Crispy Chicken Sliders Recipe
fiery hot sauce, hawaiian roll, coleslaw, cilantro aioli
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Ingredients
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Chicken Sliders
Coleslaw
Cilantro Aioli
Method
Chicken Sliders
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). In a bowl, season the boneless chicken thighs with salt and black pepper. Toss them in the fiery hot sauce until well coated.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the egg. In the third bowl, add the breadcrumbs. Dip each chicken thigh first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are fully coated.
- 3
Bake the Chicken
Place the breaded chicken thighs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown and cooked through, flipping halfway.
- 4
Assemble the Sliders
Once the chicken is cooked, slice the Hawaiian rolls in half. Place a piece of chicken on the bottom half of each roll.
Coleslaw
- 5
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well to combine.
- 6
Chill the Slaw
Cover the coleslaw and refrigerate for at least 30 minutes to allow flavors to meld.
Cilantro Aioli
- 7
Prepare the Aioli
In a medium bowl, combine the mayonnaise, chopped cilantro, minced garlic, lemon juice, and salt. Mix until smooth and well combined.
- 8
Serve the Aioli
Transfer the aioli to a serving dish and set aside for serving with the sliders.