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
Scale
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.
