Spicy Honey Butter Chicken Sandwich Bake (Print Version)

Crispy baked chicken tenders tossed in hot honey butter, stacked with cheese and pickles on slider buns for an irresistible pull-apart bake.

# What You Need:

→ For the Chicken

01 - 12 chicken tenders, approximately 1.5 pounds
02 - 1 cup buttermilk
03 - 1 large egg
04 - 1.5 cups panko breadcrumbs
05 - 0.5 cup all-purpose flour
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - Cooking spray or 3 tablespoons neutral oil for baking

→ For the Hot Honey Butter

13 - 6 tablespoons unsalted butter, melted
14 - 0.25 cup honey
15 - 1.5 tablespoons hot sauce
16 - 0.5 teaspoon chili flakes, optional
17 - 0.25 teaspoon salt

→ For Assembly

18 - 12 slider buns or Hawaiian rolls
19 - 8 slices cheddar or pepper jack cheese
20 - 0.5 cup sliced dill pickles
21 - 2 tablespoons melted butter for brushing buns
22 - 1 tablespoon sesame seeds, optional for topping

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease the surface.
02 - In a bowl, whisk together buttermilk and egg. Submerge chicken tenders in mixture and allow to marinate for 10 minutes.
03 - In a shallow dish, combine panko breadcrumbs, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
04 - Remove each chicken tender from marinade, allowing excess liquid to drip away. Dredge thoroughly in breadcrumb mixture and arrange on prepared baking sheet in single layer.
05 - Apply cooking spray or oil to chicken tops. Bake at 425°F for 20 to 22 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
06 - While chicken bakes, whisk together melted butter, honey, hot sauce, chili flakes, and salt in a small bowl until well combined.
07 - Transfer hot chicken tenders to a bowl and toss with honey butter sauce until completely coated.
08 - Reduce oven temperature to 350°F. Slice slider buns horizontally, keeping bottoms connected. Arrange bun bottoms in a 9x13-inch baking dish.
09 - Distribute cheese slices over bun bottoms, followed by sauced chicken tenders, then dill pickle slices. Cover with bun tops.
10 - Brush bun tops with melted butter and sprinkle with sesame seeds if desired.
11 - Bake uncovered at 350°F for 7 to 10 minutes until cheese melts completely and bun tops achieve light golden toasting.
12 - Remove from oven and allow brief cooling. Serve warm and separate into individual pull-apart sliders.

# Expert Advice:

01 -
  • One-dish magic: Everything comes together in a baking dish, so you skip the assembly line stress and go straight to impressing people.
  • Sweet heat balance: The honey mellows the spice just enough that even people who claim they don't like hot food end up sneaking seconds.
  • Hands-on eating: There's something satisfying about pulling apart a warm slider fresh from the oven, letting the cheese stretch.
02 -
  • Don't skip the flipping: I learned this the hard way when my first batch had soggy bottoms—flipping the chicken halfway through ensures even browning and crispiness all around.
  • Let excess buttermilk drip off: Too much moisture on the chicken creates a gummy layer under the breadcrumbs instead of that satisfying crunch.
  • Don't assemble too early: Add the pickles just before baking; if they sit in the bun too long, they release moisture that makes everything soggy.
03 -
  • Double-coat for extra crunch: If crispiness is your priority, dip the buttermilk-coated chicken in breadcrumbs, then dip again in buttermilk and breadcrumbs a second time—it's a small move that makes a noticeable difference.
  • Toast your buns lightly before assembly: A quick thirty seconds in a dry pan gives them a subtle flavor and helps them hold up better to the sauce and toppings.
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