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Andrew Fowler

Hot Honey Chicken Hawaiian Roll Sliders

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb boneless skinless chicken breast cut into 1/2-inch-thick small cutlets
  • 1 large egg
  • 1 tbsp water
  • 1 1/2 cups finely crushed plain cornflakes
  • 1/2 tsp fine salt
  • 1/2 tsp smoked paprika
  • 2 tbsp vegetable oil
  • 3 tbsp honey
  • 2 tsp cayenne hot sauce
  • 1/4 tsp cayenne pepper
  • 1/4 cup thin dill pickle slices blotted dry
  • 4 oz Monterey Jack cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 425°F. Beat egg with water and mix crushed cornflakes with salt and paprika in a separate shallow bowl. Dip chicken in egg and press into crumbs.
  2. Arrange on a baking sheet coated with the oil and bake for 16 to 20 minutes, turning once, until the chicken reaches 165°F.
  3. Mix honey, hot sauce and cayenne and brush over the cooked chicken. Lower the oven to 350°F and split the connected Hawaiian rolls horizontally.
  4. Place the bottom slab in a parchment-lined 9-by-13-inch pan. Add cheese, chicken and dry pickles, then replace the top slab and brush with butter.
  5. Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  6. Rest for 5 minutes and cut into 12 sliders.