Oven Fried Pecan Chicken Sliders are a delightful way to make a tray of small bite sandwiches without a lot of fuss. Who would turn down a chicken sandwich? Not me!
The Best Bites are Small BItes
I like Oven Fried Pecan Chicken Sliders because the prep and clean up is so darn easy! Oven fried chicken is such an convenient way to cook savory, rich chicken. Add a few garnishes and you are done!
One of the important details in making Oven Fried Pecan Chicken Sliders is to avoid over processing the dry batter. When the pecans are too finely ground, you are missing the joy of pecans with your fried chicken! However, you might want a finely textured coating on your fried chicken. With just 3-4 pulses of your food processor, that should be enough to give your oven fried chicken the perfect size of chopped pecans.
Easy Chipotle Mayo
I made a very quick Chipotle Mayo by combining one chipotle pepper from a can with 3-4 tbsp. (45-60g) of mayo. As you can see in the video, my kitchen appliance of choice was a fork and a plate. Easy peasy! Sometimes it isn’t worth the hassle to get out or wash a big appliance. The simple things in life are best.
Can you believe one pound (500g) of chicken breast produces 12 sliders? Yep. The price of good quality protein has gone through the roof these days. If you are headed to Bunko or a tailgate, then this is a good recipe to remember. Not a lot of expense, loads of flavor!
Serve your Oven Fried Pecan Chicken Sliders with cold beer, hot sauce, and a little shredded cabbage. Here is a recipe for the Pink Pickled Onions that is featured in this recipe also.
Enjoy this delicious recipe!
PrintOven Fried Pecan Chicken Sliders are the best small bites
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 12 sliders 1x
Ingredients
1 cup buttermilk (240ml)
1 lb. chicken breasts, cut into 12 slider sized pieces (500g)
Salt and pepper
½ cup all-purpose flour (62g)
2 tbsp. cornstarch (14g)
¼ tsp. baking powder (1g)
½ cup pecans (57g)
1 egg
¼ cup olive oil or vegetable oil (60ml)
12 slider rolls
Shredded cabbage
Chipotle mayonnaise
Instructions
Pour the buttermilk into a shallow dish. Add the buttermilk and chicken breasts. Season with salt and pepper. Allow the chicken to marinate for 30 minutes.*
Heat your oven to 425°F (218°C). Line a baking tray with parchment paper.
Prepare the dry coating by combining the flour, cornstarch, and baking powder in a food processor. Season lightly with salt and pepper. Pulse once to combine well. Add the pecans and pulse 3-4 times so that pecans are roughly chopped.
Prepare the wet batter by breaking an egg into a shallow dish. Add 2-3 tbsp. (30-45ml) of the buttermilk marinade to the egg and scramble together.
Pour 1-2 tsp. of olive oil or vegetable oil (5-10ml) in 12 evenly spaced portions across the parchment paper in your baking pan. (See video) Each piece of chicken will oven fry on top of a small amount of olive/vegetable oil.
In a separate shallow dish, pour the prepared dry coating. Roll the chicken breast pieces through the dry coating, then the wet batter, then pass the chicken one more time through the dry coating. Place the prepared piece of chicken on top of one of the olive/vegetable oil portions. Prepare all of the chicken in this fashion.
Place the chicken in the oven to fry for 12 minutes. Remove the pan from the oven. Drizzle a small amount of olive/vegetable oil on top of each piece of chicken. Turn the piece of chicken over to cook on the other side for another 12 minutes.
Meanwhile toast the slider rolls and prepare the garnishes.
Remove the chicken from the oven. Serve warm on the slider rolls along with the garnishes.
Notes
For advance prep, you can cover with plastic wrap and marinate the chicken fo2-3 hours in the refrigerator.
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