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Sweet Chili Chicken Sliders

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Ingredients

for 12 servings

Chicken

  • 6 boneless, skinless chicken thighs, cut in half
  • 1 cup
    flour (125 g)
  • 3 eggs, whisked
  • 2 ½ cups
    panko bread crumbs (125 g)
  • vegetable oil, for frying

Slaw

  • 1 lb
    green cabbage, shredded (about a half of a medium head) (450 g)
  • 1 large carrot, shredded
  • 1 tablespoon
    Frank’s Red Hot Sweet Chili Sauce
  • 3 tablespoons
    lime juice
  • 2 tablespoons
    vegetable oil
  • ½ teaspoon
    salt

Assembly

  • 12 slider buns
  • mayonnaise
  • Frank’s Red Hot Sweet Chili Sauce
  • fresh cilantro leaves

Nutrition Info

Powered by
  • Calories 331
  • Fat 10g
  • Carbs 42g
  • Fiber 2g
  • Sugar 5g
  • Protein 17g
  • Estimated values based on one serving size.

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Click the “Add items to grocery bag” button and you will be taken to or prompted to download the Tasty app to complete your order.

2. Choose a Walmart

Find a store near you offering Grocery Pickup or Delivery*.

*Delivery available at select Walmarts.

3. Check out with Walmart

You’ll be taken to the Walmart site or app to complete your order and choose pickup or delivery. Don’t forget the milk!

4. Get your groceries

Pick up your groceries curbside at Walmart, or have them delivered to your door.

5. Cook

Unpack your groceries and get cooking with Tasty!

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You can shop ingredients for almost all recipes in the Tasty app! Unfortunately, recipes containing alcohol are not shoppable at this time.

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Where is this service available?

To easily find out if Walmart offers pickup or delivery in your area, you can search by location with Walmart

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Preparation

  1. Chicken: Sprinkle chicken generously with salt. Place flour in a medium-size shallow bowl. Place eggs in a second bowl, and panko in a third bowl. Add 1 teaspoon of salt to each bowl and stir to combine. Dredge each chicken piece in the flour, shaking off the excess. Move the chicken to the egg and dip to coat, then coat with an even layer of panko.
  2. In a large skillet, heat ½ inch (1 ¼ cm) of vegetable oil to 350ºF. Place a few chicken pieces in oil, not crowding the pan, and cook for 3–4 minutes, until golden brown. Flip and cook for another 3–4 minutes on the second side or until internal temperature reaches 165ºF. Remove chicken from pan and drain on paper towels. Repeat with the rest of the chicken.
  3. Slaw: Combine cabbage and carrots in a medium bowl. In a small bowl, whisk together Frank’s Red Hot Sweet Chili Sauce, lime juice, vegetable oil, and salt to make dressing. Pour dressing over vegetables and toss to combine.
  4. Assembly: Swipe a little mayonnaise on the bottom of each slider roll. Place a piece of chicken. Pour a teaspoon or two of Frank’s Red Hot Sweet Chili Sauce on the chicken. Add a bit of slaw and top with a few cilantro leaves. Serve immediately.
  5. Enjoy!
 

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