Chicken lovers, over here! These easy chicken sliders are such a great way to use chicken breasts. These sliders will disappear in no time at all because they are so so good. The chicken breast is marinated in yoghurt and a mix of spices for about 12 hours and then pan-fried to juicy perfection.
Ingredients
Keeping the ingredients pretty minimal, the end resulting sliders are incredibly flavourful. In addition to the main ingredients, that is the chicken breast and the buns for the sliders, there is also a tasty sauce with smoked paprika, some pickled onions as well as purple and white cabbage.
Instructions
To get the chicken ready, marinate it with yoghurt, black pepper, turmeric, paprika powder, white pepper, salt, vegetable oil and black pepper. Leave to marinate for at about 12 hours. If you don't have the luxury of time though, you can just marinate for at least 2 hours.
Make sure not to overcook the chicken which is one of the main reasons a lot of people do not like chicken breast. When overcooked, it becomes chalky and as dry as sawdust.
Next up shred the cabbage as finely as you can and sprinkle some salt over the shreds to draw out the water. The cabbage is going to be kept pretty simple by adding some oil, salt, and white pepper. The sauce is flavourful just like the chicken and in this instance, the cabbage can get away with being "basic".
The sauce is simply a mixture of yoghurt, olive oil, onion powder, some herbs by way of garlic chives, honey, and a touch of balsamic vinegar. Mix everything together until smooth and thank me later.
Putting the sliders together is the most fun part because you know for certain that it is almost... time to eat! Place some of the cut-up chicken on the bottom buns, then add the sauce, the cabbage and then some more sauce if you want and that is it. Ready to eat!
Substitutions
- Carrots - not everyone can tolerate cabbage as it can cause uncomfortable blaoting. If you are trying to avoid that, you can replace that the cabbage with shredded carrots.
- Pickled onions - because I was going for a milder onion flavour with these sliders, i used shallots. If these are not available to you, you can just use pickled onions.
- Chicken thighs - these are even more flavourful than chicken breasts and the chance that you'll overcook these are quite slim. So if you only have chicken thighs then those work too.
Variations
- Pickled cucumbers - these are a nice additions to the sandwich, just ensure that the slices are not wet when you add them then.
- Cheese - You can add cheese to these sliders as well. If you want to take it a step further, before putting the top bun on, add the cheese and then place under a hot grill or the oven for a few minutes and let the cheese melt.
Storage
These chicken sliders can be stored for a few hours in the fridge without getting soggy. Just leave to come to room temperature and enjoy. Longer than that, I would not recommend it, and besides who wants to be eating a cold slider anyway.
Chicken Sliders
Ingredients
- 200 grams chicken breast approximately
- 6 slider buns
- 2 small shallots sliced and pickled, or pickled onions
- ½ handful purple cabbage sliced thinly or shredded
- ½ handful white cabbage sliced thinly or shredded
Chicken Slider Sauce
- 2 tablespoons plain yoghurt
- ½ tablespoon smoked paprika powder
- ½ tablespoon balsamic vinegar
- white pepper
- black pepper
- onion powder
- herbs parsley or garlic chives
- 2 tablespoons vegetable oil olive or any neutral tasting oil
- salt
Chicken Marinade
- 1 teaspoon turmeric powder
- 1 teaspoon paprika powder
- ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- ½ tablespoon white pepper
- 150 grams yoghurt
- 2 tablespoons vegetable oil
- salt to taste
Instructions
- Combine the ingredients for the chicken marinade with the chicken breast and leave to marinate for 12 hours if possible. See notes 1.
- Mix the ingredients for the sauce and set aside.
- Slice the purple and white cabbage separately, put them into bowls and sprinkle about a teaspoon of salt on each. Leave to stand for about 30 minutes.
- Rinse the salt off the cabbage and then pat dry with a clean kitchen towel or paper towel.
- Mix the purple and white cabbage in a bowl and add some vegetable oil, salt, and some white pepper and set aside.
- Pan-fry the chicken breast for about 5 and then leave to rest for 2 minutes.
- Chop up the breast into smaller pieces.
- Cut the slider buns into half and add, the chicken, sauce, cabbage, shallots and then some more sauce to the bottom half of the bun. Place top half of the bun on.
- Enjoy!
Video
Notes
- Marinate the chicken ahead of time so that all that remains is, pan-frying the chicken on the day the sliders are to be served. If you do not have the time to marinate your chicken for 12 hours then do so for at at least 2 hours.
Chicken Safety
When it comes to chicken, be careful not to cross-contaminate. Always make sure to wash your hands thoroughly after handling chicken. Also, do not eat "rare" chicken - there is no such thing as rare chicken.
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