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12
15 minutes
20 minutes
2–3 tsp Blackstone Essentials Blend
1–2 fresh tomatoes, sliced
Remove the sides of the Hawaiian roll package and slice evenly with a bread knife.
Shape the ground chicken into one large patty
Generously season with the Essentials Blend, plus salt and pepper. Add optional heat with Chicken Griddle Seasoning or Bayou Blend.
Place flour in one shallow bowl, the egg wash (eggs + half & half) in another, and panko breadcrumbs in a third.
Coat the chicken patty in flour, dip into egg wash, then press firmly into the panko for a crunchy finish.
Heat the Blackstone griddle to medium-high. Add avocado oil and bring the temperature to about 350°F.
Spread butter on the cut sides of the rolls. Toast on the griddle until golden brown, then set aside.
Place the dredged chicken patty on the griddle. Cook 3–5 minutes per side, until golden brown and fully cooked through.
Spread mayonnaise on the rolls, then layer with shredded lettuce, tomato slices, and the fried chicken patty.
Cut into individual sliders and enjoy while warm.
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