This recipe for Chicken Schnitzel Sliders is the perfect handheld snack for your next gathering or party - or plate up a few and make a meal out of them! Perfectly crispy chicken is paired with a bright and fresh Green Apple Slaw, and everything is finished with a generous helping of my Creamy Stone Ground Mustard Sauce. Take things up to the next level and impress your guests by serving these on my recipe for Homemade Brioche Slider Buns too. These truly are the ultimate bite-sized snack!
Chicken Schnitzel Slider Components
There are several components to these Chicken Schnitzel Sliders: chicken schnitzel, Green Apple Slaw, Creamy Stone Ground Mustard Sauce, and, of course, the buns. More information about all of these parts is below!
Chicken Schnitzel
This recipe starts off with chicken schnitzel - obviously! I used the same base recipe as my Chicken Schnitzel & Lemon Cream Gravy recipe, but I opted for thin-sliced chicken breasts (also called cutlets) that are pounded ultra thin, then cut to fit for the smaller slider buns.
Chicken Schnitzel Breading
What makes this different than a regular old "chicken sandwich" is the seasonings added to the breading. They are:
- Paprika
- Smoked Paprika
- Whole Caraway Seeds (Get it here!)
- Pinch Cayenne
- Kosher Salt
- Black Pepper
As far as breadcrumbs go, plain, unseasoned breadcrumbs will work just fine. I have found that panko breadcrumbs tend to give a crispier result, which I prefer and is what this recipe calls for. The problem with panko is that it is more coarse than plain breadcrumbs. To get the crunch of panko but have the classic "finer" breadcrumb texture of classic schnitzel, blend the panko breadcrumbs until you get a finer consistency. I always throw in a pinch or two of kosher salt for good measure as well!
Making the schnitzel is a very simple process of pressing the chicken into the seasoned flour, dipping it in beaten eggs, then coating and pressing it in the prepared panko bread crumbs. The key here is to really press the chicken down into the breadcrumbs to make sure that you get complete breadcrumb coverage.
Working in batches, deep fry the chicken pieces in 350-375°F peanut oil until golden brown and crispy. These are small and thin cuts of chicken, so they cook quickly! It usually only takes about two minutes total until the chicken is completely cooked.
Pro Tip: The key to cooking the chicken evenly is to flip them every 30 seconds during the ~2-minute cook time. This ensures that both sides of the chicken get golden brown and delicious!
Green Apple Slaw
To add some brightness and some texture to the party, I chose to make a green apple slaw as a condiment. It's full of thinly sliced fresh cabbage, crisp green apples, lemon zest, and a creamy dressing to finish everything off. A dash of hot sauce and some celery seeds really take this to the next level!
This is as simple as using pre-shredded cabbage (or using a mandolin to slice your own), cutting a green apple into ⅛-inch matchsticks, then mixing it with some mayonnaise, vinegar, hot sauce, fresh parsley, and a few seasonings. This stuff is ridiculously good on it's own, so don't hesitate to use it as a standalone side dish!
Creamy Stone Ground Mustard Sauce
Top everything off with a healthy dose of my Creamy Stoneground Mustard sauce. This sauce is an amazing mix of creaminess and spice, which is the perfect way to finish off these sliders. Of course, any spicy brown, German-style mustard will work here. I prefer to use Inglehoffer brand Classic Stone Ground Mustard - Get it here! It's got the perfect amount of spice in it and is super delicious.
This is a really simple sauce, and it is as easy as dumping all of the ingredients in a bowl and mixing them together until combined. I always think I put enough on my slider, but without fail, I always reach for more! To make things even easier, I like to transfer the sauce to one of these Oxo Squeeze Bottles. It really makes storing and serving really convenient, and they clean up great in the dishwasher. I can't recommend them enough!
Homemade Brioche Slider Buns
As mentioned above, I used my recipe for Homemade Brioche Slider Buns. These are full of fluffy, buttery goodness, and they really take this sandwich to the next level. Go check them out!
Of course, feel free to use any store-bought slider bun or dinner roll to save some time. I would avoid using sweeter rolls, like King's Hawaiian rolls as the sweetness will clash with the savory flavors.
Serving Suggestions
To serve these, split the buns, place a few tablespoons of the Green Apple Slaw on the bottom, top it with a piece of chicken schnitzel, then cover it with as much of the Creamy Stone Ground Mustard Sauce as your heart desires, then finish it off with the top bun.
These are a great way to shake things up for your next game-day party or family gathering. Check out my other Entertaining Recipes Here!
