Fried chicken sliders with honey-mustard mayo and pickled zucchini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fried chicken sliders with honey-mustard mayo and pickled zucchini

Fried chicken sliders with honey-mustard mayo and pickled zucchini

Soy-Free, Protein Plus

2 Servings, 660 Calories/Serving

25–40 Minutes

Coated in whole wheat panko, this pan-fried chicken springs up with a golden brown crust. We pair them with our custom honey-mustard mayo and quick-pickled zucchini.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic zucchini or other summer squash
  • ¼ cup rice vinegar
  • 1 organic pear
  • ¼ pound organic sugar snap or snow peas
  • 1 organic lime
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic egg
  • ½ cup whole wheat panko
  • 4 slider buns
  • Sunbasket honey-mustard mayo (Dijon mustard - paleo mayo - honey)
Chef's Tip
It’s always good practice to bring your proteins to room temperature before cooking, especially when preparing them in a delicate coating such as this panko crust. Remove the chicken from the refrigerator about 30 minutes ahead of time. This will ensure more even cooking and will also help prevent the panko from scorching while you wait for the center of the meat to cook through.

Make It Ahead
The pickled zucchini (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, bring to room temperature (or serve chilled) and proceed with the rest of the recipe.

Nutrition per serving

Calories 660, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 590mg (26% DV), Total Carb. 72g (26% DV), Fiber 10g (36% DV), Total Sugars 18g (Incl. 1g Added Sugars, 2% DV), Protein 43g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the zucchini

  • Thinly slice the zucchini crosswise.
In a small [medium] sauce pot, bring the rice vinegar to a boil. Remove from the heat, add the zucchini, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Make the pear–snap pea salad

  • Peel the pear, if desired. Core and cut the pear into ½-inch pieces.
  • Cut the sugar snap peas in half on the diagonal.
  • Zest and juice the lime, keeping the zest and juice separate.
In a medium bowl, toss together the pear, snap peas, lime zest, 5 teaspoons [3 TBL] lime juice, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Let stand while you prepare the chicken sliders.

3

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; if needed, cut the chicken crosswise to form 4 [8] equal pieces. Season generously with salt and pepper.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
  • On a plate or shallow bowl, season the panko with salt and pepper and spread in an even layer.
Working with 1 chicken piece at a time, dip the chicken into the egg; let the excess drip off, then gently press the chicken into the panko, coating all sides.
In a large frying pan over medium heat, warm 1 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until golden brown and cooked through, 4 to 7 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, warm the buns.

4

Toast the buns

In a dry medium frying pan, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with the chicken, 1 teaspoon honey-mustard mayo, and the pickled zucchini. Close with the bun tops. Serve the pear–snap pea salad and remaining mayo on the side.
Kids Can!
  • Juice the lime.
  • Assemble the salad.
  • Season and spread the panko.
  • Help assemble the sliders.
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