Chicken Parm Sliders

These Chicken Parm Sliders deliver the comforting flavors of chicken parmesan in a fun, bite-sized format, perfect for game day or quick dinners.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12 sliders

Course: Appetizer, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

For the Sliders

12 pieces Slider buns or small Hawaiian rolls Soft rolls work best.
1 pound Chicken cutlets or tenders Thin cutlets are ideal for quick cooking.
1 cup Panko breadcrumbs For extra crunch.
1/2 cup Grated parmesan cheese
2 pieces Eggs, beaten
1/4 cup All-purpose flour For breading.
1 cup Marinara sauce Use a good-quality jar or homemade.
2 cups Shredded or sliced mozzarella cheese
4 tablespoons Butter, melted For brushing.
3 cloves Garlic, minced
2 tablespoons Fresh parsley, chopped For butter topping.
2 tablespoons Olive oil For frying.
to taste Salt and pepper
1 teaspoon Italian seasoning
to taste Red pepper flakes (optional)
to taste Fresh basil (optional) For garnish.

Method

Preparation

If using raw chicken cutlets, season with salt and pepper. Dredge in flour, dip in beaten egg, then coat in a mix of panko, parmesan, and Italian seasoning.
Pan-fry in a little olive oil until golden and cooked through, or air fry until crisp. If using frozen breaded tenders, bake according to the package.
Split the slider buns and place the bottoms in a baking dish. Lightly toast them in the oven to prevent sogginess.
Spoon a thin layer of marinara on the bun bottoms. Add chicken pieces, more marinara, then a layer of mozzarella and a sprinkle of parmesan.
Mix melted butter with minced garlic and parsley. Brush over the bun tops and place them on the sliders.

Baking

Cover with foil and bake at 350°F (175°C) until the cheese is melted. Uncover and bake a few minutes more to toast the tops. Optional: Broil for 1-2 minutes for a golden finish.

Notes

Assemble sliders earlier in the day and refrigerate. Bake just before serving. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.