special. Cheese is an obvious choice—cheddar, Swiss or American all melt nicely and provide taste. Lettuce and tomatoes add a freshness and crunch. Pickles bring tang, which slices through denser toppings. You can omit these, but they contribute balance. If you want to shake it up, we suggest avocado, grilled onions or a spicy mayo for a kick.
Sauces are your call. Mayonnaise is traditional, but others opt for aioli or a spicy sauce. Mustard is optional but adds bite. Ketchup, BBQ sauce, or even a splash of hot sauce work – if you want to switch things up. For dairy-free/vegan options, plant-based cheese and egg-free mayo are simple substitutions.
How to Make Chicken Sliders
Making chicken sliders in LA kitchens is fast, clean, and versatile prep. These little sliders are perfect for dinner, parties or a fast lunch. The following steps deconstruct each component so you end up with tender, juicy patties and simple assembly – regardless of your abilities.
Preparing the Chicken Patties
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Combine ground chicken with salt and pepper in a large bowl.
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Incorporate diced onion, minced garlic and a splash of Worcestershire for goodness.
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Mix in breadcrumbs and a beaten egg to assist the mix to stick.
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Form into small, even patties approximately two inches in diameter and 1/2 inch in thickness.
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Place patties on parchment-lined tray and chill in fridge for 10 – 15 minutes prior to cooking.
Chilling allows the patties to hold their shape and prevents them from breaking apart when you cook. Use a kitchen scale if you’d like each slider to be the same size, which helps them cook evenly. In LA, I can get ground chicken almost anywhere – at most supermarkets and even my local butcher. If you like it spicy, toss in a pinch of cayenne or some chopped jalapeno.
Cooking the Chicken Patties
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For stovetop: Heat a skillet over medium heat and add oil. Fry patties 3–4 minutes on each side, until golden and the inside is no longer pink.
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For grill: Preheat grill to medium-high. Grease the grates. Grill burgers directly over heat for 3–4 minutes per side, closing lid for even heat.
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For oven: Preheat oven to 400°F (about 200°C). Transfer patties to a parchment-lined baking sheet. Bake for 12–14 minutes, flipping once halfway.
Use a meat thermometer for direct measure of when they’re done. Chicken’s safe internal temperature is 165°F (74°C). Pounding on the patties while cooking will squeeze out juices, so don’t. For additional taste, baste with a little barbecue sauce during the last minute of cooking.
Assembling the Sliders
First toast slider buns that have been sliced in half, gently. Top the bottom halves each with a cooked chicken patty. Add your toppings such as lettuce, tomato, pickles or sliced onion. Spoon on mayo, mustard, aioli, bbq sauce, whatever you’re feelin’ or what’s in the fridge. Place the other half of the bun on top. Press down lightly so the slider sticks, but not so hard that it smooshes the patty.
Assembly is optional. Trade in brioche or Hawaiian rolls for a twist. TOP WITH AVOCADO SLICES OR COLESLAW FOR WEST COAST FLARE. If you’re serving at a party, put out toppings and sauces in small bowls so everyone can build their own.
Tips for Juicy, Evenly Cooked Patties
Don’t overmix the meat or you’ll end up with dense patties. Try to make patties the same size to ensure even cooking. Utilize a digital thermometer for optimal results. Be sure to rest the patties for a couple of minutes after cooking so juices stay inside.
Creative Presentation Ideas
Looks are just as important as flavor when it comes to chicken sliders. A clever presentation can turn these ordinary sandwiches into the star of your party. How you ‘plate’ and serve the sliders will since frequently the cook set the tone for the meal, whether it’s a casual family night or even a theme event.
