Mississippi Mud Chicken Sliders (Printable)

Tender BBQ chicken sliders topped with melted cheese and crispy onions on buttery buns.

# What You’ll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts
02 - 1 cup low-sodium chicken broth
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Sauce

08 - 3/4 cup barbecue sauce (smoky or hickory)
09 - 2 tbsp Worcestershire sauce
10 - 1 tbsp hot sauce
11 - 2 tbsp brown sugar

→ Sliders

12 - 8 slider buns
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup crispy fried onions
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley

# How-to Steps:

01 - Combine chicken breasts, broth, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, cover, and cook for 15-18 minutes until chicken is cooked through and tender.
02 - Transfer cooked chicken to a cutting board and shred using two forks. Discard remaining cooking liquid.
03 - In the same saucepan, whisk together barbecue sauce, Worcestershire sauce, hot sauce, and brown sugar. Add shredded chicken and stir until evenly coated. Simmer over low heat for 5 minutes.
04 - Preheat oven to 350°F. Slice slider buns in half horizontally and arrange bottom halves on a baking sheet.
05 - Distribute sauced chicken evenly among bun bottoms. Top each with shredded cheddar cheese and crispy fried onions. Place bun tops over filling.
06 - Brush bun tops with melted butter. Bake for 8-10 minutes until cheese is melted and buns are golden.
07 - Remove from oven and sprinkle with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • These sliders hit that perfect balance of tangy, smoky, and creamy that makes people reach for seconds without thinking twice
  • They come together in under an hour but taste like you spent all day tending a smoker
  • The shredded chicken stays incredibly moist while soaking up all that flavorful sauce
02 -
  • Don't skip the butter brush on the bun tops, it creates that gorgeous golden finish and adds a subtle richness that people notice but can't quite place
  • Let the sliders rest for about 2 minutes after baking before serving, this prevents all that hot cheese from oozing out the sides the second someone takes a bite
03 -
  • The key to ultra tender chicken is not overcooking it during the poaching stage, as soon as it reaches 165°F you're good to go
  • Let the chicken rest in the sauce for at least 10 minutes before assembling, this gives the flavors time to really penetrate the meat

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