Italian Chicken Parm Sliders
Mini Chicken Parmesan sliders packed with crispy chicken, melted mozzarella, and marinara sauce, served on soft slider buns—perfect for game day or any gathering.
Equipment
- Large skillet
- Baking sheet
- Small saucepan
- Tongs
Ingredients
- 2 pcs Chicken breasts skinless, boneless
- 1 cup Panko breadcrumbs
- ½ cup Flour
- 2 pcs Eggs beaten
- 1 cup Marinara sauce
- 12 Slider buns
- 12 slices Fresh mozzarella
- ½ cup Grated Parmesan cheese
- Olive oil for frying
- Fresh basil optional
Instructions
- Cut the chicken breasts into small pieces or use chicken tenders. Season with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Dip each piece of chicken first in the flour, then the egg, and finally in the breadcrumbs. Make sure it's fully coated.
- Heat olive oil in a large skillet over medium heat. Fry the chicken pieces for 3-4 minutes per side, or until golden brown and cooked through. Place on a paper towel to drain excess oil.
- Preheat the oven to 375°F (190°C). Place the fried chicken pieces on the bottom half of the slider buns. Spoon marinara sauce over each piece, add a slice of mozzarella, and sprinkle some Parmesan.
- Place the assembled sliders on a baking sheet and bake for 10 minutes, or until the cheese is melted and bubbly.
- Top with fresh basil (optional), place the top bun on each slider, and serve warm!
Notes
- Double bread the chicken by dipping it in flour, egg, and breadcrumbs twice. Enjoy extra crust.
- No fryer? No problem: You can bake the breaded chicken in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.
- You can bread and fry the chicken ahead of time. Just reheat in the oven before assembling the sliders.
- Feel free to add extras like fresh basil, spicy peppers, or even extra marinara on the side for dipping!