Irresistibly Crispy Chicken Parm Sliders: Your Ultimate Guide to Easy Italian-American Bites
Chicken Parm Sliders are a delightful twist on a beloved Italian-American classic, offering all the satisfying flavors of chicken parmesan in a convenient, bite-sized form. These mini sandwiches are the perfect way to surprise and impress your guests, whether you’re hosting a casual backyard barbecue, a lively game day gathering, or simply looking for a fun and easy weeknight meal. I absolutely adore this recipe, especially during the summer months, as these savory sliders pair wonderfully with classic burger sliders, creating a diverse and exciting spread for any occasion.
Craving more delicious and easy-to-make slider recipes to complete your meal or appetizer spread? Be sure to explore our popular Crispy Fish Sliders for a taste of the ocean, our gourmet Goat Cheese and Fig Jam Sliders for a sophisticated touch, or our hearty Bacon Blue Cheeseburger if you’re in the mood for a classic burger with a twist. Each recipe is designed to bring flavor and fun to your table!
The Appeal of Sliders: Perfect for Any Occasion
Sliders truly shine during the summer and are fantastic for any gathering where variety and ease of eating are key. There’s something undeniably appealing about being able to enjoy multiple different flavors without committing to a single full-sized dish. Personally, I used to love the idea of eating two different burgers, but finding the stomach space for two large patties became a challenge. That’s where sliders come in as the ultimate solution!
With a selection of sliders, you can indulge in a crispy chicken parm slider, then seamlessly switch to the sweet and savory notes of a goat cheese and fig slider, or perhaps the light and flaky texture of a crispy fish slider. This versatility makes sliders an absolute game-changer for parties, picnics, potlucks, or even a fun family dinner. They encourage sampling, sharing, and conversation, making your meal an interactive and memorable experience. Sliders are not just food; they’re an invitation to explore a world of flavors, offering something for everyone at the table and ensuring that no one has to pick just one favorite.
Mastering Your Chicken Parm Sliders: Ingredient Notes and Smart Substitutions
Crafting the perfect chicken parm slider starts with understanding your ingredients and knowing when to make smart substitutions. Here’s a detailed look at the components that make this recipe shine:
Chicken Breasts: We recommend using boneless, skinless chicken breasts for ease and consistency. To create perfect slider-sized patties, you’ll want to butterfly each chicken breast first, slicing it horizontally through the middle to create two thinner cutlets. Then, cut each cutlet into smaller, roughly 2-3 inch pieces to fit your slider buns. This ensures quick cooking and tender results. If chicken breasts aren’t available, boneless, skinless chicken thighs can also be used, though they will have a slightly different texture and richer flavor.
Sauce: The marinara sauce is the heart of these chicken parm sliders. You have the flexibility to either whip up a batch of homemade sauce, which offers unparalleled freshness and flavor, or opt for a high-quality store-bought marinara for ultimate convenience. Whichever route you choose, ensure it’s a sauce you genuinely enjoy. A quick marinara sauce, like the one detailed in our recipe, tastes incredibly fresh and vibrant, and there’s a comforting familiarity in knowing exactly what goes into it. If using store-bought, feel free to enhance it with a pinch of red pepper flakes or a sprinkle of fresh basil to make it your own.
Breadcrumbs: For these sliders, I highly recommend using panko breadcrumbs. Panko, a type of Japanese breadcrumb, is renowned for its larger, flakier, and lighter texture compared to traditional breadcrumbs. This unique characteristic results in an exceptionally crispy and crunchy chicken patty, far more so than typical Italian chicken cutlets. If panko isn’t available, regular breadcrumbs will work, but for that signature crunch, panko is truly superior. For a gluten-free option, many brands now offer gluten-free panko that performs just as well.
Cheese: Shredded mozzarella cheese is essential for that classic gooey, melted topping. Feel free to use pre-shredded for convenience or shred your own from a block for potentially better melt and flavor. Fresh mozzarella can also be used, but slice it thinly and pat it dry to prevent excess moisture. A sprinkle of grated Parmesan cheese in the breading mixture adds an extra layer of savory, nutty flavor.
