French Onion Chicken Slider
Good Morning Everyone! A couple of nights ago I had an idea to try to combine all the yumminess of French Onion Soup with a crispy Chicken Sandwich. I spent half the night trying to talk myself out of it and the other half trying to decide the best way to make them! 🙂 It’s pretty obvious which side won 🙂
My biggest concern was the soupy onions making the bread too soggy. I HATE soggy bread. Well, last night I attempted it and it turned out WAY better than I even imagined! I was able to cook the liquid almost completely out of the onions and it made them SO FLAVORFUL! Wow was this yummy! If you like French Onion Soup and Crispy Chicken Sandwiches, you will LOVE THIS! Granted, this was a tad bit more work that most people would want to do on a weeknight for a sandwich, but for an every once in a while treat? Totally worth it! Here goes:
French Onion Crispy Chicken Slider
Step 1: Marination
Ingredients
3 Chicken Breast
1 cup Dill Pickle Juice
Directions
Slice each Chicken Breast into 4 sections, making 12 small Chicken Pieces. Pound each into 1/4 inch patties. Put all 12 Chicken patties into a bowl and pour pickle juice over them to let them marinate in the fridge for up to 1 hour.
Step 2: French Onion Soup Onions
Ingredients
3 Onions, thinly sliced
3 TBSP Unsalted Butter
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Sugar
1/2 cup Beef Broth
1 TBSP Worcestershire Sauce
Directions
In a large Saute Pan, Melt 3 TBSP butter over medium heat. Toss in onions and stir. Cook for 3 minutes over medium heat then reduce heat to a simmer. Add Salt, Pepper, and Sugar. Cook over LOW heat stirring occasionally until Onions reach a deep golden brown, about 30 minutes. Don’t try to speed up the process. It will be worth it! After the onions reach a deep golden brown, add the Beef Broth and Worcestershire. Turn the heat up to Medium and cook out all of the liquid, stirring every minute or so. It took mine about 10 minutes. After all the liquid is cooked out, remove from heat and set aside.
Step 3: Breading and Frying the Chicken Patties
Ingredients
12 mini Chicken Patties
1 egg
1/2 cup Cold Water
1 cup All Purpose Flour
2 tsp Salt
1 tsp Paprika
1 tsp Onion Powder
1/4 tsp Garlic Powder
Vegetable oil for frying
Directions
Preheat Vegetable Oil in a deep fryer to 350 degrees. Mix the egg and cold water in a small, shallow bowl. Combine the Flour, Salt, Paprika, Onion Powder and Garlic Powder in another shallow bowl. Working with 1 patty at a time, Pull each patty out of the pickle juice marinade, dredge in the flour mixture, the egg mixture and the flour mixture again. Set aside until all have been breaded. Fry Chicken Patties in small batches for 6-7 minutes or until light brown and crispy and cooked through. Remove and drain on Paper towels.
Step 4: Layering the Sliders!
Ingredients
12 Pack King Hawaiian Rolls
Swiss Cheese Slices
12 Mini Chicken Patties
French Onion Soup Onions
Directions
Slice King Hawaiian Rolls in half and layer: Swiss Cheese, Chicken Patty, Onions, more Swiss Cheese then The top part of the bun. Place all 12 Sliders on a Pam sprayed Cookie Sheet. Bake for 5 minutes at 350 degrees or until warmed through and the cheese is melted. Serve Warm!
<3 Aunt Bee
