Cornflake chicken sliders

Cornflake chicken sliders



Chicken Cornflake Sliders

Servings 12


  • 2 200g Chicken Breast
  • 1 tbsp Cornflour
  • 1 pinch Salt
  • 2 tbsp Buttermilk
  • 1 1/2 cups Corn Flakes ground
  • Olive Oil spray
  • 1 Zucchini shredded
  • 3 tbsp Whole-Egg Mayonnaise
  • 1 tbsp Tomato Sauce
  • 1 tbsp Peanut Butter
  • 12 Dinner Rolls
  • 12 Cherry Tomatoes garnish


  • Preheat your oven to 200C (180C fan-forced). Slice each chicken breast into 6 equal sized pieces, giving you a total of 12. Gently tap them flat with the side of a knife or rolling pin.
  • Rub the cornflour and a little salt into the chicken pieces. Add the buttermilk and coat the chicken evenly.
  • Dust each piece of chicken in the ground corn flakes and arrange on a lined baking tray. Spray each gently with the olive oil and bake for 12 minutes.
  • While you’re waiting, combine the shredded zucchini with 1 tbs of mayo to make the slaw. For the burger sauce combine the remaining mayo with the peanut butter and tomato sauce.
  • Remove the chicken from the oven. Arrange the sliders with sauce first, then chicken then a small pile of slaw. Slide a skewer through a cherry tomato and then through the top of the burger to keep everything in place.


  • The best kids jobs here are mixing the sauce and the slaw, coating the chicken with cornflake crumbs and assembling the burgers.
  • You can also use the chicken as a meal on its own with some salad, like a healthy chicken nugget.
  • This recipe was created by Adam Clements for Kidspot.

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