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
Scale
Chicken and Breading
- 2 large boneless skinless chicken breasts
- 1 cup buttermilk
- 3/4 cup flour
- 2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 2 large eggs, whisked
- 1 1/2 cups breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 cup olive oil
- 2 tablespoons butter
Toppings and Assembly
- 6 slices provolone cheese
- 1/2 cup marinara sauce
- 18 frozen mozzarella sticks
- 6 slider buns
Butter Topping
- 1/4 cup butter, melted
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 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 3/4 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
