Fried Chicken Sliders Recipes

FRIED CHICKEN SLIDERS

Steps:

• Preheat oven to 425 degrees.
• Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
• Line a baking sheet with parchment paper and set aside.
• In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
• Sprinkle chicken thighs generously with flour and coat both sides evenly.
• Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
• Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
• Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
• To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!

FRIED CHICKEN SALAD SLIDERS

Steps:

• In a large bowl, mix the chicken, relish, mayo, onions and mustard. Toast the rolls. Scoop spoonfuls of the chicken salad onto the rolls and top with lettuce.

CHICKEN FRIED STEAK SLIDERS

Steps:

• For the chicken fried steak: Cut the cube steak into eighteen 2- to 3-ounce portions and put into a bowl. Pour over the buttermilk, toss to cover and marinate for 1 hour.
• Add the all-purpose flour, pepper, seasoning salt, paprika and cayenne to a shallow dish and mix. Whisk the milk and eggs in a separate dish.
• Remove the steaks from the buttermilk with tongs, shaking off as much excess liquid as possible. Dredge portions in the dry mixture first, then quickly add to the egg mixture, then back to the dry mix (dry/wet/dry). Place the breaded steaks on a baking sheet and repeat until all portions are breaded. (You can cover and refrigerate at this stage until ready to fry.)
• Heat the vegetable oil and butter in a large cast-iron skillet over medium to medium-high heat. Fry the steaks 4 or 5 at a time, flipping them midway through, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet. Cover the steaks loosely with foil to keep warm.
• For the buttermilk biscuits: Preheat the oven to 350 degrees F.
• Grate the unsalted butter using the large grate of a box grater and place in the freezer for 2 to 3 minutes. In the bowl of an electric mixer fitted with a paddle attachment, add the self-rising flour, sugar, baking powder and salt and mix until combined. Add the grated butter and blend until the mixture is well combined and the butter is in about pea-size chunks. Slowly add in the buttermilk and heavy cream and mix until the dough comes together.
• Turn out onto a floured surface, use your hands to form into a rough rectangle and roll out to 3/4 inch thick. If the dough is still tacky, work in an additional 2 tablespoons self-rising flour to the dough. Dip the cutting edge of a 2 1/2-inch round biscuit cutter into some flour, then cut out as many biscuits as possible. Gather the remaining dough, reroll to 3/4 inch and cut out additional biscuits until you have 18. Split the biscuits into 2 separate 14-inch cast-iron skillets, brush the tops with the melted salted butter and bake until golden, 25 to 30 minutes.
• For the gravy: Into a glass measuring cup, pour off all the grease from the skillet where the steaks were fried. Add 1 cup of the grease back into the skillet over medium-high heat. Sprinkle on the all-purpose flour in 3 batches. Whisk the mixture until it becomes a paste. Whisking constantly, gradually pour in the milk and buttermilk. Add the salt, pepper and more milk if it seems too thick. Allow the gravy to cook and thicken.
• Lay out the biscuits, steaks and gravy for the sliders and have everyone help themselves. Serve with sliced tomatoes and fried potatoes.

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.

HONEY-CHIPOTLE CHICKEN SLIDERS

Steps:

• Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
• Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
• Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.

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.

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!