Arrange sliders on a platter with colorful garnishes for visual appeal
A platter is a huge difference. Lay out your chicken sliders in a tidy row or circle on a large, clean platter or board. Sprinkle in fresh garnishes to add color pops–curly parsley, sprigs of dill, thinly sliced radishes. Red cherry tomatoes, bright yellow pepper rings or even purple cabbage shreds do a nice job. These touches don’t just add color, but assist the sliders appear full and inviting. When company looks upon a vibrant, thoughtfully arranged tray, it inspires a sense of plenty and love.
Use mini skewers or toothpicks to hold sliders together neatly
Sliders are tiny, but they will come apart if unfastened. Plain wooden toothpicks or mini skewers assist in keeping each slider intact, particularly if they’re packed with succulent chicken and fresh toppings. Select skewers with fun ends—such as the mini knotted or colored picks—for a touch of flair. This ensures that guests can simply grab a slider without the layers sliding apart, keeping hands clean and the table tidy. By using skewers it indicates these are bite-sized, manageable foods, ideal for mingling or standing receptions.
Mini skewers are more than a support. They enable quick serving and eliminate the uncertainty about which sliders are safe to grab. This little touch can make your spread appear neat and professional, particularly if you stagger the skewers at varying angles for a relaxed, welcoming vibe.
Serve alongside dipping sauces in small bowls for added flair
Dipping sauces taste great and make the eating experience more enjoyable. Just surround the platter with little bowls or ramekins of sauces—classic ranch, smoky chipotle mayo, honey mustard, or a tangy bbq sauce. Space the bowls so every guest can reach a dip without stretching. If you prefer something local, add a Southern style remoulade or creamy avocado cilantro sauce, both favorites in the CA kitchen. Tag each sauce with a plain card or small sign so guests know what they’re into.
Place additional napkins nearby for convenience. Dips can be messy, but they’re a highlight for many guests who like to pick and choose flavor combinations. When sauces are visible and accessible, people are more chill and open to experimentation.
Suggest themed presentations, such as sliders arranged in a football shape for game day
Game day requires a different configuration. Lay your sliders out in the shape of a football, using a white cheese strip or thin onions to form the laces. This quick twist will make the platter the MVP at your Super bowl party or tailgate. For birthdays, experiment with a number or letter layout with sliders, or themed holidays—tree shapes for winter, or a sunburst for summer parties.
A themed setup demonstrates you’ve considered the event and adds an element of whimsy. You can coordinate napkins and plates with the theme, or even serve up slider toppings that suit the occasion, like spicy jalapeños for a sports jam or cranberry relish for a fall foodie feast.
Homemade Sauce Recipes
Chicken sliders are a dime a dozen and the right sauce can make them unforgettable. Over at our Los Angeles kitchens, a lot of home cooks like to make ‘em up fresh – and we don’t blame ’em! These four recipes–classic herbed mayo, tangy bbq, creamy garlic aioli and spicy sriracha mayo–span a spectrum of flavors and compliment grilled or fried chicken sliders.
Classic Mayo-Based Sauce
A creamy mayo sauce with herbs and spices is essential for chicken sliders. It’s creamy, not overpowering and gets a subtle lift from fresh herbs.
Begin with 1/2 cup (120g) real mayonnaise. Stir in 1 Tbsp (4g) finely chopped fresh parsley and 1 Tbsp (2g) chopped chives for brightness. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, salt & pepper and a squeeze of lemon juice (approx 1 tsp). Stir to combine. It’s mild, everyone can enjoy it and easy to make in any home kitchen.
Tangy BBQ Sauce
Others like a smoky, tangy standout sauce. Balanced, not too sweet, great for grilled chicken sliders.
Mix together 1/2 cup (120ml) ketchup, 1 tbsp (15ml) apple cider vinegar, 2 tsp (10ml) Worcestershire sauce, 1 tbsp (15g) brown sugar and a pinch of smoked paprika. Add 1/4 teaspoon (1g) ground black pepper. Simmer over low heat for 5–7 minutes, then let cool to room temperature before serving.
