Cheesy Wichita Chicken Sliders made with chicken breast, jalapeños, tomatoes, onions, garlic, Monterey Jack, cheddar, and buttery Hawaiian rolls.
Table of Contents
These Wichita Chicken Sliders came together on one of those days. You know the ones. Nothing dramatic, just tired, hungry, and staring into the fridge like it might suddenly offer emotional support. I had chicken breasts thawed because Past Me was optimistic, a jar of pickled jalapeños from who-knows-when, and fried onions left over from a green bean casserole situation that felt very Midwest-coded. And somehow, that combo just… worked.
As soon as I shredded the chicken and mixed it with mayo and jalapeño brine, I knew I was onto something. It reminded me of those casual gatherings where everyone stands in the kitchen pretending they’re not waiting for food. Game days. Potlucks. Family nights where people say, “I’ll just have one,” and then come back five minutes later for another. These Wichita Chicken Sliders feel like that—comfort food with a little kick, familiar but not boring, and just messy enough to feel fun. If food can feel cozy and exciting at the same time, this is it.
Why you’ll Love These Wichita Chicken Sliders?
I won’t say these are perfect—because honestly, food doesn’t have to be—but they hit all the right notes. They’re cheesy without being heavy, spicy without crossing into regret territory, and soft-crunchy in that way that makes your brain very happy. The jalapeños wake things up, the fried onions add that salty crunch, and the Hawaiian rolls soak everything up like they were born for this job.
What I love most about these Wichita Chicken Sliders is how unfussy they are. One pan. No fancy techniques. No overthinking. They’re the kind of sliders you can make on a weeknight but still feel proud serving to people. And isn’t that kind of the dream?
Ingredient Notes
Before you start, let’s talk ingredients—not in a chef-y way, just real talk.
- Chicken breast: Pound it evenly. Uneven chicken cooks unevenly, and that’s just annoying.
- Onion & garlic: Let them soften slowly. If they brown too much, it changes the vibe.
- Tomatoes: Dice them small. Big chunks can make things watery, and no one wants soggy sliders.
- Pickled jalapeños + brine: This is where flavor sneaks in. The brine adds tang without screaming spicy.
- Mayo: I hesitated the first time too. Don’t worry—it just makes everything creamy and cohesive.
- Monterey Jack & cheddar: Monterey Jack melts into the chicken, cheddar anchors the sliders underneath. Balance.
- Fried onions: Crunch, salt, nostalgia. They matter.
- Hawaiian rolls: Slightly sweet, super soft, and strong enough to hold everything together. Perfect for Wichita Chicken Sliders.
How to Make Wichita Chicken Sliders?
- Start by heating olive oil in a sauté pan and seasoning your chicken with salt and pepper. Lay it in the pan and let it cook without fussing. Flip it, lower the heat, and let it finish gently. Once it’s cooked through, let it rest. This step feels skippable, but it makes the chicken juicier—worth it.
- In the same pan (because flavor lives there), cook the onion and garlic until soft and fragrant. Take the pan off the heat and stir in the tomatoes, chopped jalapeños, jalapeño brine, mayo, shredded chicken, and Monterey Jack cheese. Mix until everything looks creamy and a little irresistible. Taste it. Adjust seasoning. Trust yourself here.
- Line the bottom halves of the slider buns in a baking dish. Layer on the cheddar cheese, spread the chicken mixture evenly, then scatter jalapeño slices and fried onions over the top. Add the buns, brush with melted butter, sprinkle with black pepper, and bake until the cheese is melted and the tops are lightly golden. Try not to tear one open immediately. Try.
Storage Options
If you end up with leftovers—rare, but possible—store them in an airtight container in the fridge for up to three days. Reheat them in the oven or air fryer if you can. The microwave works, but the buns get a little… tired. Still edible. Just less exciting.
Variations & Substitutions
These Wichita Chicken Sliders are flexible, which I appreciate on busy days.
- Want more heat? Use hot jalapeños or pepper jack cheese.
- Short on time? Rotisserie chicken totally works.
- No mayo? Sour cream or Greek yogurt is fine—slightly different, still good.
- Gluten-free? Use gluten-free slider buns and check the fried onions.
- Feeling chaotic? Add bacon or extra crunch. I support this.
What to Serve With Wichita Chicken Sliders?
These sliders are rich and cheesy, so pairing them with something fresh—or leaning fully into comfort—both make sense.
- A simple green salad with a sharp vinaigrette
- Chips or fries (sometimes balance is overrated)
- Coleslaw for crunch
- Pickles or extra jalapeños on the side
- A cold drink. Any cold drink.
FAQ:
Can I make Wichita Chicken Sliders ahead of time?
Yes. Assemble them, cover, refrigerate, and bake when you’re ready. Super helpful for gatherings.
Are they really spicy?
Not aggressively. They’ve got warmth, not pain. You control the heat level.
Can I freeze them?
You can, but they’re better fresh or refrigerated. Frozen buns get a little weird, if I’m being honest.
If you try these Wichita Chicken Sliders, I hope they become one of those recipes you keep in your back pocket—the one that makes people ask for the recipe before they’ve even finished eating. If you tweak them or feel strongly about the jalapeños, I want to hear about it. Do you agree, or would you change something?
Wichita Chicken Sliders
Ingredients
- 1 lb chicken breast pounded to an even thickness
- 2 tbs olive oil
- ½ white onion finely diced
- 3 garlic cloves minced
- ¾ c diced tomato
- ½ c mild pickled jalapeño slices chopped, plus 12 whole slices for topping
- 3 tbs jalapeño brine
- ½ c mayonnaise
- ¾ c Monterey Jack cheese grated
- ½ c green onions thinly sliced (green parts only)
- 6 slices cheddar cheese
- ¾ c French’s fried onions
- 1 package King’s Hawaiian slider buns split horizontally
- 2 tbs salted butter melted
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Season the chicken breast generously with salt and black pepper. Add the chicken to the pan and cook for 3–4 minutes on the first side, until lightly golden. Reduce the heat, flip the chicken, and continue cooking until the internal temperature reaches 165°F. Remove from the pan and allow the chicken to rest briefly before shredding.
- In the same pan, add the diced onion and minced garlic. Cook over medium-low heat for 4–6 minutes, stirring occasionally, until the onions are softened and fragrant. Remove the pan from the heat.
- Add the diced tomato, chopped jalapeños, jalapeño brine, mayonnaise, shredded chicken, and Monterey Jack cheese to the pan. Stir until fully combined. Taste and adjust seasoning with additional salt and pepper as needed.
- Preheat the oven to 350°F. Arrange the bottom halves of the slider buns in a 9×13-inch baking dish. Place the cheddar cheese slices evenly over the buns, followed by the chicken mixture. Top with the reserved jalapeño slices and fried onions.
- Place the top halves of the buns over the filling. Brush the tops evenly with melted butter and lightly season with freshly ground black pepper.
- Bake for 18–20 minutes, or until the cheese is fully melted and the sliders are heated through. Remove from the oven, allow to rest briefly, then slice and serve.
Notes
