Hold on for one delicious treat! These chicken parmesan sliders are perfectly crispy and full of all of your favorite Italian flavors. Perfect to serve to a crowd and ideal for a game day appetizer, they're cheesy, easy and so so good!
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Chicken parm is such a classic go to recipe, crispy breaded chicken, gooey cheese and rich marinara sauce, what's not to love?! If you are a fan, you are going to love these chicken parmesan sliders!
Chicken breast is dredged in seasoned panko breadcrumbs before being shallow fried for extra crispiness. They are then loaded into brioche slider buns with mozzerella, grated parm and marinara for one delicious handheld sandwich that's perfect to enjoy with a beer during Super bowl!
If you are hosting game day, your guests will thank you for whipping up a batch of these!
Be sure to try my Pulled Pork Sliders and Chicken Parmesan Stuffed Peppers too!
Why you will love this recipe!
- Easy: This isn't a super quick recipe, but it's pretty easy to make with a few everyday ingredients. Trust me, it's worth the little effort because they are so delicious!
- Great for a crowd: This recipe makes enough for 12 sliders so they are a great choice if you are throwing a party. They are easy to eat with one hand too, so they are perfect for informal events.
- So freaking tasty! These sliders come out so good you guys! The fried chicken is so perfectly crispy and the marinara gives a great tang. Don't forget that gooey cheese either!
Ingredients
- Chicken: Use boneless, skinless chicken breasts for this recipe. Cut them into bite sized pieces before dredging and frying.
- Flour and eggs: To dredge the chicken so that the crunchy breading adheres.
- Panko breadcrumbs: I prefer to use panko rather than regular breadcrumbs. This guarantees the most crispy bite.
- Parmesan: Use freshly grated parmesan for the best taste and texture. We add some to the breadcrumbs to coat the chicken and then sprinkle some inside the burgers for an extra kick of flavor.
- Seasonings: Italian seasoning, salt and pepper.
- Oil for frying: Use any high heat oil like avocado oil, peanut oil, vegetable or canola. Avoid olive oil that has a lower smoking point.
- Slider buns: I love to use brioche slider buns for a touch of sweetness.
- Marinara sauce: To spread on the buns. Use your favorite brand or homemade.
- Mozzarella: Use two large balls of cream mozzarella, it gets perfectly stringy coating the fried chicken pieces.
- Garlic and melted butter: To brush over the tops of the buns before baking. This adds extra flavor as well as helping to brown the buns and crisp them up so.
- Fresh basil: Garnish the baked sliders with basil for some freshness and flavor just before serving.
How to make chicken parm sliders
Be sure to scroll down for the full recipe!
Make the fried chicken
- Cut the chicken into pieces and set up your dredging station (photo 1).
- Dredge the chicken in the flour, egg and seasoned breadcrumbs (photo 2).
- Shallow fry the chicken til brown and crispy (photo 3).
Build the sliders
- Spread the marinara sauce over the toasted buns (photo 4).
- Top with chicken, mozzarella and parm (photo 5).
- Place on the top buns and bake. Serve, garnished with fresh basil (photo 6).
Recipe Variations
These crispy chicken parmesan sliders are pretty tasty just as they are! Instead of brioche buns, you can use Hawaiian buns, which will work just as great. Marinara is the classic sauce to use with chicken parm, but any other smooth tomato based pasta sauce will do the job nicely.
Frequently Asked Questions
Without doubt, the crispiest chicken comes from deep or shallow frying, and it also helps to lock in flavor and keep the chicken moist.
Because we use panko breadcrumbs to coat the chicken pieces, oven baking them won't loose that crispy texture. Cook them at 360F for 15 minutes on a lined baking sheet. You can also air fry them at 390F for 10 minutes, flipping halfway.
Sliders are awesome handheld party food, and you can easily serve these up by themselves. If you a hosting a bigger feast, then serve them up with these other favorite appetizers:
Deep Fried Dill Pickles
Air Fryer Halloumi Fries
Honey Mustard Wings
Air Fryer Loaded Potato Skins
You can make these a day ahead of time, but the buns may get a little softer due to the marinara sauce. They'll still taste great though, just heat them in the oven at 360F, covered with foil, for 15 minutes til heated through.
