Barbeque Chicken Sliders
The Gourmet Farm Girl
I originally posted this recipe back in January of this year. I thought with the upcoming 4th of July holiday this might be a good time to share this recipe again.
Recipe can be started a day ahead
2 chickens 4-5 lbs each cleaned and patted dry
2 Tablespoons smoked paprika
1 Tablespoon chili powder
Salt and pepper to taste
2 packages of 12 baked dinner rolls
Rub the paprika and chili powder over chickens; salt and pepper each chicken; place in roasting pan with 2 cups of chicken broth and 1 cup of water
Cover and bake in a 350 degree oven for 1 ½-2 hours or until internal temperature reaches175-180 degrees and juices run clear
Let cool till able to handle and tear into pieces; place chicken pieces in refrigerator (store in gallon size plastic bag) Pour the broth through a strainer and keep for chicken noodle soup or freeze for later use.
The next day or later the same day…
Remove all the meat from the bones and place into 2 quart pan
Tip; Reserve 2 cups of meat for chicken noodle soup. Will keep for another day in the refrigerator or freeze till ready to use.
Pour your favorite barbeque sauce, over the meat and stir with a fork till the meat begins to shred; heat through 5-7 minutes.
Slice dinner roles and butter top and bottom; place on cookie sheet (butter side up) and broil till golden brown 1-2 minutes
Fill each bun to make a slider size sandwich and stack on a large plate
Makes 24 sliders
Garnish suggestions; coleslaw, fresh sliced avocado, sweet pickles, fresh sliced cucumbers, pepper jack cheese and extra barbeque sauce.