Alabama White Blackened Chicken Sliders Recipe
If you love bold, tangy flavors wrapped in the comfort of a soft, pillowy bun, then these Alabama White Blackened Chicken Sliders are about to become your new obsession. They’re spicy, smoky, and slathered in a unique Alabama white sauce that brings in creamy, zippy goodness with every bite. These sliders are every bit as crowd-pleasing as they sound, easy enough for a weeknight but impressive enough for a game day spread. One bite and you’ll understand why Alabama White Blackened Chicken Sliders have a loyal following — they turn a simple sandwich into a flavor-packed adventure that everyone at your table will crave.
Ingredients You’ll Need
Ingredients You’ll Need
The best part of these Alabama White Blackened Chicken Sliders is that each ingredient is carefully chosen for maximum impact. You don’t need a long list — just thoughtfully selected elements that come together to create layers of flavor and plenty of Southern charm.
- Boneless skinless chicken thighs or breasts (1 pound): Pick thighs for extra juiciness, or breasts for lean bites — either soaks up all those smoky blackened spices.
- Olive oil (1 tablespoon): Helps the blackened seasoning cling to each bite and keeps the chicken moist as it cooks.
- Blackened seasoning (1 tablespoon): The heart of the bold, smoky crust — choose your favorite blend or make your own for more heat or herbs.
- Slider buns (8): Soft, slightly sweet rolls hold everything together and soak up the drippy, tangy sauce.
- Butter, optional, for toasting (1 tablespoon): Adds golden edges and irresistible richness if you love your buns with a crisp touch.
- Shredded lettuce or cabbage (1 cup): A crisp, fresh crunch to balance out all the saucy, spicy goodness.
- Sliced pickles, optional: For salty, snappy tang in each slider; go classic dill, bread-and-butter, or spicy chips for variety.
- Mayonnaise (1/2 cup): The backbone of your creamy Alabama white sauce.
- Apple cider vinegar (2 tablespoons): Brings brightness and zing to the sauce, cutting through the richness.
- Prepared horseradish (1 tablespoon): Lends a feisty kick that wakes up the whole slider.
- Dijon mustard (1 teaspoon): Smooth texture and just a hint of sharpness, making the sauce pop even more.
- Garlic powder (1/2 teaspoon): Savory depth without overwhelming the delicate tanginess of the sauce.
- Onion powder (1/2 teaspoon): Adds a background sweetness and complexity to the sauce.
- Cayenne pepper (1/4 teaspoon): Just enough heat to keep things interesting, and you can always add more.
- Salt and black pepper, to taste: Balance out every flavor and give the sauce just the right punch.
How to Make Alabama White Blackened Chicken Sliders
Step 1: Whisk Up the Alabama White Sauce
In a small bowl, combine the mayonnaise, apple cider vinegar, horseradish, Dijon mustard, garlic powder, onion powder, and cayenne. Give it a good whisk until you have a creamy, smooth mixture. Add salt and black pepper to taste — it should be tangy and just spicy enough to make your tastebuds dance. Cover the sauce and pop it in the fridge; chilling for at least 10 minutes helps the flavors meld beautifully.
Step 2: Season & Prep the Chicken
Pat the chicken dry for crispness, then rub both sides with olive oil so the blackened seasoning sticks perfectly. Sprinkle on the blackened seasoning, coating every bit well. If you like it fiery, add a pinch of cayenne or hot sauce here!
Step 3: Sear or Grill the Chicken
Heat up a grill pan or heavy skillet over medium-high heat. Add the chicken and let it cook for 4–5 minutes on each side. You’re aiming for a blackened, slightly smoky crust and juicy interior. The chicken’s ready when it’s cooked through and has deliciously charred edges. Transfer it to a plate and let it rest for 5 minutes so the juices stay put.
Step 4: Toast the Slider Buns (Optional, but Irresistible!)
If you want that little something extra, heat a skillet or pop the buns under the broiler after brushing with butter. Toast them cut side down until golden and aromatic, about 1–2 minutes. This step adds warmth, crunch, and just a touch of richness to your Alabama White Blackened Chicken Sliders.
Step 5: Slice and Assemble
Slice the rested chicken into slider-size pieces. Layer a generous scoop of shredded lettuce or cabbage on each bottom bun, pile on your chicken, drizzle (don’t be shy!) with Alabama white sauce, and top with pickles if you like. Cap with the top bun and get ready for serious slider happiness.
