If you’re on the hunt for a delightful, crowd-pleasing snack that packs both flavor and comfort, the Herbed Chicken Schnitzel Sliders Recipe is your new best friend. These sliders bring together crispy, golden chicken schnitzels with a zesty, fresh slaw nestled between soft brioche buns. Every bite is a dance of savory herbs, crunchy textures, and a touch of tangy sweetness that makes it impossible not to go for seconds. Whether you’re hosting a casual get-together or craving a fun weeknight meal, these sliders deliver a perfect balance of simplicity and gourmet flair.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to build layers of flavor and texture in your Herbed Chicken Schnitzel Sliders Recipe. Each plays a vital role from the crispy coating to the refreshing slaw, ensuring every bite is a delightful experience.
- 2 boneless chicken breasts, halved horizontally: Pounding them thin helps for quick, even cooking and tender schnitzel.
- 1 cup all-purpose flour: The first step in the breading process to get that perfect crust.
- 2 large eggs: Acts as the glue for the seasoning and breadcrumb mixture to stick.
- 1 cup panko breadcrumbs: Provides the signature crunch that schnitzels are known for.
- 1/2 cup grated Parmesan: Adds a savory, nutty depth to the breading mix.
- 1 tsp garlic powder: Delivers a subtle kick of warmth and flavor to the crust.
- 1 tbsp chopped fresh parsley: Brings freshness and bright herbal notes.
- 1 tsp dried oregano: Enhances the Mediterranean-inspired herby profile.
- Salt & pepper to taste: Essential to season the chicken and the slaw perfectly.
- Vegetable oil, for frying: The key to achieving a golden, crispy schnitzel.
- 2 cups shredded cabbage (mix of red & green): Adds crunch, color, and a refreshing counterpoint.
- 1/4 cup grated carrot: Sweetness and crunch that complement the slaw.
- 2 tbsp mayo: Creates a creamy texture binding the slaw together.
- 1 tbsp apple cider vinegar: Adds tang and balances the richness of the mayo.
- 1 tsp honey: Just the right hint of sweetness for a perfectly round flavor.
- 8 mini brioche or slider buns: Slightly sweet, buttery buns that hold everything together beautifully.
- Butter (optional, for toasting buns): Adds richness and a golden finish to the buns.
- Pickles or mustard (optional toppings): For an extra punch of flavor and texture.
How to Make Herbed Chicken Schnitzel Sliders Recipe
Step 1: Prep the Chicken
Start by pounding each chicken breast half down to about half an inch thick. This step is crucial because it ensures your schnitzel cooks evenly and stays tender. Once flattened, give each piece a generous sprinkle of salt and pepper—the simplest seasoning to bring out the natural flavors before breading.
Step 2: Set Up Your Breading Station
Creating an efficient breading station is a game changer. Place the flour in one shallow bowl, the beaten eggs in a second, and combine the panko breadcrumbs with Parmesan, garlic powder, parsley, and oregano in a third. This flavorful breadcrumb mix ensures every bite has that irresistible crispy and herby crust.
Step 3: Coat and Fry to Golden Perfection
Dredge each chicken piece first in flour, then dip it into the eggs, and finally coat thoroughly in the herbed breadcrumb blend. Heat your vegetable oil to around 350°F (175°C) and fry the chicken for 3 to 4 minutes on each side until the coating turns a rich golden brown and the chicken is cooked through. Let them drain on paper towels to keep them crisp yet not greasy.
Step 4: Whip Up the Tangy Slaw
While the chicken fries, toss the shredded cabbage and grated carrot in a bowl. Add mayo, apple cider vinegar, honey, salt, and pepper, then stir until everything is evenly coated. Chill the slaw for about 10 minutes—this step melds the flavors beautifully and gives it a delightful crispness for the sliders.
Step 5: Assemble the Sliders
If you like your buns extra luscious, give them a quick toast with a touch of butter. Layer each mini bun with a crispy chicken schnitzel, followed by a generous spoonful of the tangy slaw. Finish with any optional toppings like pickles or mustard for added zest. Stack your sliders and get ready to indulge!
How to Serve Herbed Chicken Schnitzel Sliders Recipe
Garnishes
Adding garnishes can elevate your sliders from simple to sensational. Fresh parsley sprigs or a light dusting of grated Parmesan brings a gorgeous finish and little pops of flavor. You can also include thinly sliced pickles or a drizzle of mustard for extra tang and crunch—these touches make serving a joy and each bite uniquely satisfying.
