Crispy Chicken Sliders Recipes

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CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS



Crispy Cornflake-Crusted Chicken Sliders image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 29

3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

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



CRISPY CHICKEN SLIDERS image

Boneless Skinless Chicken breasts butterflied then cut in half, seasoned and then pan fried to make some of the best chicken sliders outside of a restaurant. These are very easy to make, take little prep time or cook time and are economical.

Provided by tabasco0697

Categories     Chicken Breast

Time 24m

Yield 8 sliders, 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1/4 cup shortening (such as crisco or oil of your choice)
2 cups panko breadcrumbs
3 slices provolone cheese (cut into quarters)
8 dinner rolls (or slider rolls)
1 1/2 teaspoons seasoning salt (I use and prefer Paul Prudhomme Poultry Magic)
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
2 large eggs
1/4 teaspoon Crystal hot sauce

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.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY



Chicken Parmesan Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 12 sliders

Number Of Ingredients 9

12 packs dinner rolls or Hawaiian sweet rolls
3 cups shredded rotisserie chicken
½ cup marinara sauce
8 oz fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
½ cup butter, melted
3 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese

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!

Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

CHICKEN AND SLIDERS



Chicken and Sliders image

This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!

Provided by Sharon Howard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 7

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour

Steps:

  • Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  • When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  • To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  • Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g

BBQ CHICKEN SLIDERS RECIPE BY TASTY



BBQ Chicken Sliders Recipe by Tasty image

Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded cooked chicken, barbecue sauce, red onion, pepper jack cheese, fresh parsley, butter

Provided by Tasty

Categories     Appetizers

Yield 12 sliders

Number Of Ingredients 7

12 dinner rolls or Hawaiian sweet rolls
3 cups shredded cooked chicken
⅓ cup barbecue sauce
½ red onion, thinly sliced
6 slices pepper jack cheese
¼ cup fresh parsley, finely chopped
2 tablespoons butter

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 over the rolls, followed by the barbecue sauce, red onion, Pepper Jack cheese, and parsley. Top with the remaining rolls.
  • Brush the tops of the rolls with melted butter. Bake for 20 minutes, until the bread is golden brown. Slice into individual sliders, then serve.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams

PULL-APART CHICKEN SLIDERS



Pull-Apart Chicken Sliders image

Delicious pull-apart sliders, perfect for a party. Quick and easy!

Provided by Brooke Wagner

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 6

Number Of Ingredients 9

12 dinner rolls, halved lengthwise
3 cups chopped cooked chicken
¾ cup shredded Cheddar cheese, or to taste
⅓ cup barbeque sauce
½ red onion, thinly sliced
½ cup finely chopped parsley
2 tablespoons melted butter
¼ cup grated Parmesan cheese
1 tablespoon finely chopped garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
  • Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7 g, Cholesterol 80.4 mg, Fat 14.8 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 7.5 g, Sodium 368.2 mg, Sugar 4.2 g

OVEN-FRIED CHICKEN SLIDERS



Oven-Fried Chicken Sliders image

Easy, spicy, crispy oven-fried chicken sliders are everything that you want from a fried chicken sandwich but without all the mess from the fryer and great for a party. Inspired by the movie "Lady Bird."

Provided by Rick M.

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups mayonnaise
3 tablespoons hot sauce (Frank's)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
1/3 cup pickled jalapeno pepper, finely chopped
6 boneless skinless chicken thighs
1 large egg, beaten to blend
1 tablespoon honey
kosher salt
1/2 cup extra virgin olive oil
2 1/2 cups panko breadcrumbs (Japanese bread crumbs)
12 potato rolls (preferably Martin's, buttered and toasted)
1/4 head iceberg lettuce, thinly sliced
sliced bread and butter pickles, and french fries (for serving)

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.

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From cookinguphappiness.com


CHICKEN PARMESAN SLIDERS – JENAN ZAMMAR
2022-01-17 In a skillet, heat oil to medium heat. Pan fry the chicken until crispy and dark golden flipping halfway and a meat thermometer reads 165°. Preheat oven to 350°. Slice slider buns in half lengthwise. Place the bottom half on a parchment lined baking dish. Spread 1 cup shredded cheese on the buns.
From jenanzammar.com


BANG BANG CHICKEN SLIDERS - MANTITLEMENT
2021-07-30 Dredge the seasoned chicken into the flour mixture first, tapping off any excess, then into the buttermilk mixture, letting any excess liquid drip off, and then finally into the bread crumbs. Press the breadcrumbs into the chicken get a nice coating. Place the breaded chicken on a plate and repeat with the remaining chicken breast.
From mantitlement.com


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