Pretzel-Crusted Chicken Sliders with Cabbage-Apple Slaw

Pretzel-Crusted Chicken Sliders with Cabbage-Apple Slaw

Shatteringly crisp chicken tenders and a zingy slaw star in these party-ready sliders.


  • 2 cups shredded green cabbage (from 1 small head)
  • 2 cups chopped radicchio (from 1 small head)
  • 1 Honeycrisp apple, cut into matchsticks (about 1 1/4 cups)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup apple cider vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12 chicken breast tenders (about 1 1/2 pounds), cut in half crosswise and pounded to 1/4-inch thickness
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour (about 2 1/8 ounces)
  • 1 cup Dijon mustard
  • 1/4 cup honey
  • 1 large egg
  • 4 cups roughly crushed pretzels (1/4-inch pieces along with smaller crumbs)
  • 1 1/4 cups canola oil, divided, plus more as needed
  • 12 slider buns


  1. Combine cabbage, radicchio, apple, and parsley in a medium-size heatproof bowl. Bring vinegar, oil, sugar, salt, and pepper to a boil in a small saucepan over high, stirring to dissolve sugar. Pour hot vinegar mixture over cabbage mixture; stir to combine. Set aside until ready to serve.
  2. Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season chicken evenly with salt and pepper.
  3. Place flour in a large, shallow bowl. Stir together mustard and honey in a second large, shallow bowl. Transfer 1/2 cup honey mustard to a small bowl; set aside. Whisk egg into remaining honey mustard in large bowl. Place crushed pretzels in a third large, shallow bowl.
  4. Dredge chicken pieces in flour, shaking to remove excess; dip in egg mixture, turning to coat. Dredge chicken pieces in crushed pretzels, patting to adhere. Transfer coated chicken to a parchment paper–lined work surface or baking sheet.
  5. Heat 1/4 cup oil in a large skillet over medium. Working in 4 to 5 batches, fry chicken until golden brown, about 2 minutes per side, adjusting heat as needed. Place chicken on prepared wire rack on baking sheet, and transfer to preheated oven to keep warm while frying remaining chicken. Repeat with remaining chicken, wiping skillet clean and adding 1/4 cup oil between batches.
  6. Place 2 chicken pieces on bottom half of each slider bun. Spread about 2 teaspoons reserved honey mustard on each top bun half. Top each sandwich with about 1/3 cup slaw, and sandwich with top bun halves. Serve sliders immediately with remaining honey mustard on the side.

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