If you are craving a bite-sized explosion of crispy, juicy, and herby goodness, the Herbed Chicken Schnitzel Sliders Recipe is an absolute must-try. These sliders bring together perfectly fried chicken schnitzel coated in fragrant herbs and Parmesan, nestled inside soft mini brioche buns, and topped with a vibrant cabbage slaw that adds a refreshing crunch. This recipe is an inviting blend of textures and flavors that feels elegant yet totally approachable, making it perfect for everything from casual family dinners to impressing guests at your next get-together.
Ingredients You’ll Need
These ingredients are simple staples but each plays a vital role in building layers of flavor and texture in your Herbed Chicken Schnitzel Sliders Recipe. From the crispiness of panko breadcrumbs and the nutty depth of Parmesan to the tangy slaw that cuts through the richness, everything combines to deliver a well-balanced slider experience.
- 2 boneless chicken breasts, halved horizontally: Thinning the chicken ensures even cooking and tender bites.
- 1 cup all-purpose flour: Helps the coating stick to the chicken for a crispy finish.
- 2 large eggs: Acts as the glue for the breadcrumb layer, keeping everything in place.
- 1 cup panko breadcrumbs: Provides the signature light and airy crunch in the crust.
- 1/2 cup grated Parmesan: Adds a savory, umami depth to the coating.
- 1 tsp garlic powder: Infuses gentle but noticeable garlic flavor into the crust.
- 1 tbsp chopped fresh parsley: Brings fresh and herbaceous brightness to the coating.
- 1 tsp dried oregano: Gives a subtle Mediterranean twist that pairs beautifully with chicken.
- Salt & pepper to taste: Essential for seasoning both the chicken and the slaw.
- Vegetable oil, for frying: Select a neutral oil to achieve the perfect golden crust without overpowering flavors.
- 2 cups shredded cabbage (mix of red & green): Adds color and crunch in the refreshing slaw topping.
- 1/4 cup grated carrot: Introduces a hint of sweetness and vibrant orange color.
- 2 tbsp mayo: Lends creaminess and slight tang to the slaw.
- 1 tbsp apple cider vinegar: Brightens and balances the richness of the chicken and mayo.
- 1 tsp honey: Offers a touch of sweetness to mellow acidity.
- 8 mini brioche or slider buns: Soft and slightly buttery buns hold all the components together delectably.
- Butter (optional, for toasting buns): Enhances aroma and adds a golden, crisp texture to the buns.
- Pickles or mustard (optional toppings): Adds an extra layer of zing and complexity if you like.
How to Make Herbed Chicken Schnitzel Sliders Recipe
Step 1: Prep the Chicken
Start by halving the chicken breasts horizontally so you get thinner pieces that cook evenly. Give each piece a gentle pounding until about half an inch thick—that makes for tender schnitzel with a great bite. Don’t forget to season with salt and pepper early on to infuse the meat with flavor right from the start.
Step 2: Set Up Your Breading Station
This step is all about organization to ensure every piece gets coated perfectly. Use three separate bowls: one with flour, one with beaten eggs, and one with a flavorful mix of panko breadcrumbs, grated Parmesan, garlic powder, chopped parsley, and oregano. This triple-layer approach locks in moisture and creates that crave-worthy crunchy crust.
Step 3: Coat and Fry the Schnitzel
Dredge each chicken piece in the flour first to give the egg something to cling to. Then dip it in the beaten eggs, letting any excess drip off. Finally, press the chicken firmly into your herbed panko mixture until fully coated. Fry the schnitzel in hot vegetable oil at about 350°F (175°C) for 3 to 4 minutes on each side until golden brown and cooked through. Drain them on paper towels to keep them crisp without excess oil.
Step 4: Make the Slaw
A fresh, crunchy slaw is the perfect counterpoint to the rich schnitzel. Combine shredded green and red cabbage with grated carrot to create a colorful base. Toss with mayo, apple cider vinegar, honey, and a pinch of salt and pepper. Letting it chill for about 10 minutes allows the flavors to meld beautifully while maintaining a nice crunch.
Step 5: Assemble the Sliders
For that extra touch, lightly toast your slider buns with butter until just golden and fragrant. Layer each bottom bun with a crispy schnitzel, a generous spoonful of slaw, and any optional extras like pickles or mustard for a little tang. Top with the bun lid, and you’ve got a handheld masterpiece that’s as delightful to eat as it is to look at.
