Description
Miniature versions of the classic Chicken Parmesan, these sliders are packed with crispy breaded chicken, gooey melted mozzarella, and tangy marinara sauce all tucked inside soft buns. A fun and delicious twist on a traditional favorite!
Ingredients
For the Chicken Parmesan Sliders:
- 12 small slider buns (brioche or dinner rolls work well)
- 2 large chicken breasts, sliced in half horizontally to make 4 thinner pieces
- 1 cup all-purpose flour (for breading)
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon olive oil (for frying)
- Fresh basil leaves (optional, for garnish)
- Salt and freshly ground black pepper to taste
For the Garlic Butter (optional but recommended):
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
Instructions
Start by slicing the chicken breasts in half horizontally to create thinner cutlets. This helps the chicken cook quickly and evenly. If the chicken breasts are very thick, you can also pound them to an even thickness using a meat mallet. Season the chicken cutlets with salt and freshly ground black pepper on both sides.
To bread the chicken, prepare three shallow bowls for the breading process. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the Italian-style breadcrumbs with the grated Parmesan cheese.
Dip each piece of chicken into the flour, making sure it’s coated evenly. Then, dip the chicken into the beaten eggs, and finally, coat it in the breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well to the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken cutlets to the skillet. Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil.
While the chicken is cooking, preheat your oven to 350°F (175°C). Slice the slider buns in half and place the bottom halves of the buns on a baking sheet. Lightly toast them in the oven for about 5 minutes, or until they’re just beginning to crisp up. This will help prevent the buns from becoming soggy once the marinara sauce is added.
Once the chicken is ready and the buns are lightly toasted, it’s time to assemble the sliders. Place a piece of crispy chicken on each bottom half of the slider buns. Top the chicken with about 1 tablespoon of marinara sauce, making sure it’s evenly spread over the chicken. Then, sprinkle a generous amount of shredded mozzarella cheese over the sauce. For an extra cheesy touch, you can add a bit more mozzarella if desired.
Place the top halves of the buns on top to complete the sliders.
Place the assembled sliders in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the tops of the buns are golden brown. If you like your cheese a little more browned, you can switch the oven to broil for the last 1-2 minutes of baking, but be sure to watch them closely to avoid burning.
While the sliders are baking, prepare the garlic butter for the slider buns. In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Stir well to combine.
Once the sliders are baked and the cheese is melted, remove them from the oven. Brush the tops of the buns with the garlic butter mixture for added flavor and a golden, aromatic finish. You can garnish the sliders with fresh basil leaves for a burst of color and fresh flavor.
Cut the sliders into individual servings and serve hot. These sliders are best enjoyed immediately, but they can be stored in an airtight container for a day or two if you have leftovers.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10-12g
- Carbohydrates: 28-32g
- Protein: 15g