Crunchy Habanero Chicken Sliders Recipe

Entertaining, Recipes

Published on May 25, 2017 | Last Updated on January 18, 2022

I’m super excited to bring you my second summer inspired post for the week, just in time for Memorial Day weekend! One of my favorite lunch spots in Houston, Local Foods has a crunchy chicken sandwich and it’s one of my favorite things on the menu. The chicken is crusted with potato chips and the pretzel bun is freshly baked, it’s seriously SO good! I wanted to recreate a similar version at home and I couldn’t think of a better time to try it than Memorial Day!

My version swaps out the potato chips for Harvest Snaps Habanero flavor and this also gives it a little kick. I also traded the heavy buttermilk ranch for a greek yogurt based ranch to cool off the heat from the habanero. I’m also a sucker for a pretzel bun so I indulged there but the crunchy chicken would be really good wrapped in lettuce or on top of a salad if you want to skip the bun.

Harvest Snaps make an amazing swap for traditional breadcrumbs as well. For Thanksgiving last year I made these mini baked brie rounds using Harvest Snaps as the crust and they were a huge hit!

CRUNCHY HABANERO CHICKEN SLIDERS

Servings: 6 sliders

Ingredients Needed To Make Habanero Chicken Sliders

1 package of raw chicken tenders
1 bag of Harvest Snaps Habanero flavor – if you don’t like spice, you can use one of their other flavors! The Caesar and Wasabi Ranch would be delicious!
1 egg
Pretzel slider buns
Butter lettuce
Small tomatoes
1 cup of greek yogurt
1 tbsp Ranch seasoning

Steps Needed To Make Habanero Chicken Sliders

Preheat the oven to 350 degrees.
Pour a cup of Harvest Snaps into a plastic baggie.
Use a rolling pin or cup to crush them into rough crumbs. You don’t want it to be too powdery so it will have a nice crunch.
After you crumb the snaps, pour onto a shallow plate. Crack the egg into a small bowl and stir with a fork until well combined.
Cut the tenders in half with a knife so they will fit the slider buns.
Take the chicken pieces and dredge in the egg wash then cover both sides with the crumbs.
Move the chicken to a drying rack sitting on a cookie sheet. (Tip: the drying rack helps the chicken get evenly crispy on both sides) Repeat until all the chicken is covered.
Bake chicken for 30-35 minutes. In the meantime, add greek yogurt and ranch seasoning into a bowl and mix well. Put in the fridge until you’re ready to assemble the sliders.