Sweet, salty, and seriously satisfying! These Pretzel Crusted Chicken Sliders are seasoned with flake sea salt and fresh ground pepper, then finished with a drizzle of golden wildflower honey for the perfect flavor crunch combo. Bite-sized, bold, and made to impress!
Directions
Combine the cabbage, radicchio, apple, and parsley in a medium-size heatproof bowl.
Bring the vinegar, oil, sugar, salt, and pepper to a boil in a small saucepan over high, stirring to dissolve sugar.
Pour the hot vinegar mixture over the cabbage mixture and stir to combine.
Set aside until ready to serve.
Preheat the oven to 200°F.
Set a wire rack on a rimmed baking sheet and set aside.
Season the chicken evenly with salt and pepper.
Place the flour in a large, shallow bowl.
Stir together the mustard and honey in a second large, shallow bowl.
Transfer 1/2 cup of the honey mustard to a small bowl and set it aside.
Whisk the egg into the remaining honey mustard in the large bowl.
Place the crushed pretzels in a third large, shallow bowl.
Dredge the chicken pieces in the flour and shaking to remove excess.
Next, dip the chicken in the egg mixture and turning to coat.
Lastly, dredge the chicken pieces in crushed pretzels and patting to adhere.
Transfer the coated chicken to a parchment paper–lined work surface or baking sheet.
Heat 1/4 cup of the oil in a large skillet over medium.
Working in 4 to 5 batches, fry the chicken until golden brown, about 2 minutes per side, adjusting heat as needed.
Place the chicken on the prepared wire rack on the baking sheet and transfer to preheated oven to keep warm while frying remaining chicken.
Repeat with the remaining chicken, wiping the skillet clean and adding 1/4 cup of oil between batches.
Place two pieces of chicken on bottom half of each slider bun.
Spread about 2 tsp of the reserved honey mustard on each top bun half.
Top each chicken with about 1/3 cup slaw and top with the top bun halves.
Serve the sliders immediately with the remaining honey mustard on the side.
