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Easy and crazy good. Mexican Fried Chicken Sliders with poblano mayo.

Fried Chicken Sliders with Poblano Mayo

Easy and incredibly tasty, these are great fried chicken sliders. Panko breading laced with cayenne, cumin and chili powder wraps around tender sauteed chicken breast.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 328kcal


  • 1 Cup Panko Bread Crumbs
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 large boneless skinless chicken breast cut into cutlets
  • 2 Tablespoons vegetable oil
  • 1/3 Cup Mayonnaise
  • 2 Poblano Peppers roasted, seeds and top removed, diced
  • 3 Tablespoons onion diced
  • 1/2 teaspoon white wine vinegar
  • Slider buns


  • In a bowl, combine Panko Bread Crumbs, chili powder, cumin cayenne, salt and pepper. Stir to blend.
  • Cut the chicken breast in half horizontally, to make cutlets. Then cut those pieces in half. Trim just a bit so they'll fit the slider bun. With a meat mallet, pound to flatten just a little more.
  • In another bowl, combine the mayonnaise, diced Poblano peppers, the chopped onion and white wine vinegar. Mix well to blend.
  • Coat each chicken breast well with the Panko Bread crumb mixture.
  • Heat a non-stick skillet over medium high heat. Add oil. When hot turn down heat to medium and add chicken cutlets. Brown on each side for about 3 minutes per side. 
  • Remove pan from heat and place a lid on the skillet. Just let those chicken slider steam for about a minute before removing and placing on the bun.
  • Slather with the Poblano mayo and serve.


This makes 4 sliders.


Calories: 328kcal | Carbohydrates: 15g | Protein: 15g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 301mg | Potassium: 354mg | Fiber: 2g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 49mg | Calcium: 36mg | Iron: 1mg