BBQ Chicken Sliders
Quick and easy mini shredded barbeque chicken sandwiches
Equipment
- Medium Boiling Pot
- Kitchen Knifes
- Meat Shredder Claws
- Cooking Brush
- Measuring Cups & Spoons
Ingredients
- .5 Ibs Chicken Breast boiled, shredded
- ½ pack Yeast Rolls Hawaiian Rolls
- 4 tbsp BBQ Sauce
- ¼ Red Onion thinly sliced
- 2 tbsp Apple Cider Vinegar
- ¼ cup Bread & Butter Pickle Chips
- 2 tbsp Dairy-Free Butter melted
- Dairy-Free Mayo* optional
Instructions
- In a medium boiling pot, over medium-high heat boil chicken breast in salted water until fully cooked
- While chicken is cooking, thinly slice the red onion and let slices soak in vinegar until chicken is prepared
- Once the chicken is fully cooked, remove it from the boiling water and begin to shred using claws or hands in incorporate 2-3tbsp of bbq until the shreds are fully coated *season with salt as needed*
- Preheat Oven to 350°
- In a baking dish, slice yeast rolls in half to separate top and bottom using a serrated knife and begin dressing the sliders
- To dress the sliders, first brush 1-2 tbsp of bbq sauce, adding a layer of shredded chicken, and top with pickles and onion
- Finish sliders by laying the top layer of rolls and brush melted butter over the rolls and place the baking dish into the oven for 10mins, until rolls are golden brown
- Once rolls are browned and chicken is lightly heated, remove the baking dish from the oven and serve with your favorite bbq sandwich toppings