Hot Honey Cornflake Chicken Sliders

Cornflakes are not the first ingredient that comes to mind when one contemplates a chicken dinner. Nonetheless, in this recipe, cornflakes are the unexpected ingredient that gives these Hot Honey Cornflake Chicken Sliders their burst of flavor and texture! In this recipe, tender chicken cutlets are encrusted in a crunchy mixture of organic cornflakes and a savory seasoning blend. The sliders are then topped with a hot honey glaze and refreshing slaw and served on pillowy soft brioche buns. These sliders are a delicious combination of crunchy, sweet, and savory, with a mild kick that will leave you longing for just one more bite.

Whether served as a main course or a snack these scrumptious sliders are sure to become a favorite among family and friends for any occasion from weeknight dinners and date nights to picnics and potlucks. To put it simply, these Hot Honey Cornflake Chicken Sliders are finger-licking good.

• Time and Serving Size

  Time:

  Prep: 10 min

  Cook: 25 min

  Servings: 4

  Time saving tips: If you have a food processor, you can crush the cornflakes in the food processor instead of crushing them by hand.

  This will save you about 5 minutes. If you have a large skillet, you can fry the chicken in batches. This will save you about 5 minutes.

  You can make the hot honey ahead of time and store it in the refrigerator. This will save you about 5 minutes.

  You can make the slaw ahead of time and store it in the refrigerator. This will save you about 5 minutes.

• Ingredients

  6 brioche buns, split in half

  Medium Cheddar Cheese (Optional)

  Cornflake Crusted Chicken

  1.25 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips

  2 eggs, beaten

  1 cup all-purpose flour

  5 cups cornflakes, crushed

  Hot honey for drizzling

  Butterhead lettuce, for serving

  Ghee for pan frying

  Hot Honey

  *(Use half of the seasoning for mild hot honey)

  1 teaspoon of paprika

  1/2 teaspoon of cayenne pepper

  Hot Sauce to taste (Optional - for extra hot hot hot honey)

  1 cup Honey

  Slaw

  1 head of cabbage, shredded

  2 carrots, shredded

  1/4 cup mayonnaise

  1 tablespoon champagne vinegar

  1/4 teaspoon salt

  1/4 teaspoon black pepper

• Nutrition

  Nutrition per serving:

  Calories 1282.93kcal, 64% DV

  Total Fat 28.99g, 41% DV

  Carbs 205.21g, 79% DV

  Sugars 95.3g, 106% DV

  Protein 57.92g, 116% DV

  Sodium 1368.96mg, 68% DV

  Fiber 9.57g, 34% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 6.3/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat 14g, 28% DV

  Fiber 10g, 34% DV

  Protein 58g, 116% DV

  Potassium 1050mg, 30% DV

  Magnesium 81mg, 22% DV

  Iron 14mg, 102% DV

• Flavor Profile

  Tasting Notes:

  Crunchy, Nutty - The cornflakes in the coating provide a satisfying crunch and a nutty flavor that contrasts nicely with the tender chicken.

  Sweet, Spicy - The hot honey glaze adds a touch of sweetness and a mild kick of heat that balances out the savory flavors of the chicken and the seasoning blend.

  Savory, salty- The seasoning blend in the coating adds a depth of savory and salty flavor to the chicken sliders.

  Refreshing, Acidity - The slaw provides a bit of freshness and acidity that lifts the richness of the chicken and the hot honey glaze.

Cornflake Crusted Chicken

Step 1

Crush the cornflakes with the paprika, onion granules, salt and pepper in a food processor or in a bag.

Step 2

Prepare a "breading station": 1 large plate with flour, 1 shallow bowl with whisked eggs, 1 large plate with crushed cornflakes.

Step 3

Pat dry the chicken and cut each cutlet in half. Dredge the mini cutlets through the flour, then dip into the egg mixture, then coat in the cornflake mixture.

Step 4

Heat the 2 tablespoons of ghee in a large skillet over medium heat.

Step 5

Fry the mini chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Add more ghee as needed.

Step 6

Transfer the cooked cornflake chicken cutlets to a baking sheet or plate lined with paper towels to drain. Meanwhile make the hot honey.

Hot Honey

Step 1

For a medium hot honey, use 1/2 teaspoon of paprika and 1/4 teaspoon of cayenne pepper. For a hot hot honey, use 1 teaspoon of paprika and 1/2 teaspoon of cayenne pepper. Mix with 1 cup of honey. Meanwhile make the slaw.

Slaw

Step 1

In a large bowl, combine the shredded cabbage and carrots. Whisk in the mayonnaise, champagne vinegar, salt, and pepper. Toss to coat.

Assemble and Serve

Step 1

To assemble the sliders, place a cornflake chicken cutlet on the bottom half of a brioche slider bun. Top with cheese (optional), lettuce, slaw, and drizzle with hot honey. Serve immediately, and enjoy!