chicken slider recipe
The Best chicken slider recipe
I also appreciate how adaptable it is for health-conscious eating. Swap out the white buns for whole-grain or lettuce wraps, and you’ve got a lighter option that still tastes great. Plus, the chicken is seasoned in a way that keeps it moist and flavorful without relying on heavy sauces. It’s the kind of recipe that makes me feel like I’m giving my family something nutritious but still satisfying—no fuss, just good food. Whether you’re feeding a crowd or just making a meal for the family, these sliders are a reliable choice.
Classic Chicken Sliders with Crispy Dough
A quick and easy way to make tender chicken sliders with a soft, buttery dough that holds up perfectly on mini buns. Perfect for parties or a casual weeknight dinner.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1 tbsp melted butter
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Cut chicken into 1-inch strips and coat evenly in the spice mixture. Set aside. -
2
In a separate bowl, combine flour, salt, sugar, and yeast. Stir in warm milk and melted butter until a soft dough forms. Knead lightly for 2 minutes, then let rest for 10 minutes. -
3
Roll the dough into a rectangle about ½-inch thick. Place chicken strips on one half, then fold the dough over to enclose. Cut into 4 equal sliders. -
4
Heat a skillet over medium-high heat. Cook sliders for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. -
5
Mix mayo, ketchup, Dijon mustard, and Worcestershire sauce. Serve sliders warm with the sauce on top.
🔧Equipment
- Mixing bowls
- Kitchen scale (optional)
- Rolling pin
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Sliders with Crispy Dough Works
❓ Frequently Asked Questions About Chicken Sliders with Crispy Dough
1. What is the best way to keep sliders warm while serving them?
Use a slider warmer pan or a small oven set to 200°F (95°C). Place your sliders in a single layer, cover loosely with foil, and keep them in the pan for 5–10 minutes before serving. Alternatively, store them in a covered container with a damp paper towel in a low-temperature fridge (around 180°F/82°C) for up to an hour.
2. Can I substitute ground turkey for chicken in this recipe?
Yes, you can use ground turkey, but adjust the cooking time slightly. Turkey cooks faster than chicken—start checking after 5–7 minutes instead of 8–10—and ensure it reaches an internal temperature of 165°F (74°C) to guarantee it’s fully cooked. The texture will be slightly different, so you may want to add a little extra breadcrumb mixture for moisture.
3. What if I don’t have a slider bun?4. How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the patty, using a meat thermometer. It should also look slightly dry and opaque when cut through, rather than pink or translucent. Overcooking can make the sliders tough, so pull them off the heat just before they reach this temperature.
5. Can I make this recipe ahead of time and reheat?
Yes, you can prep the chicken mixture up to 2 days in advance and store it in the fridge. Reheat it gently in a skillet over medium heat (about 4–5 minutes) until warm through. For the buns, you can toast them fresh or reheat them in a toaster oven for 2–3 minutes to restore crispness. Assemble sliders just before serving to keep them fresh.
