Delight the crowd at your party with miniature slider sandwiches with juicy vegetable filling and crispy spicy chicken. For them you you will need small buns sliders. Cut them and fry on aromatic garlic butter. And between the two halves buns lay onion, tomato, crispy chicken sliders – small pieces of chicken, and a mountain of delicious cole slaw salad from cabbage in a fermented milk dressing. Crispy Chicken Secret lies in its double breading. Roll chicken first time fillet in flour with seasonings, then dip in a mixture of yogurt with hot syrach sauce, and roll a second time in crushed corn flakes. They then add the deep-fried chicken unique crunch, while inside the meat remains juicy and tender. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chicken fingers
- 700 gr. chicken fillet (12 chicken fillets of 60 gr.)
- 3 tbsp. rapeseed oil
- 1 tbsp. yogurt
- 1/4 Art. siracha sauce
- 2 tbsp. flour
- 2 tsp granulated garlic
- 2 tsp granular onions
- 2 tsp coarse salt
- 1 tsp ground black pepper
- 8 tbsp. corn flakes (breakfast cereal)
- 2 tomatoes Cream, thinly sliced
- 1 small red onion, finely chopped
Cole slow salad with yogurt
- Half of the cabbage, peeled from the stump, chopped
- 3 tbsp. l yogurt
- 3 tbsp. l mayonnaise
- 3 tbsp. l sour cream
- 0.5 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 2 tbsp. l finely chopped chives
- 1 tsp Sahara
- 0.5 tsp coarse salt
- 3 – 4 grinding black pepper mill
- Pinch of cayenne pepper
Garlic Butter Bun
- 4 tbsp. l (60 gr.) Butter
- 6 garlic cloves, minced
- 3 tbsp. l chopped parsley with flat leaves
- 12 slider buns cut in half on the side
Recipes with similar ingredients: white cabbage, rolls for sandwiches, chicken breasts, breakfast cereal, dried onions, paprika, dill
Recipe preparation:
- Cole slow salad with yogurt: in a medium-sized bowl mix yogurt, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, onion, sugar, salt, pepper and cayenne pepper. Beat well until smooth. Add to the dressing chopped cabbage and mix well. Cover and place in fridge.
- Garlic oil: in a medium saucepan on Melt the butter over moderate heat. Add garlic and fry until the aroma appears, 5-6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- In a deep cast iron skillet, heat the rapeseed oil to temperature 175 ° С according to the culinary thermometer.
- In a medium-sized bowl, mix the yogurt and sauce well. siracha. In another bowl of the same kind, mix the flour granulated garlic, granular onions, salt and pepper. Granulated corn pour flakes into a third bowl.
- Roll the chicken in seasoned flour with a little pressure. to give the fillet a more even shape. Get the chicken out of the flour with your left hand and dip lightly into the liquid mixture. Shake off excess and roll the meat in cornflakes with your right hand, pushing to fillet is completely covered with breading. Fold breaded pieces chicken on a baking sheet.
- Sauté the chicken in 2 lots on both sides until golden colors, 6-7 minutes. Transfer finished pieces with a slotted spoon to paper towels to drain excess fat.
- Lubricate the sliced buns with garlic butter. Fry them with a slice down in a large frying pan over medium heat until golden brown, 30 – 45 seconds.
- Put the red onion rings on the lower halves of the buns, sliced tomato and chicken fingers. Put a salad of cabbage and cover the upper halves of the buns. Lay out ready sliders on a serving platter and serve immediately.
