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BBQ Pulled Chicken Sliders

BBQPulledChickenSlider

Remember the BBQ Pulled Chicken recipe that I did in the slow cooker the other day? Well it made quite a lot of food, and there was certainly leftovers to go around. I wanted to put something nice together that makes the leftovers seem like a new dish completely.

All in all, this takes pretty little effort to put together. Just mixing together the batter for the buns, and the rest is almost auto-pilot cooking. From start to finish it took me maybe 30 minutes – so this would be a great meal if you had the leftovers from the BBQ Pulled Chicken.

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For this recipe, I’m using Honeyville Almond Flour. If you haven’t given this stuff a try yet – go and try it! When you’re doing baking, the texture will always turn out much cleaner with blanched almond flour rather than almond meal. My personal thoughts with Bob’s Red Mill Almond Meal is that it turns your baked goods a darker color and a grainier texture. All in all, especially with cookies and cakes, I prefer to go with Honeyville.

If you’d like to, you can garnish with some curry powder, oregano, and chili paste. I think the brings out the colors in the plate, and the chili paste is always a great addition for me.

Yields 8 Total Pulled BBQ Chicken Sliders

The Preparation

TL;DR Instructions

TL;DR Instructions

1. Preheat oven to 350F.
2. Mix together all dry ingredients in a large mixing bowl.
3. Melt butter in the microwave, then add eggs, vinegar, stevia and butter to mixture.
4. Mix everything well and spread the mixture out between 8 Muffin Top slots in a pan.
5. In a pan, heat the BBQ Pulled Chicken Leftovers. Let the sauce reduce so that it is thick.
6. Bake for 15-17 minutes. Once baked, let cool for 5 minutes, then cut buns in half.
7. Grate cheddar cheese and use about 2 Tbsp. Cheddar per Slider.
8. Assemble slider together with bun, cheese, and BBQ Pulled Chicken.

The Execution

1. Preheat oven to 350F.

2. In a large mixing bowl, mix together 1/3 Cup Almond Meal, 1/4 Cup Flax Seed Meal, 3 Tbsp. Parmesan Cheese, 1 tsp. Baking Soda, 1 tsp. Southwest Chipotle Seasoning, and 1 tsp. Paprika.

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3. In a microwave safe container, microwave 4 Tbsp. Butter until it’s melted. That’s about 35-40 seconds.

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4. Add 2 Large Eggs, 1/2 tsp. Apple Cider Vinegar, and the melted butter to the almond flour mixture. I like to not mix the almond flour mixture until the wet ingredients are in there. I normally directly pour my vinegar over the baking soda to make it react with the acid.

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5. Mix everything together well and until everything is combined.

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6. In a muffin top pan, distribute your batter evenly between 8 holes.

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7. Put the buns in the oven for 15-17 minutes.

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8. While the buns are baking, heat the leftover BBQ Pulled Chicken in a pan, letting the sauce reduce to a thick consistency.

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9. Shred some cheddar cheese while you wait. I normally grate about 2 Tbsp. Cheddar Cheese per slider that I will be making.

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10. When the buns are finished, take them out of the oven. I use these awesome oven gloves that give really good grips. They’re silicone, give ease of grabbing things, and work exceptionally well with things like cast iron skillets. I ended up getting some after I burned myself on some cookie sheets the other week.

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11. Let your buns cool for 1-2 minutes in the pan.

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12. Remove the buns from the pan and place on a cooling rack.

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13. Once cooled for 5 minutes, cut the buns in half.

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14. Spread your cheese on the buns.

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15. Add your BBQ Pulled Chicken and top with extra sauce if you’d like.

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shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

I ended up making 3 sliders because that’s all I had for the leftovers. Per slider with bun and BBQ Pulled Chicken, it’s about: 326 Calories, 25.4g Fats, 2g Net Carbs, and 24.6g Protein.

Almond Flax Slider Buns Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1/3 Cup Almond Flour 160 14 6 3 3 6
1/4 Cup Flax Seed 120 9 8 8 0 6
3 Tbsp. Parmesan Cheese 62 4 0 0 0 6
2 Large Eggs 140 12 1.2 0 1.2 12
4 Tbsp. Butter 400 44 0 0 0 0
1 tsp. Baking Soda 0 0 0 0 0 0
1 tsp. Southwest Seasoning 4 0 0 0 0 0
1 tsp. Paprika 6 0 1 1 0 0
1/2 tsp. Apple Cider Vinegar 0 0 0 0 0 0
Totals 892 83 16.2 12 4.2 30
Macros Per Bun 111.5 10.4 2.0 1.5 0.5 3.8

 

BBQ Pulled Chicken Sliders Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
6 Tbsp. Cheddar Cheese 135 15 2 0 2 11
1/4 BBQ Pulled Chicken 509.8 30 3.8 1.5 2.3 51.5
Totals 644.8 45 5.8 1.5 4.3 62.5
Macros Per Slider with Bun 326.4 25.4 4.0 2.0 2.0 24.6
BBQ Pulled Chicken Sliders

Per slider with bun and BBQ Pulled Chicken, it's about: 326 Calories, 25.4g Fats, 2g Net Carbs, and 24.6g Protein.

The Preparation

  • Leftover BBQ Pulled Chicken
  • 1/3 Cup Honeyville Almond Flour
  • 1/4 Cup Flax Seed Meal
  • 3 Tbsp. Parmesan Cheese
  • 2 Tbsp. Cheddar Cheese (per slider)
  • 2 Large Eggs
  • 4 Tbsp. Butter
  • 8 Drops Stevia
  • 1 tsp. Baking Soda
  • 1 tsp. Southwest Chipotle Seasoning
  • 1 tsp. Paprika
  • 1/2 tsp. Apple Cider Vinegar

The Execution

  1. Preheat oven to 350F.
  2. Mix together all dry ingredients in a large mixing bowl.
  3. Melt butter in the microwave, then add eggs, vinegar, stevia and butter to mixture.
  4. Mix everything well and spread the mixture out between 8 Muffin Top slots in a pan.
  5. In a pan, heat the BBQ Pulled Chicken Leftovers. Let the sauce reduce so that it is thick.
  6. Bake for 15-17 minutes. Once baked, let cool for 5 minutes, then cut buns in half.
  7. Grate cheddar cheese and use about 2 Tbsp. Cheddar per Slider.
  8. Assemble slider together with bun, cheese, and BBQ Pulled Chicken.
http://www.ruled.me/bbq-pulled-chicken-sliders/

There are 4 comments

Add yours
    • Craig

      Janet,

      The best I could do was offer a PDF version that you can print from. You can choose not to print the step by step portion (since that’s about 400 pages long) and just keep the main recipes in hard copy form. I’m sure for around $7-8 at a print store (like Kinkos), you could have it bound together. Or, they can print the whole file for you and you can get a quote on it :)

      For me to release a hardcopy version, it would be thousands of dollars in pre-production costs (not to mention a lot of paperwork) – and I just don’t have that type of money to spend.

  1. Lacey

    What if we don’t have a muffin top pan? I didn’t read that before I started and now I’m sitting here with the batter ready and don’t know what to do. =(


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