Crispy golden coating, warm melted cheese, and just the right tang of marinara sauce — this Crispy Chicken Parmesan Sliders Recipe is everything you didn’t know you needed for your next meal or get-together. It’s quick enough for weeknights but special enough for weekend fun, and I can’t wait to walk you through making it!
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Why You'll Love This Recipe
Every time I make this Crispy Chicken Parmesan Sliders Recipe, it feels like a little celebration. There’s something about mini sandwiches loaded with crispy chicken and gooey cheese that just hits the spot, whether for family dinner or game day snacks.
- Crispy, Juicy Perfection: The buttermilk marinade and triple breading process deliver irresistible crunch while keeping the chicken tender inside.
- Wonderfully Melty Cheese: Layering provolone slices and mozzarella sticks inside the sliders gives every bite a stringy, cheesy delight.
- Simple Yet Impressive: Despite looking fancy, it comes together fast with easy ingredients you probably have in your kitchen.
- Made for Sharing: Slider-size means these are perfect for entertaining or feeding a hungry family with minimal fuss.
Ingredients & Why They Work
The balance of crispy breaded chicken and rich cheese tucked inside soft slider buns is what makes this recipe shine. Each ingredient plays its part to bring out classic Chicken Parmesan flavors in a fun, portable way.
- Boneless skinless chicken breasts: Easy to slice, pound, and bread; they cook quickly while staying juicy.
- Buttermilk: Tenderizes the chicken and adds a subtle tang that keeps the flavor bright.
- Flour, eggs, breadcrumbs: The classic breading trio creates the signature crispy crust we’re after.
- Parmesan cheese: Mixed into the breadcrumbs and on top, giving a salty, savory boost.
- Fresh parsley: Adds a pop of color and fresh herbal notes to balance richness.
- Olive oil and butter: Combination helps the chicken brown evenly with a nice flavor depth.
- Provolone cheese and mozzarella sticks: Meltdown dream team that makes each slider ooey-gooey and amazing.
- Marinara sauce: Classic tangy tomato sauce that ties everything together beautifully.
- Slider buns: Choose soft rolls about 4 inches wide to perfectly hug the fillings.
- Butter topping ingredients: Melted butter, sea salt, garlic powder, Italian seasoning, parsley, and Parmesan create a savory crust on the buns during baking.
Make It Your Way
I love tweaking this Crispy Chicken Parmesan Sliders Recipe depending on what’s in season or what my guests prefer. It’s a flexible base that welcomes your ideas — trust me, you can make it truly yours with tiny tweaks!
- Variation: I once swapped marinara for a spicy arrabbiata sauce — it gave such a fun kick without overpowering the chicken’s crispiness.
- Dietary swap: If you want to keep it lighter, bake the chicken instead of pan-frying. Just spray with oil and bake at 425°F until golden.
- Cheese changes: Try swapping provolone for fresh mozzarella slices or a sharp cheddar for a different cheesy vibe.
- Seasoning boost: Adding a pinch of red pepper flakes to your breadcrumb mix adds a subtle but delicious heat.
Step-by-Step: How I Make Crispy Chicken Parmesan Sliders Recipe
Step 1: Prepare the Chicken for Perfect Crispiness
I start by butterflying the chicken breasts then slicing each into pieces that match my sliders — about 3 inches wide works great for my buns. Pounding the pieces gently with a meat mallet to about ¾ inch thickness ensures they cook evenly. Then they get a nice 30-minute soak in buttermilk. This step makes the chicken juicy and tender, and I never skip it.
Step 2: Create the Triple-Layer Breading Station
Set up three shallow bowls: first a seasoned flour mixture, then whisked eggs, and finally a breadcrumb blend with Parmesan and parsley. This assembly line makes it easy to coat each piece thoroughly. Pro tip? Let excess liquid drip off before dredging to avoid soggy coatings.
Step 3: Cook the Mozzarella Sticks and Chicken
Preheat your oven to 450°F for the mozzarella sticks and bake them first—they’ll become melty and lightly crisped, ready to go inside the sliders. Then lower the oven to 350°F. For the chicken, heat olive oil and butter in a skillet over medium-high heat and cook each side about 4 minutes until golden and crisp. I always keep an eye not to overcrowd the pan to keep the crust from steaming.
Step 4: Assemble Like a Pro
Lay the bottom halves of your buns in a casserole dish. Layer chicken, spoon on marinara sauce, then provolone slices, then the baked mozzarella sticks. Top with the bun tops. Brush with a butter topping mix full of garlic, Italian herbs, and a sprinkle of Parmesan for a golden finish when baked. Cover with foil and bake 8 minutes, then remove foil for 2–3 minutes more until toasted golden on top.
Top Tip
From my experience, these tips made all the difference in nailing the perfect Crispy Chicken Parmesan Sliders Recipe every time.
- Patience with Buttermilk Marinade: Don't shortchange this step. The longer you let the chicken sit (at least 30 minutes), the juicier and more flavorful it turns out.
- Dry Chicken Before Dredging: Too much moisture leads to soggy crusts, so give your chicken pieces a moment to drip off before breading.
- Cook in Batches: Avoid crowding your pan so every piece gets that golden crust instead of steaming.
- Butter Topping Bonus: Brush the slider buns with the seasoned butter right before baking—this adds irresistible flavor and a beautiful browned finish.
