Carolina Pulled Chicken Sliders With Easy Summertime Pickles Recipes

PULLED BBQ CHICKEN SLIDERS

Steps:

• Preheat the grill to high heat.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Coat the chicken breasts with the oil and season on all sides with salt and pepper.
• Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
• Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
• Pull the chicken apart using two forks until it is shredded and keep warm.
• Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
• Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

CAROLINA PULLED CHICKEN SLIDERS WITH EASY SUMMERTIME PICKLES

Steps:

• Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
• Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
• Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.

CRISPY CHICKEN SLIDERS

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.