Crispy Chicken Sliders with Honey Mustard Slaw

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


For the Fried Chicken

  • 3 large Chicken Breasts about 1 ½ lbs.
  • 1 cup Buttermilk
  • 1 ½ cup Flour
  • 1 tsp. EACH: Salt, Garlic Powder, Black Pepper, Dried Oregano
  • 1 tbsp. EACH: Baking Powder, Sweet Paprika

For the Honey Mustard Slaw

  • 1 large Carrot peeled and thinly sliced
  • ½ White Cabbage thinly sliced
  • cup Plain Greek Yogurt
  • 1 tbsp. Dijon Mustard
  • 2 tbsp. Honey
  • Juice of 1 Lemon
  • Salt & Black Pepper to taste

For the Sliders

  • Vita Ice Orange Mango for serving
  • 12 count Slider Rolls
  • 8-10 oz. Gouda shredded or thinly sliced
  • Olive Oil or Vegetable Oil for frying


  • Tenderize the chicken by slicing the chicken breasts in half lengthwise and pounding with a kitchen mallet. Place in a storage bag, pour the buttermilk on top, and seal to chill in the fridge for 1-2 hours.
  •  Add 3-4” of olive oil or vegetable oil to large saucepan over medium high heat. Use a kitchen thermometer so it reaches 350F.
  • To batter the chicken, combine the flour and seasoning in a large bowl. Dredge the chicken breasts in the flour mix then place in the frying oil to cook for 3-5minutes on each side, until golden brown and fully cooked through. Place on a paper towel-lined plate or wire rack to drain excess oils.
  • To make the slaw, simply toss together all ingredients until well-combined.
  • To assemble the sliders, slice the slider rolls in half lengthwise. Add the sliced or shredded gouda, then the slaw, then the friend chicken.
  • (Optional) Bake at 350F for 10 minutes (to melt the cheese and toast the slider rolls).
  • Slice the sliders into individual pieces to enjoy warm with Vita Ice Orange Mango for a complimentary refreshment!