Chicken Parmesan Sliders (Printable Version)
Crispy breaded chicken sliders with marinara and crunchy mozzarella sticks, ideal for entertaining or casual dining.
# Ingredients:
→ Chicken Preparation
01 -
2 large chicken breasts, butterflied
02 -
1 cup buttermilk
→ Breading
03 -
¾ cup flour
04 -
2 teaspoons seasoned salt
05 -
½ teaspoon black pepper
06 -
2 large eggs
07 -
1½ cups breadcrumbs
08 -
¼ cup grated Parmesan
09 -
2 tablespoons fresh parsley, chopped
→ Cooking
10 -
½ cup olive oil
11 -
2 tablespoons butter
→ Assembly
12 -
6 slices provolone cheese
13 -
½ cup marinara sauce
14 -
18 frozen mozzarella sticks
15 -
6 slider buns
→ Topping
16 -
¼ cup butter, melted
17 -
1 teaspoon sea salt
18 -
¼ teaspoon garlic powder
19 -
¼ teaspoon Italian seasoning
# Steps:
01 -
Butterfly chicken breasts and pound to an even thickness, then cut pieces to fit the slider buns.
02 -
Soak chicken in buttermilk for at least 30 minutes or overnight in the refrigerator.
03 -
Prepare three bowls: first with seasoned flour and black pepper, second with beaten eggs, and third with breadcrumbs mixed with Parmesan and parsley.
04 -
Remove chicken from buttermilk, then dredge each piece in flour mixture, followed by egg wash, and finally coat thoroughly with the breadcrumb mixture.
05 -
Bake frozen mozzarella sticks at 230°C (450°F) for 7 minutes until crispy but not overly melted.
06 -
Heat olive oil and butter in a large skillet over medium heat. Cook breaded chicken until golden brown and crisp, approximately 4 minutes per side or until internal temperature reaches 75°C (165°F).
07 -
On each slider bun bottom, place a piece of chicken, spread marinara sauce, add provolone cheese, and top with 3 mozzarella sticks.
08 -
Combine melted butter with sea salt, garlic powder, and Italian seasoning. Brush mixture over the tops of the slider buns.
09 -
Arrange assembled sliders in a casserole dish, cover with foil and bake at 175°C (350°F) for 8 minutes. Remove foil and bake for an additional 2-3 minutes until buns are golden and cheese is melted.
# Notes:
01 -
Can substitute buttermilk with a mixture of milk and sour cream if unavailable.
02 -
Use 4-inch diameter buns for properly sized sliders.
03 -
Fresh breadcrumbs yield better texture than store-bought varieties.