Easy Honey Mustard BLT Chicken Sliders

Finding crowd-pleasing party food that’s both easy to make and satisfying can feel like an impossible task. Between juggling different dietary preferences and trying to avoid spending hours in the kitchen, it’s tempting to just order takeout and call it a day. That’s especially true when you’re planning for game day or hosting a casual get-together with friends.

These honey mustard BLT chicken sliders are the answer to your entertaining needs: they’re quick to put together, perfect for feeding a group, and combine familiar flavors that everyone loves into one delicious handheld package.

What Kind of Chicken Should I Use?

While this recipe calls for chicken tenders, you’ve got some flexibility here with your choice of chicken cuts. Chicken tenders are great because they’re already portioned perfectly for sliders, but you can absolutely use boneless chicken breast or thigh meat instead. If you’re using chicken breast, just slice it into strips about the same size as tenders, or if you’re going with thighs, trim them into slider-sized pieces. Whichever cut you choose, make sure your chicken pieces are roughly the same thickness so they cook evenly – if using breast meat, you might want to give them a quick pound with a meat mallet to even them out.

Options for Substitutions

These sliders are pretty adaptable – here are some easy swaps you can make:

• Chicken tenders: You can easily use chicken breast cut into strips, or boneless thighs work great too. If you’re looking to make it vegetarian, try using grilled portobello mushrooms or crispy breaded cauliflower steaks.
• Hawaiian rolls: Any soft dinner rolls or slider buns will work here. Brioche buns give a nice buttery taste, or try whole wheat rolls for a healthier option.
• Colby Jack cheese: Feel free to use any melty cheese you like – cheddar, provolone, or pepper jack are all good choices. For a dairy-free version, try dairy-free cheese slices.
• Honey mustard: You can make your own by mixing equal parts honey and Dijon mustard, or use any mustard-based sauce you prefer. BBQ sauce works too!
• Bacon: Turkey bacon works great for a lighter option. For a vegetarian version, try tempeh bacon or even crispy fried onions for that crunchy element.
• Spice blend: Don’t have all the spices listed? A tablespoon of cajun seasoning or blackened seasoning mix will work as a quick substitute for the spice mixture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken sliders is overcrowding the pan when cooking the chicken, which leads to steaming instead of getting that perfect golden-brown crust – work in batches if needed and make sure there’s enough space between each piece. Another common error is not patting the chicken dry before seasoning, which prevents the spices from sticking properly and can make the coating soggy, so take an extra minute to dry your chicken with paper towels. To keep your sliders from getting soggy, avoid assembling them too far in advance and consider placing lettuce on both the top and bottom buns to create a barrier between the bread and wet ingredients. For the best texture, toast your buns lightly with the garlic butter mixture, and let the cooked chicken rest for 5 minutes before slicing to keep all those tasty juices locked in.

What to Serve With Chicken Sliders?

These honey mustard chicken sliders are perfect for casual gatherings and pair wonderfully with classic cookout sides. French fries or sweet potato fries are always crowd-pleasers, and they taste great dipped in extra honey mustard sauce from the sliders. For a lighter option, a simple coleslaw adds a nice crunch and helps cut through the richness of the bacon and cheese. I also love serving these with a bowl of crispy kettle chips or a fresh corn and black bean salad during summer months – both options are super easy and let the sliders stay in the spotlight.

Storage Instructions

Keep Fresh: These sliders are best enjoyed fresh, but if you have leftovers, wrap them individually in foil or place them in an airtight container. Keep them in the fridge for up to 2 days. Pro tip: store the lettuce and tomatoes separately to prevent the buns from getting soggy!

Prep Ahead: Want to save time? Cook the chicken and bacon up to 2 days ahead and store them in the fridge. You can also mix the seasoning blend and prepare the garlic butter in advance. When you’re ready to serve, just assemble your sliders with fresh veggies for the best taste.

