Mini Chicken Breast 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.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
• Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

BAKED CHICKEN AND CHEDDAR SLIDERS

Steps:

• Cut block of rolls horizontally in half. (Do not separate rolls.)
• Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
• Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
• Mix remaining dressing with remaining ingredients until blended; brush over sliders.
• Refrigerate 20 min.
• Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

EASY CHICKEN PARMESAN SLIDERS

Steps:

• Preheat the oven to 350°F and line a baking sheet with foil.
• Cut eat chicken breast in half width-wise to form 8 pieces.
• Add the flour to a shallow dish. Add the eggs to a second shallow dish and whisk them with a splash of water. Add the breadcrumbs to a third shallow baking dish.
• Season each piece of chicken with salt and pepper then dredge it in the flour. Shake off any excess flour then dip the chicken in the eggs and then into the breadcrumbs, pressing the breadcrumbs into the chicken.
• Coat a large sauté pan with vegetable oil then place it over medium-low heat. Add the chicken to the pan and cook it for 3 to 4 minutes on one side before flipping each piece and cooking it an additional 3 to 4 minutes until the chicken is cooked through.
• Arrange the chicken pieces on the prepared baking sheet. Top each piece of chicken with a portion of marinara sauce and three halved mini mozzarella balls. Bake the chicken for 2 minutes or until the cheese is melted.
• Arrange one piece of chicken on the bottoms of each of the rolls, garnish with chopped fresh basil and sandwich with the tops of the rolls. Serve immediately.

GRILLED CHICKEN SLIDERS

Steps:

• For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
• Twenty minutes before cooking, fire up the grill.
• For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
• Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
• Serve the chicken with rolls and fixins and let everyone build their own sliders.

FRIED CHICKEN SLIDERS

Steps:

• Place chicken into a zip top bag. Pour in marinade ingredients and marinate overnight.
• Place cucumbers into a colander with kosher salt and allow to sit for 1 hour. Rinse and place into a large bowl with onions.
• In a medium saucepan, combine sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and red chili flakes and bring to a simmer. Cook until sugar is dissolved.
• Pour over cucumbers and onions and allow to sit at room temperature for 1 hour. Cover and refrigerate overnight.
• Combine all ingredients into a medium saucepan and bring to a simmer.
• Simmer for 20 minutes.
• Combine flour, salt, pepper and paprika into a shallow dish.
• Remove chicken pieces from marinade and place into flour mixture, coating each chicken piece thoroughly.
• Heat the vegetable oil in a medium heavy bottom pan until hot. Working in batches, fry the chicken pieces until golden brown, about 3-4 minutes per side.
• Place a piece of fried chicken onto the bottom of a slider bun. Top with mustard BBQ sauce and a few homemade pickles.

MINI BBQ CHICKEN SLIDERS

Steps:

• In a large slow cooker, combine chicken and root beer.
• Cook on low for three to four hours, until chicken is cooked through and extremely tender.
• Drain root beer.
• Transfer chicken into a large bowl.
• Using two forks, shred chicken.
• Drain root beer and discard, then return chicken to slow cooker.
• Stir in BBQ sauce.
• Cook on low for one hour.
• Season with salt and pepper.
• Divide shredded chicken between bottom buns, then top with a generous scoop of coleslaw and pickles.

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

CHICKEN FAJITA SLIDERS

Steps:

• Preheat oven to 425 degrees F.
• Rub chicken with 1/2 tablespoon oil and season with salt and pepper. Rub with 1 tablespoon fajita seasoning and place on a sheet pan.
• Add onions and peppers to a mixing bowl. Drizzle with 1 tablespoon oil, and season with 1 tablespoon fajita seasoning, salt, and pepper. Spread out on baking sheet next to chicken.
• Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
• Using two forks, shred chicken and mix together to spread seasoning.
• Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms, top with veggies, and then with shredded Mexican cheese blend.
• Add bun tops and brush with melted butter. Sprinkle dried oregano over top of buns.
• Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.

MINI CHICKEN WAFFLE SLIDERS

Steps:

• Cut the chicken breast into large chunks (slider size), and put them in a sealable baggie.
• Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the spice mix.
• In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder.
• Open the bag and drain out as much egg / milk as possible, but not completely dry.
• Pour the spice mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.
• In a large skillet over medium-high, heat one tablespoon coconut oil. Add a single layer of chicken (careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it's completely cooked through. Depending on the size of your skillet, you may need to cook chicken in two batches.
• While chicken is cooking, toast waffles and prepare them and toppings for the chicken.
• Once chicken is thoroughly cooked, transfer from skillet to paper towel lined plate. Enjoy!

