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Chicken nugget sliders
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious sliders with fresh toppings and creamy aioli, perfect for kids.
Ingredients:
  • 45g (1/2 cup) dried wholemeal breadcrumbs
  • 20g (1/4 cup) shredded parmesan
  • 2.50 gm smoked paprika
  • 40g (1/4 cup) plain flour
  • 2 eggs
  • 700g (about 10) chicken tenderloins, trimmed
  • 10 small dinner rolls
  • 40g mixed salad leaves
  • 2.00 Lebanese cucumber, peeled into ribbons
  • 39.60 gm garlic aioli
  • Sriracha sauce, to drizzle (optional)
Instructions:
  • Preheat your oven to 200°C/180°C fan forced, and prepare a large baking tray by lining it with baking paper.
  • In a shallow bowl, mix together breadcrumbs, parmesan, and paprika. In a separate shallow bowl, place the flour. Lightly whisk the eggs in a third bowl. Coat each chicken tenderloin in flour, then dip into the egg mixture. Shake off excess, then coat in the breadcrumb mixture, pressing gently to adhere. Transfer to a prepared tray and repeat with the remaining chicken.
  • Generously coat the chicken with oil. Bake for 20 minutes until golden and crispy. Allow it to cool slightly before serving.
  • Make a shallow cut down the center of the dinner rolls, creating a space to be filled with chicken, salad leaves, and cucumber.
  • In a small bowl, mix together the yoghurt and aioli. Pour the mixture over the chicken rolls and top with a drizzle of sriracha, if desired.

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