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Southwestern Chicken Sliders

cook time
25 Minutes
Flute bread


  • 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


  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.
Serving: 2
Course: appetizer, lunch, snack,

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