Don’t tell anyone around here, but I don’t like sweet tea….shhhhh….it’s almost against the law not to like this Southern staple~so I decided to try it in a different way…
When I saw these Sweet Tea Chicken Sliders over at Half Baked Harvest I was totally intrigued~
The name of the original recipe is Sweet Tea Oven Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw and Crispy Onions~ Whoa, I didn’t think I could possibly do all that….sounds amazing though!
So I borrowed this idea, merged it with my Picnic Chicken, and adapted it into a LAZY shortcut version…
Marinate the chicken in a combination of sweet tea and buttermilk…it looks like a latte bath!
Marinate the chicken overnight for best results, then drain off the liquid and set wet chicken aside. Place potato chips in a large ziplock bag and crush with a rolling pin
Put chicken in the bag and shake shake shake. The wet chicken will grab the crushed chips doing the hard work for you!
Place chicken pieces in a sprayed baking dish, and add some more crumbs from the bag to coat. Spray with olive oil spray and bake at 375 for 45 minutes, or until cooked through. Spray again after 30 minutes
Now here is where I really got lazy streamlined things
Toast the rolls and put honey mustard on the bottom and Alabama White BBQ Sauce on the top half. Place one piece of chicken on top of the honey mustard, load on the slaw shreds
Close the sandwiches
Voila, Sweet Tea Chicken Picnic Sliders with White BBQ Slaw!
*You can substitute Bleu Cheese Dressing or Ranch for the White BBQ Sauce if desired, or use fully prepared coleslaw. White BBQ sauce is simply mayonnaise amped up with a little vinegar, lemon, sugar and salt…very delicious in case you’ve never tried it!
Picnic Sliders with White BBQ Slaw
Ingredients
- 3 large boneless chicken breasts cut into thirds
- 1 cup buttermilk
- 1 cup sweet tea
- 4 oz. ruffled potato chips
- olive oil spray
- coleslaw mix
- honey mustard
- White BBQ Sauce
- Hawaiian Rolls
Instructions
- Mix buttermilk and tea in a large ziplock bag and add chicken. Marinate overnight in refrigerator. Drain chicken and set aside.
- Place potato chips in a clean, dry ziplock bag and crush with a rolling pin.
- Add chicken pieces and shake to coat as evenly as possible.
- Transfer chicken pieces to an olive oil sprayed baking dish, gently patting on any loose coatings.
- Spray olive oil spray over chicken. Bake at 375 for 45-60 minutes until chicken is done and golden, spraying chicken with olive oil about half way through baking time.
- Serve chicken on toasted slider buns with honey mustard on bottom and coleslaw and white BBQ sauce on top
I used Hawaiian rolls and the texture combo was so diverse, soft roll, crunchy coated tender chicken, and sweet, savory crispy slaw…and super easy for Take-out Tuesday!
Thank you Tieghan from Half Baked Harvest for a great inspiration and chicken marinade! I never really tasted the sweet tea, but the chicken was unbelievably tender and delicious!
Note: This is a great way to make gluten free fried chicken [use Ruffles or Lay’s plain, the ingredients are potatoes, oil and salt]
Enjoy!
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