Slider Buns: Soft slider buns are key to a great slider experience. Hawaiian sweet rolls are a fantastic choice due to their slight sweetness and incredibly soft texture, which complements the savory chicken and tangy sauce beautifully. Any small dinner roll or mini brioche bun will also work perfectly.
Olive Oil: You’ll need olive oil for both sautéing the aromatics in the marinara and for frying the chicken. A good quality extra virgin olive oil for sautéing adds depth of flavor, while a more neutral oil like vegetable or canola oil can also be used for frying, especially if you’re concerned about olive oil’s smoke point at higher temperatures.
Remember, cooking should be an enjoyable experience, so don’t hesitate to adapt ingredients to your taste and what you have on hand!
Step-by-Step Directions: Crafting Your Delicious Chicken Parm Sliders
Making these chicken parm sliders is a straightforward and rewarding process. While I personally favor fried chicken for its unparalleled crispiness and golden-brown exterior, yielding the crunchiest of results, I understand that preferences and equipment vary. Don’t worry, if frying isn’t your preferred method, check our FAQs section below for detailed instructions on how to achieve perfectly cooked chicken parm sliders using an oven or an air fryer.
Preparing Your Homemade Marinara Sauce
A fresh, flavorful marinara sauce makes all the difference. Start by adding 2 tablespoons of good quality olive oil to a medium saucepan. Place the saucepan over medium heat and allow the oil to warm up. Once shimmering, add your finely chopped onions. Sauté the onions gently, stirring occasionally, until they become beautifully soft and translucent, which typically takes about 5 minutes. This step is crucial for building a flavorful base. Next, stir in the minced garlic and crushed red pepper flakes. Continue to sauté for another 30 seconds, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
Now, add the tomato paste to the saucepan. Stir it thoroughly to combine with the onions and garlic, ensuring it’s well distributed. Allow the tomato paste to cook for approximately 2 minutes, stirring often. During this time, the tomato paste should begin to caramelize, developing a deeper, richer flavor and color. You might notice a slight residue forming on the bottom of the pan, and a subtly sweet, concentrated tomato aroma will fill your kitchen. This caramelization is key to a robust sauce. Finally, pour in the crushed tomatoes, add 1 teaspoon of salt, and toss in the fresh basil leaves. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen. For even more insights and tips on creating the ultimate marinara, refer to our comprehensive Ultimate Guide to Marinara Sauce!
Breading the Chicken Patties for Crispy Perfection
While your sauce simmers, prepare the chicken. In a shallow bowl, combine the panko breadcrumbs with Parmesan cheese, fresh chopped parsley, salt, and garlic powder. Mix these ingredients thoroughly to create your seasoned breading mixture. In a separate medium bowl, whisk two large eggs until they are well beaten. Take your chicken breasts, which should ideally be butterflied and then cut into smaller, slider-friendly patties (roughly 2-3 inches). Ensure the patties are relatively even in thickness for consistent cooking. To bread each patty, first dip it completely into the whisked egg mixture, allowing any excess egg to drip off. Then, transfer the egg-coated patty into the breadcrumb mixture. Generously coat the chicken, making sure to gently pat the breadcrumbs onto both sides so they adhere firmly. This ensures a thick, crispy crust. Repeat this process for all your chicken patties.
Frying the Chicken Patties to a Golden Crisp
Now it’s time to fry the chicken. In a cast iron skillet or a large, heavy-bottomed skillet, add enough olive oil to cover the bottom of the pan with about ½ inch of oil. Place the skillet over medium-high heat. Allow the oil to heat up. You’ll know it’s ready when it starts shimmering slightly; it should not be smoking excessively, which indicates it’s too hot. To test the oil temperature, you can sprinkle a tiny pinch of breadcrumbs into the oil; if they sizzle gently, it’s ready. Carefully add your breaded chicken patties to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and lead to soggy chicken. Fry each batch for about 4 minutes per side, or until the patties are golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165℉ (74°C) when measured with a meat thermometer. You may need to add a little more oil between batches if it gets absorbed or too low. Transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil and maintain crispiness.
