Messy, spicy, cheesy, and probably your new favorite thing
So here’s what happened: I was digging around the fridge one afternoon, looking for something—anything—that didn’t involve another turkey sandwich. You know that point in the week when all the good leftovers are gone and it’s just random ingredients staring back at you? That was me.
And then I spotted the chicken breasts. Some pickled jalapeños. A lonely pack of slider buns I bought “just in case.” It all came together in my head like one of those cooking show moments. Fifteen minutes later, the kitchen smelled amazing, and I was standing over the pan like, “Wait… this is really good.”
Ever since, these Wichita Chicken Sliders have been a hit in my house. They’re spicy but not crazy, cheesy without being heavy, and that little crunch from the fried onions? It’s the kind of touch that makes people go back for thirds. Not seconds—thirds.
Why You’ll Keep Making These (Even When You’re Not Hosting Anything)
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The jalapeño brine makes it zingy in the best way
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Soft, warm buns with gooey cheese = pure comfort
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It’s easy enough for weeknights but fancy enough for game day
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Great for picky eaters if you ease up on the heat
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You don’t need anything fussy—just pantry staples and good cheese
Ingredients, Explained Like a Real Person
I’ll break it down quick, and toss in a few notes because let’s be honest—we don’t always follow the recipe exactly.
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1 lb. chicken breast — Pound it so it cooks evenly. Or just use rotisserie if you’re tired.
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Olive oil — For the pan. Butter works, too.
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1/2 white onion + 3 cloves garlic — Flavor city. Use what you’ve got. Shallots work.
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3/4 cup diced tomato — Fresh is great, canned is fine, salsa works in a pinch.
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1/2 cup pickled jalapeño slices, chopped + 12 whole slices — Mild or spicy, your call. Don’t skip the brine!
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3 tablespoons jalapeño brine — Trust me. This is the flavor move.
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1/2 cup mayo — Use the good stuff. I’m a Duke’s girl.
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3/4 cup grated Monterrey Jack cheese — Melts smooth, mild taste. Pepper Jack if you like heat.
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1/2 cup green onion (just the green parts) — Adds freshness, looks pretty.
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6 slices cheddar cheese — That sharp hit that pulls it all together.
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3/4 cup French’s fried onions — The crunch. The salt. Don’t overthink it.
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1 pack King’s Hawaiian slider buns — That hint of sweet? Chef’s kiss.
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2 tablespoons melted salted butter — For brushing the tops. You could skip it… but why?
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Salt + black pepper — Taste and adjust. You know the drill.
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How It All Comes Together (Messy Hands Welcome)
Step 1: Cook your chicken
Heat a bit of olive oil in a skillet. Season your chicken with salt and pepper, cook about 3–4 minutes per side. Once the internal temp hits 165°F, pull it out and let it rest. Then shred it with two forks. Or your hands. I’m not judging.
Step 2: Build the flavor base
In the same pan (because who wants more dishes?), toss in your diced onion and garlic. Let it hang out on medium-low heat for 4–6 minutes, until soft and fragrant. Not browned, just cozy.
Step 3: Mix the good stuff
In a big bowl, mix your shredded chicken with the onion/garlic, diced tomatoes, chopped jalapeños, jalapeño brine, mayo, Monterrey Jack, and green onions. Give it a stir and a little taste. Need more salt? Go for it.
Step 4: Assemble those sliders
Heat the oven to 350°F. Lay the bottom half of your Hawaiian buns in a greased or parchment-lined 9×13 pan. Layer on:
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Cheddar slices
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The whole glorious chicken mixture
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Extra jalapeño slices
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Fried onions
Top with the bun tops. Brush the whole thing with melted butter and crack some black pepper over it. The smell alone will make you do a little happy dance.
Step 5: Bake ‘til melty
Pop it in the oven for 18–20 minutes. Cheese should be bubbling, tops should be golden. If it’s browning too fast, tent it with foil. Let it cool just a minute or two so no one burns their mouth, then serve hot.
Little Twists to Keep Things Interesting
Wanna get playful? I do this all the time.
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Add bacon. You already know.
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Hot honey drizzle. Sweet heat? Unreal.
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Make it Buffalo. Sub in Buffalo sauce and ranch instead of the mayo/brine combo.
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Veg it up. Use sautéed mushrooms and extra cheese—still amazing.
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Swap the cheese. Gouda, provolone, even mozzarella works.
Leftovers? Here’s What to Do
If you somehow don’t eat them all:
To store:
Wrap them up tight in foil or toss in an airtight container. Stick ’em in the fridge for up to 3 days.
To reheat:
Best in the oven at 325°F, wrapped in foil for 10ish minutes. Microwave will do, but the bread gets soft and loses that magic.
Bonus tip: These actually make a great next-day breakfast with a fried egg on top. Just sayin’.
Real Talk: These Sliders Are Kinda Irresistible
I’ve brought these to birthdays, tailgates, family brunches, even a bridal shower once (don’t ask)—and not a single slider has ever come home. Not one. People pick at the pan, they whisper “who brought these?” like it’s a secret, and next thing you know, I’m sending the recipe to someone’s cousin.
And I love that. Recipes should be shared.
So if you make these, let me know! Tell me what you tweaked, how spicy you went, if your picky kid shockingly ate three. I eat this stuff up (pun 100% intended).
Catch you in the comments — I’ll bring the butter if you bring the stories.
Wichita Chicken Sliders
Ingredients
- 1 lb. chicken breast pounded even
- 2 tbsp olive oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 3/4 cup diced tomato
- 1/2 cup mild pickled jalapeños chopped, plus 12 slices reserved
- 3 tbsp jalapeño brine
- 1/2 cup mayonnaise
- 3/4 cup Monterrey jack cheese grated
- 1/2 cup green onion green parts only, thinly sliced
- 6 slices cheddar cheese
- 3/4 cup French’s fried onions
- 1 package King's Hawaiian slider buns sliced in half
- 2 tbsp salted butter melted
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat a sauté pan over medium heat with olive oil.
- Season chicken breast with salt and pepper. Cook for 3-4 minutes on the first side, then reduce heat and cook the other side until internal temp reaches 165°F. Set aside and shred.
- Add diced onion and garlic to the same pan. Sauté for 4-6 minutes on medium-low until softened, then remove from heat.
- In a bowl, combine tomato, chopped jalapeños, jalapeño brine, mayo, shredded chicken, and Monterrey jack cheese. Stir until well mixed. Taste and adjust seasoning.
- Preheat oven to 350°F. Line a 9x13 tray with bottom halves of slider buns. Layer with cheddar cheese, chicken mixture, jalapeño slices, and fried onions.
- Add top halves of buns. Brush with melted butter and sprinkle with black pepper.
- Bake uncovered for 18-20 minutes until cheese is gooey and tops are golden. Serve warm.
Notes
Nutrition