Ingredients
- 12 Slider buns sliced in half
- 2 tbsp Butter divided
- 8 oz Chicken breast boneless skinless butterflied, see pro tips
- 1/2 cup Breadcrumbs preferably Italian seasoned breadcrumbs
- 2 tbsp Extra-virgin olive oil or more if needed
- 4 oz Provolone cheese
- 8 slices Tomato
- 4 tbsp Ranch dressing or more if desired
- Hot sauce optional
- 1/2 cup Pickles sliced into rounds
Instructions
- Heat a large non-stick pan over medium heat. Leave the buns stuck together in a sheet (if applicable). Slice the buns in half, leaving a sheet of tops and bottoms. Melt 1/2 of the butter in the pan, take the top sheet of the buns and place into the pan, cook until golden brown then remove and set aside. Do the same with the bottoms of the buns using the remaining butter.
- Butterfly the chicken, cover it with plastic wrap, and gently pound it to about a 1/4 inch thick using a mallet or rolling pin. Season the chicken on both sides with salt and pepper. Then coat well on both sides with the breadcrumbs, pressing down with your hands to pack the breadcrumbs on tight.
- Preheat the oven broiler on low.
- Heat the oil in a non-stick pan over medium heat.
- Fry the chicken on both sides to an internal temperature of 160°F using a thermometer and until golden brown. Set aside on paper towels to drain excess grease.
- Place the cheese on both sheets of slider buns and melt under the broiler on a baking sheet (keep a watchful eye so they don't burn).
- Place the chicken on the slider buns with tomatoes seasoned with salt and pepper, drizzle with ranch dressing and hot sauce (if using). Cut into portions and serve with pickles.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover them with plastic wrap and gently pound them with a mallet or rolling pin to about 1/4-inch thickness.
Nutrition
Calories: 625kcal | Carbohydrates: 53g | Protein: 28g | Fat: 33g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 815mg | Potassium: 418mg | Fiber: 5g | Sugar: 10g | Vitamin A: 956IU | Vitamin C: 9mg | Calcium: 316mg | Iron: 3mg
Crispy Chicken Sliders
Ingredients
- 12 Slider buns sliced in half
- 2 tbsp Butter divided
- 8 oz Chicken breast boneless skinless butterflied, see pro tips
- 1/2 cup Breadcrumbs preferably Italian seasoned breadcrumbs
- 2 tbsp Extra-virgin olive oil or more if needed
- 4 oz Provolone cheese
- 8 slices Tomato
- 4 tbsp Ranch dressing or more if desired
- Hot sauce optional
- 1/2 cup Pickles sliced into rounds
Instructions
- Heat a large non-stick pan over medium heat. Leave the buns stuck together in a sheet (if applicable). Slice the buns in half, leaving a sheet of tops and bottoms. Melt 1/2 of the butter in the pan, take the top sheet of the buns and place into the pan, cook until golden brown then remove and set aside. Do the same with the bottoms of the buns using the remaining butter.
- Butterfly the chicken, cover it with plastic wrap, and gently pound it to about a 1/4 inch thick using a mallet or rolling pin. Season the chicken on both sides with salt and pepper. Then coat well on both sides with the breadcrumbs, pressing down with your hands to pack the breadcrumbs on tight.
- Preheat the oven broiler on low.
- Heat the oil in a non-stick pan over medium heat.
- Fry the chicken on both sides to an internal temperature of 160°F using a thermometer and until golden brown. Set aside on paper towels to drain excess grease.
- Place the cheese on both sheets of slider buns and melt under the broiler on a baking sheet (keep a watchful eye so they don't burn).
- Place the chicken on the slider buns with tomatoes seasoned with salt and pepper, drizzle with ranch dressing and hot sauce (if using). Cut into portions and serve with pickles.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover them with plastic wrap and gently pound them with a mallet or rolling pin to about 1/4-inch thickness.
Nutrition
Calories: 625kcalCarbohydrates: 53gProtein: 28gFat: 33gSaturated Fat: 11gTrans Fat: 1gCholesterol: 76mgSodium: 815mgPotassium: 418mgFiber: 5gSugar: 10gVitamin A: 956IUVitamin C: 9mgCalcium: 316mgIron: 3mg
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