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Honey Mustard BLT Chicken Sliders Recipe
Ash Tyrrell

Honey Mustard BLT Chicken Sliders Recipe

I still remember the first time I made these Honey Mustard BLT Chicken Sliders — they disappeared faster than I could grab a second one. There’s just something magical about juicy chicken, smoky bacon, and tangy-sweet honey mustard all tucked into buttery slider buns.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders you can use thighs or breasts, but tenders cook faster and stay juicy
  • 1 tbsp blackened seasoning gives a smoky, slightly spicy flavor
  • 1 tbsp oil helps the seasoning stick and prevents sticking to the pan
  • 12 Hawaiian slider buns their sweetness pairs perfectly with the savory filling
  • 3 tbsp mayonnaise adds creaminess to balance the tangy mustard
  • 4 tbsp honey mustard I use Sweet Baby Ray’s Golden Mustard for a rich, tangy-sweet punch
  • 8 slices bacon cooked until crispy (for that salty crunch)
  • 6 slices colby jack cheese halved (mild and melty, perfect for sliders)
  • 6 leaves lettuce for freshness and crunch
  • ½ red onion thinly sliced (optional, for a sharp bite)
  • 2 roma tomatoes thinly sliced (adds juiciness and color)
  • 3 tbsp butter melted (for richness and shine)
  • 1 clove garlic minced (adds aroma and flavor)
  • 1 tbsp fresh parsley chopped (brightens the flavor and look)

Method
 

  1. I start by tossing the chicken tenders with blackened seasoning in a bowl so they’re coated on all sides. Then I heat oil in a skillet over medium-high heat and cook each piece for about 3 minutes per side. If I have the grill going, I sometimes use that instead for a smokier flavor.
  2. While the chicken cooks, I slice the lettuce, tomatoes, and onions so they’re ready for assembly. I also melt the butter and stir in garlic and parsley — this little mixture gives the buns an amazing flavor boost.
  3. I slice the Hawaiian slider buns in half horizontally and place them cut-side up on a baking sheet. A quick broil until they’re golden gives them the perfect crunch to hold the fillings without getting soggy.
  4. On the bottom half of each bun, I spread a little mayonnaise, then layer on a piece of chicken, a spoonful of honey mustard, a slice of cheese, and crispy bacon. Lettuce, tomato, and onion go on top for freshness.
  5. I brush the garlic butter mixture over the top buns, then put the whole tray under the broiler for about 1–2 minutes so the cheese melts and the tops get shiny.
  6. Once everything is warm and melty, I pop the buttery tops on, slice them apart, and serve right away.

Notes

  • I always cook the bacon ahead so I can focus on assembling without rushing.
  • If I’m serving a crowd, I keep the cooked chicken warm in the oven until ready to assemble.
  • I like to use freshly grated cheese — it melts smoother than pre-sliced.
  • When broiling, I watch closely — it only takes seconds to go from perfect to burnt.