Chicken Tomato Parmesan Sliders
These crispy chicken sliders are our spin on a fried chicken sandwich. Paired with sweet-potato crisps, they are perfect for a meal with friends. Mutti’s Gourmet Pasta Sauce with Genovese Basil adds a fresh sweetness that cuts through the crispy chicken and pairs perfectly with the melted mozzarella.
Made with Rossoro Tomatoes and Genovese Basil
Pasta sauce made with intensely flavoured Rossoro tomatoes and PDO Genovese Basil exclusively from the Liguria region, renowned for its sweet, fragrant and slightly spicy notes.
Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.
45 min (COOK TIME: 30 min / PREP TIME: 15 min)
Medium
6 people
Ingredients
-
6
Chicken Thighs
(sliced lengthwise into three pieces)
-
1
cup
all-purpose flour
(seasoned)
-
salt and pepper
-
2
tbsp
water
-
2
cups
light olive oil
(for shallow frying)
-
1
400 g jar
Mutti Gourmet Pasta Sauce with Genovese Basil
-
125
g
Buffalo Mozzarella Cheese
(sliced into six pieces)
-
2
tbsp
garlic-infused olive oil
-
1
large red sweet potato
(peeled into long strips)
-
6
Slider buns
-
1
tbsp
hot chilli flakes
(optional garnish)
-
2
extra finely grated Parmesan cheese
(optional garnish)
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Chicken Tomato Parmesan Sliders: Method
- In a small bowl whisk the egg and water together with a fork until all incorporated then set aside.
- In a medium bowl mix the flour, parmesan, paprika, salt and pepper and set aside.
- Before crumbing the chicken, add a little bit of the egg mixture to the flour mixture. Rubbing using your fingers to create a lumpy texture in your flour. Then crumb the chicken as described in step 4.
- In a line, have the chicken pieces, then the seasoned flour, then the egg mix and then the Parmesan flour mix and lastly a tray. Using one hand for the wet chicken and the other hand as the dry hand for the flour mix. Place the chicken in the seasoned flour mix first, then into the egg mixture and then into the Parmesan flour mixture. Shaking off any excess flour or egg as you move from one to another. Repeat until all the chicken has been crumbed. Set aside.
- Preheat your oven to 185°C
- In a high sided saucepan (to reduce mess), heat the 2 cups of light olive oil to 180°C and shallow fry the chicken until just cooked through. Set aside on a wire rack.
- Using the hot oil you cooked the chicken in, fry the sweet potato chips until crispy and then drain well, place on the rack beside the chicken. with hot water and allow to rehydrate.
- In a small saucepan on medium, heat the Mutti Gourmet Pasta Sauce for about 5 minutes. By choosing Mutti Gourmet Pasta Sauce to add to your sliders you are guaranteeing a flavour filled winning combination to add to your recipe in one easy step. Set aside.
- Cut the buns and brush both insides with the garlic oil and the top of the bun as well.
- Spread some of the Mutti sauce onto the heel or bottom of the bun then the chicken followed by the mozzarella slice then add the Mutti tomato sauce on top and finally the crown of the bun.
- Place on a baking tray and bake until the mozzarella starts to melt, and all is heated through, approximately 15 minutes at 180°C
- Serve warm with the sweet potato chips sprinkled with chilli and extra Parmesan.
