Crispy Chicken Caesar Salad Sliders with Garlic Aioli

Ingredients

• 2 lb Boneless chicken breast (Cut into approximately 3-inch pieces, halved lengthwise, and pounded)
• Salt (To taste, for seasoning the chicken)
• 1 tsp Black pepper (For seasoning the chicken)
• 1 tbsp Garlic powder (For seasoning the chicken)
• 1 tbsp Smoked paprika powder (For seasoning the chicken)
• 2 tbsp Chosen Foods avocado oil (Plus more for frying)
• 1 cup All-purpose flour (For the dry batter)
• 1 tbsp Garlic powder (For the dry batter)
• 1 tsp Black pepper (For the dry batter)
• 1 tsp Smoked paprika powder (For the dry batter)
• Salt (To taste, for the dry batter)
• 2 cups Panko breadcrumbs (For coating the chicken)
• 1 tbsp Dried parsley (For the breadcrumbs)
• 1 Egg (For the egg wash)
• 0.5 cup Water (For the egg wash)
• 2 cups Lettuce (Diced, for the Caesar salad)
• 0.5 cup Chosen Foods Caesar dressing (For the Caesar salad)
• 0.333 cup Parmesan cheese (Freshly grated)
• 0.5 cup Chosen Foods mayonnaise (For the garlic aioli)
• 1 tsp Fresh garlic (Minced, for the garlic aioli)
• Salt (To taste, for the garlic aioli)
• 1 tbsp Garlic powder (For the garlic aioli)
• 1 tsp Black pepper (For the garlic aioli)
• 1 tbsp Lemon juice (For the garlic aioli)
• 1 tbsp Fresh parsley (Freshly chopped, for the garlic aioli)
• 15 Slider buns (For assembly)
• 2 tbsp Butter (For toasting the buns)

Steps

1. 1

   Season both sides of the prepared chicken pieces with salt, black pepper, garlic powder, and smoked paprika powder.

2. 2

   Drizzle the seasoned chicken with the measured avocado oil, mix to coat, and set aside.

3. 3

   Prepare the dry batter by adding the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika powder to a bowl. Mix thoroughly and set aside.

4. 4

   Prepare the wet batter by cracking the egg into a separate bowl, adding the water, and whisking until combined.

5. 5

   Prepare the breadcrumb mixture in another bowl by combining the panko breadcrumbs and dried parsley.

6. 6

   Coat each chicken piece in the dry batter, then dip it in the wet batter. Repeat the dry-batter and wet-batter coating once more as directed.

7. 7

   Finally, coat each chicken piece in the breadcrumb mixture, making sure it is evenly covered.

8. 8

   Heat enough additional avocado oil for frying in a pan until it reaches 360°F / 182°C.

9. 9

   Fry the coated chicken in batches for 3–5 minutes, or until the internal temperature reaches 165°F / 74°C.

10. 10

    Add the diced lettuce to a bowl. Drizzle the Caesar dressing over it, top with the freshly grated Parmesan cheese, and mix to combine.

11. 11

    In another bowl, mix the mayonnaise, minced garlic, salt, black pepper, garlic powder, lemon juice, and freshly chopped parsley to make the garlic aioli.

12. 12

    Toast the slider buns with the butter.

13. 13

    Assemble each slider by applying garlic aioli to the bottom bun, followed by fried chicken and Caesar salad. Close the bun and serve.

Notes

The source does not specify how much additional oil is needed for frying or the exact method used to toast the buns. Fry the chicken in batches so the oil temperature remains steady, and verify doneness with an instant-read thermometer.

Nutrition per serving

• main
• appetizer
• sliders
• fried
• chicken
• American
• family-friendly