These zesty sliders combine smoky blackened chicken with a creamy, tangy Alabama-style white sauce for a bold flavor profile. They are an excellent choice for game day gatherings or a unique dinner that offers a twist on traditional barbecue.
List of ingredients
- 1.5 lbs. chicken tenders – use air-chilled for maximum tenderness.
- 4 tbsp olive oil – divided for coating and frying.
- 1 pack Kings Hawaiian slider rolls or dinner rolls – adds a sweet contrast.
- 1/4 head iceberg lettuce, shredded – provides a fresh crunch.
- dill pickle slices – enough for two per sandwich for tanginess.
- 1/4 cup melted butter – base for the bun topping.
- 1 tbsp fresh parsley, minced – adds color and freshness to the butter.
- 1 garlic clove, minced – for a savory garlic finish on the rolls.
- 2 tbsp smoked paprika – regular paprika is a suitable substitute.
- 1 tbsp cayenne pepper – provides the signature blackened heat.
- 1 tbsp onion powder – adds a savory depth to the rub.
- 1 teaspoon garlic powder – enhances the savory profile.
- 1 teaspoon ground black pepper – for classic seasoning.
- 1 teaspoon sea salt – enhances all other flavors.
- ½ teaspoon basil – adds a subtle herbal note.
- ½ teaspoon oregano – provides earthy aromatic qualities.
- ½ teaspoon dried thyme – adds a woody herbal finish.
- 1 ¼ cup mayonnaise – the creamy base of the white sauce.
- 2 Tbsp apple cider vinegar – provides the characteristic tang.
- 1 Tbsp Dijon mustard – adds a sharp, pungent kick.
- 2 teaspoon brown sugar – balances the acidity with sweetness.
- 2 teaspoon creamy horseradish – adds a spicy, pungent depth.
- 2 teaspoon lemon juice, fresh squeezed – adds bright acidity.
- 1 teaspoon Worcestershire sauce – provides a salty, savory umami.
- 2 teaspoon hot sauce – increases the zing of the sauce.
- 1 teaspoon cayenne pepper – adds heat to the creamy base.
- ½ teaspoon garlic powder – seasons the sauce evenly.
- ½ teaspoon onion powder – rounds out the sauce flavor.
- salt and pepper to taste – approximately ½ tsp each for balance.
step-by-step instructions
- Prep Sauce & Blackened Seasoning: Whisk all Alabama white sauce ingredients in a medium bowl until smooth. This can be done a few days in advance to let flavors meld. In a separate small bowl or bag, combine all the blackened seasoning ingredients and mix well.
- Cook Chicken: Coat the chicken tenders in 2 tablespoons of olive oil, then rub them thoroughly with the blackened seasoning on both sides. Heat a skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Sear the tenders for about 3 minutes per side until they reach an internal temperature of 165 degrees.
- Toast Buns & Assemble: Mix melted butter, minced garlic, and parsley together. Split the slider buns and toast the undersides briefly under a broiler. Flip the top buns and spread the garlic butter mixture over them, broiling for 1-2 minutes until golden. Place chicken tenders on the bottom buns, top with shredded lettuce, a generous amount of Alabama white sauce, and dill pickles. Add more sauce on top and cover with the toasted top buns.
Pro Preparation Techniques
Make the White Sauce in Advance
Preparing the Alabama white sauce a day early allows the flavors of the horseradish, apple cider vinegar, and lemon juice to meld together. This process softens the harshness of the acid and creates a more cohesive, creamy taste. Store it in a sealed glass jar in the refrigerator until you are ready to assemble the sliders.
Use a Cast Iron Skillet for Better Searing
A cast iron skillet is ideal for blackened chicken because it retains high heat more effectively than stainless steel. This ensures the spices caramelize and form a dark, flavorful crust without the meat overcooking. Make sure the pan is shimmering hot before adding the seasoned chicken tenders.
Monitor the Internal Temperature Precisely
To ensure the chicken is juicy and safe to eat, use a digital meat thermometer. Remove the tenders from the heat exactly when they hit 165 degrees Fahrenheit. Overcooking chicken tenders can lead to a rubbery texture, which detracts from the tenderness of the slider.
Control the Broiler Distance
When toasting the buns, keep a close eye on the distance between the oven rack and the broiler element. Butter and garlic can burn very quickly, turning from golden brown to charred in seconds. Move the rack to the middle position if your broiler is exceptionally powerful.
