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In recent years, the trend of mini foods and sliders has gained immense popularity. These small, handheld delights provide the perfect opportunity for guests to sample a variety of flavors without committing to a full-sized meal. Mini BBQ Chicken Corn Muffin Sliders perfectly embody this trend, showcasing the versatility of both BBQ chicken and corn muffins.

Mini BBQ Chicken Corn Muffin Sliders

Elevate your next gathering with Mini BBQ Chicken Corn Muffin Sliders! These bite-sized delights fuse the tender, tangy flavors of BBQ chicken with the sweetness of corn muffins for a unique twist on a classic slider. Perfect for parties, game day, or family dinners, this easy-to-make recipe is not only delicious but also adaptable for various tastes. Serve them warm or at room temperature, and watch your guests return for seconds!
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Ingredients
  

For the Corn Muffins:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 large egg

1 cup corn kernels (fresh or frozen)

For the BBQ Chicken Filling:

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup BBQ sauce (your favorite brand)

1/2 cup red onion, finely chopped

1/4 cup cilantro, chopped (optional for garnish)

For Assembly:

Sliced pickles (optional)

Cheddar cheese slices (optional)

Instructions
 

Prepare the Corn Muffins:

    - Preheat your oven to 400°F (200°C) and grease a mini muffin tin or line it with mini paper liners.

      - In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.

        - In another bowl, whisk together the milk, vegetable oil, and egg until smooth.

          - Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels gently.

            - Fill each mini muffin cup about two-thirds full with the batter.

              - Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly before removing from the pan.

                Prepare the BBQ Chicken Filling:

                  - In a medium bowl, combine the shredded chicken, BBQ sauce, and finely chopped red onion. Mix until the chicken is well coated with the sauce.

                    Assemble the Sliders:

                      - Once the corn muffins have cooled, slice each muffin in half horizontally.

                        - On the bottom half of each corn muffin, add a generous amount of the BBQ chicken mixture.

                          - Top with sliced pickles and cheddar cheese if desired. Place the top half of the corn muffin back on.

                            Serve:

                              - Arrange the sliders on a platter and garnish with chopped cilantro if desired. Serve warm or at room temperature.

                                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 mini sliders