Crispy diced chicken on soft Hawaiian rolls with melted Colby Jack and a tangy honey-Dijon sauce, brushed with butter and baked until golden. The slider that turns leftovers into a party.
Ingredients
- 2lbs boneless, chicken breasts,
- finely diced
- 1 large egg
- 2 TBS cornstarch
- 2 TBS Olive Oil
- 1 Tsp garlic powder
- 1 Tsp onion Powder
- 1 Tsp dried Parsley
- 1 Tsp Paprika
- ½ Tsp salt
- ½ Tsp black pepper
Instructions
Mix the diced chicken, egg, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a large bowl until the mixture is smooth and slightly sticky. Divide into 12 even patties.
Heat olive oil in a non‑stick skillet and cook each patty for 3–4 minutes per side, or until golden and fully cooked to 165°F (74°C). For the sauce, whisk the mayonnaise, honey, mustard, and apple cider vinegar until creamy.
Layer the sliders by adding a patty to each roll, drizzling with sauce, and topping with cheese. Add the top bun.
Brush with melted butter, sprinkle with parsley, and bake uncovered for 10–12 minutes until toasted and melted. Remove from the oven and serve warm.
Our table may not be fancy, but it is full of grace.