Low Fat Fried Chicken Slider
Indulge in the guilt-free pleasure of these Low Fat Fried Chicken Sliders, a healthier twist on a comfort food classic that doesn't skimp on flavor. Juicy, marinated chicken breast cutlets are oven-baked to golden perfection using a seasoned whole wheat flour coating for a crispy crunch without deep frying. Nestled on soft whole wheat slider buns and layered with fresh lettuce, ripe tomato, and a zesty light mayo-dijon spread, these sliders are a satisfying blend of savory and fresh. Perfect for a weeknight dinner or a crowd-pleasing party appetizer, this easy-to-make recipe is packed with protein, low in fat, and ready in just 35 minutes. Try these sliders for a wholesome yet irresistible take on fried chicken!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1 cup buttermilk, low-fat
- 2 tablespoons hot sauce
- 1 cup whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0 non-stick cooking spray
- 8 slider buns, whole wheat
- 8 pieces lettuce leaves
- 1 tomato, sliced
- 0.25 cup light mayo
- 2 tablespoons dijon mustard
Directions
Step 1
Slice the chicken breast horizontally into thin cutlets, approximately 8 pieces.
Step 2
In a shallow dish, combine the buttermilk and hot sauce. Add the chicken to the mixture, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
Step 3
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
Step 4
In another shallow dish, combine whole wheat flour, cornstarch, salt, black pepper, garlic powder, and paprika.
Step 5
Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
Step 6
Place the coated chicken on the prepared wire rack. Lightly spray the tops with non-stick cooking spray.
Step 7
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
Step 8
While the chicken is baking, mix the light mayo and dijon mustard in a small bowl.
Step 9
To assemble the sliders, spread the mayo-mustard sauce on the bottom half of each slider bun.
Step 10
Top with a lettuce leaf, a slice of tomato, a piece of cooked chicken, and the top bun.
Step 11
Repeat the assembly for all sliders and serve immediately while warm.
Nutrition Facts
| Serving size | (1444.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2567.7 |
| Total Fat 62.5g | 0% |
| Saturated Fat 13.3g | 0% |
| Cholesterol 414.3mg | 0% |
| Sodium 6303.2mg | 0% |
| Total Carbohydrate 305.1g | 0% |
| Dietary Fiber 42.1g | 0% |
| Total Sugars 39.6g | |
| Protein 207.0g | 0% |
| Vitamin D 183.5IU | 0% |
| Calcium 735.9mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 2990.6mg | 0% |
Source of Calories