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Oven-Fried Chicken Sliders with Roasted Red Pepper Aioli



Oven Fried Chicken:

  • 6 regular sized chicken tenderloins
  • 3/4 cup apple cider
  • 3/4 cup buttermilk
  • season chicken with kosher salt, black pepper, herbes de provence, granulated garlic & onion, and smoked paprika
  • to bread the chicken:
  • 40% seasoned panko bread crumbs
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 60% plain corn flakes, crushed finely

Roasted Red Pepper Aioli:

  • 1 jarred roasted red pepper
  • 2 cloves garlic, chopped
  • 1/2 cup mayo
  • 3 tbsp red onion, finely chopped
  • season with a pinch of kosher salt, smoked paprika, cayenne
  • cilantro, finely chopped

Buttermilk Onions:

  • 1 medium onion (yellow, white, or red), thinly sliced
  • 1 cup buttermilk, or enough to cover it in a bowl
  • 1 cup flour + 2 tbsp your favorite pre-made seasoning blend, mixed well
  • *oil for frying

Poblano & Cabbage Slaw:

  • 1 cup red cabbage, thinly shredded
  • 1 cup carrot, julienned
  • 1/2 cup poblano pepper, diced
  • 1/2 cup cilantro, chopped
  • 1/4 cup rice wine vinegar, more as needed
  • 3 tbsp honey or agave
  • kosher salt


  1. Please see video for cooking instructions. Everything can be made at least 1 day ahead.
  2. Use this recipe to make slider buns. Instead of making 1 large loaf, just divide the dough into 8-12 round balls and bake on a baking sheet in a 400-425 degree oven until golden brown.
  3. The chicken gets baked in a 425 degree oven for 20-25 minutes. It can be reheated in a 400 degree oven the next day until warmed thru.
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