This sauce goes best with charred or lightly smoked chicken, keeping with the LA obsession for backyard grilling. It’s simple to prepare in advance and store in the refrigerator for as long as a week.
Creamy Garlic Aioli
Aioli lends a gourmet feel to sliders and is taking off in many California eateries. For homemade aioli, combine 1/2 cup (120g) mayonnaise with 1 tbsp (15ml) fresh lemon juice, 2 cloves garlic (minced) and a pinch of salt. Whisk in 1 tablespoon (15ml) olive oil to round it out and mellow the garlic.
Allow it to chill for a minimum of 30 minutes to let the flavors meld. This creates a flavorful, garlicky spread that enhances the chicken’s flavor, but doesn’t intoxicate it. For a change, sprinkle with smoked paprika or a dash of hot sauce.
Spicy Sriracha Mayo
For the heat lovers, sriracha mayo is a no-brainer. Stir together ½ cup (120g) mayonnaise and 2 tablespoons (30ml) sriracha.
Stir in a splash of lime juice.
Taste, then add more sriracha for extra heat.
Pair it with fried chicken sliders or utilize it as a dip.
Meal Prep Strategies
Thinking ahead with chicken sliders will save you time and reduce stress, whether you’re cooking for a hectic week or a laid-back hang out. Meal prep is tiny genius moves that support you in keeping food fresh, reducing waste and making meals easy.
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Prepare chicken in bulk, then divide into weekly portions.
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Pre-chop toppings such as lettuce, tomato and onion. Keep in individual airtight containers.
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Grab some slider buns that stand up to moisture really well, like potato or brioche rolls.
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Store sauces and spreads in little containers to prevent soggy bread.
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Build sliders just before eating.
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Freeze pre-cooked chicken for extended storage, then defrost as necessary.
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Keep each component stored separately in the fridge to keep everything nice and crisp right up until it’s time to serve.
Batch cooking chicken is the heart of meal prep. Cook, roast or grill a few chicken breasts or thighs simultaneously, and then shred/slice the meat to utilize for multiple meals. That way, you only have to cook chicken just one time and have it prepped for various sliders recipes or even other meals like salads and wraps. With cooked chicken good in the fridge for up to four days, or in the freezer for up to 3 months — you can forever have the main protein prepared.
Pre-stuff – chopping toppings in advance is another magic move. Chop onions, tomatoes, and lettuce or spinach and keep each sealed in an airtight container in the fridge. This keeps the vegetables crisp and it saves time when it’s time to eat! Air tight containers are best to prevent moisture loss and flavor-transference.
If you’re going to be serving sliders, assembling them right before you serve will prevent the bread from sogging and the filling from losing its freshness. Spread it out with the chicken, toppings, buns and spreads and let everyone construct their own slider. This is particularly handy when you have a picky group of eaters, or varying dietary restrictions.
If you make a big batch of chicken sliders at the beginning of the week, you’ll always have a few quick, healthy meals waiting! It’s then simple to just warm up the chicken, pick up your toppings and assemble a meal in minutes. It plays favorites when it comes to packed lunches, weeknight dinners, or snacks. Batch cooking is a time saver and it’s a great way to steer clear of takeout or poor choices when life gets hectic.
Unique Toppings
Chicken sliders serve as an excellent blank palette. Unique toppings add a new twist and allow you to experiment with flavors and textures. A couple of tiny, wise decisions can transform an ordinary slider into the shining star of any table!
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Avocado Slices or Guacamole. A few avocado slices or a spoonful of guac can transform the vibe of a chicken slider in no time. They add a nice smooth creamy bite to counteract any fire in the chicken. For a cool, mild finish, try layering on thin avocado slices. OR, drizzle with guacamole for a richer flavor, with notes of lime and cilantro. Either way, these toppings go great with grilled or fried chicken, imparting both flavor and healthy fats.
