Uploaded July 2025 | Updated September 2026, 2 weeks ago
Recipe below for this treat you'll be craving: little schnitzel chicken sliders! Unlike their full-sized veal or pork counterparts that hang over the sides of a dinner plate, these sliders are easy to eat. They make generous appetizers, or a few together can make a meal. If you prefer a more traditional schnitzel, use thin slices of pork tenderloin or veal instead of chicken.
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Makes 12 sliders
Prep Time: 20 minutes
Cook Time: 8 minutes per batch
Make ahead note: You do not want to be pounding, breading and frying the schnitzels as your guests are walking in the door. You can prepare them 1 hour ahead of time and keep them warm on a baking tray in a 300°F (150°C) oven. Or fry them up a few hours or 1 day ahead, chill them in an airtight container and heat them in a single layer on a baking tray in a 325°F (160°C) oven until crisp and warmed through when ready to eat.
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• Ingredients •
1 lb (450 g) boneless, skinless chicken breasts (about 2)
1 cup (150 g) all-purpose flour
2 large eggs, lightly whisked
1 cup cornflake crumbs (35 g)
1 cup panko breadcrumbs (50 g)
Coarse sea salt and black pepper
Neutral oil and butter, for frying
12 to 15 soft slider buns, split
1/2 recipe Buttermilk Ranch Dressing: youtu.be/n3vQ5QLCXr8
A few drops of your favourite hot sauce (optional)
Lettuce leaves or arugula
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• Directions •
1. Remove the tenders from each chicken breast and then slice each breast into 5 pieces, across the grain. Flatten each piece one at a time by placing it in a resealable bag and pounding it with the flat side of a meat mallet or the bottom of a pot.
2. Ready your breading station by placing the flour, egg mixture and breadcrumbs in separate dishes. Season each dish with a little salt and pepper.
3. Heat a large sauté pan over medium-high heat and add enough oil to coat the pan evenly and a teaspoon of butter. Let the butter foam. Once it subsides, dip a piece of chicken first in the flour, then in the egg and finally in the breadcrumbs. Ensure the chicken is fully coated, but shake off any excess.
4. Place the chicken pieces in the pan, without crowding (cook the chicken in batches, if necessary, keeping the cooked pieces warm on a plate in a 300F (150C) oven and adding more oil and butter to the pan for each batch). Cook for 2 to 3 minutes on each side, until an internal temperature of 165°F (74°C) is reached. Adjust the heat, lowering it if you notice the schnitzels browning too much.
5. To serve, slice open the slider buns and spread a little dressing on each side. (If you prefer spicy, mix the hot sauce into the ranch dressing first.) Place a chicken schnitzel on the bottom half of the bun, garnish with a lettuce leaf and add the top half of the bun. Serve immediately.
Recipe below for this treat you'll be craving: little schnitzel chicken sliders! Unlike their full-sized veal or pork counterparts that hang over the sides of a dinner plate, these sliders are easy to eat. They make generous appetizers, or a few together can make a meal. If you prefer a more traditional schnitzel, use thin slices of pork tenderloin or veal instead of chicken.
--------
Makes 12 sliders
Prep Time: 20 minutes
Cook Time: 8 minutes per batch
Make ahead note: You do not want to be pounding, breading and frying the schnitzels as your guests are walking in the door. You can prepare them 1 hour ahead of time and keep them warm on a baking tray in a 300°F (150°C) oven. Or fry them up a few hours or 1 day ahead, chill them in an airtight container and heat them in a single layer on a baking tray in a 325°F (160°C) oven until crisp and warmed through when ready to eat.
--------
• Ingredients •
1 lb (450 g) boneless, skinless chicken breasts (about 2)
1 cup (150 g) all-purpose flour
2 large eggs, lightly whisked
1 cup cornflake crumbs (35 g)
1 cup panko breadcrumbs (50 g)
Coarse sea salt and black pepper
Neutral oil and butter, for frying
12 to 15 soft slider buns, split
1/2 recipe Buttermilk Ranch Dressing: youtu.be/n3vQ5QLCXr8
A few drops of your favourite hot sauce (optional)
Lettuce leaves or arugula
--------
• Directions •
1. Remove the tenders from each chicken breast and then slice each breast into 5 pieces, across the grain. Flatten each piece one at a time by placing it in a resealable bag and pounding it with the flat side of a meat mallet or the bottom of a pot.
2. Ready your breading station by placing the flour, egg mixture and breadcrumbs in separate dishes. Season each dish with a little salt and pepper.
3. Heat a large sauté pan over medium-high heat and add enough oil to coat the pan evenly and a teaspoon of butter. Let the butter foam. Once it subsides, dip a piece of chicken first in the flour, then in the egg and finally in the breadcrumbs. Ensure the chicken is fully coated, but shake off any excess.
4. Place the chicken pieces in the pan, without crowding (cook the chicken in batches, if necessary, keeping the cooked pieces warm on a plate in a 300F (150C) oven and adding more oil and butter to the pan for each batch). Cook for 2 to 3 minutes on each side, until an internal temperature of 165°F (74°C) is reached. Adjust the heat, lowering it if you notice the schnitzels browning too much.
5. To serve, slice open the slider buns and spread a little dressing on each side. (If you prefer spicy, mix the hot sauce into the ranch dressing first.) Place a chicken schnitzel on the bottom half of the bun, garnish with a lettuce leaf and add the top half of the bun. Serve immediately.
