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Honey Mustard Chicken BLT Sliders

Crispy fried chicken fillets, sharp cheddar, thick-cut bacon, fresh BLT layers, and a dynamic homemade honey mustard sauce, all finished with a delicious honey-garlic glaze on soft brioche buns.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 sliders
Course: Appetizer, Main, Snack
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken & Breading
  • 1.5 lbs Chicken thighs Trimmed, pounded even, and cut to fit slider buns
  • 1/2 cup All-purpose flour Divided
  • 1 cup Panko breadcrumbs
  • 2 whole Large eggs Whisked for egg wash
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper Freshly ground
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1 splash Oil for frying Vegetable or canola oil
Homemade Honey Mustard Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Yellow mustard
  • 1/4 teaspoon Cayenne pepper Optional, for balance
Honey-Garlic Glaze & Topping
  • 2 tablespoons Unsalted butter Melted
  • 1 tablespoon Honey Melted into butter
  • 1 clove Garlic Finely minced
  • 1 tablespoon Fresh parsley Finely chopped, for topping
Slider Assembly
  • 6-8 whole Brioche slider buns
  • 6-8 slices Cheddar cheese Medium or sharp
  • 12 slices Thick-cut bacon Cooked crispy
  • 1 head Green leaf lettuce Torn slider-sized
  • 1-2 whole Large tomatoes Sliced thin
  • 1/2 whole Red onion Sliced very thin

Equipment

  • Large skillet
  • Mixing bowls
  • Brush
  • Wire Rack (optional)

Method
 

  1. Prepare chicken: Pound chicken thighs to even thickness and cut into slider-sized pieces. Season lightly with salt and pepper.
  2. Set up dredging station in 3 bowls: Bowl 1: 1/2 cup flour. Bowl 2: Whisk eggs. Bowl 3: 1/2 cup flour, panko, garlic powder, smoked paprika, salt, pepper.
  3. Pan-fry chicken: Heat 1/4 inch oil in a large skillet. Dredge chicken in flour, then egg wash, then panko mix. Fry in batches for 4-5 min per side until golden brown (internal temp 165°F). Drain.
  4. Make Honey Mustard: In a small bowl, whisk mayonnaise, honey, Dijon, yellow mustard, and cayenne until smooth.
  5. Make Glaze: Melt butter and honey. Stir in garlic. Brush generously over the tops of the slider buns. Sprinkle with chopped parsley.
  6. Assemble Sliders: On bottom bun, spread sauce. Layer with lettuce, chicken, cheddar (let melt), bacon, tomato, onion, more sauce. Add glazed top bun.
  7. Serve immediately.

Notes

Chicken thighs are recommended for juiciness. Baking the bacon ensures it’s perfectly flat and crispy. These are best served fresh.