Fried chicken tenders are coated with a sweet and tangy honey-chipotle sauce and sandwiched with pickles and lettuce on potato rolls for these sliders.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
525 Calories
Recipe Instructions
Step 1
Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
Step 2
Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
Step 3
Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Step 4
Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.
Ingredients
¼ cup water
⅔ cup honey
¾ cup all-purpose flour
½ teaspoon kosher salt
1 tablespoon cider vinegar
¼ teaspoon ground black pepper
1 teaspoon paprika
2 large eggs, beaten
½ teaspoon hot pepper sauce
¼ cup ketchup
¼ teaspoon kosher salt
½ cup canola oil, or as needed
½ cup shredded lettuce, or to taste
2 teaspoons ground chipotle powder, or to taste
2 teaspoons garlic powder, or to taste
1 ½ cups garlic and herb seasoned dry bread crumbs
1 ½ pounds skinless, boneless chicken breasts, cut into strips
