Vodka parm chicken sliders

Steps

1. 1Prepare the chicken

   Pound or butterfly chicken breasts to an even thickness. Set aside.

   Chicken breast
2. 2Make the vodka sauce

   Mince garlic. In a large pan over medium heat, add butter and garlic. Sauté until fragrant. Add crushed tomato, fresh basil leaves, salt, and pepper. Stir to combine. Flambé vodka in the pan to burn off the alcohol, then add water. Simmer until the sauce thickens and develops a deep orange color, stirring occasionally.

   Be careful when flambéing—keep a lid nearby to smother flames if needed.

   GarlicBasilSaltBlack pepperCrushed tomatoWaterVodkaButter
3. 3Bread the chicken

   Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Coat each chicken breast first in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.

   Chicken breastAll-purpose flourEggBread crumbs
4. 4Fry the chicken

   Heat vegetable oil in a deep pan to frying temperature (about 350°F / 175°C). Fry the breaded chicken pieces until golden brown and cooked through, about 3–4 minutes per side. Remove and drain on a wire rack.

   Don't overcrowd the pan—fry in batches if needed to maintain oil temperature.

   Chicken breastVegetable oil
5. 5Assemble the sliders

   Slice the brioche buns and toast lightly if desired. Place a piece of fried chicken on the bottom half of each bun. Spoon vodka sauce generously over the chicken. Top with a piece of burrata and a drizzle of basil pesto. Close with the top bun.

   Serve immediately while the chicken is crispy and the burrata is creamy.

   Chicken breastCrushed tomatoBriocheBurrataBasil