Spicy Crispy Chicken Sausage Sliders
Dinner Idea for Breakfast Sausage
Our chicken sausage patties make the perfect base for this crisp and tangy slider that’s stacked with all the fixings of your favorite restaurant chicken sandwich.
|Amount / Quantity
|1 (5 oz.) box
Slider buns (mini pretzel rolls work great!), buttered and toasted
|Approx. 1 cup
Oil, for frying
Cheese of your choice; we recommend muenster or cheddar
|Wet mix for breading
1 egg, beaten
|Dry mix for breading
1 cup flour
4 green lettuce leaves
|Pickled Red Onions
1 medium red onion, sliced thin
1/2 cup mayo
2 tablespoons of your favorite hot sauce
Mix together in a small bowl and set aside until ready to use.
Whisk ingredients for wet mixture in a bowl.
Whisk ingredients for dry mixture in another bowl.
Prepare your work station by placing a baking sheet topped with a rack next to your stove.
Pour 1” of oil (canola, vegetable or peanut) into a sauce pot or deep skillet. Heat to 350° F. (use a thermometer).
While oil is heating, dip chicken patties (one at a time) in flour, and coat both sides. Using a tongs, dip the patty into the egg mixture to coat completely, and then once again back into the flour mixture. You want to achieve a “shaggy” look on the final breading.
Set breaded patty on rack and continue with remaining patties.
Once all patties are breaded and oil temp is at 350° F, place all 4 patties into hot oil. Fry 2 minutes until color is a medium golden brown, then flip and fry another 2 minutes. Remove from hot oil and place on rack.
Build sliders by layering bottom bun, aioli, lettuce leaf, tomato slice, cheese, chicken patty, 3 pickle slices, red onions, aioli, and top bun.
Repeat with remaining ingredients. Enjoy!
Pickled Red Onions:
Place sliced onion and peeled garlic into a glass jar or bowl.
In a small sauce pot, combine sugar, salt, and vinegar and stir until sugar and salt are dissolved. Bring mixture to a boil over medium-high heat. When it reaches a boil, pour the vinegar mixture into the jar. Press the onion down so all the pieces are submerged and let cool to room temperature.
Once cool they are ready to use. You may store any leftovers in the refrigerator for 3-4 weeks.
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