How to Serve Crispy Chicken Parmesan Sliders Recipe
Garnishes
I usually sprinkle a little more fresh parsley on top after baking to add freshness and some color contrast. Sometimes, I add a pinch of red pepper flakes if we want a touch of heat. A side of extra marinara for dipping always goes over well too!
Side Dishes
I love pairing these sliders with a crisp green salad or garlicky roasted veggies to balance the richness. For a casual meal, homemade potato wedges or sweet potato fries are a tasty match that everyone enjoys.
Creative Ways to Present
For parties, I arrange the sliders on a large wooden board piled high, with small bowls of marinara and dipping sauces alongside. It’s a crowd-pleaser and visually inviting. Tucking some fresh basil leaves between sliders adds a lovely aroma and garnish.
Make Ahead and Storage
Storing Leftovers
I store leftover sliders wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. This keeps the buns from drying out too much and the chicken stays moist.
Freezing
If I want to prep in advance, I wrap individual sliders in parchment paper and freeze them in a sealed container for up to 1 month. Just thaw in the fridge overnight before reheating.
Reheating
To reheat, I pop the sliders in a 350°F oven for 10–12 minutes wrapped loosely in foil to warm through without drying. Removing the foil for the last few minutes crisps up the buns again. Avoid microwaving—it can make the crust soggy.
Frequently Asked Questions:
To make a dairy-free version, swap the provolone and mozzarella for vegan cheeses and use a dairy-free butter alternative in the topping. For a vegan twist, replace chicken with a breaded plant-based patty or fried eggplant slices, and use a vegan buttermilk substitute (such as almond milk with lemon juice).
No worries! You can easily make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for about 5–10 minutes until it curdles, then use as directed in the recipe.
To keep the chicken nice and crispy, avoid covering it with too much sauce or letting it sit too long before serving. Baking uncovered for the last few minutes helps maintain crispness. Also, letting the chicken cool slightly on a wire rack before assembling can prevent sogginess.
Yes! Fresh mozzarella works well if sliced and layered inside the sliders. Just be mindful that fresh mozzarella has more moisture, so pat it dry with a paper towel to prevent soggy buns. Mozzarella sticks add a fun shape and extra crunch but fresh mozzarella is a great alternative.
Final Thoughts
The first time I made this Crispy Chicken Parmesan Sliders Recipe, I remember being so proud that something so tasty could come together with relatively little fuss. It quickly became a family favorite and a reliable go-to when I want to wow without stress. I hope you love making and sharing these sliders as much as I do—they really bring people together around the table. Give them a try and let me know how they turn out!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 sliders
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Delicious Chicken Parmesan Sliders featuring crispy buttermilk-marinated chicken, melted provolone and mozzarella sticks, topped with marinara sauce and baked inside buttery slider buns. Perfect for a hearty appetizer or a fun dinner option.
Ingredients
Chicken and Breading
- 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
Toppings and Assembly
- 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
Instructions
- Prepare the chicken: Butterfly the chicken breasts and cut the seam to create two thinner slices about ¾ inch thick. Cut each slice in half or thirds to fit your slider buns. Pound them flat if needed using wax paper and a meat pounder.
- Marinate the chicken: Place the chicken pieces in a gallon freezer bag with 1 cup buttermilk. Marinate for at least 30 minutes or up to overnight for best flavor and tenderness.
- Set up breading stations: In three bowls, mix: Bowl 1 with flour, seasoned salt, and black pepper; Bowl 2 with whisked eggs; Bowl 3 with breadcrumbs, grated Parmesan, and chopped parsley.
- Bread the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge first in the flour mixture, then dip briefly in eggs, then coat thoroughly in breadcrumb mixture.
- Bake mozzarella sticks: Preheat oven to 450 degrees Fahrenheit. Bake frozen mozzarella sticks for 7 minutes. Remove and set aside.
- Cook the chicken: Reduce oven temperature to 350 degrees. Heat olive oil and butter in a skillet over medium-high heat. Fry chicken pieces about 4 minutes per side until golden brown. Remove from heat.
- Assemble sliders: Place bottom slider buns in a casserole dish. Top each bun with cooked chicken, spoon marinara sauce over, then add a slice of provolone and 3 mozzarella sticks per slider.
- Add the top buns and butter topping: Place slider tops on and brush with the melted butter mixture combined with sea salt, garlic powder, Italian seasoning, parsley, and Parmesan cheese.
- Bake sliders: Cover with foil and bake for 8 minutes. Remove foil and bake for 3 more minutes until tops are golden brown.
- Serve: Remove from oven and enjoy these cheesy, savory Chicken Parmesan Sliders immediately.
Notes
- Slider buns should be about 4 inches in diameter for perfect fitting sliders.
- Buttermilk substitutes include mixing 4 tablespoons milk with enough sour cream to make 1 cup, or 2 tablespoons milk with plain yogurt to make 1 cup.
- Alternatively, use 1 tablespoon white vinegar or lemon juice with milk to make 1 cup of buttermilk; let sit for 5-10 minutes to curdle.
- Use fresh parsley for best flavor in the breading and butter topping.
- Check mozzarella sticks carefully to avoid overcooking before baking in sliders.
Nutrition
- Serving Size: 1 slider
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
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