Honey Dijon Chicken Sliders

‍ ‍Honey Dijon Sliders

These honey djon chicken sliders are the kind of easy win you keep in your back pocket for basically everything: game day, busy weeknights, last-minute guests, or when you just want something really good without overthinking it.

We’re talking tender shredded chicken tossed in a creamy, sweet and tangy honey dijon sauce that hits that perfect balance of savory, sticky, and just a little zest. Pile it onto soft slider buns, and you’ve got bite-sized flavor bombs that disappear fast!

They’re simple, fast, and super customizable too. Throw on melted cheese, crunchy pickles if you want extra texture. Either way, these easy chicken sliders come out juicy, messy (in the best way), and totally crowd-pleasing.

If you need a no-stress recipe that still feels like a flex, this is it.

for the chicken sliders:

• 1 large egg

• 1 lb chicken

• ½ cup panko breadcrumbs (I like Aleia's gluten-free panko)

• 2 cloves garlic, minced

• 1 tablespoon green onions, finely diced

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 tablespoon dill pickle relish

• 1 teaspoon hot sauce (optional)

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh dill or parsley

• Extra virgin olive oil spray

• Slider buns

for the slaw:

• 2 tablespoons Dijon mustard

• 2 tablespoons wholegrain mustard

• 2 tablespoons honey

• 1 tablespoon coconut aminos

• 1 tablespoon apple cider vinegar

• 1 teaspoon kosher salt

• ¾ cup mayonnaise

• 4 cups shredded green cabbage

• 1 cup shredded carrots

• ¼ cup green onion, thinly sliced on the bias

Method:

1. Preheat the oven to 400F and line a rimmed sheet tray with parchment paper. Set aside.

2. In a large mixing bowl, add the egg, breadcrumbs, garlic, green onions, salt, pepper, dill pickle relish, hot sauce, Dijon and dill and mix until fully combined. Add the chicken and mix lightly, but thoroughly.

3. Scoop out 2 oz portions of the chicken mixture, rolling them like meatballs and add them to the rimmed sheet tray. This should make around 12 sliders. Lightly press the meatballs into small sliders. Spray with olive oil spray and transfer to the oven to bake for 20 minutes.

4. While the chicken cooks, prepare the honey Dijon sauce. In a large mixing bowl, whisk together the Dijon mustard, wholegrain mustard, honey, coconut aminos, apple cider vinegar, salt, and mayo until smooth and fully combined. Reserve half of the sauce for dipping and keep the remaining half in the bowl for the slaw. Just before serving, add the green cabbage, shredded carrots, and green onion to the bowl and toss until everything is evenly coated.

5. To assemble the sliders, toast the buns in a dry skillet over high heat for about 30 seconds. Layer the chicken onto the buns, top with the slaw, and serve with the extra honey Dijon sauce on the side for dipping.

Yield: 6

Author: Elise Smith

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Honey Dijon Chicken Sliders

These honey djon chicken sliders are the kind of easy win you keep in your back pocket for basically everything—game day, busy weeknights, last-minute guests, or when you just want something really good without overthinking it.

We’re talking tender shredded chicken tossed in a creamy, sweet and tangy honey dijon sauce that hits that perfect balance of savory, sticky, and just a little zest. Pile it onto soft slider buns, and you’ve got bite-sized flavor bombs that disappear fast!

They’re simple, fast, and super customizable too. Throw on melted cheese, crunchy pickles if you want extra texture. Either way, these easy chicken sliders come out juicy, messy (in the best way), and totally crowd-pleasing.

If you need a no-stress recipe that still feels like a flex, this is it.

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Ingredients

For the chicken sliders

• 1 large egg
• 1 lb chicken
• ½ cup panko breadcrumbs (I like Aleia's gluten-free panko)
• 2 cloves garlic, minced
• 1 tablespoon green onions, finely diced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon dill pickle relish
• 1 teaspoon hot sauce (optional)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh dill or parsley
• Extra virgin olive oil spray
• Slider buns

For the slaw

• 2 tablespoons Dijon mustard
• 2 tablespoons wholegrain mustard
• 2 tablespoons honey
• 1 tablespoon coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• ¾ cup mayonnaise
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• ¼ cup green onion, thinly sliced on the bias

Instructions

1. Preheat the oven to 400F and line a rimmed sheet tray with parchment paper. Set aside.
2. In a large mixing bowl, add the egg, breadcrumbs, garlic, green onions, salt, pepper, dill pickle relish, hot sauce, Dijon and dill and mix until fully combined. Add the chicken and mix lightly, but thoroughly.
3. Scoop out 2 oz portions of the chicken mixture, rolling them like meatballs and add them to the rimmed sheet tray. This should make around 12 sliders. Lightly press the meatballs into small sliders. Spray with olive oil spray and transfer to the oven to bake for 20 minutes.
4. While the chicken cooks, prepare the honey Dijon sauce. In a large mixing bowl, whisk together the Dijon mustard, wholegrain mustard, honey, coconut aminos, apple cider vinegar, salt, and mayo until smooth and fully combined. Reserve half of the sauce for dipping and keep the remaining half in the bowl for the slaw. Just before serving, add the green cabbage, shredded carrots, and green onion to the bowl and toss until everything is evenly coated.
5. To assemble the sliders, toast the buns in a dry skillet over high heat for about 30 seconds. Layer the chicken onto the buns, top with the slaw, and serve with the extra honey Dijon sauce on the side for dipping.