u003cstrongu003eCan I use chicken thighs instead of breasts for this recipe?u003c/strongu003e

Absolutely! Chicken thighs have more fat and tend to stay juicier, but you’ll still want to pound them to even thickness and adjust cooking time slightly since they can be thicker.

u003cstrongu003eWhat can I substitute for buttermilk if I don’t have any?u003c/strongu003e

There are several easy substitutions: mix 4 tablespoons milk with enough sour cream to make 1 cup; or 2 tablespoons milk plus enough plain yogurt to total 1 cup; or add 1 tablespoon white vinegar or lemon juice to milk and let it sit for 5-10 minutes until curdled.

u003cstrongu003eHow do I keep the breading from falling off the chicken when cooking?u003c/strongu003e

Make sure to pat off excess buttermilk before dredging, and press the breadcrumb mixture gently but firmly onto the chicken. Avoid overcrowding the pan when frying and don’t move the chicken too soon—it needs time to set the crust.

u003cstrongu003eCan these sliders be made ahead for a party?u003c/strongu003e

Yes! You can prep the chicken and bread it a few hours ahead, then assemble the sliders just before baking. Alternatively, fully assemble and cover them, refrigerate for a few hours, then bake right before serving.

Crispy Chicken Parmesan Sliders Recipe

Description

Delicious Chicken Parmesan Sliders featuring crispy breaded chicken breasts, melted provolone and mozzarella sticks, and savory marinara sauce, all served on buttery slider buns. A perfect handheld meal combining classic Italian flavors with a fun slider twist.

Ingredients

Scale

Chicken

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chicken: Butterfly the chicken breasts by cutting the seam to create thinner slices about ¾ inch thick. Cut each slice in half or thirds to fit the size of the slider buns. Place buttermilk in a gallon freezer bag, add chicken, and marinate for at least 30 minutes or overnight.
Set Up Breading Stations: In bowl 1 combine flour, seasoned salt, and black pepper. In bowl 2 whisk the eggs. In bowl 3 mix breadcrumbs, grated Parmesan, and fresh parsley.
Bread the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, then dip briefly in eggs, then coat thoroughly in breadcrumb mixture.
Bake Mozzarella Sticks: Preheat oven to 450 degrees Fahrenheit. Bake mozzarella sticks for 7 minutes, then remove and set aside.
Cook Chicken: Reduce oven heat to 350 degrees. Heat olive oil and butter in a skillet over medium-high heat. Fry chicken pieces for about 4 minutes per side until golden brown. Remove from heat.
Assemble Sliders: Arrange slider buns in a casserole dish. Place cooked chicken on the bottom buns. Spoon marinara sauce over each chicken piece, then top with provolone slices and baked mozzarella sticks. Cover with top buns.
Add Butter Topping and Bake: In a small bowl, combine melted butter, sea salt, garlic powder, Italian seasoning, fresh parsley, and Parmesan cheese. Brush this butter mixture over the tops of the buns. Cover the dish with foil and bake for 8 minutes. Remove foil and bake for an additional 3 minutes until tops are golden brown.
Serve: Remove sliders from oven and serve warm. Enjoy your chicken parmesan sliders!

Notes

Slider buns are typically about 4 inches in diameter; grocery store bakery buns work well.
Substitute buttermilk with 4 tablespoons milk plus enough sour cream to make a cup.
Alternatively, use 2 tablespoons milk plus enough plain yogurt to equal a cup.
You can also mix 1 tablespoon white vinegar or lemon juice with milk to make buttermilk substitute and let it sit for 5-10 minutes.
Pounding the chicken evenly helps with quick and even cooking.
Use fresh parsley in both breadcrumb mix and butter topping for best flavor.

Nutrition

Serving Size: 1 slider
Calories: 520 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg