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Southwest Crispy Chicken Sliders

Photo: Nigel Cox; Styling: Molly Findlay
Hands-on time 32 mins
Total time 32 mins
Yield Serves 6 (serving size: 2 sliders)
With homemade muffins, a crispy panko topping, fresh guacamole, and crispy bacon, you've got to try these Southwest Crispy Chicken Sliders.

Ingredients

  • Muffins:
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2/3 cup yellow cornmeal
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup fat-free buttermilk
  • 2 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
  • 1 jalapeño pepper, seeded and minced
  • Cooking spray
  • Chicken:
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup fat-free milk
  • 1 large egg, lightly beaten
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons canola oil, divided
  • Additional ingredients:
  • 1 ripe, pitted, peeled avocado
  • 2 teaspoons fresh lime juice
  • 2 slices applewood-smoked bacon, cooked and crumbled
  • 12 (1/2-inch-thick) slices small, ripe tomato
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 402
  • fat 18 g
  • satfat 5.7 g
  • monofat 8.3 g
  • polyfat 2.6 g
  • protein 24.5 g
  • carbohydrate 34.3 g
  • fiber 3.1 g
  • cholesterol 106 mg
  • iron 2.1 mg
  • sodium 576 mg
  • calcium 129 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 1/4 teaspoon salt in a medium bowl, stirring well with a whisk. Combine buttermilk, butter, and 1 egg, stirring well. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in cheese and jalapeño. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 17 minutes or until a wooden pick comes out clean. Cool 5 minutes in pan on a wire rack. Remove muffins from pan; cool on a wire rack. Cut muffins in half crosswise.

  3. To prepare chicken, place panko in a shallow dish. Combine fat-free milk and 1 egg in a shallow dish, stirring well. Split each chicken breast in half lengthwise to form 2 cutlets; cut each piece in half, crosswise, to form 12 pieces. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dip chicken in egg mixture; dredge in panko. Coat panko lightly with cooking spray. Add 6 chicken cutlets to pan; cook 3 minutes on each side or until golden and done. Repeat procedure with remaining 1 tablespoon oil, remaining 6 chicken cutlets, and cooking spray.

  4. To prepare additional ingredients, combine avocado and lime juice; mash to desired consistency. Stir in bacon. Place 2 muffin bottom halves on each of 6 plates. Divide avocado mixture evenly among muffins; top each slider with 1 chicken cutlet and 1 tomato slice. Sprinkle tomato evenly with 1/4 teaspoon salt and black pepper; top with muffin tops.