In a mixing bowl, combine the shredded chicken with barbecue sauce. Toss to coat.
Place the bottom half of the slider buns in the casserole dish. Top with the cheddar cheese slices.
Arrange the chicken mixture on top of the cheese. Cover with the top of the buns.
In a small bowl, combine the butter, garlic powder, onion powder, paprika, and parsley. Brush this mixture over the top of the buns.
Cover the baking dish with aluminum foil and bake for 15-20 minutes until the cheese is melted and the sandwiches are warmed through.
Add toppings to the sandwiches. Top with pickled onions, french-fried onions, and a drizzle of ranch dressing.
Pickled red onions
In a small saucepan over medium-low heat, combine the vinegar, water, sugar, and salt. Heat to dissolve the sugar and salt.
Add the sliced onions to a heat-proof glass jar. Pour the pickling liquid over the top. Cool and allow the onions to marinate for 30 minutes before enjoying. Store in the refrigerator for up to 1 week.
Recipe yields 6 servings - 2 sliders/serving.
Sliders can be made up to 1 day in advance. Assemble the sliders, stopping before brushing the buns with butter. Cover tightly and refrigerate. When ready to bake, brush the rolls with the butter mixture and bake according to the recipe directions.
Store leftover baked sliders in the refrigerator for up to 5 days.
To reheat, wrap 1 or 2 sliders in a paper towel. Microwave for 40-60 seconds or until warm. Add toppings and serve.