The BEST Chicken Sliders
  • Alaina Hinkle

The BEST Chicken Sliders

I kid you not... everything about these are PERFECT. My mom's favorite chicken sandwich is from a place called Bird & Barrel here in STL & she actually says this one is just as good--- which is a huge compliment, because if anyone comes near that sandwich she gets from there it is war to pay hahah. Also it is very simple to make & I get it done fast during a week night after work! Also it can be cooked in air fryer as well. However, I do it on the stove top if I am making fries in the air fryer to go with it :) See below for the YUMMY DETAILS!



Ingredients:

12-14 chicken thighs

1 cup fiesta blend cheese (spicy cheese of choice)

1 1/2 cups of Italian bread crumbs

2 tsp SMOKED SEA SALT (it is a must no joke... I know I talk about it a lot, but DO IT!I love the Maldon brand)

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

1/4 cayenne pepper

2 eggs

1 cup Buttermilk (Organic Valley is my favorite)

1 6oz package of Roths smoked gouda (or regular if they are out of the smoked)

2 tbsp olive oil

12-14 slider buns ( I like it without the bun, but feel free to do what your heart desires!)


Directions:

1: In a blender add the fiesta shredded cheese & pulse until the shredded cheese becomes finer & then transfer to a large bowl. Then add in the bread crumbs, smoked sea salt, oregano, garlic powder, onion powder & cayenne.


2. In a medium sized bowl crack 2 eggs & pour buttermilk as well. Then whisk until throughly combined.


3. Next start the dredging station! Buttermilk mixture, then breadcrumb mixture & then a plate to put the dredged chicken thighs. Next start dipping! Dip each chicken thigh in the buttermilk mixture, then the breadcrumb mixture-- pressing down on the thigh to get it coated evenly. Repeat until all chicken thighs are coated.


4. After add 2 tbsp oil to the frying pan on medium high heat depending on your stove top. Medium may be best for you! Then once you have let it heat up for about 1 start placing the chicken thighs in the pan. Let them cook for 7-10 minutes on each side. Once they get cooking, the next batch cooks faster. Just check with a knife if they are cooked all the way through! Also while cooking make sure they aren't burning on one side, by peaking under it with tongs, just until you figure out if medium or medium high works best for your stove.

5. Then when it is about 2 minutes away from being down on the last side, add the Smoked Gouda on top & ENJOY!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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