Crispy Chicken Caesar Sliders on King’s Hawaiian Rolls – The Ultimate Shareable Sandwich
If Caesar salad and fried chicken had a love child, and that love child decided to crash your game day party on a pillow of sweet, buttery King’s Hawaiian rolls… you’d get these Crispy Chicken Caesar Sliders. This recipe is basically the Voltron of comfort food — crunchy, tangy, salty, creamy, and just the right amount of over-the-top.Here’s the play-by-play:We start with thin-sliced chicken breasts, because nobody’s here for a dry, flavorless bite. The chicken gets a triple-threat breading — seasoned flour spiked with chili powder, garlic, and oregano; an egg-and-hot-sauce bath; and finally a cozy coat of Italian bread crumbs. Pro tip: freezing the chicken before breading helps lock in juiciness and makes frying way less messy.Meanwhile, a 12-pack of King’s Hawaiian Original Sweet Rolls gets sliced in half and toasted to golden perfection. That gentle sweetness in the bread? Absolute fire with the salty bacon and sharp parmesan that’s coming later. But we don’t stop there — we take a bonus 4-pack of rolls, cube them, season them, and roast them into mini croutons. Caesar salad purists are shaking, but in a good way.The dressing is a legit, from-scratch Caesar — mayo-based for extra creaminess, with parmesan, lemon juice, Dijon mustard, Worcestershire, anchovy paste, and enough garlic to make your taste buds do the cha-cha. It’s bold, tangy, and ties the whole slider together.When the chicken hits the hot oil (375°F, because we’re professionals here), the outside goes golden and crispy while the inside stays tender. Each slider stacks like this:A swipe of Caesar dressing on the bottom bunA crunchy chicken cutletMore dressing (because restraint is overrated)Strips of smoky baconChopped romaine tossed with dressing and homemade croutonsA blizzard of freshly grated parmesanCap it with the toasted top bun, brushed with garlic-parsley butter, and you’re looking at the MVP of any tailgate, family cookout, or midnight snack raid.The sweet bread balances the savory chicken and salty bacon. The crunch of romaine and croutons keeps every bite interesting. The Caesar dressing makes it rich, tangy, and addictive. And because they’re sliders, you can eat three without admitting you just had three sandwiches.These sliders aren’t just food — they’re an experience. They take the classic Caesar salad and crank the flavor dial to eleven, throw in crispy fried chicken for texture and richness, and wrap the whole thing in soft, sweet rolls for that perfect flavor contrast.Serve them hot, fresh out of the fryer, and watch them disappear. Whether you’re feeding a hungry crowd or just feeling like your Tuesday night deserves a little rockstar treatment, these Crispy Chicken Caesar Sliders are here to make sure no one leaves the table hungry… or unimpressed.
Ingredients
- 12 pack of king’s hawaiian Original Sweet Rolls
- 4 pack of king’s hawaiian Original Sweet Rolls
- 5 thins sliced chicken breasts
- 2 cups all purpose flour
- 2 tbsp chili powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp pepper
- 8 beaten eggs
- 1/2 cup hot sauce
- 2 cups Italian Bread Crumbs
- 1 head of chopped romaine lettuce
- 1 pound of cooked bacon strips
- 1/4 cup melted butter
- 2 tbsp chopped parsley
- 1 tbsp minced garlic
- 1 cup grated parmesan cheese
Dressing
- 2 cups mayonnaise
- 1/2 cup lemon juice
- 1/2 cup grated parmesan cheese
- 2 tbsp anchovy paste
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
- 1 tbsp minced garlic
- 1 tsp black pepper
- salt to taste
Instructions
- Slice the 12 pack of King’s Hawaiian Original Sweet Rolls in half and toast in the oven until golden brown
- Add plastic wrap to a sheet tray. Place the chicken on the sheet tray and freeze overnight
- In a large bowl combine the all purpose flour, chili powder, oregano, garlic powder, salt and pepper
- In another large bowl, combine the egg with the hot sauce
- Add the Italian bread crumbs to a third bowl
- Coat the frozen chicken in the flour mixture, then the egg mixture, then the Italian bread crumbs
- Heat a large deep pan of vegetable oil to 375 degrees F
- Carefully add the coated chicken and fry for 8 minutes (make sure the internal temperature of the chicken reaches 165 F.
- Chop the 4 pack of sweet rolls into smaller pieces
- Coat in olive oil and season with salt and pepper
- Toast in a 400 degree F oven until golden brown, then set aside
Dressing
- For the dressing, combine all the ingredients in a bowl. Transfer to a squeeze bottle for easier application
- Combine the chopped romaine with some of the sauce, and the bread crumbs.
- Toss together to coat everything evenly
- Add some sauce on the bottom toasted section of the original Sweet Rolls
- Place the fried chicken on top followed by some more dressing
- Add the bacon followed by the salad
- Add as much parm on top of the salad as you want
- Place the top bun on top
- Combine the melted butter with the garlic and parsley and coat the top toasted bun
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