Ovenfriedchickensliders Recipes

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OVEN-FRIED CHICKEN SLIDERS WITH ROASTED RED PEPPER AIOLI



Oven-Fried Chicken Sliders with Roasted Red Pepper Aioli image

Provided by Resha from CarnalDish

Number Of Ingredients 26

6 regular sized chicken tenderloins
3/4 cup apple cider
3/4 cup buttermilk
season chicken with kosher salt, black pepper, herbes de provence, granulated garlic & onion, and smoked paprika
to bread the chicken:
40% seasoned panko bread crumbs
2 eggs, beaten
1 cup all-purpose flour
60% plain corn flakes, crushed finely
1 jarred roasted red pepper
2 cloves garlic, chopped
1/2 cup mayo
3 tbsp red onion, finely chopped
season with a pinch of kosher salt, smoked paprika, cayenne
cilantro, finely chopped
1 medium onion (yellow, white, or red), thinly sliced
1 cup buttermilk, or enough to cover it in a bowl
1 cup flour + 2 tbsp your favorite pre-made seasoning blend, mixed well
*oil for frying
1 cup red cabbage, thinly shredded
1 cup carrot, julienned
1/2 cup poblano pepper, diced
1/2 cup cilantro, chopped
1/4 cup rice wine vinegar, more as needed
3 tbsp honey or agave
kosher salt

Steps:

  • Please see video for cooking instructions. Everything can be made at least 1 day ahead.
  • Use this recipe to make slider buns. Instead of making 1 large loaf, just divide the dough into 8-12 round balls and bake on a baking sheet in a 400-425 degree oven until golden brown.
  • The chicken gets baked in a 425 degree oven for 20-25 minutes. It can be reheated in a 400 degree oven the next day until warmed thru.

OVEN-FRIED CHICKEN SLIDERS



Oven-Fried Chicken Sliders image

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."

Provided by Rick M.

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

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 Martin's, buttered and toasted)
1/4 head iceberg lettuce, thinly sliced
sliced bread and butter pickles, and french fries (for serving)

Steps:

  • Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
  • 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.
  • 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, 6-8 minutes. Let cool in pan 10 minutes.
  • 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.
  • Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15-20 minutes. Let chicken cool 10 minutes.
  • 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.
  • Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.

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