CHICKEN AND WAFFLES SLIDERS

Steps:

• Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl, whisk together egg and buttermilk. Place Panko crumbs into a third shallow bowl.
• Pound the thick end of the chicken breasts so that it is even thickness. Cut chicken into 1 1/2-inch pieces.
• Coat chicken pieces in flour mixture, dip in egg mixture and coat with Panko crumbs.
• Pour about 1 inch of oil into a deep-sided skillet. Heat to 360 degrees or until oil sizzles when you drop a pinch of flour in.
• Fry about 5 pieces of chicken at a time for 2 to 3 minutes per side. Place on a paper towel-lined plate.
• Sandwich the chicken pieces between two waffles, securing with toothpicks and drizzle with maple syrup.

GRILLED CHICKEN BACON SLIDERS

Steps:

• Slice bacon pieces in half and fry over medium-low heat until Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly. Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste. Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan. Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!Variations:* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.* Change up the cheese, toppings, however you'd like!

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.

MINI CHICKEN BREAST SLIDERS

Steps:

• cut the chicken into 12 small patty size pieces. Pound down to make about 1/2 inch thick or so.
• Get a dipping station ready. 1 dish will have the milk and eggs beat together. The other will have the flour, salt and garlic pepper mixed together.
• heat fryer oil to 350 degrees.
• dip chicken in flour then eggs and back into flour.
• sit on baking sheet. do this to all and then place in freezer for about 10 minutes.
• take out of freezer and fry for about 5 minutes or until temp reaches minute of 165.
• Meanwhile, toast the buns in a skillet by spreading a little butter on them and fry at med heat for a few minutes.
• Assemble sandwiched. The sauce is optional, I sometimes will use ranch instead or mayo.I also like onions and lettuce on it but the kids do not so I posted this recipe without them.

SWEET CHILI BBQ CHICKEN SLIDERS

Steps:

• Preheat oven to 400F.
• Heat a large saucepan on medium and add the chicken breast, onions, sauces and water.
• Stir and allow to simmer for 10 minutes.
• Slice your dinner rolls in half separating the tops and bottoms.
• Place the bottoms of the rolls in a 9 x 13 baking dish.
• Spread the chicken evenly over the rolls and top with coleslaw.
• Finish by putting the tops of the rolls on and baking for 3-5 minutes to toast the buns.
• Slice and serve. Enjoy!

BBQ BARBIE - MINI CHICKEN SLIDERS

Steps:

• Heat grill to medium.
• Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
• To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

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.

BBQ PULLED CHICKEN SLIDERS RECIPE

Steps:

• Heat the butter in a pan and add the sliced Onions. Let it caramelise till golden brown in colour
• Once done, keep it aside
• In the same pan, heat some oil. Add the Ginger and Garlic and cook it for a minute or two. Add the sliced bell peppers and capsicum and stir till they soften up
• Add the shredded chicken and give it a stir
• Mix the rest of the ingredients in a cup and stir well. Pour this on top of the chicken and cook till it becomes sticky
• Turn off the heat and allow it to cool down a bit
• Take the pack of Dinner Rolls (Ladi Pav) and cut it into halves, dividing it into top and bottom halves
• Take your baking dish and place the bottom half in it. Spread the Barbecue Chicken filling evenly on it
• Now spread an even layer of caramelized Onion on it and a layer of sliced cheese. Place the top half of the bun
• Brush some melted butter on top and grill it for 4-5 minutes for extra crispness
• Serve it with dips and sauces of your choice

BBQ CHICKEN SLIDERS

Steps:

• In a small bowl, stir together the onion powder, garlic powder, salt, pepper, and cayenne. Season the chicken breasts on all sides with this rub. (Freezing instructions begin here.)
• Place the seasoned chicken in the crockpot and top evenly with 1 cup of BBQ sauce (turn the chicken to coat). Cover and cook on LOW for 2 ½ - 3 hours.
• Add 1 cup of water or chicken broth and the steamer rack in the bottom of the pot. Put the seasoned chicken breasts in a single layer on the rack and top evenly with 1 cup of BBQ sauce (turn half way through so each side gets coated). Lock and seal the lid. Cook at high pressure for 7 minutes and quick release the remaining pressure. (If the chicken isn't done, pressure cook for 1 more minute.)
• Transfer the chicken to a cutting board and let rest 5-10 minutes. Use two forks to shred it. (If making in the Instant Pot, discard the liquid and remove the rack in the Instant Pot.) Return the shredded chicken to the cooker to keep warm and stir in the remaining ½ cup BBQ sauce.
• Use a slotted spoon or tongs to add the shredded chicken to slider buns. Top with more BBQ sauce, if desired.
• Thawed in either cooker: Thaw completely and follow Steps 2-4.
• From frozen in the Instant Pot: Do not thaw. Place the frozen meal in the Instant Pot with 1 cup of chicken broth. Lock and seal the lid. Cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Follow Steps 3-4.

MINI HOT CHICKEN AND WAFFLE SLIDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
• Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
• Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
• As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
• Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.