Fried Chicken Sliders
By Matt Hussey
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 12
- Difficulty
- Medium
Ingredients
- 1 package Hawaiian rolls (12-count)
- 1 ½ lbs ground chicken (mix of white & dark meat preferred)
- 2–3 tsp Blackstone Essentials Blend Add To Cart
- Salt & pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, whisked
- 2 Tbsp half & half (for egg wash)
- 1–1 ½ cups panko breadcrumbs
- Avocado oil, for frying
- Butter, for toasting rolls
- 1 cup shredded lettuce
- 1–2 fresh tomatoes, sliced
- Mayonnaise, for spreading
Directions
- Remove the sides of the Hawaiian roll package and slice evenly with a bread knife.
- Shape the ground chicken into one large patty
- Generously season with the Essentials Blend, plus salt and pepper. Add optional heat with Chicken Griddle Seasoning or Bayou Blend.
- Place flour in one shallow bowl, the egg wash (eggs + half & half) in another, and panko breadcrumbs in a third.
- Coat the chicken patty in flour, dip into egg wash, then press firmly into the panko for a crunchy finish.
- Heat the Blackstone griddle to medium-high. Add avocado oil and bring the temperature to about 350°F.
- Spread butter on the cut sides of the rolls. Toast on the griddle until golden brown, then set aside.
- Place the dredged chicken patty on the griddle. Cook 3–5 minutes per side, until golden brown and fully cooked through.
- Spread mayonnaise on the rolls, then layer with shredded lettuce, tomato slices, and the fried chicken patty.
- Cut into individual sliders and enjoy while warm.
