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96% would make again

Sweet Chili Chicken Sliders

Tasty Team


for 12 servings


  • 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


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


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

Nutrition Info

Powered by
    Calories 310
    Fat 7g
    Carbs 42g
    Fiber 2g
    Sugar 5g
    Protein 17g

Estimated values based on one serving size.


  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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