Photo of Fried Chicken Sliders by WW

Fried Chicken Sliders

Points® value
Total Time
30 min
15 min
15 min
The secret to the crispiest chicken? Pre-toast the panko breadcrumbs and put the chicken on a baking rack when you oven-fry it. Pickle chips plus this excellent slaw are the only accompaniments you need. Double the batch for a larger group, and consider making extra slaw to go along with another lunch or dinner later in the week.


Panko breadcrumbs

1 cup(s)

Kosher salt

1 tsp(s)

Onion powder

1 tsp(s)

Garlic powder

1 tsp(s)


½ tsp(s), smoked or "pimenton"

Black pepper

¼ tsp(s)


1 large

Uncooked boneless skinless chicken breast

1½ pound(s), (about 6), halved crosswise into 12 equal pieces

Packaged coleslaw mix (shredded cabbage and carrots)

1½ cup(s)

Light mayonnaise

2 tbsp(s)

Pickle juice

2 tsp(s)

Kosher dill pickle sandwich slices

12 slice(s)

Slider rolls

6 item(s)


  1. Preheat oven to 450°F. Line rimmed baking sheet with foil.
  2. In small bowl, combine breadcrumbs, salt, onion powder, garlic powder, paprika, and black pepper. Spread breadcrumbs on prepared pan and bake until toasted, 3 to 4 minutes. Let cool and return breadcrumbs to bowl. Set wire rack inside foil-lined baking sheet.
  3. In shallow bowl, beat egg. Working with 1 piece at a time, dip cutlet in egg, allowing excess egg to drip back into bowl. Dredge in breadcrumbs, pressing so crumbs adhere. Arrange breaded cutlets in single layer on prepared rack.
  4. Bake chicken cutlets until cooked through, about 10 minutes.
  5. Meanwhile, in medium bowl, stir coleslaw mix, mayonnaise, and pickle juice.
  6. Divide chicken cutlets, slaw, and pickle chips among slider buns.
  7. Serving size: 1 slider