25-Min Maple Chicken & Bacon Sliders Your Guests Will Devour

You know those party snacks that disappear faster than you can blink? That’s exactly what happened the first time I made these maple chicken & bacon sliders for game day. One minute, the platter was piled high with these sweet-savory mini sandwiches—next thing I knew, my brother-in-law was licking maple glaze off his fingers and asking for the recipe. The magic’s in the combo: juicy chicken patties kissed with maple, crispy bacon, and melty cheddar, all hugged by a soft slider bun. I’ve been making them for every gathering since, from backyard BBQs to casual Friday nights. Trust me, they’re the kind of crowd-pleaser that’ll have people hovering by the snack table all night.

Why You’ll Love These Maple Chicken & Bacon Sliders

These sliders aren’t just delicious—they’re downright addictive. Here’s why:

• Effortless to make – Mix, shape, and cook. No fancy techniques needed!
• Party gold – They disappear fast (I’ve seen grown adults race for the last one).
• Sweet-savory perfection – The maple glaze caramelizes on the chicken, balancing the salty bacon.
• Ready in 25 minutes – Perfect for last-minute guests or when hunger strikes hard.

Seriously, once you taste that maple-bacon-chicken trifecta, you’ll be hooked.

Ingredients for Maple Chicken & Bacon Sliders

Gather these simple ingredients – quality matters here! I’ve learned the hard way that skimping on a few key items makes all the difference in flavor and texture.

Proteins

• 1 lb ground chicken (not packed – measure it loose in the package)
• 8 slices thick-cut bacon (trust me, thin bacon turns soggy fast)
• 4 slices cheddar cheese (sharp cheddar gives the best melt)

Sauces & Glazes

• 2 tbsp pure maple syrup (not pancake syrup – the real stuff makes all the difference)
• 1 tbsp olive oil (for brushing the patties)

Seasonings

• 1 tsp garlic powder (level teaspoon, not heaping)
• 1 tsp onion powder (same deal – level it off)
• Salt and pepper to taste (I use about ½ tsp each)

Buns

• 8 slider buns (brioche is my favorite, but potato rolls work great too)

Ingredient Substitutions & Notes

Out of something? No sweat! Ground turkey works for chicken in a pinch (just watch cooking times). If you’re out of maple syrup, honey can sub in (taste as you go – it’s sweeter). Swiss cheese makes a nice change from cheddar. One non-negotiable? That thick-cut bacon – thin slices just don’t hold up against the maple glaze and turn disappointingly limp.

How to Make Maple Chicken & Bacon Sliders

Okay, let’s get cooking! The key to perfect sliders is nailing three simple phases: making juicy patties, cooking everything just right, and assembling with love (and extra maple glaze). Follow these steps, and you’ll have everyone begging for your secret.

Preparing the Chicken Patties

First, roll up those sleeves! I always use my hands to mix the chicken with garlic powder, onion powder, salt, and pepper – just until combined. Don’t overwork the meat or your patties will be tough. Shape them into 3-inch rounds about ½-inch thick – slightly smaller than your buns since they’ll plump up while cooking. Pro tip: make a tiny dent in the center of each patty to prevent doming!

Cooking the Bacon & Chicken

Now for the magic! Start with the bacon – cook it in your preheated skillet or grill until crispy (about 4 minutes per side). Drain on paper towels, but save that glorious bacon grease if you want to cook your patties in it for extra flavor! Wipe the pan if needed, then cook your chicken patties over medium heat for 4-5 minutes per side. Here’s the game-changer: brush them with maple syrup just in the last minute of cooking – any earlier and the sugar burns. The patties are done when firm with no pink inside (165°F internal temp if you’re using a thermometer). That’s when I slap on the cheese to melt!

Assembling the Sliders

The grand finale! I always give my buns a quick 30-second toast in the skillet (it makes all the difference). Then layer up: bottom bun, glazed chicken patty, crispy bacon (I use half a slice per slider), a drizzle of extra maple syrup, and the top bun. Stick a toothpick through if you’re fancy – or just let people dive in immediately like my family always does!

Tips for Perfect Maple Chicken & Bacon Sliders

After making these sliders dozens of times (and stealing everyone’s compliments), here are my hard-earned secrets:

• Chill those patties – Pop them in the fridge for 10 minutes before cooking. They’ll hold their shape better on the grill.
• Double the glaze – Mix extra maple syrup with a pinch of cayenne for a sweet-spicy kick that’ll make people moan.
• Slider picks are your friends – Those cute toothpicks with frilly tops? They keep messy sliders intact and make them look fancy.
• Bacon timing – Cook it right before serving so it stays crispy. Nobody wants limp bacon!
• Bun trick – Brush the cut sides with melted butter before toasting for extra richness.

Follow these, and you’ll be the slider legend of every potluck!

Serving & Storing Maple Chicken & Bacon Sliders

These sliders scream “party food,” so pile them high on a wooden board with dill pickle spears and a big bowl of creamy coleslaw – the tang cuts through the sweetness perfectly. For smaller gatherings, I’ll even tuck a few potato chips between the sliders for crunch. Leftovers? (If you’re lucky enough to have any!) Store assembled sliders in the fridge up to 2 days, but here’s my trick: reheat them in a 350°F oven for 8-10 minutes to bring back that crispiness. The microwave turns them soggy – trust me, I learned that the hard way!

Maple Chicken & Bacon Sliders Nutrition

These nutrition estimates are per slider and will vary based on your specific ingredients and brands. For exact numbers, check the nutrition label on your maple syrup and bacon—I always do!

FAQs About Maple Chicken & Bacon Sliders

Can I make these ahead? Absolutely! Prep the patties up to a day in advance—just keep them covered in the fridge. But cook them fresh when you’re ready to serve so that bacon stays crispy and the buns don’t get soggy. (Pro tip: I’ll often fry the bacon ahead too and just re-crisp it for 30 seconds before assembling.)

Are they freezable? You can freeze the uncooked chicken patties for up to 2 months—separate them with parchment paper so they don’t stick. But once assembled with bacon and glaze? Nah, they’ll get mushy. These sliders are best enjoyed fresh!

What’s the best bun? Brioche buns are my go-to for their buttery softness, but potato rolls hold up beautifully to the juicy chicken. Avoid anything too crusty—you want a bun that squishes nicely when you bite in!

Show Us Your Maple Chicken & Bacon Sliders!

Made this recipe? Snap a pic and tag #MapleSliderMagic—I’d love to see your creations!

Print