Kids Recipe

Prepare chicken

Slice each chicken breast horizontally into 2–3 thin cutlets (about 1/4–1/2 inch thick). If breasts are small, leave whole. Pat pieces dry with paper towels.

Set up breading station

Place flour in a shallow bowl and season with 1/2 tsp salt and 1/2 tsp pepper. In a second bowl, beat the eggs until blended. In a third bowl, mix breadcrumbs, remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and 1/2 tsp paprika.

Bread the chicken

Working one piece at a time, dredge a chicken cutlet in the seasoned flour, shaking off excess, dip into the beaten eggs, then press firmly into the breadcrumb mixture to coat both sides. Place breaded pieces on a tray while you finish the rest.

Cook the chicken

Heat a large skillet over medium heat and add 3 tbs vegetable oil. When oil shimmers, add breaded chicken in a single layer (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked pieces to a paper-towel-lined plate.

Assemble kid-friendly sliders

If using buns, split and lightly butter cut sides. Optional: toast buns in the same skillet, buttered side down, 30–60 seconds until lightly golden. Place a cooked chicken piece on each bun bottom, top with a sprinkle of shredded cheddar, then the bun top. For younger children, cut sliders into halves or quarters.

Prepare carrots and dip

Place baby carrots in a small bowl or on a plate and serve with ranch dressing and ketchup on the side for dipping.

Serve

Arrange 4 chicken sliders per serving with a small pile of baby carrots and small ramekins of ketchup and ranch. Let cool a few minutes before serving to children. Provide napkins.