Crispy Chicken Sliders
- For the burgers
- 4 cups ground chicken
- 1 onion (finely chopped)
- 3 cups fresh breadcrumbs
- 1 tsp salt
- ½ tsp peppers
- 3 Tbsps all-purpose flour
- 1 egg (beaten)
- Oil (for deep frying)
Free from nuts. For a gluten free option, use gluten free breadcrumbs, flour (for dusting) and bread rolls. Use gluten free tomato ketchup to serve.
Mix the chicken with the onion, half the breadcrumbs, salt and pepper. Shape into 12 mini burgers.
Coat the burgers with the flour, then dip in beaten egg, then in the remaining breadcrumbs.
Heat enough oil to cover the base of a frying pan. Cook the burgers in batches for 3-4 minutes on each side until golden and crisp and the chicken is cooked through.
Split the rolls in half and place a lettuce leaf on the base of each. Put the burgers on top and add a spoonful of tomato ketchup. Replace the tops of the rolls and serve with chips.