The Chicken Parmesan sliders have arrived! This is such a delicious and easy slider recipe! Crispy, pan fried chicken tenders, drenched in a tangy tomato sauce, smothered in melty cheese – all served in a fluffy slider bun. Great for game day or any day!
Chicken Parm Sliders Recipe
These Chicken Parmesan sliders will bring a smile to anyone! Taking the classic Italian chicken parmesan and slamming it in bite sized burger buns is 100% the right thing to do!
This easy slider recipe gives you loaded chicken parm burgers that are loaded with cheese and baked to perfection, you can whip up a batch of these delicious delights in no time.
Looking for other Italian inspired recipes? Why not also try my White Chicken Lasagna and my Italian Baked Chicken Meatballs!
Why You’ll Love this Chicken Parmesan Sliders Recipe:
- Crispy chicken. The chicken tenders are floured and coated in seasoned breadcrumbs then pan fried to crispy tinged perfection.
- Loaded with cheese. Coated with parmesan and topped with melty mozzarella cheese – so good!
- Easy sliders. These delicious beauties are so easy to prep and come together in 45 mins, pantry to table!
This recipe turns everyone’s favorite chicken parmesan into tasty handheld sandwiches!
How to make these Chicken Parmesan Sliders
Be sure to see the recipe card below for full ingredients & instructions!
- Coat your chicken pieces – Dredge the chicken in egg, breadcrumbs and flour.
- Pan fry the chicken – In a large skillet with olive oil, pan fry the chicken about 3-4 mins per side.
- Assemble the sliders – Spread marinara sauce on toasted slider buns, add the chicken and top with cheese.
- Cook – Brush the buns with melted butter and bake for 10-15 mins.
- Serve and enjoy!
What to serve with these slider
You can serve these Chicken Parmesan sliders on their own or as part of a meal, with some tasty sides. Here’s some ideas:
- Roasted Red Potatoes with Bacon and Onion
- Loaded Mashed Potato Casserole
- Baked Sweet Potato Fries
- Crispy Fried Potato Slices
Can I make these ahead of time?
These Chicken Parmesan Sliders are best when served hot from the oven. I wouldn’t recommend making these ahead of time because the bread can get soggy if it sits overnight.
You can – however – save yourself time by pan frying the chicken the day before and storing in the refrigerator overnight. It’s best to reheat the chicken before adding it to the sliders, so that they are nicely heated through before going into the oven.
What are the best rolls for these sliders?
I always go for Hawaiian rolls. They come in a 12-pack.They’re are super soft and the perfect size for these sliders!
Recipe Tips and Notes
- Use a preheated oven.
- Ideally shred your own cheese. Pre shredded cheese contains anti caking agents so it doesn’t melt as well.
- Spice things up with some pickled jalapeno slices.
- You can use chicken tenders or chicken breasts. If using tenders, you want to use two pieces per slider. If using chicken breasts be sure to cut them into similar sizes.
Other Italian inspired chicken recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Parmesan Sliders Recipe
Ingredients
- 1 ½ lbs chicken breast or tenders cut into 24 pieces
- ½ cup flour
- ½ tsp salt
- ½ tsp garlic powder
- 2 eggs
- 1 tbsp water
- 1 cup seasoned bread crumbs
- ½ cup grated parmesan cheese
- 4 tbsp butter divided
- 3 tbsp olive oil
- 1 tsp each on buns of tomato sauce
- 1 package Hawaiian slider buns sliced in half horizontally
- ½ cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees. Spray a 9×12 baking sheet or dish with non-stick cooking spray. Get a cookie cooling rack ready to go. Pop in the oven and bake until slightly toasted, about 4-5 minutes.
- If you haven’t already, cut chicken into bite sized pieces, you want two pieces per slider.
- Add flour, salt, and garlic powder to a large ziplock bag. Shake to combine.
- Add egg and water to another shallow bowl, whisk to combine.
- Mix breadcrumbs and ½ cup parmesan cheese to another shallow bowl or plate. Season with a little bit of salt and pepper.
- Add chicken to the plastic bag with the flour. Shake to coat chicken. Working in batches, use tongs to transfer the chicken to the egg mixture. Make sure to shake any excess flour off the chicken before adding it to the egg. Coat the chicken in the egg and let any excess drip off. Transfer chicken to the breadcrumbs and coat.
- Transfer the coated chicken on to the cookie cooling rack while you bread the remaining chicken.
- Once the chicken has been breaded, heat a large skillet to a medium heat. Add 1 ½ tablespoons of the butter and 1 ½ tablespoons of the olive oil to the skillet. Once the butter has melted, add half of the chicken pieces. Cook until golden brown, about 3-4 minutes, flip and repeat on the other side. Transfer chicken to the toasted buns, you want two pieces of chicken per slider. Repeat with remaining chicken.
- Top each slider with a tablespoon of marinara. Cover with cheese. Cover with top bun.
- Melt remaining tablespoons of butter. Brush tops of buns with butter. Sprinkle with a little bit of Italian seasoning and parmesan cheese. Bake for 10-15 minutes until cheese has melted and buns are toasted.
Notes
- Use a preheated oven.
- Ideally shred your own cheese. Pre shredded cheese contains anti caking agents so it doesn’t melt as well.
- Spice things up with some pickled jalapeno slices.
- You can use chicken tenders or chicken breasts. If using tenders, you want to use two pieces per slider. If using chicken breasts be sure to cut them into similar sizes.
Blaser says
In the ingredient list it says 1 tsp each on buns of tomato sauce – what?
Then #1 in instructions says bake until slightly toasted, what -the cookie cooling rack?
These instructions are strange