Fried Chicken Slider With Apple-Fennel Slaw

4 from 1 ratings

With the Super Bowl just about a month away, it’s about time you start thinking about the delectable recipes you’re going to make. La Brea Bakery has some amazing game-day ideas that you’re going to love.

Servings

servings

Ingredients

1 teaspoon apple cider vinegar
1/2 teaspoon dijon mustard
1 tablespoon olive oil
1/4 granny smith apple
1/4 head of fennel, stems removed
salt, to taste
pepper, to taste
4 ounce boneless chicken thighs
1/4 cup whole milk
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon white pepper
1 teaspoon kosher salt
olive oil, for brushing bread
2 sliders rolls, such as la brea bakery telera sliders

Directions

With a mixing bowl, combine vinegar, mustard, and oil; whisk until vinaigrette binds together. Using a mandoline, positioned to a thin julienne cut, slide your apple against the blades followed by the fennel. Gently fold the apple and fennel into the vinaigrette, season with salt and pepper, set aside.
Bring deep fry oil to 350 degrees F.
In a small bowl, submerge chicken thighs in milk, cover with plastic, and let sit in the refrigerator for 30 minutes.
Next, in a medium bowl, combine flour and seasonings. Mix until evenly incorporated, set aside.
Remove the chicken thighs from the milk, drain off any excess liquid, and place in the flour mixture and dredge, shaking off any excess flour. Slowly lower chicken into the oil. Cook for 4 minutes, remove from oil, and place on sheet tray lined with paper towel.
While chicken is cooking, brush each inner half of the telera sliders with olive oil and toast on the grill.
To assemble each slider, place telera sliders, toasted side up, on a clean work surface. Place fried chicken on the bottom portion of the bread, top with slaw, and finish with remaining bread. Serve immediately.