Your best bet is to fry the chicken ahead of time, as this is the bit that takes longer. Fry the chicken, then let it cool before covering and refrigerating. It will keep well for 3 to 4 days. You can then build the sliders and oven bake to serve.
Tips for frying crispy chicken
- Dredge the chicken pieces in flour, then egg, then the seasoned breadcrumbs, shaking off excess as you go. Make sure that the chicken is evenly coated in the breadcrumb mix.
- Use panko breadcrumbs. Their texture will give you that perfect crispy bite.
- Make sure your oil is hot enough. The oil should be at a temperature of 325F before you add the chicken. If you don't have an instant read thermometer, the oil should be shimmering and when you drop a breadcrumb in it should sizzle. For best results, check the temperature of the oil between batches and adjust accordingly.
- Don't overcrowd your pan. If you add in too much chicken at a time, the temperature can drop. The chicken shouldn't be touching or the pieces can stick together. Cook them up in three or four batches depending on the size of your pan.
Recipe Notes and Tips
- The sliders are baked in a oven proof glass baking dish. A large ceramic dish will work well too.
- Toast the buns before adding the marinara sauce. If you don't toast them, the buns can become soggy and fall apart.
- Wrap the baking dish tightly in foil before baking. This will help them to not dry out.
I just know that your are going to love these crispy chicken parm sliders as much as we do! They are a great crowd pleasing appetizer that everyone is sure to love!
More Chicken Recipes
- Cranberry Brie Stuffed Chicken
- Air Fryer Chicken Fried Rice
- Air Fryer Chicken Meatballs
- BLT Chicken Avocado Salad
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Crispy Fried Chicken Parmesan Sliders
Ingredients
For the fried chicken
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour (70g)
- 2 eggs
- 1 cup panko breadcrumbs (90g)
- 1 tablespoon Italian seasoning
- ⅓ cup freshly grated parmesan (30g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup oil for frying (more if needed) (120ml)
To build the sliders
- 12 brioche slider buns
- 1½ cups marinara sauce (350ml)
- 2 balls of mozzarella (sliced)
- ¼ cup freshly grated parmesan (4 tablespoons)
- 1 garlic clove (minced)
- 2 tablespoons salted butter
- 1 tablespoon fresh basil
Instructions
Fry the chicken
- Cut the chicken breasts in half lengthways, then cut into pieces that will comfortably fit inside the slider buns.
- Place the flour in one bowl and egg in another. Add the breadcrumbs, Italian seasoning, parmesan and salt and pepper to another bowl and stir to combine.
- Dredge each piece of chicken in the flour, then eggs, then breadcrumbs and set to one side.
- Heat the oil in a deep skillet, you want he oil to cover the surface of pan and the oil should come up to around halfway up each chicken piece.
- Heat the oil til it reaches 350F / 175c. If you don't have an instant red thermometer, test if the oil is hot enough by dropping a panko breadcrumb in - it should fizzle. The oil should be slightly shimmering.
- Once at temperature, fry the pieces of chicken in the oil for 3 to 4 minutes on each side and drain on kitchen paper. Fry 3 to 4 pieces of chicken at a time so you don't over crowd the pan.
To make the sliders
- Cut the slider buns in half and lightly toast them.
- Preheat the oven to 400F / 200c.
- Lay the bottom halves of the buns in a baking dish.
- Spread the marinara sauce over the cut halves of the top and bottom buns.
- Place a piece of fried chicken on the top of each bun and top with sliced mozzarella and sprinkle with grated parmesan. Place the top buns on the top.
- Melt the butter in a small pot with the minced garlic, then brush over the top of the slider buns.
- Wrap the baking dish tightly with foil and bake in the oven for 15 to 20 minutes.
- Carefully unwrap the foil, sprinkle with fresh basil and serve.
Notes
- The sliders are baked in a oven proof glass baking dish. A large ceramic dish will work well too.
- Toast the buns before adding the marinara sauce. If you don't toast them, the buns can become soggy and fall apart.
- Wrap the baking dish tightly in foil before baking. This will help them to not dry out.
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