Football season is pretty much over and the Super Bowl is this coming weekend. These Chicken Parmesan Sliders are the BEST for game day!
THE CHICKEN PARMESAN SLIDERS EXPLAINED:
Buttery buns filled with tomato sauce and fried, crispy chicken pieces, and melted ooey-gooey mozzarella cheese and then baked until golden brown.
HOW TO MAKE THESE SLIDERS:
make the chicken:
After the chicken is cut into 12 pieces, prepare the dredge. In three separate bowls, you want to have flour, the egg and milk combined, and both breadcrumbs. Start out by dipping both sides of each chicken piece in each bowl in the flour, egg, and breadcrumb order.
In a frying pan, pour in peanut or olive oil (or mix the two) and set heat to medium-high, wait for it to start simmering. Add chicken using tongs or a fork so the oil doesn’t splash back at you. Let them cook on each side for about 5 minutes or until golden brown. Once done, let them drain on a plate and paper towel.
prepare the sliders:
In a small microwave-safe bowl, melt butter and mix in parsley, garlic, and grated parmesan. Set aside.
Prep slider rolls by cutting them all in half and placing the bottom bun in the baking dish. Spread 1/2 of the tomato sauce evenly on the bottom buns. Place the chicken pieces on top of the tomato sauce and bottom bun. Drizzle remaining tomato sauce over the chicken. Sprinkle the shredded mozzarella on top until well covered. Place the top buns over the cheese and brush each bun with butter mixture.
bake the sliders:
bake for 10-15 minutes or until the cheese is melted and the buns are golden.
grocery list:
- chicken breasts
- flour
- egg
- milk
- panko
- italian seasoned panko
- grated parmesan
- peanut or olive oil
- 12 pk king’s hawaiian rolls (savory butter is best)
- tomato sauce
- mozzarella cheese
- butter
- garlic
- parsley
equipment list:
click here to purchase the equipment listed below
- 13×9 baking dish
- frying pan
- mixing bowls
Chicken Parmesan Sliders
Ingredients
- 2 chicken breasts slice in half and cut into 12 pieces total
- 1/3 cup flour
- 1 egg
- 1 tbsp milk
- 1/2 cup panko
- 1/3 cup italian breadcrumbs
- 1 tbsp parmesan grated
- 1/4 cup peanut oil or olive oil
- 12 pk King's Hawaiian Slider Rolls (savory butter is best)
- 1 cup (8oz) tomato sauce
- 1 cup shredded mozzarella
- 2 tbsp butter melted
- 1 clove garlic minced
- 1 tbsp parmesan grated
- 1 tsp parsley
Instructions
- Preheat oven to 350° F. Grease 13x9 baking dish.
- After the chicken is cut into 12 pieces, prepare the dredge. In three separate bowls, you want to have flour, the egg and milk combined, and both breadcrumbs. Start out by dipping both sides of each chicken piece in each bowl in the flour, egg, and breadcrumb order.
- In a frying pan, pour in peanut or olive oil (or mix the two) and set heat to medium-high, wait for it to start simmering. Add chicken using tongs or a fork so the oil doesn't splash back at you. Let them cook on each side for about 5 minutes or until golden brown. Once done, let them drain on a plate and paper towel.
- In a small microwave-safe bowl, melt butter and mix in parsley, garlic, and grated parmesan. Set aside.
- Prep slider rolls by cutting them all in half and placing the bottom bun in the baking dish. Spread 1/2 of the tomato sauce evenly on the bottom buns. Place the chicken pieces on top of the tomato sauce and bottom bun. Drizzle remaining tomato sauce over the chicken. Sprinkle the shredded mozzarella on top until well covered. Place the top buns over the cheese and brush each bun with butter mixture.
- Bake for 10-15 minutes or until the cheese is melted and the buns are golden.
Nutrition
If you loved this recipe for Chicken Parmesan Sliders make sure to check out my One-Pot Buffalo Chicken Dip and my Cheeseburger Egg Rolls
