Chipotle Chicken Nugget Sliders
Quick and easy to make in under 30 minutes.
Ingredients
For the Honey Dijon Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon honey
For the Chipotle Chicken Nugget Sliders:
- 2 boneless skinless chicken breasts cut each chicken breasts into 4 equally sized pieces
- 2 teaspoons Chipotle chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup flour
- 1/2 cup canola oil
- 8 Hawaiian Wheat Bread Rolls
- Honey Dijon sauce
- Fresh chives cut into 2 inch long pieces
Instructions
For the Honey Dijon Sauce:
- In a small bowl, add the mayonnaise, Dijon mustard and honey. Whisk together and set aside.
For the Chipotle Chicken Nugget Sliders:
- For the Chicken - To a medium size bowl, add the pieces of chicken, Chipotle powder, pepper, and salt. Coat the pieces of chicken with the spices on all sides.
- In a separate bowl, add flour. Lay each piece of seasoned chicken in the flour and coat all sides with the flour. Set aside for a moment.
- In a medium size skillet add the canola oil and heat on medium heat. Add a pinch of flour to the oil and when it bubbles then add the pieces of chicken to the pan.
- When the bottom side of the chicken turns a golden color (about 3 or 4 minutes) turn the chicken over.
- Continue to turn the chicken as it cooks until all sides of the chicken are a golden color and are cooked through (about 4 or 5 more minutes). If the chicken is browning too quickly turn the heat down just a bit.
- Transfer the chicken from the pan on to a small rack to drain the excess oil.
- For the Sliders - Partially cut the rolls in half from side to side leaving a small section uncut so it resembles a hot dog bun.
- Drizzle the honey Dijon sauce inside each roll. Then add a fried chicken nugget to each bun, and drizzle more honey Dijon sauce on top of the chicken.
- Garnish with the chives and serve warm with the uncut side of the roll facing down (like a mini hot dog).