Save to Pinterest My neighbor brought this to a Sunday football party last fall, and I watched twelve adults hover around the pan like seagulls. The buns were shiny with butter, the chicken still crackling under all that melted cheese, and someone kept saying oh my god between bites. I went home that night and texted her for the recipe before I even took my coat off.
The first time I made it myself, I underestimated how fast it would disappear. I set the dish on the counter to cool, turned around to grab plates, and when I looked back my husband had already pulled two sliders free and was reaching for a third. He told me later he couldn't help it, the smell was making him feral.
Ingredients
- Chicken tenders: These bake up crispier than full breasts and fit perfectly inside slider buns without awkward overhang.
- Buttermilk: It tenderizes the chicken and gives the coating something to cling to, so don't skip the soak even if you're in a rush.
- Panko breadcrumbs: They create that shatteringly crunchy texture you expect from a good chicken sandwich, much better than regular breadcrumbs.
- Hot honey butter: This is where the magic lives, equal parts sweet and spicy and rich enough to make you want to lick the spoon.
- Slider buns: Soft Hawaiian rolls work beautifully here because they turn golden and slightly crisp on top but stay pillowy inside.
- Dill pickles: They cut through all that butter and honey with a sharp tangy crunch that keeps each bite from feeling too heavy.
- Sharp cheddar cheese: It melts into gooey pockets between the chicken and buns, and the sharpness balances the sweetness.
Instructions
- Prep the chicken:
- Soak the tenders in buttermilk spiked with hot sauce for at least fifteen minutes, though I've left them overnight and the chicken comes out unbelievably tender. Let the excess buttermilk drip off before you dredge so the coating sticks instead of clumping.
- Coat and bake:
- Press each tender firmly into the panko mixture so every inch is covered, then arrange them on a greased sheet and spray lightly with oil. Bake at 425°F, flipping halfway, until they're deeply golden and crisp enough to make a satisfying crunch when you tap them with a fork.
- Make the hot honey butter:
- Melt butter with honey, hot sauce, and a pinch of red pepper flakes over low heat, stirring until it's glossy and unified. Taste it and adjust the heat, some days I want it to sting a little and other days I keep it mellow.
- Glaze the chicken:
- Brush the hot honey butter generously over both sides of the baked tenders while they're still warm so it soaks in. Don't be shy, this is not the time for restraint.
- Assemble the bake:
- Slice the slider buns in half and nestle the bottoms into a buttered baking dish, then layer cheese, pickles, glazed chicken, more butter drizzle, and more cheese before topping with the bun lids. Brush the tops with melted butter and sprinkle with sesame seeds if you want that classic chicken sandwich look.
- Bake until melty:
- Lower the oven to 350°F and bake just until the cheese melts and the tops turn golden, about eight to ten minutes. Let it rest for a minute or two before pulling the sliders apart, or the cheese will slide everywhere.
Save to Pinterest I brought this to my son's baseball team potluck in May, and one of the dads asked if I'd cater his birthday party. I laughed, but he was serious. There's something about pulling apart warm, cheesy, sticky-sweet sliders that makes people feel like kids again, and I think that's why it works at every kind of gathering.
Shortcuts That Still Taste Homemade
If you're short on time, buy pre-breaded chicken tenders from the freezer aisle and bake them according to the package, then toss them in the hot honey butter before assembling. It's not quite the same as making them from scratch, but honestly, once everything is layered and baked together, no one will know the difference. I've done this on busy weeknights and still gotten requests for the recipe.
Adjusting the Heat Level
The beauty of this recipe is that you control the spice at every step. Start with less cayenne and hot sauce, taste the honey butter before you commit, and remember you can always add more heat but you can't take it back. I've made a mild version for my kids using just a tiny dash of hot sauce and it still tastes incredible, and I've made a version for my brother that made his forehead sweat.
Serving and Storing
These sliders are best eaten warm, straight from the oven, when the cheese is still molten and the buns are soft and buttery. Leftovers can be wrapped in foil and reheated in a 300°F oven for about ten minutes, though the chicken won't be quite as crispy. I've also seen people eat them cold the next day, standing in front of the fridge, and they still don't complain.
- Serve with ranch or blue cheese dressing on the side for dipping.
- Pair with crispy fries, coleslaw, or a simple green salad to balance the richness.
- Store leftovers in an airtight container in the fridge for up to three days.
Save to Pinterest This is the kind of recipe that makes you look like a genius without much effort, and I love that about it. Every time I make it, someone asks for the recipe, and I always share it because food this good shouldn't be kept secret.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, you can bread and bake the chicken tenders up to a day ahead. Store them refrigerated, then assemble and bake the sliders when ready to serve. The hot honey butter can also be prepared in advance and gently rewarmed before using.
- → How do I store leftovers?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness, or microwave individual portions for a quick option.
- → Can I use chicken breasts instead of tenders?
Absolutely. Slice chicken breasts into strips or pound them thin for even cooking. Adjust baking time as needed to ensure they reach an internal temperature of 165°F.
- → What can I substitute for buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, creating a buttermilk substitute that works perfectly for marinating the chicken.
- → How can I make this less spicy?
Reduce or omit the cayenne pepper in the breading, use mild hot sauce, and skip the red pepper flakes in the honey butter. You can also use less hot sauce or substitute it with additional honey for a sweeter glaze.
- → Can I freeze these sliders?
While best served fresh, you can freeze the assembled but unbaked sliders. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F for 25-30 minutes, covering with foil if the tops brown too quickly.