Spicy Chicken Sliders Recipes

BUTTER CHICKEN SLIDERS

Steps:

• Mix the hot water, sugar and vinegar in a medium bowl. Add the julienned mango and stir. Set aside.
• For the butter chicken, place a large saucepot over medium-low heat. Add the Land O Lakes® Butter, onions and garlic and sauté for 10 minutes, stirring occasionally.
• Then add the spices, salt, crushed tomatoes and paste to the pot. Cover and turn the heat on low. Simmer for 10-15 minutes. Stir occasionally.
• Cut each chicken breast into 4 pieces, each about the size of the rolls. Stir in the heavy cream, then gently lay the cutlets in the butter chicken curry, layering the cutlets to make sure they are all flat and covered with sauce. Cover the pot again and simmer another 7 to 9 minutes, until the chicken is cooked through.
• Meanwhile, drain the mango, then add the jicama and radicchio. Toss and set aside.
• To assemble: Open the rolls and place one chicken cutlet on each roll with a generous spoonful of sauce. Top with the pickled mango slaw and several cilantro leaves.
• Place the bun top above and enjoy!

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

FRIED CHICKEN SLIDERS WITH SPICY MAYO

Steps:

• Butterfly then cut each chicken breast into quarters (you'll end up with eight pieces in total). Remove any fat/gristle.
• Place in a bowl and cover with the buttermilk. Cover it and refrigerate for at least six hours (overnight works, or up to one day).
• Make the sauce by combining the sauce ingredients together (I just mix them with a spoon). Keep in the fridge until you're ready to use it. Can be made ahead a day or two if needed.
• Add the smoked paprika, onion powder, garlic powder, chipotle chili pepper, and salt and pepper (I am generous with both) to the flour and stir it in.
• Heat about 1/2" of peanut oil in a heavy pot on medium-high heat.
• To test if the oil is hot, I drop a little flour in and see if it sizzles (a thermometer should read between 350-375F). Add the chicken pieces in one at a time (take a piece of chicken out of the buttermilk, coat in flour, place in pan, repeat). Cook for about 5 minutes/side or until they're cooked through. Don't overcrowd the chicken. You'll probably have to do at least two batches. Best practices say the oil should be kept around 300-325F while cooking (the temperature will drop once you add the chicken in). I use tongs to turn the chicken.
• (Optional) If desired, you can toast the buns. Oven method: cut the buns in half and butter them then put them in a 350F oven for about 5 minutes or they're done to your liking. You could also butter them then place them in a separate skillet on medium heat until the inside of the buns are golden and toasted. You may need to soften the butter in the microwave to make the buttering process easier (if it's melted to oblivion, brush it on).
• Assemble sliders by adding the mayo, chicken, and pickles. Devour!

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

CHICKEN AND WAFFLE SLIDERS WITH SPICY MAPLE SPREAD

Steps:

• Bake 16 breaded chicken nuggets in the oven per package instructions.
• While the chicken nuggets are cooking make the Spicy Maple Spread by whisking all of the ingredients together in a small bowl and then setting aside.** Also cut the red onion into 1 inch thin slices and place them in the cold water for 10 minutes. After the onions have soaked, drain them and pat them dry with a towel. This will make the onion flavor more subtle so that it complements the sliders, rather than overpowering them.
• About five minutes before the chicken is ready to come out of the oven begin toasting the frozen toaster mini waffles per package instructions. Then cut them into their individual mini waffles once toasted.
• To assemble the Chicken and Waffle Sliders, spread a layer of Spicy Maple Spread on one side of two mini waffles. Then make a sandwich of waffle, onion, chicken nugget, pickle, and waffle. For the final touch, hold the slider together with a toothpick. Continue doing this until all 16 sliders are made. Plate the sliders and then garnish by drizzling the Chicken Sliders with the remainder of the Spicy Maple Spread. Serve immediately.

BUFFALO CHICKEN SLIDERS

Steps:

• In a medium bowl, combine chicken, buffalo sauce, and green onions.Note; This part can be done up to 2 days in advance. Warm mixture in microwave before making sliders.
• Place lettuce and tomato slices on each slider bun or roll.
• Top with chicken mixture, blue cheese crumbles, and ranch dressing.

SPICY CHICKEN SLIDERS RECIPE

Steps:

• Heat oven to 375ºF.
• Cook onions in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently.
• Add chicken and hot sauce; mix well. Cook 4 min. or until heated through, stirring frequently.
• Split rolls; fill with chicken mixture and cheese. Place on baking sheet.
• Bake 6 to 8 min. or until heated through.
• Thread pickle slices onto 12 small skewers, then insert into tops of sandwiches.