Snack-Sized Chicken Sliders Recipe | Cook Along with Anna Olson

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture while crushed crackers are more economical.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Prepare a breading station with three shallow dishes: one with flour, one with beaten whole eggs, and one with a mixture of cornflake crumbs and panko breadcrumbs.

Season each component of the breading station with fine salt and black pepper.

Remove tenders from the boneless, skinless chicken breasts and cut them into five equal portions.

Place each chicken portion in a resealable bag, split open, and pound them to an even thickness using a meat mallet or the back of a pot.

Preheat a large skillet over medium-high heat and add a generous amount of vegetable oil and a little butter.

Wait for the butter to melt and bubble, indicating the oil is hot enough for frying.

Dredge each chicken piece in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.

Cook the chicken cutlets in batches for about 5 minutes total, flipping halfway through, until they reach an internal temperature of 165°F (74°C).

Transfer cooked chicken to a cooling rack on a tray and keep warm in a low-temperature oven set to 300°F.

Assemble the sliders by spreading ranch dressing on the top and bottom of each brioche bun, adding a chicken cutlet, and topping with fresh arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens