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Southwest Crispy Chicken Sliders

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 12 (½-inch-thick) slices small, ripe tomato
  • 2 slices applewood-smoked bacon, cooked and crumbled
  • 2 teaspoons fresh lime juice
  • 1 ripe, pitted, peeled avocado
  • 2 tablespoons canola oil, divided
  • + 15 more ingredients
    • 3 (6-ounce) skinless, boneless chicken breast halves
    • 1 large egg, lightly beaten
    • ¼ cup fat-free milk
    • 2/3 cup panko (Japanese breadcrumbs)
    • Cooking spray
    • 2/3 cup yellow cornmeal
    • 3 ounces all-purpose flour (about 2/3 cup)
    • 1 jalapeño pepper, seeded and minced
    • 1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup)
    • 1 large egg, lightly beaten
    • 2 tablespoons butter, melted
    • ¾ cup fat-free buttermilk
    • ¼ teaspoon kosher salt
    • ¼ teaspoon baking powder
    • ¾ teaspoon baking soda

1. Preheat oven to 350°. 2. To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 1/4 teaspoon salt in a medium bowl, stirring well with a whisk. Combine buttermilk, butter, and 1 egg, stirring well....

View full recipe at SpringPad

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