Fried Chicken Slider With Crispy Proscuitto And Apple Slaw
I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.
Fried chicken slider with crispy prosciutto and apple slaw
Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)
I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.
In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.
Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.
Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.
Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!
Four slices prosciutto, thinly sliced.
Preheat oven to 350 degrees.
On a lined baking sheet place prosciutto.
Bake for about 10-13 minutes, or until crisp.
Remove from oven and allow to cool. Set aside.
(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)
1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt
Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.
In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.
Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.
(Stir well before serving over sliders.)