Chicken Sliders
These delicious sliders have pan-fried, yoghurt marinated chicken, shallots, cabbage, and a special yoghurt based sauce in them.
Servings: 6 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.