These Chicken Parm Sliders are possibly the perfect party food! A delicious chicken appetizer or dinner recipe that’s amazing for feeding a crowd.
Make sure to try my Cheeseburger Sliders and my Maple Sausage Breakfast Sliders recipes too!
Chicken Parm Sliders Are the Perfect Party Food!
Football season is right around the corner…which means GIMME ALL THE PARTY FOOD! Actually, you know that I don’t need a reason to eat party food…I mean, a random Tuesday can be a party if you want it to be. Plus, when Chicken Parmesan is involved, I am fully invested. The cheesy, crispy chicken, covered in tomato sauce…and put all that on a soft, buttery roll…YASSS. So today, I am sharing my favorite party app/meal with you. And trust that you will be asked to make these at every party you’re invited to. They are everyone’s FAVE!
Chicken Parm Slider Ingredients:
Now, let me fill you in on a little secret. You can make these homemade from A to Z. OR you can shortcut the heck out of them.
- Boneless chicken breasts, sliced thin and cut into 2-3 inch squares (24 pieces)
- Eggs
- Italian Bread Crumbs
- Vegetable oil for frying
- Slider rolls (I used King’s Hawaiian)
- Grated mozzarella cheese
- Marinara sauce
Topping
- Parmesan cheese
- Garlic powder
- Dried basil
- Kosher salt
- Melted butter
How to Make Chicken Parm Sliders
First step is to make your chicken. OR this is your first shortcut. I fry chicken cutlets ALL the time at home, because they are my little guy’s favorite. And certainly you could bake the chicken for these as well to make baked chicken parm sliders… ORRRRR you can use pre-made chicken nuggets. Yep, you heard me.
Sometimes frying things is annoying. And sometimes you just run out of time. I’m not a chicken judge. You do you. It will be fine. BUT for the sake of full disclosure, let me walk you through ALL the steps.
- First you will need boneless chicken breasts that you’ve sliced into nugget-ish type pieces. The chicken needs to be about the size of the bun, and since I used the Kings Hawaiian rolls here, that’s how big I sliced the chicken. Got it?
- Then I made a quick egg/milk mixture and dipped each piece in that, followed by Italian breadcrumbs. Easy. You can also do this step in advance!
- I fry my chicken in a shallow pan with about 1/4- inch of oil. It’s the fastest way. You can certainly bake these as well.
4. Next up line your baking dish with the rolls…
5. Remove the tops of the buns and sprinkle mozzarella cheese all over them! I like to pop this in the oven for a minute to melt the cheese. It makes the next step a little easier, which is spreading some sauce right on top. You can use homemade sauce OR jarred sauce. I always cheat this step and use a pre-made sauce. Melting the cheese here keeps the lower bun from getting too soggy!
6. Next place a piece of chicken on each bun! This recipe makes a huge tray of sliders, so you can absolutely cut the recipe in half to feed a smaller crowd!
7. Top the chicken with a little more sauce…and then more cheese. I’m telling you, these are OUT OF CONTROL!
8. Now mix up a quick combination of Parmesan cheese, seasonings and melted butter…
9. Place the tops of the buns on each piece of chicken, and drizzle that flavor packed butter all over the top!
10. Cover the sliders with foil and bake, and remove the foil just at the end to lightly crisp the tops of the buns!
And watch everyone line up for a slider or three.
Seriously, can you even stand how delicious these look?
If you make them, don’t forget to post them on social media and use the hashtag #cookiesandcups
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Chicken Parm Sliders
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: serves 12 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
Description
These Chicken Parm Sliders are possibly the perfect party food! A delicious chicken appetizer or dinner recipe that’s amazing for feeding a crowd.
Ingredients
- 2 1/2 pounds boneless chicken breasts, sliced thin and cut into 2-3 inch squares (24 pieces)
- 2 eggs
- 1 1/2 cups Italian Bread Crumbs
- vegetable oil for frying
- 24 slider rolls (I used King’s Hawaiian)
- 4 cups grated mozzarella cheese
- 3 cups marinara sauce
Topping
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 3/4 cup butter, melted
Instructions
- In a medium bowl, whisk together the eggs. Set aside. Pour the breadcrumbs into another medium bowl. Dip each piece of chicken into the egg and allow excess to drip off, and then into the breadcrumbs to coat. Transfer to a clean plate and repeat the process with all the chicken pieces.
- Fill a large skillet about 1/4 inch deep with vegetable oil and heat on medium until the oil is 350°. I place the handle of a wooden spoon into the oil and if bubbles form immediately, the oil is ready. Fry the chicken in batches, about 3 minutes on each side, or until golden brown. Transfer to a paper towel lined plate.
- Preheat the oven to 350°F.
- Lightly coat an 11×15 baking dish with nonstick spray. Cut the slider rolls in half, if they are not cut. Place the bottom rolls in the pan. Top rolls with 2 cups of cheese and place in the oven for 3-5 minutes, just long enough to melt the cheese. Remove the pan from the oven and spread half of the marinara sauce on top of the cheese. Place a piece of chicken on each bun. Top with the rest of the marinara and then the rest of the cheese. Place on the top buns.
- In a medium bowl, combine the Parmesan cheese, garlic powder, basil, and salt. Stir in the melted butter. Pour this mixture evenly on top of all the buns.
- Cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake an additional 5 minutes, or until all the cheese is melted and the buns are lightly toasted.
- Serve warm.
Notes
This recipe is written to feed a large group. You can easily half the recipe for a family dinner.
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 10.6 g
- Sodium: 1224.1 mg
- Fat: 19.3 g
- Carbohydrates: 54 g
- Protein: 22.8 g
- Cholesterol: 63.5 mg
What brand chicken nuggets do I use for this when I’m feeling lazy but wanna be awesome
I have used Tyson before 🙂
This sounds like a winner, but I think I would probably use a rotisserie.chicken, using that shredded chicken instead of the nugget style. Yes, I’d miss the lovely breading, but I think it is worth s try!
That would work great!
I made this on Saturday and my husband and our guests could not stop raving! In fact, it was so good that hubby begged me to make it again yesterday (2 days later)–so I did! It’s delish, thanks for sharing!
Hi! If I wanted to bake the chicken pieces, any idea approx how long that would take and at what temp? Thank you these look yummy!
Wooo!!! Football season!! Football sandwiches!!! Totally making these this weekend!!!
Can you make this ahead (eg, do it all up until step 5, and then finish it off the next day)?
Yes! You might need to bake them a little longer if coming from cold, but that should work!