Name: Wichita Chicken Sliders
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 lb chicken breast (pounded evenly); 2 tablespoons olive oil; 1/2 white onion (diced); 3 garlic cloves (minced); 3/4 cup diced tomato; 1/2 cup pickled jalapeño slices (chopped); 3 tablespoons jalapeño brine; 1/2 cup mayonnaise; 3/4 cup Monterey Jack cheese (grated); 1/2 cup green onion (thinly sliced (green parts only)); Kosher salt and freshly ground black pepper (to taste); 6 slices cheddar cheese; 3/4 cup crispy fried onions (such as French’s); 1 package King’s Hawaiian slider buns (halved horizontally); 2 tablespoons salted butter (melted); Freshly ground black pepper (for topping); 12 whole pickled jalapeño slices (for garnish (optional))

Wichita Chicken Sliders made with shredded chicken, jalapeños, cheddar, Monterey Jack, fried onions, mayo, and soft slider buns. Big flavor, small package.

Okay, full disclosure: I didn’t set out to create something called Wichita Chicken Sliders. That makes it sound like I planned it all out, tested a dozen versions, and calmly wrote it down like a professional or something.

Nope.

This all started when I went back to visit family in Wichita last spring. You know those trips where you forget how many people want to feed you? Between the casseroles, the fried everything, and my aunt shoving a gallon of sweet tea into my hand the moment I stepped in the door, I was full before I unpacked my bag.

But one night, after a long day of catching up and kid-wrangling (my cousin’s twins… whew), we were raiding the fridge looking for “something snacky but warm.” There was leftover chicken, some jalapeños, cheese, fried onions (from a green bean casserole that had absolutely seen better days), and slider buns. The rest just… happened.

We threw it all together, and when those sliders came out of the oven, cheesy and golden and just a little messy—I swear, it was like being hugged by Kansas itself.

I mean, they’re not fancy. But neither is home. And sometimes that’s exactly what you need.

Why You’ll Love This Wichita Chicken Sliders Recipe?

I know, I know—everyone says their sliders are “the best.” But listen. These Wichita Chicken Sliders? They’re not trying to impress you with truffle oil or aioli you can’t pronounce.

They’re the kind of food that shows up at backyard birthdays. At late-night kitchen hangouts. On paper plates with BBQ sauce stains and a cold beer nearby.

Here’s why they work:

They’re simple. No weird ingredients, no special equipment. Just stuff you probably already have.
Cheese lovers, rejoice. Monterey Jack and cheddar. Creamy and sharp. Honestly, the cheese alone might convince you.
There’s crunch. From the fried onions. And it’s not optional. That crunch makes them.
They’re warm and messy in a good way. Like a good breakup song or a proper diner burger.
They feed a crowd, or just you for three days. (Which, let’s be honest, can be kinda amazing.)

Ingredient Notes:

Alright, let’s not get too precious here. These ingredients don’t need to be perfect. Use what you have. Sub what you don’t. But here’s the list:

Chicken breast: Pound it a little so it cooks evenly. Or use rotisserie chicken if you’re already tired.
Olive oil: Just enough to keep the chicken from sticking. Butter works too. I’ve done both.
White onion & garlic: For flavor depth. Fancy talk for “it smells real good.”
Diced tomato: Adds some juiciness to the filling. Not a must, but a nice touch.
Pickled jalapeños + a little of that brine: This is where the magic happens. Brine is like flavor juice.
Mayonnaise: It pulls everything together. If you hate mayo, use Greek yogurt. I won’t fight you.
Monterey Jack cheese: It melts like a dream.
Green onion: Adds a little brightness. Like a squeeze of lemon without the lemon.
Cheddar cheese slices: Because more cheese is never the wrong move.
French’s fried onions: Adds crunch and nostalgia in equal measure.
Slider buns: King’s Hawaiian, if you can. They’re soft and a little sweet. But hey, use whatever you’ve got.
Salted butter & cracked pepper: For brushing the tops. Not required, but man, it helps.

How To Make Wichita Chicken Sliders?

Seriously, you don’t need to measure everything perfectly. This is cooking, not chemistry class.

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Step 1: Cook your chicken
Heat a pan with olive oil. Season your chicken breast with salt and pepper. Sear it for 3–4 minutes on one side, then flip, lower the heat, and cook until it’s done. You’re aiming for 165°F inside. Then let it rest. Don’t skip that step. Shred it after it cools a bit.

Step 2: Sauté your aromatics
Same pan. Toss in diced white onion and minced garlic. Cook over medium-low until the onion is soft. If it starts to brown, that’s fine. We’re not in a cooking show here.

Step 3: Mix the filling
Grab a big bowl. Toss in your shredded chicken, the sautéed onions and garlic, diced tomato, chopped jalapeños, brine, mayo, Monterey Jack, and green onions. Stir it all up. Taste it. Add salt or more brine if it feels flat. Trust your tongue.

Step 4: Assemble the sliders
Preheat your oven to 350°F. Lay the bottom buns in a baking dish. Add a layer of cheddar slices, then spoon the chicken mixture generously over the top. Add jalapeño slices if you want extra heat. Sprinkle on those fried onions like you mean it.

Step 5: Top and bake
Add the top buns. Brush them with melted butter and crack a little black pepper over the top. Bake for 18–20 minutes until the tops are golden and the cheese is doing that sexy melty thing.

Let ‘em rest for 5 minutes… or burn your mouth. Your call.

Storage Options:

If by some miracle there are extras, they’ll keep in the fridge for 2–3 days. Store them in something with a lid. Not a napkin on a plate. We’ve all been there.

To reheat, pop them in the oven or toaster oven at 300°F until warm. Microwave works, but the crunch suffers. You’ve been warned.

You can freeze them too. Wrap each one in foil, toss them in a freezer bag, and bake straight from frozen later on. Easy win.

Variations and Substitutions:

These sliders are super flexible. Here’s what I’ve tried (some on purpose):

No mayo? Greek yogurt works fine. Or even sour cream.
No Monterey Jack? Mozzarella melts well. Colby-Jack’s solid too.
Want more heat? Add hot sauce to the filling.
Going veg? Use sautéed mushrooms or jackfruit. It’s a vibe.
Need gluten-free? Use GF buns. Boom. Done.

The recipe won’t fall apart if you wing it a little. That’s kind of the beauty of it.

What to Serve with Wichita Chicken Sliders?

But if you’re planning a meal around them, here are some ideas:

A crisp salad to balance out the richness
Potato chips (bonus points if they’re barbecue)
Pickles. Trust me.
Cold beer, sweet tea, or something sparkling with lime

Or just eat three standing at the kitchen counter like I did last time. No judgment.

Frequently Asked Questions:

Can I make the filling ahead of time?
Totally. Store it in the fridge and just assemble and bake later.

Can I double the recipe?
Yes. And honestly, you should.

What if I only have shredded cheddar?
Then use it. These sliders don’t care about your cheese politics.

That’s the full story on these warm, messy, ridiculously good Wichita Chicken Sliders. They remind me of my family, of Kansas, and of the kind of food that just feels good—no fuss, no filters.

If you make them, let me know how it goes. Did you switch something? Did your picky cousin eat three without blinking? Tell me. I wanna hear all about it.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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