Save to Pinterest The first pan came out of the oven and my kitchen smelled like a county fair food stand—crispy, buttery, with that faint hum of cayenne hanging in the air. I wasn't planning to make sliders that night, but I had leftover chicken tenders and a craving I couldn't name. Then I remembered those late-night sandwich cravings after games, the ones where sweet meets heat and nothing else matters. I poured hot honey butter over the tenders, piled them into soft rolls with pickles and cheese, and slid the whole thing back into the oven. When I pulled them apart ten minutes later, stretchy cheese trailing between buns, I knew I'd never go back to plain chicken sandwiches again.
I made these for a Sunday afternoon watch party once, and by halftime the pan was empty. People kept pulling them apart, cheese stretching between fingers, pickles tumbling onto paper plates. Someone asked if I'd ordered them from a restaurant, and I just laughed. The truth is, this dish looks like effort but feels like ease—the kind of recipe that makes you look like a hero without breaking a sweat. I've made it a dozen times since, and it never fails to disappear.
Ingredients
- Chicken tenders: They bake up faster and more evenly than breasts, and their shape fits perfectly into slider buns without awkward cutting.
- Buttermilk: This tenderizes the chicken and helps the breading stick like glue—don't skip the soak, even if it's just ten minutes.
- Panko breadcrumbs: They crisp up lighter and crunchier than regular breadcrumbs, giving you that satisfying shatter without deep frying.
- Smoked paprika: Adds a subtle smokiness that makes the chicken taste like it came off a grill, even though it's all oven magic.
- Cayenne pepper: Brings the heat in the breading—adjust it up or down depending on how brave you're feeling.
- Hot honey butter: The soul of this recipe, a glossy blend of melted butter, honey, and hot sauce that coats every tender in sticky, spicy sweetness.
- Slider buns: Soft, sturdy, and just the right size—Hawaiian rolls work beautifully if you want a hint of sweetness to balance the heat.
- Cheddar or pepper jack cheese: Melts into gooey pools that hold everything together and add richness with every pull.
- Dill pickles: The sharp, briny crunch cuts through all that butter and heat, keeping each bite balanced and crave-worthy.
Instructions
- Prep the chicken:
- Whisk the buttermilk and egg together until smooth, then slide in the chicken tenders and let them soak for at least ten minutes. This brief marination makes the meat juicy and gives the breading something to cling to.
- Coat the tenders:
- Mix your panko, flour, and spices in a shallow dish until evenly combined. Lift each tender from the buttermilk, let the excess drip off, then press it firmly into the breadcrumb mixture, turning to coat all sides.
- Bake until golden:
- Arrange the breaded tenders on a greased, parchment-lined baking sheet and spray the tops lightly with cooking spray. Bake at 425°F for 20 to 22 minutes, flipping halfway through, until they're deeply golden and cooked through.
- Make the hot honey butter:
- While the chicken bakes, whisk together melted butter, honey, hot sauce, chili flakes, and a pinch of salt in a small bowl. The mixture should be glossy and pourable, with a balance of sweet and heat that makes you want to taste it straight from the spoon.
- Toss the chicken:
- As soon as the tenders come out of the oven, transfer them to a large bowl and pour the hot honey butter over top. Toss gently until every piece is slicked and shiny.
- Build the sliders:
- Slice your slider buns in half horizontally, keeping the bottoms connected as one sheet, and lay them in a baking dish. Layer on cheese slices, then nestle the sauced chicken tenders on top, followed by a scattering of pickle slices.
- Top and bake again:
- Place the bun tops over the pickles, brush them with melted butter, and sprinkle with sesame seeds if you like. Lower the oven to 350°F and bake for 7 to 10 minutes, just until the cheese melts and the tops turn lightly golden.
- Serve warm:
- Pull the sliders apart while they're still hot, letting the cheese stretch and the butter soak into the soft buns. Serve immediately and watch them vanish.
Save to Pinterest There's something about pulling apart a tray of these sliders that turns a regular meal into a moment. Maybe it's the way the cheese stretches, or the little pockets of honey butter that collect in the bun, or just the fact that everyone's reaching for the same pan at once. I've served these at birthdays, tailgates, and lazy weekend dinners, and every time, they bring people together. It's not fancy, but it's the kind of food that makes people lean back, sigh, and ask when you're making them again.
Make It Your Own
This recipe is flexible in all the right ways. Swap the cheddar for pepper jack if you want more heat, or use provolone for something milder and meltier. I've tried it with different hot sauces—Franks is classic, but a smoky chipotle sauce or even Sriracha works beautifully. If you're not a pickle person, try thin-sliced red onion or a handful of shredded cabbage for crunch. You can even double-coat the chicken in breadcrumbs for extra thickness, though I find one coat is plenty when you're baking instead of frying.
Timing and Prep Ahead
One of the best things about this recipe is how much you can do in advance. Bread the chicken tenders up to a day ahead and keep them covered in the fridge until you're ready to bake. You can also make the hot honey butter and store it in a jar—just warm it gently before tossing with the chicken. If you're hosting, bake the chicken in the morning, then assemble the sliders and do the final bake right before serving. That way, you get all the wow factor with none of the stress, and your kitchen stays mostly clean while everyone else thinks you've been cooking all day.
Serving Suggestions
These sliders are rich and satisfying, so I like to serve them with something fresh and crunchy on the side. A simple cabbage slaw with vinegar and a touch of sugar cuts through the butter and heat beautifully. Crispy fries or potato wedges are always a hit, and if you want something lighter, a mixed green salad with a tangy vinaigrette does the job. For drinks, cold lemonade, iced tea, or a crisp lager balance the spice without competing with the flavors. And if you have leftovers—which is rare—they reheat surprisingly well in a low oven, though they're never quite as magical as when they're fresh and pull-apart warm.
- Serve with tangy coleslaw or a crisp green salad to balance the richness.
- Pair with seasoned fries, tater tots, or roasted vegetables for a full spread.
- Have extra napkins on hand—these sliders are deliciously messy and nobody will mind.
Save to Pinterest This is the kind of recipe that earns a permanent spot in your rotation—easy enough for a weeknight, impressive enough for a crowd, and crave-worthy enough that you'll find yourself thinking about it days later. Make it once, and you'll understand why it disappears so fast.
Common Recipe Questions
- → Can I make these sliders ahead of time?
You can prepare the chicken tenders and hot honey butter up to 24 hours in advance. Store separately in the refrigerator, then assemble and bake the sliders just before serving for best texture.
- → What can I use instead of buttermilk?
Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes to curdle, creating a buttermilk substitute that works perfectly for marinating the chicken.
- → How do I keep the chicken tenders crispy?
Ensure your oven is fully preheated to 425°F and use cooking spray or oil on the breadcrumb coating. Avoid overcrowding the baking sheet, and flip the tenders halfway through baking for even crispiness.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the cayenne pepper in the breading and use less hot sauce in the honey butter. For extra heat, add more chili flakes or use a spicier hot sauce variety.
- → What type of cheese works best?
Cheddar provides classic flavor while pepper jack adds extra kick. American cheese melts beautifully, or try provolone for a milder option. Use whatever melts well and matches your heat preference.
- → How do I store leftovers?
Store assembled sliders in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-12 minutes until warmed through and cheese melts again.