Chicken Sliders With Chipotle Slaw

Makes 12 sliders

This is a great way to make paninis for a crowd. Cut the bread in half horizontally and prepare the whole loaf at once, then simply cut into slices after grilling.


  • 1 tablespoon vegetable oil

  • 2 pounds Smart Chicken drumsticks

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon dark brown sugar

  • 2 teaspoons paprika

  • ¼ teaspoon cayenne

  • 1 cup Frank's RedHot sauce

  • 12 small Hawaiian sweet rolls

  • 12 slices pepper jack cheese


Preheat the oven to 400°F.

Heat a 12-inch ovenproof skillet over medium-high heat and add the oil. Season both sides of the chicken with salt, pepper, brown sugar, paprika, and cayenne. Sear both sides of the chicken until golden, about 2 minutes per side. Add the hot sauce to the skillet. Bring to a simmer and then place in the oven until chicken is completely cooked through, about 15 minutes, or until the internal temperature of the chicken reaches 165°F.

Let the chicken cool completely. Then, using your hands, pull the meat from the bone and reserve. Taste the chicken and adjust seasoning if necessary. Transfer the pulled chicken back to the skillet and broil in the oven until crispy and caramelized on top.

Place the bottom buns on a sheet pan and top each with about 2 ounces of pulled chicken. Top with a slice of pepper jack cheese and return to the oven until the cheese is melted.

Remove from oven and top with Chipotle Slaw (recipe follows) and top bun to serve.

Ingredients (Chipotle Slaw)

  • 1 cup shredded cabbage

  • 1 cup shaved fennel

  • ½ cup shredded carrots

  • ½ cup shaved red onions

  • ½ cup chipotle dressing

  • Kosher salt

  • Freshly ground black pepper


To make the Chipotle Slaw combine all the ingredients in a bowl and mix well. Season with salt and pepper to taste.

Recipe created by Johnny Loua, Chef, Seattle, Washington