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Oven-Fried Chicken Sliders

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Ingredients

Adjust Servings:
1 1/4 cups mayonnaise
3 tablespoons hot sauce (frank's)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
1/3 cup pickled jalapeno pepper, finely chopped
6 boneless skinless chicken thighs
1 large egg, beaten to blend
1 tablespoon honey
kosher salt
1/2 cup extra virgin olive oil
2 1/2 cups panko breadcrumbs (japanese bread crumbs)
12 potato rolls (preferably martins, buttered and toasted)
1/4 head iceberg lettuce, thinly sliced
sliced bread and butter pickles, and french fries (for serving)

Nutritional information

397
Calories
130 g
Calories From Fat
14.5 g
Total Fat
2.4 g
Saturated Fat
44.1 mg
Cholesterol
669.3 mg
Sodium
49.6 g
Carbs
2.9 g
Dietary Fiber
4.3 g
Sugars
16.4 g
Protein
149g
Serving Size

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Oven-Fried Chicken Sliders

Features:
    Cuisine:

    I've been dreaming of these sandwiches since we first tried them in early 2018. Definitely going to be making for the Super Bowl this year! I swear, they're a thousand times better than fried chicken sandwiches.

    • 90 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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 , I’ve been dreaming of these sandwiches since we first tried them in early 2018 Definitely going to be making for the Super Bowl this year! I swear, they’re a thousand times better than fried chicken sandwiches , The best non-fried, fried chicken sandwich you’ll ever eat! Truly epic


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    Steps

    1
    Done

    Whisk Mayonnaise, Hot Sauce, Onion, Garlic, Paprika, and Jalapeos Together in a Medium Bowl; Set Aside Until Ready to Use.

    2
    Done

    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.

    3
    Done

    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, 68 Minutes. Let Cool in Pan 10 Minutes.

    4
    Done

    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.

    5
    Done

    Bake Chicken Until Cooked Through, Juices Run Clear When Thighs Are Pierced With a Knife, and Panko Mixture Is Slightly Darkened in Color, 1520 Minutes. Let Chicken Cool 10 Minutes.

    6
    Done

    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.

    7
    Done

    Do Ahead: Spicy Mayonnaise Can Be Made 3 Days Ahead, Cover and Chill.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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