Assembling Your Mouthwatering Chicken Parm Sliders
Once your chicken patties are fried to perfection and your marinara sauce is ready, it’s time for assembly. Take each slider bun and place a crispy chicken patty inside. Generously spoon a dollop of your warm marinara sauce over the chicken. Then, pile on a good amount of shredded mozzarella cheese. Arrange the assembled sliders on an oven-safe pan or baking sheet. Preheat your oven to broil. Place the pan of sliders under the broiler for approximately 3 minutes, or until the mozzarella cheese is beautifully melted and bubbly, with a slight golden-brown char in spots. Keep a close eye on them, as broilers can vary in intensity and cheese can burn quickly. Once removed from the oven, garnish your hot, cheesy chicken parm sliders with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy these irresistible, miniature masterpieces!
Recipe FAQs: Your Questions Answered
Absolutely, making chicken parm sliders in an air fryer is a fantastic way to reduce oil and make them a bit healthier without sacrificing crispiness! After breading your chicken patties, lightly spray them with cooking oil spray on both sides. Preheat your air fryer to 400℉ (200°C). Arrange the chicken patties in a single layer in the air fryer basket, ensuring they are not overcrowded to allow for even cooking and air circulation. Cook for 15 minutes, flipping them halfway through the cooking time. The chicken should be golden brown and reach an internal temperature of 165℉ (74°C). This method will forgo a significant amount of olive oil used in frying, resulting in fewer calories and a slightly healthier, yet still delicious, outcome.
Yes, baking your chicken parm sliders in the oven is another excellent alternative to frying, especially if you’re cooking a larger batch or prefer a hands-off approach. After breading the chicken patties, place them in a single layer on a parchment-lined baking tray. Preheat your oven to 375℉ (190°C). Bake the chicken for 20 minutes, flipping each patty halfway through to ensure even browning and crispiness. Start checking the internal temperature at around 15 minutes; some sliders, particularly if they are thinner, might cook faster than others. The chicken is safely cooked when it reaches an internal temperature of 165℉ (74°C). Once cooked, proceed with assembling the sliders and broiling them briefly to melt the cheese.
Yes, you can certainly prepare parts of this recipe in advance to make assembly quicker. The marinara sauce can be made 2-3 days ahead and stored in an airtight container in the refrigerator. The chicken patties can be breaded up to a day in advance; store them in a single layer on a plate covered with plastic wrap in the refrigerator. For best results, fry or bake them just before serving to maintain maximum crispiness. Assembling and broiling the sliders should also be done just before serving.
To store leftover chicken parm sliders, allow them to cool completely. Then, place them in an airtight container and refrigerate for up to 2-3 days. Note that the buns may become a bit soft, and the chicken’s crispiness will diminish. For best reheating, separate the chicken patties from the buns if possible. Reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes, or in the oven at 375°F (190°C) for 10-15 minutes until heated through and crisp again. Warm the buns separately, then reassemble.
Yes, you can freeze the breaded chicken patties before cooking! After breading, place the uncooked patties in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored for up to 2-3 months. When ready to cook, you can fry or bake them from frozen, adding about 5-10 minutes to the cooking time, ensuring they reach 165°F (74°C) internally.
More Delicious Bites and Side Dishes to Complement Your Meal
- Italian Sausage and Peppers
- Italian Ring Sausage (Chevalatta)
- My Big Fat Greek Chicken Burger
- Goat Cheese Burger with Fig Jam
While chicken parm sliders are a fantastic dish on their own, they truly shine when part of a larger spread. Consider pairing them with other handheld favorites or fresh side dishes. For a classic Italian-American feast, our Italian Sausage and Peppers or the unique Italian Ring Sausage (Chevalatta) would be excellent additions, providing more savory, robust flavors. If you’re looking to expand your slider variety beyond chicken, our My Big Fat Greek Chicken Burger offers a refreshing Mediterranean twist, and the Goat Cheese Burger with Fig Jam provides a delicious gourmet experience.