Side Dishes
These sliders pair wonderfully with light, crisp sides that complement their crunch and zest. Think sweet potato fries, a fresh green salad, or even a bowl of classic German potato salad for a comforting, hearty option. The right sides balance and round out your meal perfectly.
Creative Ways to Present
Presentation matters when you’re sharing your Herbed Chicken Schnitzel Sliders Recipe with friends. Consider serving the sliders on a rustic wooden board with small ramekins of mustard, pickles, and extra slaw on the side. Adding colorful napkins or garnishing the board with fresh herbs turns a simple plate into a feast for the eyes and palate alike.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though they are usually devoured quickly), store your schnitzel and slaw separately in airtight containers. This keeps the chicken crust crisp and the slaw fresh without sogginess. Refrigerate and consume within 2 days for best quality.
Freezing
To freeze, wrap each fully cooked schnitzel individually in plastic wrap, then place in a freezer-safe bag. The slaw is best made fresh, but you can freeze the chicken schnitzels for up to a month. Thaw overnight in the fridge before reheating gently for the best texture.
Reheating
Reheat your schnitzels in a hot oven or air fryer rather than the microwave to keep the coating crispy. About 8-10 minutes at 375°F (190°C) works great. Add the slaw fresh after reheating to maintain its crunch and flavor vibrancy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can make your schnitzel even juicier. Just be sure to pound them evenly so they cook through at the same rate.
Is it possible to bake instead of fry the schnitzels?
You can bake them at 425°F (220°C) on a wire rack to keep them crispy, but frying really does give that unbeatable golden crunch classic to schnitzel.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work in a pinch, but panko gives that airy, flaky crunch that makes these sliders so special. You can also crush up some cornflakes as a fun alternative!
Can I make the slaw ahead of time?
Yes, make the slaw a few hours ahead to let the flavors marry, but keep it refrigerated and add a quick stir before serving to freshen it up.
What type of mustard pairs best with these sliders?
A tangy Dijon or spicy brown mustard complements the schnitzel’s herbs and richness beautifully. Feel free to experiment with your favorites!
Final Thoughts
There’s something genuinely satisfying about the crunch, herbs, and bright slaw in the Herbed Chicken Schnitzel Sliders Recipe. It’s a dish that’s as fun to make as it is to eat, perfect for sharing and impressing without stress. I wholeheartedly encourage you to try this recipe—you might just find your new favorite go-to meal for any occasion!
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Herbed Chicken Schnitzel Sliders Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (2 sliders each, 8 sliders total)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
These Herbed Chicken Schnitzel Sliders are crispy, flavorful, and perfect for a casual meal or party snack. Tender chicken breasts are pounded thin, breaded with a savory mix of panko, Parmesan, and herbs, then fried to golden perfection. Served on buttery toasted mini brioche buns with a refreshing cabbage slaw, these sliders bring a delicious balance of crunch and zest in every bite.
Ingredients
For the Chicken Schnitzel
- 2 boneless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Salt & pepper, to taste
- Vegetable oil, for frying
For the Slaw
- 2 cups shredded cabbage (mix of red & green)
- 1/4 cup grated carrot
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt & pepper, to taste
To Assemble
- 8 mini brioche or slider buns
- Butter (optional, for toasting buns)
- Pickles or mustard (optional toppings)
Instructions
- Prep the Chicken: Pound each chicken piece until about 1/2 inch thick to ensure even cooking and tender texture. Season both sides generously with salt and pepper.
- Breading Station: Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, chopped fresh parsley, and dried oregano.
- Coat and Fry: Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the herbed panko breadcrumb mixture. Heat vegetable oil in a frying pan to 350°F (175°C) and fry each schnitzel for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make the Slaw: In a bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, and season with salt and pepper. Mix well and chill for 10 minutes to allow flavors to meld.
- Assemble the Sliders: Lightly toast the slider buns with butter if desired for extra flavor and texture. Layer each bun with a crispy chicken schnitzel, a generous spoonful of the chilled slaw, and optional toppings such as pickles or mustard. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb step.
- Use fresh parsley for a brighter herb flavor in the breadcrumb mix.
- To keep sliders warm before serving, place cooked schnitzels on a baking sheet in a low oven (around 200°F/95°C).
- Substitute mayonnaise with Greek yogurt for a lighter slaw dressing.
- Gluten-free panko and all-purpose flour can be used for a gluten-free version.
