Yield: 12 - 16 sliders

Chicken Enchilada Verde Sliders

Chicken Enchilada Verde Sliders

Ingredients

  • 1 1/2 lbs. boneless skinless chicken thighs, trimmed of fat and halved
  • 1/2 cup green chile enchilada sauce from a 10 oz. can
  • 1/4 tsp. cumin
  • 2 eggs, well beaten
  • oil for frying
  • Mexican Blend shredded cheese
  • garlic butter or n-stick butter flavored spray
  • slider rolls of choosing
  • shredded lettuce
  • thinly sliced roma tomatoes
  • finely chopped yellow or red onion
  • red and green cubanelle pepper slices, seeds removed
  • pickled jalapeno slices

For Flour Mixture:

  • 1/2 cup flour
  • 1/4 cup cornmeal, *I only use Indian Head Stone Ground (it's less grainy)
  • 1 Tbl. powdered sugar
  • 2 tsp. garlic salt
  • 1 tsp. paprika
  • 1 tsp. regular black pepper
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne
  • 1/8 tsp. ground rosemary powder

For Enchilada Verde Sauce:

  • rest of can of green chile enchilada sauce
  • 1 Tbl. sour cream
  • 1/4 tsp. garlic powder

Instructions

  • In bowl, whisk eggs, whisk in 1/2 cup enchilada sauce and cumin. Set aside. Trim fat and cut chicken thighs in half and place into bowl. Turn and fold chicken pieces to coat. Cover and chill for several hours to overnight to marinate.
  • In double-lined brown paper lunch sacks, add all Flour Mixture ingredients. Twist top closed and shake to mix well. One at a time, place chicken pieces into flour mixture. Close bag and shake to coat each piece well. Place onto baking sheet as you go along.
  • When all are coated well, pop into fridge, uncovered, to set while you prep any and all toppings that you'd like.
  • Then, heat enough oil in a large deep frying pan to deep-fry chicken pieces. Fry in hot oil until golden brown on each side, (turning halfway), and done all the way through. (About 5 - 7 minutes total depending on thickness and oil temp.) Do this in batches, and place them onto a cooling rack placed over a baking sheet as you go along. While they are hot out of the oil, place a small mound of shredded Mexican blend cheese on top of each. The cheese will melt on it's own while they rest.
  • When all are fried, butter or spray insides of slider rolls and broil until toasted.
  • To Assemble: Top toasted rolls with shredded lettuce, thinly sliced tomato, chopped onion, a piece of chicken with melted cheese, cubanelle and pickled jalapeño pepper slices, snipped green onion, and drizzle with lots of Enchilada Verde Sauce. (To make the sauce, simply whisk ingredients together in a small bowl.)
  • Place top rolls on and enjoy!!

    • Notes

    *If you have extra seasoned flour mixture leftover, twist the bag closed and store in the fridge. Then, just before frying, you can add a second coating of seasoned flour for those that might not have enough on them. Just place a few back into the bag and lightly coat with a little more.