Chicken Fried Steak Sliders

Chicken Fried Steak Sliders

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 sliders
Author CASA Veneracion


  • 4 chicken thigh fillets
  • salt
  • pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup milk
  • 1/2 cup plain bread crumbs
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 2 cups shredded cabbage
  • roasted sesame dressing
  • 8 dinner rolls
  • Japanese mayo
  • assorted seeds to garnish (optional but recommended)


  • Cut each chicken thigh fillet into halves. Arrange side by side between two sheets of cling wrap. Pound with a kitchen mallet until less than half an inch thick. Sprinkle both sides of each piece of chicken with salt and pepper.
  • Place the flour, milk and bread crumbs in three separate shallow bowls.
  • Dredge each chicken piece in flour, dip in milk then coat with bread crumbs.
  • Heat the olive oil and butter until hot.
  • Fry the breaded chicken fillets until golden and crisp, about three minutes per side. Remove from the oil and rest on a rack.
  • Make the coleslaw. Toss the shredded cabbage with just enough toasted sesame dressing to moisten.
  • Split the dinner rolls in halves. Toast the cut sides, if you like (I didn't bother).
  • Spread Japanese mayo on the bottom halves of the rolls then top with chicken fried steaks. Place a mound of coleslaw on top of the chicken. Sprinkle with seeds, if using. Cover with the upper halves of the rolls and serve the chicken fried steak sliders at once.