Low Fat Fried Chicken Slider
Craving the comfort of crispy fried chicken but looking to keep things light? This Low Fat Fried Chicken Slider recipe is the perfect solution. Marinated in tangy low-fat buttermilk and a hint of hot sauce, the tender chicken is baked—not fried—to golden perfection using a flavorful whole wheat flour and cornstarch coating. With the added crunch of fresh lettuce, juicy tomato slices, and a zesty light mayo-dijon spread, all nestled inside a wholesome whole wheat slider bun, this recipe delivers on both flavor and nutrition. Quick to prepare and packed with 20-minute oven-baked crispiness, these mini sliders are ideal for family dinners, game-day spreads, or a fun twist on finger food. Healthy, satisfying, and irresistibly delicious, these guilt-free sliders prove that comfort food can fit into your healthy lifestyle!
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1 cup buttermilk, low-fat
- 2 tablespoons hot sauce
- 1 cup whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- non-stick cooking spray
- 8 slider buns, whole wheat
- 8 pieces lettuce leaves
- 1 tomato, sliced
- 0.25 cup light mayo
- 2 tablespoons dijon mustard
Instructions
Slice the chicken breast horizontally into thin cutlets, approximately 8 pieces.
In a shallow dish, combine the buttermilk and hot sauce. Add the chicken to the mixture, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
In another shallow dish, combine whole wheat flour, cornstarch, salt, black pepper, garlic powder, and paprika.
Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
Place the coated chicken on the prepared wire rack. Lightly spray the tops with non-stick cooking spray.
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
While the chicken is baking, mix the light mayo and dijon mustard in a small bowl.
To assemble the sliders, spread the mayo-mustard sauce on the bottom half of each slider bun.
Top with a lettuce leaf, a slice of tomato, a piece of cooked chicken, and the top bun.
Repeat the assembly for all sliders and serve immediately while warm.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 39.6 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 736 mg | 57% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
