I mean, it’s the Super Bowl! You gotta have a super lit appetizer for the big game, right? I wouldn’t steer you wrong — have I ever? So, let’s discuss these little bundles of joy. Everything you see here is a magical concoction of pure deliciousness. The slider buns? Homemade! I used this recipe and basically divided them into 8 dough balls instead of one big loaf. Baked it on a regular baking sheet in a 400 degree oven until they were done. The poblano-cabbage slaw? LIT! Enjoyably spicy, tangy, sweet, acidic — perfection. The crispy fried onions? Necessary! They lend a sweet and savory crunch that blend well with everything. The oven-fried chicken? Juicy and blissful. Look…make these damn sliders.
The great thing about this recipe is that everything can be prepared a day ahead. All you have to do the day of is cook the chicken — or just reheat it in the oven!
If you choose to brine your chicken for longer than 24 hours, please use just 1 tsp of kosher salt for the whole bunch, as the two tablespoons I used for a 2-hour brine would be too much for a longer soak. You run the risk of the chicken being too salty. You can season the chicken brine with whatever you want! There are no rules to this recipe, it’s just about technique. So feel free to switch up the flavors to suit your needs. A great addition to the slaw would be roasted corn — which I would have added but didn’t have on hand. Try it! You can make the aioli up to 2 days in advance. The slaw can be made up to 2 days in advance. The rolls can be made a day ahead if you choose to make them from scratch, just make sure you keep them fresh in an airtight container or ziploc bag until needed. Toast them up and assemble your crew.
I’m gonna give you measurements based on what I used, but please understand that this isn’t really a recipe and that ingredient amounts will always vary based on how many people you’re feeding. If you use smaller rolls, you could get even more sandwiches out of this recipe. It’s totally up in the air and there’s no right or wrong way to execute it. Enjoy!
Oven Fried Chicken:
- 6 regular sized chicken tenderloins
- 3/4 cup apple cider
- 3/4 cup buttermilk
- season chicken with kosher salt, black pepper, herbes de provence, granulated garlic & onion, and smoked paprika
- to bread the chicken:
- 40% seasoned panko bread crumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 60% plain corn flakes, crushed finely
Roasted Red Pepper Aioli:
- 1 jarred roasted red pepper
- 2 cloves garlic, chopped
- 1/2 cup mayo
- 3 tbsp red onion, finely chopped
- season with a pinch of kosher salt, smoked paprika, cayenne
- cilantro, finely chopped
- 1 medium onion (yellow, white, or red), thinly sliced
- 1 cup buttermilk, or enough to cover it in a bowl
- 1 cup flour + 2 tbsp your favorite pre-made seasoning blend, mixed well
- *oil for frying
Poblano & Cabbage Slaw:
- 1 cup red cabbage, thinly shredded
- 1 cup carrot, julienned
- 1/2 cup poblano pepper, diced
- 1/2 cup cilantro, chopped
- 1/4 cup rice wine vinegar, more as needed
- 3 tbsp honey or agave
- kosher salt
- Please see video for cooking instructions. Everything can be made at least 1 day ahead.
- Use this recipe to make slider buns. Instead of making 1 large loaf, just divide the dough into 8-12 round balls and bake on a baking sheet in a 400-425 degree oven until golden brown.
- The chicken gets baked in a 425 degree oven for 20-25 minutes. It can be reheated in a 400 degree oven the next day until warmed thru.
Chef Resha is an accomplished self-taught private chef, home cook, public figure, and recipe developer based in the DC Metro area. Creator and owner of CarnalDish — an incredibly delicious and renowned website full of sinful comfort food recipes made with love. CarnalDish has been featured on Good Morning Washington, Ebony magazine, Essence, Huffington Post, BuzzFeed, Newport, The Dr. Oz Show, and many more notable publications.