Warm Up: To enjoy leftover sliders, remove the cold toppings first. Wrap the sliders in foil and warm them in a 350°F oven for about 8-10 minutes, or until heated through. Add fresh lettuce and tomato before serving for that perfect crunch!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 180-210 g
• Fat: 180-210 g
• Carbohydrates: 150-200 g

Ingredients

For the chicken:

• 1/2 tsp dried thyme
• 5 tbsp oil (I use avocado oil for high-heat cooking)
• 1 tbsp cayenne pepper
• 2 tbsp paprika
• 1/2 tsp dried oregano (freshly dried preferred for more flavor)
• 1 tbsp onion powder
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp black pepper
• 2 lb chicken tenders (pat dry before seasoning for better browning)

For the buns:

• 2 cloves garlic (minced)
• 1 package Hawaiian rolls (I use King Arthur dinner rolls)
• 1/2 stick softened butter (room temperature for even spreading)
• 1 tbsp fresh parsley (finely chopped)

For assembly and topping:

• 1/2 head lettuce (torn into slider-sized pieces)
• Colby Jack cheese (sliced thin, optional but recommended for creaminess)
• mayonnaise (or your preferred brand)
• 1/2 small red onion (thinly sliced)
• 8 bacon strips (cooked until crispy)
• honey mustard (adds a touch of sweetness to balance the savory chicken)
• 2 Roma tomatoes (sliced into thin rounds)

Step 1: Prepare Mise en Place and Season the Chicken

• 2 lb chicken tenders
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 cloves garlic
• 1 tbsp fresh parsley
• 1/2 head lettuce
• 1/2 small red onion
• 2 Roma tomatoes

Pat the chicken tenders dry with paper towels—this is crucial for achieving a golden, flavorful crust when cooking.

While the chicken dries, combine all your dry seasonings (paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, dried thyme, and dried oregano) in a small bowl.

Mince your garlic and finely chop the fresh parsley for the butter topping, then set aside.

Tear the lettuce into slider-sized pieces, thinly slice the red onion, and slice the tomatoes into thin rounds.

Having everything prepped before cooking ensures the process flows smoothly and the chicken won’t overcook while you scramble to prepare toppings.

Step 2: Season and Sear the Chicken

• 2 lb chicken tenders
• 5 tbsp oil
• seasoning mixture from Step 1

Add the dried seasoning mixture to the patted-dry chicken tenders and toss until evenly coated on all sides.

Heat 5 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding the pan, cook the seasoned chicken for about 3 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).

Transfer the cooked chicken to a plate and set aside.

I like to use avocado oil here because it has a higher smoke point than regular olive oil, which means the chicken browns better without burning the seasonings.

Step 3: Prepare the Garlic Herb Butter and Toast the Buns

• 1 package Hawaiian rolls
• 1/2 stick softened butter
• minced garlic and chopped parsley from Step 1

While the chicken cooks, mix the softened butter with the minced garlic and chopped fresh parsley in a small bowl until combined.

Preheat your broiler to high.

Slice the Hawaiian rolls horizontally in half and arrange all the bun halves cut-side up on a baking sheet.

Spread the garlic herb butter mixture evenly over the top halves of the buns.

Place the baking sheet under the broiler for 2-3 minutes, watching carefully, until the butter melts and the bun edges turn golden brown.

Step 4: Assemble the Base Layers and Melt the Cheese

• cooked chicken from Step 2
• toasted bottom bun halves
• mayonnaise
• honey mustard
• Colby Jack cheese

Remove the toasted top buns from the broiler and set aside.

On the bottom halves of the buns, spread a thin layer of mayonnaise.

Place one piece of cooked chicken from Step 2 on each bottom bun, then add a generous dollop of honey mustard on top of the chicken.

If using cheese, lay a slice of Colby Jack on each piece of chicken.

Return the baking sheet with the assembled bottom halves to the broiler for 1-2 minutes just until the cheese melts and the bottoms warm through.

Step 5: Build and Top the Sliders

• assembled chicken layers from Step 4
• 8 bacon strips
• tomato slices from Step 1
• red onion slices from Step 1
• lettuce from Step 1
• honey mustard

Remove the bottom halves from the broiler.

Arrange the cooked bacon strips on top of the melted cheese on each slider.

Layer the crispy bacon with tomato slices, then red onion slices, then torn lettuce pieces.

Drizzle a small amount of honey mustard over the fresh toppings for extra flavor.

I like to add a bit more honey mustard here because it ties all the fresh elements together and adds a nice sweetness that balances the savory bacon and chicken.

Step 6: Finish and Serve

• toasted top bun halves from Step 3
• assembled sliders from Step 5

Place the garlic herb buttered top bun halves onto each slider, pressing down gently.

Slice each slider in half or serve whole depending on preference.

Serve immediately while the chicken is still warm and the buns are toasted.