Hot Honey Chicken Sliders with Coleslaw

Instructions

1. 1

   Preheat the oven to 175°C/350°F conventional, allowing about 10 minutes. Line a 23 × 33 cm baking dish with baking paper. Put the butter in a small oven-safe ramekin and place it in the oven during preheating for 3–5 minutes, just until melted. Carefully remove it and stir in the parsley and garlic powder.

2. 2

   Place the chicken breast in the lined baking dish and bake for 25–30 minutes, until cooked through. Shred it, weighing 450 g after cooking. Toss it with all the hot honey sauce.

3. 3

   Use a connected slab of 12 small sweet rolls, weighing about 340 g altogether. Slice the slab horizontally, keeping the rolls connected. Place the bottom half in the baking dish, cover with thinly sliced cheddar and spread the chicken evenly over it.

4. 4

   Bake uncovered for 15 minutes. Add the connected roll tops, brush with all the herbed butter and bake for another 10–15 minutes, until golden and the chicken reaches 74°C/165°F in several central spots. Cover loosely with foil if the tops brown before the filling is thoroughly heated.

5. 5

   While the sliders bake, toss the coleslaw mix with all the dressing in a clean bowl. Keep chilled until assembly.

6. 6

   Let the baked sliders stand for 3 minutes. Carefully lift off the top slab with a wide spatula, spread all the cold coleslaw over the chicken and replace the tops. Cut into 12 sliders and serve immediately, allowing 3 sliders per person.