Chicken Parmesan Sliders

Name: Chicken Parmesan Sliders
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 600 g chicken breast (boneless, skinless, cut into 12 small cutlets or tenders); 0.5 cup all-purpose flour; 2 pcs egg (large, beaten); 1 cup breadcrumbs (Italian-style); 0.25 cup parmesan cheese (grated, for breading); 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 pinch salt (for chicken seasoning); 1 pinch black pepper; 1 cup oil (for shallow frying); 4 pcs tomato (large, ripe, blanched and pureed); 3 pcs garlic (cloves, minced); 1 tbsp olive oil; 0.5 tsp dried basil; 0.5 tsp sugar; 12 pcs slider buns (soft, split horizontally); 150 g mozzarella cheese (low-moisture, shredded); 1 tbsp butter (melted, for brushing buns); 2 tbsp fresh basil (torn, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy breaded chicken tenders nestled in soft slider buns, topped with warm marinara sauce and a blanket of melted mozzarella. These crowd-pleasing sliders bring all the classic chicken parmesan flavors into a handheld, party-ready format that's ready in under an hour.

PREP

25m

COOK

25m

SERVES

3 PIECES

1389 cal

SERVINGS

METHOD · 10 STEPS

prep
Flatten the chicken.
Place chicken pieces between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even 1/2-inch thickness. This ensures quick, even cooking.
TIPDon't pound too thin — the chicken needs structure to stay juicy when fried.
prep
Set up the breading station.
1.In one bowl, stir together flour, garlic powder, dried oregano, salt, and black pepper.
2.In a second bowl, beat the eggs until smooth.
3.In a third bowl, combine breadcrumbs with grated parmesan cheese.
prep
Bread the chicken cutlets.
1.Pat each cutlet dry with paper towels.
2.Dredge in seasoned flour, shaking off excess.
3.Dip into beaten egg, letting excess drip off.
4.Press firmly into the parmesan breadcrumb mixture to coat both sides.
TIPLet the breaded cutlets rest on a wire rack for 5 minutes before frying — the coating sticks better.
saute
Start the marinara sauce.
Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the fresh tomato puree, add dried basil, sugar, and a pinch of salt. Bring to a simmer.
simmer · ~12 min
Simmer the sauce until thickened.
Reduce heat to low and let the sauce bubble gently, stirring occasionally, until it thickens and the flavors meld, about 10 to 12 minutes. Remove from heat and set aside.
TIPA thick sauce prevents soggy slider buns — don't rush this step.
prep
Preheat oven to 375°F.
Position a rack in the center of the oven.
fry · ~6 min
Pan-fry the chicken.
Heat oil in a large skillet over medium-high heat until shimmering. Cook cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
TIPDon't overcrowd the pan — fry in batches so the oil temperature doesn't drop.
assemble
Assemble the sliders.
1.Place the bottom halves of the slider buns in a greased baking dish.
2.Top each with a fried chicken cutlet, trimming to fit if needed.
3.Spoon a generous tablespoon of marinara sauce over each cutlet.
4.Sprinkle shredded mozzarella evenly over all the cutlets.
bake · ~10 min
Bake until cheese melts.
Place the baking dish in the oven and bake for 8 to 10 minutes, until the mozzarella is fully melted and bubbly. In the last 2 minutes, place the top bun halves on a separate tray to warm through.
TIPBroil for the final 60 seconds for a golden, blistered cheese top — watch carefully.
assemble
Top, brush, and slice.
Remove from oven. Place the warmed top bun halves over the cheese. Brush the tops lightly with melted butter and scatter torn fresh basil over everything. Slice between the sliders with a serrated knife and serve immediately.
TIPA serrated knife cuts cleanly through the crispy chicken without squishing the buns.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken to an even ½-inch thickness for uniform frying and juiciness.
2
Rest breaded cutlets on a wire rack 5 minutes before frying to help the coating adhere.
3
Use a thick, low-moisture mozzarella so it melts without making the buns soggy.
4
Fry chicken in batches to maintain oil temperature and get a crisp, non-greasy crust.
5
Simmer the marinara until reduced — a thick sauce prevents the slider buns from turning soggy.
6
Warm only the top buns in the oven during the last 2 minutes of baking to keep them soft but not stale.

RECIPE VARIATIONS

Adapt it for your goals.

Air Fryer

Air-Fryer

Skip the shallow fry: spray breaded chicken with oil and cook in an air fryer at 375°F for 10-12 minutes, flipping halfway. This cuts oil by two-thirds while still delivering a crispy crust.

Low Carb/Keto

Low-Carb/Keto

Replace breadcrumbs with almond flour or crushed pork rinds, and serve the chicken and sauce on lettuce cups instead of slider buns for a completely carb-friendly version.

Spicy Arrabbiata

Add 1/2 teaspoon red pepper flakes to the marinara while it simmers. The heat cuts through the richness of the cheese and fried chicken, giving the sliders a bold Calabrian kick.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Lean Protein

Chicken breast provides a generous amount of lean protein, essential for muscle repair and satiety, with minimal saturated fat.

✓

Lycopene from Tomato Sauce

The fresh tomato puree in the marinara is rich in lycopene, an antioxidant linked to heart health, especially when cooked with a small amount of olive oil.

✓