Southwestern Chicken Sliders
cook time25 Minutes
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
- 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.
- 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.
- 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.
Serving: 2