Smart Ingredient Substitutions
Substitute Chicken Tenders with Breast Meat
If you cannot find tenders, use boneless skinless chicken breasts. Slice the breasts into long, thin strips of equal thickness to ensure they all cook at the same rate. This prevents some pieces from drying out while others remain undercooked.
Swap Smoked Paprika for Sweet Paprika
If smoked paprika is unavailable, regular paprika can be used. You will lose some of the deep, campfire-like aroma, but the color and basic flavor profile will remain. To compensate, you can add a tiny pinch of cumin to the rub for extra earthiness.
Use Romaine Lettuce for More Structure
While iceberg provides a classic crunch, romaine lettuce offers a slightly heartier texture and more nutrients. Shred it thinly to ensure it doesn’t overwhelm the slider. Either variety works well as long as it is chilled before assembly.
Replace Brown Sugar with Honey
For a different kind of sweetness in the white sauce, substitute the brown sugar with a small amount of honey. Honey provides a floral sweetness that pairs exceptionally well with the tang of the apple cider vinegar. Be sure to whisk it thoroughly into the mayonnaise base.
Creative Flavor Twists
Add Melted Pepper Jack Cheese
Adding a slice of pepper Jack cheese on top of the hot chicken before adding the sauce adds a creamy, spicy element. The heat from the chicken will melt the cheese slightly, creating a rich layer. This pairs perfectly with the zingy Alabama white sauce.
Incorporate Caramelized Onions
Sauté sliced onions in butter until they are golden brown and sweet. Place a small amount of these onions beneath the chicken tender for an added layer of savory sweetness. This provides a great contrast to the pungent horseradish in the sauce.
Use Spicy Pickles for Extra Heat
If you prefer a more aggressive flavor, swap the standard dill pickles for spicy or pepper-infused pickles. This enhances the heat from the blackened seasoning and the cayenne in the sauce. It transforms the slider into a truly spicy treat.
Add Sliced Avocado for Creaminess
Adding a thin slice of avocado to each slider introduces a cool, buttery texture. The richness of the avocado helps balance the acidity of the white sauce and the heat of the blackened rub. This is a great way to add a fresh, modern touch to the recipe.
Serving and Presentation
Pair with Sweet Potato Fries
The sweetness of fried sweet potato fries complements the tangy and spicy notes of the blackened chicken. The contrast between the savory slider and the sweet side creates a balanced meal. Serve them hot with a side of extra white sauce for dipping.
Serve with Vinegar-Based Coleslaw
A crisp, vinegar-based slaw provides a refreshing counterpoint to the creamy mayonnaise sauce. The acidity of the slaw cuts through the richness of the chicken and buttered buns. Pile a small amount of slaw directly on the slider for extra crunch.
Arrange on a Large Platter with Toothpicks
For parties, arrange the sliced sliders on a large wooden board or platter. Secure each slider with a colorful bamboo toothpick to keep the layers intact. This makes them easy for guests to grab as finger food during a gathering.
Complement with a Crisp Garden Salad
A light garden salad with a lemon vinaigrette helps balance the indulgence of the sliders. Use mixed greens, cucumbers, and radishes to keep the meal feeling fresh. This is an ideal option when serving these sliders as a main course rather than an appetizer.
Storage and Reheating Guide
Refrigerate Sauce and Chicken Separately
To prevent the buns from becoming soggy, store the cooked chicken and the Alabama white sauce in separate airtight containers. The sauce can stay fresh in the fridge for up to a week. The chicken should be consumed within three to four days.
Store Buns in a Cool Dry Place
Keep the slider rolls in their original packaging or a sealed plastic bag to prevent them from drying out. If you have already sliced them, wrap them tightly in foil. This maintains the softness of the bread until you are ready to assemble.
Reheat Chicken in the Oven
Avoid the microwave when reheating the blackened chicken to prevent it from becoming rubbery. Instead, place the tenders on a baking sheet and heat them at 350 degrees Fahrenheit for about 5-10 minutes. This helps preserve the texture of the blackened crust.
Avoid Microwaving Fresh Toppings
Never reheat the assembled sliders with the lettuce and pickles inside. The heat will wilt the lettuce and make the pickles warm, which ruins the intended temperature contrast. Always reheat the chicken first, then add the fresh toppings and cold sauce.
Make-Ahead Strategy
Prepare the Dry Rub Early
Mixing the blackened seasoning a few days in advance saves time during the actual cooking process. Store the spice blend in a small airtight jar or a zip-top bag. This ensures the spices stay potent and ready for immediate use on the chicken.