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Recipe
Chicken Schnitzel Sliders with Slaw and Creamy Mustard
Equipment
- Mandolin Slicer Optional
- 2 Baking Sheets with Wire Racks
- Instant Read Digital Thermometer Optional, but Recommended
- Large Skillet
Ingredients
Creamy Green Apple Slaw
- ½ Head Green Cabbage Thinly Sliced or Shredded - About 2 Cups
- ½ Granny Smith Green Apple Julienned into ⅛-inch matchsticks
- ¼ Cup Mayonnaise
- 1 Dash Hot Sauce Tabasco Brand Preferred
- ½ Tablespoons White Vinegar
- ¾ Teaspoon Granulated Sugar
- ¼ Teaspoon Celery Seed
- 1 Tablespoon Fresh Parsley Minced
- Zest of ½ Lemon
- Juice of ¼ Lemon
- ½ Teaspoon Kosher Salt Plus more to taste
- ¼ Teaspoon Fresh Cracked Black Pepper Plus more to taste
Creamy Stone Ground Mustard Sauce
- ½ Cup Mayo
- 3 Tablespoons Stone Ground Mustard Inglehoffer brand Original Stone Ground Preferred
- 1 Teaspoon Dijon Mustard
- 1 Dash Hot Sauce Tabasco Brand Preferred
- ¼ Teaspoon Worcestershire Sauce
- ½ Teaspoon Paprika
- ⅛ Teaspoon Smoked Paprika
- ½ Teaspoon Dark Brown Sugar
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
Chicken Schnitzel
- 2 lbs. Boneless Skinless Chicken Breast Cutlets Pounded to ¼-inch thick, and cut into 2 or 3 pieces
- 1 Teaspoon Kosher Salt
- ¾ Cup All Purpose Flour
- 1 Tablespoon Paprika
- ½ Teaspoon Smoked Paprika
- 1 ½ Teaspoon Whole Caraway Seeds - Ground (1 teaspoon Ground Caraway)
- 1 Pinch Cayenne
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Fresh Cracked Black Pepper
- 3 Eggs Beaten with a Heavy Pinch of Kosher Salt
- 3 Cups Panko Breadcrumbs Blended Until Fine with a Heavy Pinch of Kosher Salt
- 24 oz Peanut Oil For Frying
Buns
- 1 Batch Homemade Brioche Slider Buns
Instructions
Green Apple Slaw
- Begin by slicing the cabbage with a mandolin slicer, or by hand as thin as possible. Julieann the apple into ⅛-inch matchsticks. Add the apple and cabbage to a large bowl and add the mayonnaise, hot sauce, white vinegar, sugar, celery seed, parsley, lemon juice, lemon zest, salt and black pepper. Toss gently to evenly combine. Cover and transfer to the refrigerator until ready to serve.
Creamy Stone Ground Mustard Sauce
- Combine the mayonnaise, stone ground mustard, Dijon mustard, hot sauce, Worcestershire sauce, paprika, smoked paprika, dark brown sugar, salt and black pepper in a small bowl. Cover and transfer to the refrigerator until ready to serve.
Chicken Schnitzel
- Pound the chicken cutlets until at least ¼-inch thick. Cover both sides with kosher salt and set aside.
- While chicken is resting, prepare your frying and dredging station. Combine flour, salt, paprika, smoked paprika, ground caraway, cayenne, and black pepper in a large bowl or shallow dish. In a separate bowl or shallow dish, combine the eggs with a heavy pinch of salt and beat until combined. In a third bowl or shallow dish, combine the blended panko breadcrumbs and a heavy pinch of kosher salt. Working one piece at a time, coat the chicken in the flour mixture, pressing down on each side until completely coated and no dry spots remain. Shake off the excess flour and dredge the chicken in the egg mixture to coat on both sides. Transfer the chicken to the bread crumbs. Cover the chicken with bread crumbs and press down to ensure the breading sticks to the chicken. Transfer the prepared chicken to a baking sheet lined with a wire cooling rack and repeat with the remaining chicken.
- Add frying oil to a large skillet and heat over medium-high heat until it reaches 350 to 375°F. Working in batches, fry the chicken, about 2 minutes until golden brown, flipping every 30 seconds to ensure both sides cook evenly. Transfer the chicken to a plate or another baking sheet lined with a wire rack and immediately season with kosher salt. Optionally - transfer to a 200°F oven to keep warm until ready to serve.
Assembly
- Split your buns, and apply a tablespoon or two of the Green Apple Slaw. Add a piece of chicken schnitzel, and drizzle with a generous amount of Creamy Stone Ground Mustard Sauce. Top with the top bun and serve.
Paula says
Worked perfectly for pickups! They didn't last long!