Mississippi Mud Chicken Sliders (Printable)
Savory shredded chicken in tangy barbecue sauce on toasted buns with cheese and crispy onions
# 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 variety preferred
09 - 2 tbsp Worcestershire sauce
10 - 1 tbsp hot sauce, optional
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 for garnish
# 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 clean surface and shred using two forks. Discard excess poaching liquid.
03 - In the same saucepan, whisk together barbecue sauce, Worcestershire sauce, hot sauce, and brown sugar. Add shredded chicken and toss to coat evenly. Simmer over low heat for 5 minutes until heated through.
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.
06 - Place bun tops over sliders. Brush tops with melted butter. Bake for 8-10 minutes until cheese is melted and buns are golden.
07 - Remove from oven. Sprinkle with fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The chicken cooks in its own flavorful bath, staying incredibly tender without any dry bits in sight
- That sauce gets into every crevice, and the crispy onions on top create the most satisfying texture contrast
02 -
- Dont skip shredding the chicken while its still warm, it comes apart so much easier than when cold
- The sauce will look thin at first but thickens beautifully as it coats the chicken and bakes
03 -
- If the sauce seems too thick, add a tablespoon of the reserved poaching liquid back in
- Let the sliders rest for 3 minutes after baking so the cheese sets slightly