Looking for a tasty and simple slider to serve at your next gathering that stands out from the usual options? These Alabama White Chicken Sliders feature perfectly seasoned blackened chicken tenders, a bright Alabama white barbecue sauce, shredded lettuce, and tangy dill pickles on soft slider buns.
If you want more slider ideas, try my other favorites like Honey Mustard Chicken Club Sliders, Cowboy Butter Steak Sliders, or Crunchy Barbecue Chicken Sliders.
This post explains how to make blackened chicken sliders finished with homemade Alabama white barbecue sauce.
Why You’ll Love These Chicken Sliders:
- Bold flavor: smoky blackened seasoning on juicy chicken paired with a tangy, creamy Alabama white sauce and crisp pickles.
- Crowd-pleaser: these sliders are a hit at parties and game-day gatherings—people keep asking for the recipe.
- Easy to prepare: most of the work is seasoning and mixing the sauce; assembly is quick, making these perfect for entertaining.
Key Ingredients:
You’ll make the Alabama white barbecue sauce from scratch—it’s best prepared a day ahead so the flavors marry. Other components are straightforward. (See the full ingredient list in the recipe card below.)
- Chicken tenders: tender, quick-cooking pieces work best; you can substitute cutlets or breasts if needed.
- Alabama white sauce: a mayo-based sauce with apple cider vinegar, Dijon, horseradish, lemon, seasonings, and a touch of sugar.
- Slider buns: sweet Hawaiian-style rolls contrast nicely with the tangy sauce and pickles.
- Lettuce: shredded iceberg or romaine for crunch.
- Pickles: use dill slices for a bright, acidic bite — avoid sweet bread-and-butter pickles.
- Butter topping: melted butter combined with garlic and parsley to lightly brush the buns before toasting.
What Is Alabama White BBQ Sauce?
Alabama White Barbecue Sauce is a creamy, tangy mayonnaise-and-vinegar sauce seasoned with Dijon mustard, horseradish, lemon, Worcestershire, hot sauce, and spices. It’s bright and slightly spicy, and it complements chicken, turkey, and even brisket.
Making it at home lets you adjust heat and acidity to taste; it stores well refrigerated for several days and often tastes better after a day or two.
How To Make Alabama White Chicken Sliders:
These sliders come together quickly. Prepare the sauce and dry rub ahead of time to make assembly faster.
Step 1: Make the Alabama White BBQ Sauce
Whisk all sauce ingredients in a bowl until smooth. Taste and adjust the seasonings—more vinegar for tang, more horseradish for heat, or a pinch of sugar to balance. Refrigerate for at least a few hours, or overnight for best flavor.
Step 2: Cook the Blackened Chicken
Coat tenders with a little olive oil, rub generously with the blackened seasoning, and cook in a hot skillet over medium heat for about 3 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
Step 3: Toast Buns & Assemble
Preheat the broiler. Combine melted butter with minced garlic and parsley, brush the tops of the buns, and toast the bottoms and tops briefly under the broiler until golden—watch carefully to prevent burning. To assemble, spread a spoonful of Alabama white sauce on the bottom buns, add a chicken tender to each, top with pickles and shredded lettuce, spoon a little more sauce over the toppings, and place the toasted tops on. Slice and serve while warm.
Tools I Love:
Lodge 15″ Cast Iron Skillet
Mandoline for Slicing and Shredding
Silicone Basting Brushes
Looking For More Sliders & Finger Foods?
Honey Mustard Chicken Club Sliders
Crunchy BBQ Chicken Sliders
Cowboy Butter Steak Sliders
Brisket Elote Sliders with Alabama White BBQ
I hope you enjoy this Alabama White Chicken Slider recipe. If you try it, leave a comment with your feedback or questions. I love seeing your recreations—tag @BadBatchBaking on Instagram to be featured.
Alabama White BBQ Blackened Chicken Sliders
Ingredients
- 1.5 lbs. chicken tenders
- 4 tbsp olive oil
- 1 pack Kings Hawaiian slider rolls or dinner rolls
- 1/4 head iceberg lettuce, shredded
- dill pickle slices enough for two per sandwich
Butter Topping
- 1/4 cup melted butter
- 1 tbsp fresh parsley minced
- 1 garlic clove minced
Blackened Seasoning
- 2 tbsp smoked paprika regular paprika works as a substitute
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon dried thyme
Alabama White Barbecue Sauce
- 1 1/4 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 teaspoon brown sugar
- 2 teaspoon creamy horseradish
- 2 teaspoon lemon juice fresh squeezed
- 1 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste about 1/2 tsp each
Instructions
Prep Sauce & Blackened Seasoning
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Make the sauce by whisking all Alabama white sauce ingredients in a medium bowl until smooth. Refrigerate for a few hours or overnight.
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Mix all blackened seasoning ingredients in a bowl and set aside until ready to use.
Cook Chicken
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Coat tenders with 2 tablespoons olive oil, rub with blackened seasoning on both sides, and heat a skillet with the remaining 2 tablespoons oil over medium-high heat.
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Cook the tenders 3 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
Toast Buns & Assemble
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Stir melted butter, garlic, and parsley together. Broil the split slider buns, toasting the undersides until golden. Remove and set aside.
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Brush the top buns with the butter mixture, return them briefly to the broiler until lightly toasted, then assemble the sliders.
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Spread Alabama white sauce on the bottom buns, add a chicken tender to each, top with shredded lettuce and pickles, spoon more sauce on top, and finish with the toasted bun tops. Slice and serve.
