Try this delicious fried chicken slider recipe with Asiago cheese and ranch dressing. They are perfect for your next family gathering or summer party! Try with different cheese and sauce to mix it up! Serve with some of our delicious loaded potato skins with greek yogurt dip!
Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Servings: 4
- 1 large Organic Chicken Breast
- ½ cup Bread Crumbs
- ½ cup Half & Half
- 1 Egg
- 1 tsp. Dill
- 1/3 of 48 oz. bottle Canola Oil
- 1 thick slice of Tomato (cut into 4 equal pieces)
- 1 cup Lettuce
- 4 tbsp. Ranch Dressing
- 4 thick slices Asiago Cheese (about 2” on each side)
- 4 Mini Slider Buns
Boil 2 inches water in large pan. Add 1 large organic chicken breast. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 1 large breast of chicken will take approximately 15 minutes.)
Preheat oven at 400° F.
Preheat canola oil at medium heat in stove top pan.
Cut chicken breast into approximately 12 random sizes (3 pieces for each slider).
Dip each (fully cooked) chicken chunk into egg mixture and, on a separate plate, coat evenly with breadcrumbs.
Add breaded chicken chunks to hot oil. The chicken is already cook, so fry for no more than 20 seconds. Remove from oil with draining spoon and place onto paper towel covered plate. Dab oil dry.