All recipesFamily ClubHunter's chicken sliders and wedges55 min 4 portionsSave recipeJoin to planI cooked thisPrint cardYearly members: printable PDFIngredientsCooking for4600g potatoes, cut into wedges2 tbsp smoked paprika1 tsp oregano1 tbsp plain flour300g chicken breast, cut into strips5 rashers of bacon, cut into small pieces and cooked until crispy100ml BBQ sauce25g cream cheese2 tsp garlic puree1 tsp butter1 tsp dried parsley80g grated cheese (cheddar or a mix of mozzarella and cheddar)4 bread rolls (preferably stuck together)Method1Start by preparing the wedges - slice the potatoes into wedges and coat in the spray oil, 1 tbsp paprika, oregano, and some salt and pepper2Air fry at 170°C for 20 minutes, then at 190°C for 10 minutes - until the potatoes are cooked through and the outsides are crispy3Meanwhile, slice the chicken into strips and coat in the remaining paprika, and salt and pepper4Fry in some spray oil and a medium heat until the chicken begins to colour5Add in 1 tsp garlic purée, and some salt and pepper to taste6Fry the bacon in a separate pan until the chicken is cooked - cook the bacon until nice and crispy7Once the chicken is cooked through, take it off the heat and shred it up using two forks8Add in the BBQ sauce and cream cheese and mix together9Take the bread rolls, add a sprinkle of mozzarella, then the chicken mix, then more mozzarella, and the bacon10Pop the lids on the bread rolls11Melt the butter for 10 seconds in the microwave, add the parsley and remaining garlic and mix together12Brush the butter mixture on top of the bread rolls13Oven bake for 10 minutes at 180°C - then just 5-10 minutes on 170°C until the cheese is golden14Serve with a salad and some wedges and enjoy!#Chicken#Pork#High proteinComments Sign in to leave a comment.Be the first to leave a note.
