Ingredients:

Pepperberry Sauce:

• 1/2 tsp ground pepperberry
• 1/2 cup whole egg mayonnaise
• Juice of 1 native lime (or substitute with lemon juice)

Chicken:

• 2 chicken breasts, sliced into strips
• 1 cup plain flour
• 2 large eggs, beaten
• 1 large pinch of lemon pepper salt
• 1 cup panko bread crumbs
• Oil for shallow frying

Slider Assembly:

• Naan bread (1 per slider)
• Butter (for frying naan)
• Lettuce, thinly sliced
• Optional: extra pepperberry or lemon wedge for garnish

Instructions:

1. Make the Pepperberry Sauce:

• In a small bowl, mix the pepperberry, mayonnaise, and lime juice until well combined. Set aside.

2. Prepare the Chicken:

1. Set up three bowls: one with plain flour, one with beaten eggs and lemon pepper salt, and one with panko bread crumbs.
2. Coat each chicken strip in flour, then dip it into the egg mixture, and finally coat it in bread crumbs.
3. Heat oil in a frying pan over medium heat and shallow fry the chicken strips until golden brown and cooked through. Set aside on a plate lined with paper towels.

3. Toast the Naan:

• Melt a small amount of butter in a pan and lightly fry the naan bread on both sides until warm and slightly crispy.

4. Assemble the Sliders:

1. Place a piece of naan bread as the base.
2. Add a spoonful of pepperberry sauce, spreading it evenly.
3. Add a light layer of thinly sliced lettuce.
4. Top with a crispy fried chicken strip.
5. Fold the naan around the filling and enjoy!

Tips:

• For extra zest, sprinkle a little more ground pepperberry over the finished slider.
• Pair with a side of sweet potato wedges or a fresh salad for a complete meal.