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Crispy Bacon or Fried Onion Strings. Crunch is essential for a great slider. Then there’s bacon, extra crunchy, to give a smoky, saltiness that complements the chicken’s subtle flavor. You can sample fried onion strings. They’re slender, crisp, and add a sweet, savory bite. Layer a few on top of the chicken before closing the slider. This not only enhances the texture but makes each bite a little more exciting. They are both simple to make ahead and stand up nicely to room temperature service.
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Pineapple Slices or Kimchi. If you want to be extra, dare to pineapple slices or kimchi. Pineapple, sliced thin and grilled, adds sweetness and a touch of acidity. It goes perfectly with hot sauces or blackened chicken. Kimchi, a fermented Korean cabbage, provides a tangy, spicy punch with a touch of crunch. It’s tasted best with fried or grilled chicken when you want zing of flavor and a hint of heat. Both toppings are readily available in most L.A. Stores and stand up well in a slider.
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Other Toppings to Try! Pickled jalapenos give you heat and acid. The coleslaw gives it crunch and a creamy bite. Arugula adds a peppery, fresh punch. Roasted red peppers impart sweetness and color.
Storage and Reheating Tips
Want to keep your chicken sliders fresh, safe and tasty for days. The proper steps keep them from spoiling and keep sliders from drying out or getting soggy!
Storage Checklist
- Cool sliders to room temperature before storing.
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Wrap each slider in foil or plastic wrap to help reduce moisture loss.
- Place wrapped sliders in a sealable airtight container.
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Tag it with the date and keep it in the fridge for 3 days or freeze up to one month.
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Store sliders separately from raw foods to prevent cross-contamination.
Wrapping each slider prevents them from sticking together and helps keep the bread from hardening. It prevents powerful fridge smells from penetrating it. We love that when you pack your sliders in an airtight container that you can stack wrapped sliders and save room without squishing them.
Best Practices for Wrapping
Use heavy-duty foil or thick plastic wrap so the bread and filling stay fresh. Be sure to wrap tightly but not so much that you’re smashing the bread. If you’re going to freeze the sliders, place a layer of wax paper between each. This added step makes it simpler to take out and warm up just 1 or 2 at a time, instead of thawing the entire batch.
Freezing sliders is great if you double wrap—wrap, then freezer bags. Attempt to remove as much air from the bag as possible before sealing. This small step prevents freezer burn and seals in flavor.
Reheating in the Oven
Preheat your oven to 350 °F (175 °C). Unwrap the sliders and place on a baking sheet, spacing them just slightly apart. Cover loosely with foil so they don’t dry out. Heat for 10-12 minutes if chilled, 18-20 minutes if frozen. Make sure the chicken is hot throughout. If you desire crisper buns, uncover for the last 2-3 minutes. The oven keeps the bread soft but not soggy and warms up the filling nice and even.
Sure, microwaving is quick, but it makes the buns mushy and the filling lumpy. For optimal results, avoid the microwave and opt for the oven or even a toaster oven if you’re just reheating one or two sliders.
Extra Tips
Keep buns dry.
Skip microwaves for bread.
Use oven for best results.
Watch for hot spots when reheating.
Dietary Adaptations
Chicken sliders are simple to adapt for various diets. From calorie-cutting to skipping animal products to a special plan, there are definite ways to ensure that everyone can dig into this dish. A few swaps are easy, like rinsing with fewer cheese, while others demand plant-based or innovative methods to present the sliders.
| Dietary Need | Suggested Adaptation | Example Brands/Options |
|---|---|---|
| Lower calorie/fat | Use low-fat cheese or skip cheese | Sargento Reduced Fat, no cheese |
| Vegetarian/Vegan | Plant-based chicken alternatives, vegan mayo, vegan buns | Gardein, Lightlife, Just Mayo |
| Keto/Low-carb | Lettuce wraps instead of buns, sugar-free sauces | Butter lettuce, Primal Kitchen |
| Gluten-free | Gluten-free buns, gluten-free breadcrumbs | Udi’s, Schär |
| Dairy-free | Skip cheese or use dairy-free slices | Daiya, Follow Your Heart |
Lighter Sliders
Substitute low-fat cheese instead of full-fat to reduce calories and fat. Several Los Angeles grocery stores sell things like Sargento Reduced Fat Cheddar, which melts perfectly and tastes pretty near authentic. For those who want to keep it light, just nix the cheese. The rest of the slider–juicy chicken, crisp lettuce, and a tangy sauce–still packs a ton of flavor without the added dairy.
