Southwestern Chicken Sliders

Cook Time
25

Flute bread

Product Image
Goldminer Flute Bread Packaging
Subtitle
NET WT 8OZ (227 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
Product Category
Specialty
Import ID
1023

Ingredients

  • 4 slices California Goldminer® Sourdough Flute bread, toasted
  • 2 tsp. chili powder
  • 2 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 chicken tenders
  • Juice of 2 limes
  • Canola oil
  • 1 cup flour
  • ¼ cup milk
  • 4 jalapeño peppers, sliced
  • ½ red onion, sliced
  • Sriracha aioli (recipe follows)
  • Sriracha Aioli Ingredients:
  • 2 tbsp. mayonnaise
  • 1 tbsp. Sriracha
  • 1 tsp. fresh lime juice

Directions

  1. Combine spices in a small bowl. Rub onto chicken tenders. Grill chicken tenders until cooked through (approximately 4 minutes per side), brushing each tender with fresh lime juice as they cook.
  2. In a small pan, heat about 1 inch of canola oil. Pour flour onto a small plate and milk into a small bowl. Coat sliced jalapeños in the flour, then milk, then flour one more time. Carefully drop each coated jalapeño in the hot oil and cook until golden brown (approximately 3 minutes). Transfer fried jalapeños to a paper towel-lined plate.
  3. Make the Sriracha aioli. Combine mayonnaise, Sriracha and lime juice in a small bowl and whisk together. Spread aioli on two toasted flute slices. Top each with a grilled chicken tender, fried jalapeños and red onion and serve.
Servings
2
Course
appetizer
lunch
snack