Description

These Chicken Parmesan Sliders are a delicious twist on the classic Italian favorite, featuring breaded and pan-fried chicken topped with marinara sauce, provolone cheese, and melted mozzarella sticks, all nestled in buttery slider buns. Perfect for a crowd-pleasing appetizer or a fun main course, these sliders combine crispy chicken with gooey cheese and flavorful seasonings for a satisfying bite.

Ingredients

Scale

Chicken and Breading

2 large boneless skinless chicken breasts
1 cup buttermilk
¾ cup flour
2 teaspoons seasoned salt
½ teaspoon black pepper
2 large eggs, whisked
1½ cups breadcrumbs
¼ cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
½ cup olive oil
2 tablespoons butter

Toppings and Assembly

6 slices provolone cheese
½ cup marinara sauce
18 frozen mozzarella sticks
6 slider buns

Butter Topping

¼ cup butter, melted
1 teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
1 tablespoon fresh parsley
1 tablespoon Parmesan cheese, grated

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Instructions

Prepare the chicken: Butterfly each chicken breast and cut to create thinner slices about ¾ inch thick. Cut each portion to match the size of the slider buns, then pound them flat using a meat pounder between sheets of wax paper as needed.
Marinate the chicken: Place the buttermilk in a large freezer bag, add the chicken pieces, seal, and marinate for at least 30 minutes or overnight in the refrigerator.
Set up breading stations: In three separate bowls, combine: (1) flour, seasoned salt, and black pepper; (2) whisked eggs; (3) breadcrumbs, grated Parmesan, and chopped parsley.
Bread the chicken: Remove the chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip briefly in the egg, and finally coat thoroughly with the breadcrumb mixture.
Preheat the oven and bake mozzarella sticks: Set oven to 450 degrees Fahrenheit and bake frozen mozzarella sticks for 7 minutes; then remove and set aside.
Cook the chicken: Reduce oven temperature to 350 degrees. Heat olive oil and butter in a skillet over medium-high heat. Fry the breaded chicken pieces for about 4 minutes per side until golden brown. Remove from heat.
Assemble sliders: Arrange bottom halves of slider buns in a casserole dish. Layer cooked chicken pieces on buns, spoon marinara sauce over chicken, then top with provolone slices and baked mozzarella sticks. Place the top buns over sliders.
Prepare butter topping and bake sliders: Mix melted butter, sea salt, garlic powder, Italian seasoning, fresh parsley, and Parmesan in a small bowl. Brush this mixture generously over the tops of the buns.
Bake sliders: Cover the dish with foil and bake for 8 minutes. Remove foil and bake for an additional 3 minutes until the buns are golden brown on top.
Serve: Remove from oven and serve warm. Enjoy your cheesy, crispy Chicken Parmesan Sliders!

Notes

Slider buns used were about 4 inches in diameter, suitable for this recipe.
Buttermilk substitutes can be made by mixing 4 tablespoons milk plus enough sour cream to make 1 cup; or 2 tablespoons milk plus enough plain yogurt to make 1 cup.
Another buttermilk substitute option is 1 tablespoon white vinegar or lemon juice plus enough milk to make 1 cup; let sit for 5-10 minutes until curdled before using.
For a crispier crust, double dredge the chicken by repeating egg and breadcrumb steps.
Frozen mozzarella sticks can be baked according to package directions for convenience.
Use fresh parsley and good quality Parmesan cheese for best flavor in the breadcrumb and butter topping mixtures.

Nutrition

Serving Size: 1 slider
Calories: 480 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0.2 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg