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.
PREP: 30 MIN.
COOK: 10 MIN./BATCH
MAKES: 2 DOZEN
- 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
BOURBON BERRY JAM
- 1 pkg. (16 oz.) frozen unsweetened mixed berries
- 1 cup sugar
- ⅓ cup bourbon
- ¼ cup cornstarch
SLAW
- 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.
