Pepita-Crusted Chicken Sliders
Pepita-Crusted Chicken Sliders requires roughly 25 minutes from start to finish. This recipe makes 16 servings with 185 calories, 8g of protein, and 10g of fat each. For 59 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A few people really liked this hor d'oeuvre. It is a good option if you're following a dairy free diet. 25 people have tried and liked this recipe. A mixture of honey mustard, ground pepper, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BettyCrocker.com. Overall, this recipe earns a not so amazing spoonacular score of 30%. Users who liked this recipe also liked Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette, Pepita Crusted Chicken Salad With Sweet Adobo Vinaigrette, and Crispy Cornflake-Crusted Chicken Sliders.
Servings: 16
Preparation duration: 25 minutes
Ingredients:
1/4 cup plain bread crumbs
1/4 cup canola oil
3/4 lb uncooked chicken breast tenders (not breaded)
1 egg, beaten
1/4 cup Gold all-purpose flour
1 1/4 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/4 cup honey mustard
1/4 cup mayonnaise
6 tablespoons roasted salted hulled pumpkin seeds (pepitas)
1/2 teaspoon salt
1 package (11 oz) frozen Parker House style rolls (16 rolls), thawed
Equipment:
oven
food processor
bowl
frying pan
Cooking instruction summary:
1 Heat oven to 350F. Bake rolls as directed on package. 2 Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper. Place flour and beaten egg in separate shallow bowls. 3 Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture. 4 In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain. 5 In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper. 6 Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.
Step by step:
1. Heat oven to 350F.
2. Bake rolls as directed on package.
3. Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper.
4. Place flour and beaten egg in separate shallow bowls.
5. Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture.
6. In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center.
7. Drain.
8. In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.
9. Split rolls.
10. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops.
11. Serve warm.
Nutrition Information:
covered percent of daily need