Beyond other main dishes, simple sides like a fresh garden salad, crispy French fries, roasted vegetables, or even a pasta salad would complement these sliders beautifully. These chicken parm sliders might not be a revolutionary new recipe, but they offer a familiar comfort with a fun, party-friendly presentation. Hopefully, this detailed guide inspires you to try something deliciously different for your next gathering or weeknight dinner! We’d love to hear your thoughts and see your creations, so please let us know what you think in the reviews below! You can also follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch for more culinary inspiration.
📖 Recipe
Chicken Parm Sliders
Vincent DelGiudice
Pin Recipe
Equipment
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1 Saucepan
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1 cast iron skillet or large heavy-bottomed skillet
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Meat Thermometer
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Baking sheet with wire rack
Ingredients
- 2 boneless, skinless chicken breasts (butterflied and cut into 12 small patties)
- 12 slider buns (e.g., Hawaiian rolls or brioche)
- 1.5 cups shredded mozzarella cheese
- ¾ cup olive oil (for frying chicken)
- 2 tablespoons olive oil (for marinara)
- Fresh parsley (for garnish)
For the homemade marinara sauce
- 1 28 oz can crushed tomatoes
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 6 fresh basil leaves
- 1 teaspoon crushed red pepper (optional, for a kick)
For the crispy breading
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 2 large eggs, whisked
Instructions
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You can either open your favorite can of high-quality store-bought marinara sauce or make a quick and delicious homemade marinara sauce by following these instructions: Add 2 tablespoons of olive oil to a medium saucepan and bring to medium heat. Add the chopped onions and sauté until they are soft and translucent, typically about 5 minutes. Then, stir in the minced garlic and crushed red pepper flakes and sauté for another 30 seconds until fragrant. Add the tomato paste and combine everything, continuing to sauté for 2 more minutes to caramelize the paste, which deepens the flavor. Pour in the crushed tomatoes, add 1 teaspoon of salt, and add the fresh basil leaves. Bring the sauce to a gentle simmer, then reduce the heat and let it simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld beautifully.
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Prepare the breading: In a medium, shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, fresh chopped parsley, 1 teaspoon of salt, and garlic powder. Mix these ingredients thoroughly. In a separate medium bowl, whisk the 2 eggs until well beaten. Slice your chicken breasts in half horizontally (butterflying them) to create thinner cutlets, then cut each thin cutlet into thirds to create 12 slider-sized patties. Dip each chicken patty into the whisked egg mixture, allowing any excess egg to drip off, and then thoroughly coat it in the seasoned breadcrumb mixture. Gently pat the breadcrumbs onto the chicken to ensure they stick well and create a uniform crispy coating.
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Fry the chicken: In a cast iron skillet or a large, heavy-bottomed skillet, add ¾ cup of olive oil, ensuring the bottom of the pan is well covered with about ½ inch of oil. Bring the oil to medium-high heat. The oil is ready when it starts shimmering slightly; it shouldn’t be smoking incessantly. Carefully add your breaded chicken patties to the hot oil in batches, avoiding overcrowding the pan to maintain oil temperature. Fry on both sides for approximately 4 minutes per side, or until the patty is golden brown, crispy, and cooked through, reaching an internal temperature of 165℉ (74°C) with a meat thermometer. You may need to add a bit more oil after each batch. Transfer the cooked chicken patties to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
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Assemble and finish: Place each crispy chicken patty onto a slider bun. Spoon a generous amount of your prepared marinara sauce over the chicken, then top with shredded mozzarella cheese. Arrange the assembled sliders on an oven-safe pan or baking sheet. Place the pan in the oven on the broil setting for about 3 minutes, or until the mozzarella cheese is fully melted and bubbly, with a slight golden-brown char on top. Keep a close watch to prevent burning. Garnish with fresh chopped parsley immediately after removing from the oven, and serve these delightful chicken parm sliders hot!