How to Serve Herbed Chicken Schnitzel Sliders Recipe
Garnishes
A quick sprinkle of fresh parsley or an extra dusting of Parmesan goes a long way in adding a fresh herbal note and inviting presentation. For some tang, sliced pickles or a smear of whole-grain mustard brings welcome brightness that cuts through the richness of the fried chicken.
Side Dishes
This Herbed Chicken Schnitzel Sliders Recipe pairs wonderfully with light, fresh sides like sweet potato fries, a crisp cucumber salad, or even a bowl of seasonal fruit for balance. The sliders are quite flavorful on their own, so keeping your sides simple lets them shine.
Creative Ways to Present
If you want to impress at a party, present these sliders on a rustic wooden board garnished with fresh herbs and small bowls of mustard and pickles. For casual family fun, serve them with toothpicks and a variety of dipping sauces—think aioli, spicy ketchup, or honey mustard—to encourage everyone to customize their own creation.
Make Ahead and Storage
Storing Leftovers
After assembling or frying, place leftover schnitzel in an airtight container and store in the refrigerator for up to 2 days. Keep the slaw separate in its own container to maintain its crispness and freshness.
Freezing
You can freeze cooked schnitzel pieces by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag for up to one month. Avoid freezing the assembled sliders to keep the bread from getting soggy. Freeze the buns separately if needed.
Reheating
For best results, reheat the schnitzel in a skillet over medium heat or in a 375°F oven for 8 to 10 minutes to restore crispiness. Warm the buns lightly in a toaster or oven, and refresh the slaw by giving it a quick stir before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide a bit more moisture and flavor. Just make sure to pound them to an even thickness to ensure they cook evenly in the frying process.
Is there a gluten-free option for this recipe?
Yes, you can swap the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs. The texture may vary slightly but the flavors will still shine.
How can I make the slaw ahead without it getting soggy?
Prepare the slaw but keep it refrigerated in a sealed container and add the mayo-based dressing right before serving to maintain crispness.
What oil is best for frying the schnitzel?
Vegetable oil, canola oil, or sunflower oil are great choices as they have a high smoke point and neutral flavor, allowing the chicken and herbs to take center stage.
Can I make the schnitzel baked instead of fried?
Yes, for a healthier option bake the coated chicken at 400°F for 20 minutes, flipping once halfway through, until golden brown and cooked through. The crunch won’t be quite as crisp as frying, but it’s still delicious.
Final Thoughts
This Herbed Chicken Schnitzel Sliders Recipe is truly one of those dishes that brings joy with every bite—crispy, flavorful, and vibrant. It strikes a perfect balance between comfort food and something a little special, making it a go-to in my kitchen. Give it a try next time you want to impress effortlessly or whip up a fun meal the whole family will rave about!
Print
Herbed Chicken Schnitzel Sliders Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (2 sliders each)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Delicious Herbed Chicken Schnitzel Sliders featuring crispy, golden chicken schnitzel coated in a flavorful herbed panko crust, topped with a tangy homemade slaw, and served on soft mini brioche buns. Perfect for a tasty, satisfying meal or party appetizer with a delightful contrast of crunchy chicken and fresh slaw.
Ingredients
For the Chicken Schnitzel
- 2 boneless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Salt & pepper to taste
- Vegetable oil, for frying
For the Slaw
- 2 cups shredded cabbage (mix of red & green)
- 1/4 cup grated carrot
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt & pepper to taste
For Assembly
- 8 mini brioche or slider buns
- Butter (optional, for toasting buns)
- Pickles or mustard (optional toppings)
Instructions
- Prep the Chicken: Pound each halved chicken breast piece to about 1/2 inch thickness. Season both sides generously with salt and pepper to enhance the flavor.
- Breading Station: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, chopped fresh parsley, and dried oregano.
- Coat and Fry: Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the herbed panko mixture. Heat vegetable oil in a pan to 350°F (175°C) and fry the chicken schnitzels 3–4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make the Slaw: In a bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well and refrigerate for 10 minutes to develop flavors and chill.
- Assemble the Sliders: Optionally toast the mini brioche buns lightly with butter in a skillet. Layer each bottom bun with a crispy chicken schnitzel, a generous spoonful of the tangy slaw, and add pickles or mustard if desired. Top with the bun lids and serve immediately.
Notes
- For extra crispiness, double dredge the chicken by repeating the egg and panko coating step.
- Use a thermometer to maintain oil temperature at 350°F for even frying without greasiness.
- The homemade slaw can be prepared a few hours ahead to allow flavors to meld.
- Try swapping brioche buns with pretzel buns or ciabatta rolls for variation.
- To keep sliders warm before serving, place them in a low oven (around 200°F) covered loosely with foil.
