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Spicy BBQ Chicken Breaded Pickle Chips & Slaw Sliders

Prep: 25 minutes plus standing

Grill/Fry: 9 minutes Serves: 8

½ cup all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

2 large eggs

1½ cups panko breadcrumbs

32 dill pickle chips

4 cups vegetable oil

Nonstick cooking spray

4 boneless, skinless chicken breasts (about 6 ounces each), halved lengthwise then halved crosswise

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon ground cayenne pepper

¾ cup barbeque sauce

16 slider buns

2 cups prepared coleslaw


  1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In wide, shallow dish, whisk flour, salt and black pepper. In separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dredge pickle chips in flour mixture, shaking off excess, then dip in eggs and breadcrumbs to coat; place on parchment paper-lined pan and refrigerate.


  1. Attach deep-fat thermometer to side of 4-quart saucepot; fill pot with oil and heat over medium heat 10 minutes or until temperature reaches 350°. In 3 batches, fry pickle chips 3 minutes or until golden brown and crisp, turning once; with slotted spoon, transfer to paper towel-lined pan.


  1. Preheat grill pan over medium-high heat; spray with cooking spray. In large bowl, toss chicken, chili powder, garlic powder, paprika and cayenne pepper; reserve ¼ cup barbeque sauce. Place chicken on hot grill pan; cook 8 minutes or until internal temperature reaches 165°, turning 3 times and occasionally brushing with remaining ½ cup barbeque sauce. Transfer chicken to large bowl; add reserved barbeque sauce and toss.


  1. Serve chicken in buns, topped with coleslaw and pickle chips.


Approximate nutritional values per serving (2 sliders): 529 Calories, 18g Fat (3g Saturated), 85mg Cholesterol, 979mg Sodium, 69g Carbohydrates, 4g Fiber, 19g Sugars, 29g Protein