ROCKY® Free Range Boneless Skinless Chicken Breast Filets
large eggs, beaten
2 cups panko bread crumbs
1 cup all-purpose flour
1/2 tsp fine sea salt
1/4 tsp ground black pepper
  Oil for frying, such as corn or peanut
  Additional fine sea salt for seasoning
20  Hawaiian sweet bread rolls or slider buns
1.5 cups shredded cabbage
1/2 cup tomato sauce
1/4 cup light brown sugar
1/3 cup finely chopped fresh or canned pineapple
2 tbsp pineapple juice
2 tbsp low-sodium soy sauce
garlic clove, grated
  Pinch fine sea salt


1 To make the sauce, whisk together all ingredients in a medium sauce pan. Bring to a simmer over medium-high heat. Let simmer 5 minutes, stirring often. Remove from the heat and set aside to cool. To prepare the chicken, slice each piece at an angle along the breast to create 10 to 12 pieces. The smaller ends may need to be combined on one bun.
2 Place the eggs and the bread crumbs each in a shallow bowl. Stir together the flour, salt, and pepper in a separate shallow bowl. Fill an electric fryer with oil and heat according to the manufacturer’s instructions. Alternatively, you can fill the bottom of a deep, heavy pot, such as a Dutch oven with about a ½-inch of oil. Heat over medium-high to 350-to-375-degrees F. For each piece of chicken, coat it in flour, dip it in the egg, and roll it in the bread crumbs. Fry the chicken pieces 2 to 3 at a time in the hot oil, until golden brown and cooked through until there is no pink in the center and juices run clear, about 3 to 4 minutes. Place on a sheet pan to drain, cover the sheet pan with paper towels, if desired, to absorb more oil. Sprinkle the chicken generously with salt.
3 To make the sliders, cut each bun in half. Place a piece of chicken on the bottom half. Top with a dollop of sweet and sour sauce and sprinkle with cabbage. Place the top portion of the bun over the cabbage and serve.

Recipe by Lori Rice of Fake Food Free


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