CRISPY CHICKEN SLIDERS
photo by tabasco0697
- Ready In:
- 2 boneless skinless chicken breasts
- 1⁄4 cup shortening (such as crisco or oil of your choice)
- 2 cups panko breadcrumbs
- 3 slices provolone cheese (cut into quarters)
- 8 dinner rolls (or slider rolls)
- 1 1⁄2 teaspoons seasoning salt (I use and prefer Paul Prudhomme Poultry Magic)
- 3⁄4 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon white pepper
- 2 large eggs
- 1⁄4 teaspoon Crystal hot sauce
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a native Floridian. I love to cook and since going on disability a few years back I'm able to spend more time in kitchen. I love to experiment in the kitchen. I worked in communications for the majority of my working career with a short stint in banking right out of high school while in college. My elderly mother and I live together with 3 dogs. I worked with a dog rescue for many years but had to give it up due to health reasons. My mother has to be the all time champion picky eater so it's hard to please her. My screen name comes from the best dog I've ever owned...Tabasco</p>