Preparation

• Place tenders into a large zip-top bag or bowl. Add several tablespoons of blackened seasoning and a few tablespoons of oil. Mix to coat them evenly, making sure they are well seasoned on all sides.
• Cook chicken either in an oiled skillet over medium-high, or grill the chicken, about 3 minutes per side flipping just once.
• As chicken cooks make your butter topping by combining all butter mixture ingredients in a small bowl. Heat for 30 seconds or until butter melts, then stir to combine.
• If needed, slice the sliders horizontally using a serrated knife. Place them cut side up onto a baking sheet and toast under a broiler until golden brown, just a few minutes.
• Flip the top buns so the domed tops are facing up and leave them beside the bottom buns on the pan. Assemble the sliders by first adding a squeeze of mayo to all of the bottom buns.
• Add the chicken, scattering it evenly so each slider gets at least one chicken tender.
• Add a dollop of the golden honey mustard, then place cheese over the chicken.
• Spread the top buns with the butter mixture. Add baking sheet back into the broiler for another minute or two until cheese softens and the top buns are slightly toasted.
• Top the sliders with bacon, tomatoes, red onion, lettuce, and another drizzle of the honey mustard. Place the top buns over the sandwiches, slice to separate them and serve.