Oven-Fried Chicken Sliders
"Easy, spicy, crispy oven-fried chicken sliders are everything that you want from a fried chicken sandwich but without all the mess from the fryer and great for a party. Inspired by the movie "Lady Bird.""
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 1⁄4 cups mayonnaise
- 3 tablespoons hot sauce (Frank's)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1⁄3 cup pickled jalapeno pepper, finely chopped
- 6 boneless skinless chicken thighs
- 1 large egg, beaten to blend
- 1 tablespoon honey
- kosher salt
- 1⁄2 cup extra virgin olive oil
- 2 1⁄2 cups panko breadcrumbs (Japanese bread crumbs)
- 12 potato rolls (preferably Martin’s, buttered and toasted)
- 1⁄4 head iceberg lettuce, thinly sliced
- sliced bread and butter pickles, and french fries (for serving)
directions
- Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
- Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs.
- Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6–8 minutes. Let cool in pan 10 minutes.
- Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko.
- Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15–20 minutes. Let chicken cool 10 minutes.
- Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired.
- Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.
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Reviews
-
Delicious and easy - plus, the sauce was really tasty. We're older and the sauce was just on the edge of too spicy, but it was just right. I used chicken breasts that were sliced fairly thin because that's what I had and they worked great. -
I've been dreaming of these sandwiches since we first tried them in early 2018. Definitely going to be making for the Super Bowl this year! I swear, they're a thousand times better than fried chicken sandwiches. -
The best non-fried, fried chicken sandwich you'll ever eat! Truly epic.
RECIPE SUBMITTED BY
Rick M.
New York City, New York
Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.