How to Serve Alabama White Blackened Chicken Sliders
Garnishes
These Alabama White Blackened Chicken Sliders are already bursting with flavor, but a few thoughtful garnishes can take things to the next level. Try extra fresh dill or parsley scattered on top, a squeeze of fresh lemon, or even a sprinkle of smoked paprika for color and depth. Thinly sliced red onion or a couple more pickles can add a sharp contrast and visual pop. Don’t forget extra Alabama white sauce on the side for dipping — everyone always wants a little more!
Side Dishes
Pairing these sliders with complementary sides is a breeze. Classic potato chips or crispy fries keep it casual, while tangy coleslaw or vinegar-based potato salad add a cooling touch. For something lighter, a summer tomato salad or grilled corn on the cob brings fresh color to your plate, balancing out the bold, blackened chicken beautifully.
Creative Ways to Present
Get playful with your presentation when serving Alabama White Blackened Chicken Sliders. Stack them up on a wooden board for rustic charm, or skewer each with a colorful pick for party ease. Mini baskets lined with parchment elevate your sliders for picnics or outdoor gatherings. If you want to go all-out, let guests customize their own with a “slider bar” — set out bowls of garnishes, extra sauce, and spicy hot sauces for a personalized experience.
Make Ahead and Storage
Storing Leftovers
If you have leftover Alabama White Blackened Chicken Sliders, store all the components separately for best results. Keep the chicken in an airtight container in the fridge for up to 3 days. Store sauce, buns, and veggies separately to prevent sogginess.
Freezing
Cooked chicken freezes very well in a zip-top bag or airtight container for up to 3 months. Freeze the chicken only, not the assembled sliders or sauce, as the buns and sauce don’t hold up well after thawing. Let frozen chicken thaw overnight in the fridge before reheating.
Reheating
For best results, reheat chicken in a skillet over medium-low heat with a splash of water or broth, just until warmed through. Avoid microwaving if possible, as it can zap moisture. Warm your buns separately, then reassemble with fresh veggies and chilled sauce.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are perfect if you prefer leaner sliders, while thighs yield juicier results. Just be sure to monitor cooking time — breasts may cook a bit faster.
How spicy are Alabama White Blackened Chicken Sliders?
They have a gentle heat, thanks to the blackened seasoning and cayenne in the sauce. Amp it up by adding extra cayenne, hot sauce, or a spicy pickle.
Can I use store-bought Alabama white sauce?
You can, but homemade Alabama white sauce is a snap to whip up and gives your chicken sliders that real signature tang. The fresh horseradish and Dijon pack a punch that store-bought versions sometimes lack.
What’s the best way to keep sliders warm for a party?
Once assembled, keep the sliders covered with foil on a warm tray or in a low oven (200°F) for up to 20 minutes. Add lettuce and sauce right before serving for the freshest texture.
Can I make these sliders gluten-free?
Definitely! Just substitute gluten-free slider buns, and double-check that your blackened seasoning and other condiments are gluten-free.
Final Thoughts
Once you’ve tasted Alabama White Blackened Chicken Sliders, you’ll understand why they’re a go-to for parties, picnics, and casual family nights alike. The perfect balance of smoky, spicy chicken and creamy, tangy sauce is honestly irresistible. Don’t be surprised when everyone asks for seconds — these sliders are bound to make you the star of your kitchen. Give them a try, share with friends, and let those Southern flavors brighten up your table!
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Alabama White Blackened Chicken Sliders Recipe
- Total Time: 25 minutes
- Yield: 8 sliders 1x
- Diet: Non-Vegetarian
Description
These Alabama White Blackened Chicken Sliders are a spicy and flavorful twist on traditional sliders, featuring juicy blackened chicken topped with a tangy and creamy Alabama white sauce. Perfect for a quick and delicious meal!
Ingredients
Main Ingredients:
- 1 pound boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
- 8 slider buns
- 1 tablespoon butter (optional, for toasting buns)
- 1 cup shredded lettuce or cabbage
- sliced pickles (optional)
Alabama White Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- salt and black pepper to taste
Instructions
- Prepare the Alabama White Sauce: In a small bowl, whisk together all the Alabama white sauce ingredients until smooth. Cover and refrigerate until ready to use.
- Cook the Chicken: Pat the chicken dry and coat both sides with olive oil and blackened seasoning. Heat a grill pan or skillet over medium-high heat and cook the chicken for 4–5 minutes per side, or until cooked through and slightly charred. Let rest for 5 minutes, then slice into slider-size pieces.
- Toast the Slider Buns: Toast the slider buns with butter in a skillet or oven if desired.
- Assemble the Sliders: Layer shredded lettuce, chicken, a generous drizzle of Alabama white sauce, and pickles on each bun. Serve warm.
Notes
- For extra heat, add hot sauce or more cayenne to the sauce.
- You can swap the chicken for pulled rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 2g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
