Mini Chicken Breast Sliders Recipes

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.

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.

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.

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!

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.

Steps:

• Preheat oven to 350°. In a small bowl, mix mayonnaise and mustard. Spread bun bottoms and tops with mayonnaise mixture. Layer bottoms with ham, chicken and cheese; replace tops. Arrange in a single layer in a 15x10x1-in. baking pan., Bake, covered, until sandwiches are heated through and cheese is melted, 10-15 minutes .

Steps:

• Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

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.

Steps:

• Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

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.