CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 29
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.
CHICKEN AND SLIDERS
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
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
CRISPY CHICKEN SLIDERS
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
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.
BBQ CHICKEN SLIDERS RECIPE BY TASTY
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
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
OVEN-FRIED CHICKEN SLIDERS
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
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 CHICKEN TENDERS
These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.
Provided by Hedz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix panko, garlic powder, chili powder, salt, and pepper together well.
- Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
- Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 38.3 g, Cholesterol 78.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 1.3 g, Sodium 456.9 mg, Sugar 0.3 g
CHICKEN LITTLE SLIDERS
Fruity salsa dresses up these juicy chicken patties, that are perfect for feeding a crowd. The fun name reminds kids of the fable and makes them eager to try one.-Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 28
Steps:
- In two small bowls, combine the salsa and mayo ingredients; chill until serving., In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties., If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear., Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.
Nutrition Facts : Calories 207 calories, Fat 9g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 440mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
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