When it comes to sliders, I have a few favorites. I make turkey and cheese sliders with leftover turkey after Thanksgiving, and breakfast sliders when I need to feed my hungry friends during our Airbnb getaway trips. But if I had to pick a favorite, it’d be these oven-baked chicken sliders served on buttery, sweet Hawaiian rolls. The cheesy pull-apart chicken sliders are perfect for a picnic or any potluck when you need to make something that will make everyone happy.
How to Make Chicken Sliders
Rotisserie chicken—my chicken of choice here—is always juicy and flavorful, so you don’t have to do too much to make it even more delicious. You can also use leftover chicken from your roast chicken dinner or fried chicken feast. I prefer to remove the chicken skin when making these sliders, but if you end up using leftover fried chicken, I imagine adding fried chicken skin crumbs into the mixture would be delicious!
Once you shred the chicken, you’ll mix it with mayonnaise and sour cream to create a slightly tangy base. Then, stir in lots of freshly chopped scallions to brighten things up and add a subtle onion flavor. Finishing with a dash of Dijon mustard balances everything so that it isn’t too heavy.
At this point, you could call this chicken dip and serve it with crackers, but this recipe takes it up a notch by sliding it between Hawaiian rolls, which are generously brushed with garlic butter for extra flavor. The decadent chicken mixture gets spread in between the rolls, showered with shredded mozzarella and sharp cheddar cheese, and baked until each slider is warm and the cheese and chicken mixture is wonderfully melty.
