Air Fryer Pecan Chicken Sliders Recipe

Air Fryer Pecan Chicken Sliders Recipe

I love coating chicken in pecans instead of breadcrumbs because it gives you such a wonderful crunch and flavor. If you don’t have an air fryer you can bake them in the oven for the same taste.




  • 12 small boneless skinless chicken thighs (about 2 lbs.)
  • 4 cups finely chopped pecans
  • 1 large egg, beaten
  • ¼ cup 2% milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2-3 dashes hot pepper sauce, such as Tabasco
  • Cooking spray


  • 1 pkg. (16 oz.) frozen unsweetened mixed berries
  • 1 cup sugar
  • ⅓ cup bourbon
  • ¼ cup cornstarch


  • 1 pkg. (16 oz.) tri-color coleslaw mix
  • ½ cup mayonnaise
  • 3 Tbsp. sugar
  • 3 Tbsp. lime juice
  • 2 pkg. (12 oz. each) Hawaiian sweet rolls, split

1. Preheat air fryer to 375°. Flatten chicken to ½-in. thickness; cut each thigh in half. Place pecans in a shallow dish. In another shallow dish, whisk together egg, milk, salt, pepper and pepper sauce. Dip chicken in egg mixture, then coat with pecans. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, turning once, 8-10 minutes.

2. Meanwhile, combine the jam ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick, 1-2 minutes. Remove from heat; crush berries to desired consistency. For slaw, in a large bowl, combine the coleslaw mix, mayonnaise, sugar and lime juice. To assemble, spoon 1 heaping Tbsp. jam onto bottom of each roll. Layer with hot chicken and slaw; replace tops.

1 slider: 335 cal., 18g fat (4g sat. fat), 42mg chol., 228mg sod., 33g carb. (19g sugars, 3g fiber), 11g pro. 

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