Vegetarian and Vegan Options
Plant-based chicken patties have become a hit there, in particular, with a lot of new customers seeking out meatless meals. Gardein and Lightlife both offer great patties that are perfect for sliders. They can be cooked, seasoned, and used just like typical chicken. Swap in vegan mayo and dairy-free cheese slices to keep it 100% plant-based. Vegan buns are readily accessible at most major supermarkets and even some city bakeries craft specialty vegan slider rolls. This allows vegetarians and vegans to have all the taste and mouthfeel of traditional sliders.
A lot of home cooks will season their veggie burgers with smoked paprika or garlic powder or fresh herbs to add some depth. Sure, you can buy vegan chicken, but some actually make their own from seitan or tofu. For more protein, others mix in some mashed beans. The secret is to layer the flavors so the slider doesn’t taste like a compromise.
Keto and Low-Carb Swaps
Keto sliders forgo the bun completely. Ter lettuce or romaine leaves are a nice base and provide a fresh, crisp bite. A lot of places in LA serve lettuce wraps as a bun replacement, so it’s simple to experiment at home! For sauces, opt for sugar-free ketchup or homemade ranch to keep carbs at bay.
Cheese is fine on keto, but you can omit it if you’re counting calories. Some like to customize with avocado slices or a fried egg for extra fat and flavor. Pickles, onions and tomatoes still fit, so you won’t miss out on crunch.
Gluten-Free and Dairy-Free Choices
Gluten free buns are readily available but you can use sweet potato slices or portobellos as a base. Omit cheese for dairy free or use almond or soy sliced. Others, such as slaw or avocado, happen to be gluten and dairy free. For sauces, read labels or make your own with simple pantry staples.
Conclusion
Chicken sliders, they bring a lot to the table. They’re delicious, they look fabulous, and they suit just about any meal or occasion. With fast prep, convenient substitutions for dietary requirements and fuss-free toppings, these sliders are perfect for hectic days or casual gatherings. Refrigerate any leftovers and warm them for a quick bite—fresh flavor sticks with easy. Play around with toppings or stir in fresh sauce for a new twist every time. To maximize your sliders, experiment with sides or throw in a DIY dip. Have a family dinner or a party coming up? Chicken sliders keep it simple and delicious. Share your favorite combos/tips with each other to keep things fresh.
Frequently Asked Questions
What type of chicken works best for sliders?
Cooked, shredded chicken breast or thighs work best. They’re tender, quick to season and just right on slider buns.
Can I make chicken sliders ahead of time?
Yep, build sliders, and keep for up to 24 hours in the fridge. Warm before serving.
How do I keep chicken sliders from getting soggy?
Sprinkle with sauces and fresh vegetables right before serving. Toasting the buns keeps things from getting soggy as well.
Are chicken sliders suitable for meal prep?
Of course. Pack cooked chicken and toppings separately. Put together fresh sliders when ready to serve for best freshness.
What are some common dietary adaptations for chicken sliders?
Use GF buns, dairy-free cheese or plant-based chicken for special diets. ALWAYS inspect ingredient labels to check for allergens.
How should I store leftover chicken sliders?
Put sliders in an airtight container and keep refrigerated up to 3 days. FOR BEST RESULTS – reheat in oven.
Can I freeze chicken sliders?
Freeze uncooked chicken and buns apart up to 2 months. Thaw and construct when hungry.
