Fried chicken sliders
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
The secret to the crispiest chicken? Pretoast 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.
Ingredients
Panko breadcrumbs
1 cup(s)
Kosher salt
1 tsp
Onion powder
1 tsp
Garlic powder
1 tsp
Paprika
0.5 tsp
Black pepper
0.25 tsp
Egg(s)
1 item(s), large
Uncooked boneless skinless chicken breast
1.5 pound(s)
Packaged coleslaw mix (shredded cabbage and carrots)
1.5 cup(s)
Light mayonnaise
2 Tbsp
Pickle juice
2 tsp
Kosher dill pickle sandwich slice(s)
12 slice(s)
Slider rolls
6 item(s)
Instructions
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
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