Chicken Sliders with Pickles

Chicken Sliders with Pickles

Juicy seasoned chicken patties tucked into soft slider buns with crunchy pickle slices.

Total 35 min Makes 12 sliders Calories 290/serving

Dietary

Nut free, Halal

Allergens

Eggs, Wheat, Dairy

These chicken sliders pair tender pan-seared patties with tangy pickles and a creamy garlic sauce for a crowd-friendly bite. Quick enough for weeknight dinners yet sturdy enough for game-day spreads, they come together in under an hour with simple pantry seasonings.

Ingredients

  • 2 pounds ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 12 slider buns
  • 1/2 cup mayonnaise
  • 24 slices dill pickle chips
  • 12 leaves lettuce
  • 2 tablespoons unsalted butter, melted

Method

  1. In a large bowl, combine ground chicken, panko, egg, minced garlic, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands until just combined.

  2. Divide the mixture into 12 equal portions and shape each into a patty slightly wider than your slider buns.

  3. Heat olive oil in a 9-inch skillet over medium heat. Cook patties in batches, 4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.

  4. Transfer cooked patties to a plate and cover loosely with foil to keep warm.

  5. Slice slider buns in half and brush the cut sides of the tops with melted butter.

  6. Toast the buns cut-side down in the same skillet over medium heat until lightly golden, about 2 minutes.

  7. Spread mayonnaise on the bottom half of each toasted bun.

  8. Layer each bun bottom with a lettuce leaf, a chicken patty, and 2 pickle chips, then top with the bun top.

  9. Serve sliders warm, secured with skewers if desired for easy serving.

Rate this recipe

★ 4.0 (1)

Chicken Sliders with Pickles

These chicken sliders pair tender pan-seared patties with tangy pickles and a creamy garlic sauce for a crowd-friendly bite. Quick enough for weeknight dinners yet sturdy enough for game-day spreads, they come together in under an hour with simple pantry seasonings.

35 min 12 sliders 290 cal

Ingredients

  • 2 pounds ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 12 slider buns
  • 1/2 cup mayonnaise
  • 24 slices dill pickle chips
  • 12 leaves lettuce
  • 2 tablespoons unsalted butter, melted

Method

  1. 1

    In a large bowl, combine ground chicken, panko, egg, minced garlic, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands until just combined.

  2. 2

    Divide the mixture into 12 equal portions and shape each into a patty slightly wider than your slider buns.

  3. 3

    Heat olive oil in a 9-inch skillet over medium heat. Cook patties in batches, 4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.

  4. 4

    Transfer cooked patties to a plate and cover loosely with foil to keep warm.

  5. 5

    Slice slider buns in half and brush the cut sides of the tops with melted butter.

  6. 6

    Toast the buns cut-side down in the same skillet over medium heat until lightly golden, about 2 minutes.

  7. 7

    Spread mayonnaise on the bottom half of each toasted bun.

  8. 8

    Layer each bun bottom with a lettuce leaf, a chicken patty, and 2 pickle chips, then top with the bun top.

  9. 9

    Serve sliders warm, secured with skewers if desired for easy serving.