Southwest Crispy Chicken Sliders

Southwest Crispy Chicken Sliders Recipe
Photo: Nigel Cox; Styling: Molly Findlay
With homemade muffins, a crispy panko topping, fresh guacamole, and crispy bacon, you've got to try these Southwest Crispy Chicken Sliders.

Yield:

Serves 6 (serving size: 2 sliders)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 32 Minutes
Total: 32 Minutes

Nutritional 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

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

Preparation

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.

Julianna Grimes,

Cooking Light

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note