Pre-Shred the Lettuce and Slice Pickles
Prepare all your cold toppings a few hours before serving. Place the shredded lettuce in a container with a damp paper towel to keep it crisp. Slicing the pickles in advance allows you to assemble the sliders rapidly once the chicken is hot.
Slice and Butter Buns in Batches
If you are serving a large crowd, slice all the rolls and prepare the garlic butter mixture beforehand. You can keep the butter mixture at room temperature for a short time. This streamlines the final assembly and reduces the time spent at the broiler.
Troubleshooting Common Issues
Prevent Burning the Blackened Seasoning
Blackened seasoning contains paprika and sugar, which can burn if the heat is too high. If you notice the spices smoking excessively or turning black too quickly, reduce the heat to medium. Ensure the oil is hot but not reaching its smoke point.
Stop Buns from Burning Under the Broiler
The broiler is extremely intense and can char the buns in a matter of seconds. Stay by the oven the entire time the buns are inside. Remove them the moment they reach a golden-brown hue to avoid a bitter, burnt taste.
Balance the Sauce Taste
If the Alabama white sauce tastes too acidic, add a pinch more brown sugar. If it feels too heavy, add an extra teaspoon of lemon juice or apple cider vinegar. Taste the sauce frequently and adjust the seasonings in small increments.
Frequently Asked Questions
Can I use a different bread for these sliders?
Yes, brioche slider buns are an excellent alternative to Hawaiian rolls. Brioche offers a richer, buttery flavor and a slightly sturdier structure. Avoid using very crusty sourdough rolls as they may be too hard for this creamy sauce.
Is this recipe very spicy?
This recipe has a moderate kick due to the cayenne pepper in both the rub and the sauce. If you prefer a milder version, reduce the cayenne to half a tablespoon. You can also use a milder hot sauce in the white sauce blend.
How long does the homemade white sauce last?
When stored in an airtight container in the refrigerator, the sauce remains fresh for about 7 days. The flavors often improve after 24 hours. Stir the sauce well before using as some ingredients may settle.
Can I air fry the blackened chicken?
Yes, you can cook the seasoned tenders in an air fryer at 400 degrees Fahrenheit. Cook them for about 8-12 minutes, flipping halfway through. Ensure the internal temperature reaches 165 degrees for safety.
What is the best way to keep sliders warm?
Place assembled sliders in a warming drawer or a low-temperature oven (200 degrees Fahrenheit) covered loosely with foil. However, it is best to add the lettuce and pickles just before serving to maintain the crunch.
Print
Alabama White BBQ Blackened Chicken Sliders
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Perfectly seasoned blackened chicken sliders smothered in a tangy homemade Alabama white sauce and topped with shredded lettuce and dill pickles.
Ingredients
- 1.5 lbs. chicken tenders
- 4 tbsp olive oil
- 1 pack Kings Hawaiian slider rolls or dinner rolls
- 1/4 head iceberg lettuce, shredded
- dill pickle slices
- 1/4 cup melted butter
- 1 tbsp fresh parsley, minced
- 1 garlic clove, minced
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon dried thyme
- 1 ¼ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 teaspoon brown sugar
- 2 teaspoon creamy horseradish
- 2 teaspoon lemon juice, fresh squeezed
- 1 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prep Sauce & Blackened Seasoning: Combine all Alabama White Barbecue Sauce ingredients in a medium bowl and whisk until smooth. In a separate small bowl or zip-top bag, combine all blackened seasoning ingredients and mix until evenly combined.
- Cook Chicken: Coat chicken tenders in 2 tablespoons of olive oil and rub with the blackened seasoning until well coated on both sides. Heat a skillet over medium-high heat with the remaining 2 tbsp olive oil. Cook chicken for 3 minutes per side until the internal temperature reaches 165 degrees.
- Toast Buns & Assemble: Mix melted butter, garlic, and parsley in a small bowl. Set oven to broil. Toast the undersides of the split slider buns until golden. Spread the butter mixture on the top buns and broil for 1-2 minutes. Assemble by placing chicken tenders on bottom buns, topped with lettuce, Alabama white sauce, and pickles. Add top buns and serve.
Notes
Make the Alabama white sauce a day ahead to allow the flavors to meld together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 7 g
- Sodium: 1450 mg
- Fat: 58 g
- Saturated Fat: 18 g
- Unsaturated Fat: 35 g
- Trans Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 160 mg