Crispy Chicken Sliders Food

CRISPY BAKED CHICKEN SLIDERS

Steps:

• Preheat the oven to 400°F. Place a baking rack on a large sheet pan and set it aside.
• In a medium bowl, combine the mayonnaise and mustard. In a separate medium bowl, combine the panko, dried breadcrumbs, garlic powder, salt, and black pepper.
• Cut the chicken into twelve pieces. They should be approximately the same size as your slider buns. Place the cut chicken into the bowl with the mayonnaise and mustard and toss it to coat it evenly. Transfer the coated chicken pieces to the bowl with the breadcrumbs and toss them until they are evenly coated.
• Place the chicken pieces on the baking rack with the sheet pan. Bake the chicken for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F.
• To assemble the sliders, smear some mayo on the slider buns. Top with a piece of breaded chicken followed by a few pickle slices.

CRISPY CHICKEN SLIDERS

Steps:

• Slice each chicken breast into quarters.
• Season the chicken with 1/2 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp granulated garlic, salt, and pepper on both sides.
• Place the chicken in a bowl and coat with mustard.
• Add the buttermilk and mix it thoroughly. Cover and refrigerate for a minimum of 2 hours.
• Season the all purpose flour with 1/2 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp granulated garlic, salt, pepper, baking soda, and baking powder.
• Let the chicken come to room temperature and then coat in flour, removing any excess flour.
• Fry the chicken for 6-7 minutes on each side.
• Serve on slider rolls, top with lettuce, tomato, and mayo, if desired and enjoy!

FRIED CHICKEN SLIDERS WITH BUFFALO SAUCE

Steps:

• Thinly slice each chicken breast diagonally into 6 pieces, keeping each piece roughly the same size.
• Place the chicken pieces into a bowl. Add the buttermilk, Frank's sauce and garlic salt and mix well making sure all the chicken has been coated.
• Let the chicken marinade, covered for at least 4 hours or overnight in the fridge.
• In another bowl, combine the flour, salt, onion powder, pepper, herbs de Provence and paprika.
• Heat the canola oil in a pan deep enough to hold about 4-5 pieces of chicken at a time, until it reaches 375 degrees F.
• Take a piece of chicken from the marinade and carefully shake off any excess buttermilk. Drop it into the flour mixture and shake it around, coating completely with the flour.
• Shake off any excess flour and gently drop it into the hot oil. Proceed with another 2-3 pieces.
• Cook for about 3 minutes each side, maintaining a steady temperature of 375 degrees.
• Transfer the cooked chicken to a dish with paper towel to absorb any oil.
• Season again with some sea salt. Place a piece of chicken onto a bun and top with a half slice of cheese and some more buffalo sauce if required.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

BUFFALO CHICKEN SLIDERS

Steps:

• In a large pan or skillet, heat oil over medium heat
• Set up a dredging station using two shallow bowls. In one bowl, add egg whites, buttermilk, and buffalo sauce
• Using a hand mixer, beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak
• In the other shallow bowl, add in flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama. Whisk well to combine
• Cut chicken into mini bun sized pieces
• Dredge chicken pieces first in egg white mixture, making sure to fully coat each piece
• Place egg white coated chicken into flour/breadcrumb mixture. Press dry mixture onto chicken pieces with clean hands, ensuring that every nook and cranny is coated
• Drop coated chicken pieces into preheated oil and cook on both sides for 5-7 minutes or until crispy and golden brown on the outside and fully cooked (no pink) on the inside. Remove from oil and place on a paper plate lined with paper towels
• Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick spray
• Place fried chicken pieces onto bottom of rolls, ensuring each roll has a piece of chicken
• Generously drizzle chicken with buffalo sauce
• Top with provolone cheese
• Place rolls on top of the mini sliders and brush with melted butter
• Heat oven on low broil
• Place in oven for 2-3 minutes or until top of rolls are slightly golden and cheese has melted
• Remove from oven, serve while hot, and enjoy

OVEN-FRIED CHICKEN SLIDERS

Steps:

• Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
• Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs.
• Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6-8 minutes. Let cool in pan 10 minutes.
• Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko.
• Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15-20 minutes. Let chicken cool 10 minutes.
• Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired.
• Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.

CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS

Steps:

• For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
• For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
• For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
• Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
• In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
• Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
• To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.

CRISPY CHICKEN SLIDERS

Steps:

• Pour the panko bread crumbs in a shallow dish and add the seasoned salt, garlic powder, onion powder and white pepper. Using fork mix very well. Crack both eggs into another shallow dish and add Crystal sauce and whisk well. Set off to the side. Butterfly each breast then cut each half in half again.
• With each piece, place in egg and turn over 3 times to coat extremely well with the egg mixture. Then place in panko bread crumbs turn over a couple times pressing panko into chicken. Sit on a cookie rack and cover. Place in the refrigerator 5 minutes. Melt shortening (or add oil of your choice) over high heat. Heat until extremely hot or until when you drop a piece of panko in the oil and it bubbles. You will need to cook the chicken in 2 batches to keep the oil at a steady temperature. Add the first batch then turn to medium heat and cover. Check often to make sure they don't burn but don't turn for 6-7 minutes. Turn and cook an additional 5 minutes. Place a quarter of each piece of cheese on chicken. Place the bottom half of the dinner bun or slider bun bread side down (not crust side). Add top half of bun bread side down until of the bottom sides crust. Cover and cook an additional 2 minutes.
• Remove the lid and take off the top bun. Using a spatula pick up the chicken breast and the bottom half of the bun in one motion. Place bun side down on plate. Add toppings of your choice (we prefer mayo, lettuce and tomato) and replace the top bun and serve. We like to add a simple side dish of tater tots or french fries made in the oven.