Mini BBQ Chicken Corn Muffin Sliders

In the world of snacks and light meals, sliders have carved out a special niche. These mini sandwiches are not only fun to eat but also incredibly versatile, making them the perfect option for any occasion—from casual gatherings to family dinners and even game day festivities. Their bite-sized nature allows for a variety of flavors and fillings, making sliders a crowd-pleaser. Today, we’re excited to introduce a unique take on this classic dish: Mini BBQ Chicken Corn Muffin Sliders.

These Mini BBQ Chicken Corn Muffin Sliders offer a tasty twist on a classic favorite, perfect for any occasion from family dinners to game day. With tender BBQ chicken nestled in sweet corn muffins, they deliver a delightful balance of flavors and textures. The combination of moist ingredients, cheddar cheese, and optional toppings like pickles creates a delicious crowd-pleaser. Try this fun recipe for your next gathering and impress your guests with these bite-sized treats!

Print Recipe Pin Recipe

Ingredients

1 ½ cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 tablespoons sugar

1 cup buttermilk

2 large eggs

½ cup melted butter

1 cup shredded cooked chicken

½ cup BBQ sauce (plus extra for serving)

½ cup shredded cheddar cheese

¼ cup diced green onions

12 small slider pickles or any preferred toppings of choice

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line with muffin liners.

Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until evenly mixed.

Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth and well combined.

Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

Fold in Add-ins: Gently fold in the shredded chicken, BBQ sauce, shredded cheddar cheese, and diced green onions until evenly distributed.

Fill Muffin Tin: Spoon the batter into the prepared mini muffin tins, filling each cup about ¾ full.

Bake: Bake in the preheated oven for about 15-18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Assemble: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, slice each muffin in half horizontally.

Assemble Sliders: Spread a little extra BBQ sauce on the bottom half of each muffin. Top with a few slices of slider pickles and the top half of the muffin.

Serve: Arrange your Mini BBQ Chicken Corn Muffin Sliders on a platter and enjoy them warm, with extra BBQ sauce on the side for dipping!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 24 sliders