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–+ servings
Iram Mansoor

Chicken Caesar Sliders

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Crispy, flavorful chicken meets the classic Caesar salad in these mouthwatering Chicken Caesar Sliders. Tender, seasoned chicken breasts are coated in a crunchy, spiced breadcrumb crust and fried to golden perfection. Topped with a fresh Caesar salad tossed in creamy dressing and a zesty garlic aioli, all nestled inside soft slider buns—these sliders make a perfect party appetizer or an indulgent snack that everyone will love.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 15 Sliders
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
 
 

For the Chicken:
  • 2 lb boneless chicken breast, cut into approx. 3-inch pieces, halved lengthwise and pounded
  • Salt to taste
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika powder
  • 2 tbsp avocado oil such as Chosen Foods + more for frying
For the Dry Batter:
  • 1 cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp smoked paprika powder
  • Salt to taste
  • For the Breadcrumbs:
  • 2 cups panko breadcrumbs
  • 1 tbsp dried parsley
For the Egg Wash:
  • 1 egg
  • 1/2 cup water
  • For the Caesar Salad:
  • 2 cups lettuce diced
  • 1/2 cup Caesar dressing such as Chosen Foods
  • 1/3 cup Parmesan cheese freshly grated
For the Garlic Aioli:
  • 1/2 cup mayonnaise such as Chosen Foods
  • 1 tsp fresh garlic minced
  • Salt to taste
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp freshly chopped parsley
To Assemble:
  • 15 slider buns
  • 2 tbsp butter for toasting

Method
 

Prepare the chicken:
  1. Season the chicken pieces with salt, black pepper, garlic powder, and smoked paprika on both sides.
  2. Drizzle with avocado oil and mix well. Set aside to marinate briefly.
Make the dry batter:
  1. In a bowl, combine the all-purpose flour, garlic powder, black pepper, smoked paprika powder, and salt.
  2. Mix well and set aside.
Prepare the wet batter:
  1. In another bowl, whisk together the egg and water until fully combined.
Prepare the breadcrumbs:
  1. In a separate bowl, mix the panko breadcrumbs with dried parsley.
Coat the chicken:
  1. Dredge each chicken piece first in the dry batter, then dip into the egg wash. Repeat the process by coating again in dry batter and egg wash.
  2. Finally, coat evenly with the breadcrumb mixture.
Fry the chicken:
  1. Heat oil in a pan to 360°F (182°C).
  2. Fry the chicken in batches for 3–5 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
  3. Drain on paper towels.
Prepare the Caesar salad:
  1. In a bowl, toss diced lettuce with Caesar dressing and sprinkle freshly grated Parmesan.
  2. Mix well and set aside.
Make the garlic aioli:
  1. Combine mayonnaise, minced garlic, salt, garlic powder, black pepper, lemon juice, and chopped parsley in a bowl.
  2. Mix until smooth.
Toast the buns:
  1. Spread butter on the slider buns and toast them until golden brown.
Assemble the sliders:
  1. Spread garlic aioli on the bottom half of each bun, top with a piece of crispy chicken, followed by a generous portion of Caesar salad.
  2. Close with the top bun and serve immediately.

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