Nut Crusted Chicken Sliders

Day PartDinner, Late Night, Snack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Nut Crusted Chicken Sliders

Almonds bring their versatility, flavor, texture and healthful image to limited-time offerings, salads and Bar Menu items at Bon Vie, a concept of the Bravo Brio Restaurant Group, in Columbus, Ohio. “Breading trout or tilapia or chicken scaloppini with almonds gives a really beautiful nuttiness and an incredibly cool texture,” says Matt Harding, corporate executive chef.


Chicken breast, as needed
Crumb components, as needed: almonds, slivered, chopped in 1/2-inch pieces and roughly crushed, mixed with panko bread crumbs in a 1:3 ratio
All-purpose flour for breading, as needed
Egg wash for breading, as needed
Pinch salt and pepper mix
2 each slider buns
Melted butter, as needed for dressing buns
1 tsp. honey mustard, divided
4 slices pickle, 1/4-inch thick
1 slice American cheese, cut in half
Pomme frites, as needed


For the chicken

  1. Cut two, 2-oz. scaloppini from chicken breast. Pound to 1/4-inch thickness.

For the almond bread crumbs

  1. Mix 1 part slivered, crushed almonds to 3 parts panko bread crumbs. Season with a pinch of salt and pepper.

Breading the chicken

  1. Dredge chicken scaloppini in flour. Dip in egg wash. Coat in almond bread crumbs.

Cooking the chicken and assembling the sliders

  1. Fry breaded chicken scaloppini in 300 F fryer until golden brown. Season with salt and pepper.
  2. Brush buns with melted butter and place on griddle.
  3. Spread each bottom bun with 1/2 tsp. honey mustard and top with 2 pickles.
  4. Place each chicken scaloppini on a sizzle pan and top with a half slice of cheese. Place pan under broiler to melt cheese.
  5. Place a chicken scaloppini on each bun bottom and top with bun top.
  6. Plate on small round plate with pommes frites. Garnish with ramekin of ketchup.

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