White Bbq Chicken Sliders

These tangy, creamy Alabama white BBQ chicken sliders are packed with juicy shredded chicken, melted provolone cheese, and a punchy homemade white sauce baked inside sweet Hawaiian rolls.

Why This Recipe Works:

• Cornstarch acts as a stabilizer, preventing the mayonnaise emulsion from breaking and turning greasy under the oven's heat.
• Apple cider vinegar cuts through the richness of the mayo, providing a bright, tangy balance that mimics traditional pit-master style sauces.
• Baking the sliders covered first traps steam to melt the cheese, while a final uncovered bake crisps the butter-brushed tops to perfection.

I still remember the humid July afternoon in Decatur when my cousin handed me a paper plate sagging under the weight of a chicken slider dripping with a pale, vinegar-spiked sauce. My northern brain, raised entirely on sticky-sweet molasses BBQ, was deeply suspicious of this mayonnaise-based anomaly.

But one bite completely changed my culinary worldview.

Most home cooks try to replicate this magic by simply tossing shredded chicken with store-bought mayo and a splash of vinegar, which inevitably results in a greasy, separated mess that turns the slider buns into soggy mush. When heated, the emulsion of cheap mayonnaise breaks down completely, leaving a pool of oil at the bottom of your baking dish.

The secret lies in the physics of emulsion. A pinch of cornstarch stabilizes the mayonnaise, preventing it from breaking down into a greasy pool.

Trust me on this one, it is a game-changer.

We are going to layer this juicy, sauced chicken onto sweet Hawaiian rolls, top them with a mountain of provolone, and bake them until the tops are golden and your kitchen smells like heaven. If you love crowd-pleasing party food like our French Dip Sliders or Bang Bang Chicken Sliders, this recipe is about to become your new obsession.

White Bbq Chicken Sliders

• Publisher Storied Skillet
• Cuisine American
• Category Appetizer, Dinner
• Prep Time 15 minutes
• Cook Time 20 minutes
• Servings 12 sliders
• Calories 320 calories
• Rating 4.8 3142
• Tags White BBQ Chicken Sliders, Alabama white sauce, chicken sliders, party food

Ingredients

• 12 sweet Hawaiian rolls
• 3 cups shredded cooked chicken (rotisserie chicken works beautifully)
• 1 cup Duke's mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cornstarch
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 6 slices provolone cheese
• 3 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp dried parsley

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, garlic powder, onion powder, cornstarch, Diamond Crystal kosher salt, and black pepper until completely smooth.
3. Add the shredded chicken to the bowl and toss until every strand is thoroughly coated in the white BBQ sauce.
4. Slice the entire block of Hawaiian rolls in half horizontally, placing the bottom half into the prepared baking dish.
5. Spread the sauced chicken evenly over the roll bottoms, then layer the provolone cheese slices on top of the chicken.
6. Place the top half of the rolls over the cheese.
7. In a small bowl, stir together the melted butter, honey, and dried parsley, then brush this mixture generously over the tops of the rolls.
8. Cover the baking dish with aluminum foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the tops are golden brown and the cheese is fully melted.

Notes

• I highly recommend using Duke's mayonnaise for its rich, egg-yolk-heavy base. If you are using Diamond Crystal kosher salt, use 1 teaspoon; if you only have Morton's, scale it down to 1/2 teaspoon to avoid over-salting.
• The addition of 1/2 teaspoon of cornstarch is non-negotiable. It acts as a physical barrier that prevents the oil-soluble flavor compounds and water in the mayonnaise from separating when exposed to the oven's thermal mass.
• Keep a close eye on the sliders during the final 5 minutes of baking. The honey in the butter glaze caramelizes rapidly, and it can go from beautifully golden to painfully scorched in a matter of seconds.
• After a day in the fridge, the white BBQ sauce will actually hydrate the chicken fibers further, making the filling taste even juicier, though you will want to reheat them properly to restore the bun's texture.

Serving Suggestions

These sliders are a complete crowd-pleaser on their own, but pairing them with the right sides transforms them into an unforgettable feast.

• Serve alongside a crisp, tangy Coleslaw to echo the vinegar notes in the white sauce.
• Pair with a scoop of Creamy Potato Salad for the ultimate backyard cookout experience.
• Add a platter of Crispy Oven Chicken Wings if you are hosting a game-day crowd.
• Offer a side of sweet potato fries or potato chips for an easy, crunchy contrast.
• Set out extra white BBQ sauce on the side for those who like an extra-saucy bite.

Storage and Reheating

Leftovers are inevitable, but soggy buns are not.

Store any leftover sliders in an airtight container in the refrigerator for up to three days. Because of the mayonnaise base, do not leave these sitting out at room temperature for more than two hours during a party.

To reheat, avoid the microwave at all costs unless you enjoy rubbery chicken and damp bread. Instead, wrap the sliders loosely in aluminum foil and bake at 325°F (160°C) for 10 to 12 minutes.

This restores the crispy top while keeping the inside molten.

Ingredient Substitutes

If you find yourself missing an ingredient, don't panic—here are the easiest swaps that won't ruin your dinner.

1. Provolone Cheese: Swap in low-moisture mozzarella or Monterey Jack for a similarly gooey melt without overpowering the sauce.
2. Hawaiian Rolls: Standard slider buns or savory brioche rolls work beautifully if you prefer a less sweet base.
3. Prepared Horseradish: If you don't have horseradish, a teaspoon of hot sauce or a pinch of cayenne pepper will provide that necessary back-of-the-throat warmth.
4. Rotisserie Chicken: Leftover grilled chicken breast or even shredded turkey works perfectly in this recipe.

I hope these sliders bring as much joy to your table as they do to mine. Tap your tongs against your hip twice for good luck, gather your favorite people, and dig in while they are still warm and gooey.