Chicken Parm Sliders are the perfect way to surprise your guests with a classic but in slider form. I love this recipe for the summer to pair with slider burgers!
Looking for more sliders? Try our Crispy Fish Sliders, Goat Cheese and Fig Jam Sliders, or Bacon Blue Cheeseburger
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Summer Sliders
The summer is a great time for sliders! Personally, I love to eat two burgers. But it's just not possible anymore. So, with sliders, I can eat two and I can have 2 different ones. I can have a chicken parm slider and then switch it up with a goat cheese and fig slider or a crispy fish slider. Sliders allow for variety!
Substitutions and Ingredient Notes
Sauce. You can either make a sauce or buy a sauce. Whatever is easiest for you. I just like the way a quick marinara tastes and I'm used to it. We enjoy the comforts of familiarity.
Breadcrumbs. For sliders, I like to use panko bread crumbs. they're a bit thicker and make the patty more crunch than traditional Italian chicken cutlets.
Step-by-Step Directions
I enjoy fried chicken for chicken parm sliders because it yields the crunchiest of the variety. But look in the FAQs to see how to make them in the oven or air fryer.
Marinara Sauce
Add 2 tablespoon olive oil to the saucepan and bring to medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Then stir in the garlic and crushed red pepper and saute for 30 seconds.
Add the tomato paste and combine everything. The tomato paste should caramelize, and it will leave residue on the bottom of the pan and it start smelling slightly sweet. It should take 2 minutes.
Pour in the crushed tomatoes and add 1 teaspoon salt and basil. Bring to a simmer and simmer for 30 minutes, stirring occasionally. Check out our Ultimate Guide to Marinara Sauce for more notes on marinara sauce!
Breading the Chicken
Combine the breadcrumb ingredients. In a medium bowl, whisk the eggs. Slice chicken breasts in half and then cut into thirds to make patties.
Dip each patty into the egg and then coat in the breadcrumb mixture, making sure to pat the breadcrumbs on so they stick.
Frying the Chicken
In a cast iron skillet or large skillet, add the olive oil until the bottom of the pan is covered. Bring to medium-high heat. The oil shouldn't be smoking incessantly, but shimmering when it is ready.
Add your chicken patties to the oil in batches and fry on both sides for about 4 minutes or until the patty reaches 165℉. You may need to add more oil after each batch.
Assembling Chicken Parm Sliders
Add the chicken to the bun and top with mozzarella cheese. Place the sliders on an oven-safe pan, and place in the oven on broil for 3 minutes or until the mozzarella melts. Garnish with parsley and enjoy!
Recipe FAQs
Yes! Place them in the air fryer at 400℉ for 15 minutes flipping halfway through. This will forgo all of that olive oil and in the end be less calories and slightly healthier.
Yes! Place them on a parchment-lined tray. Preheat the oven to 375℉. Bake for 20 minutes, flipping halfway through. Check temperature at 15 minutes. Some sliders, if thinner, could be done earlier than others. Remove the chicken at 165℉.
More Foods on the Grill
Chicken parm sliders aren't this new crazy recipe, but hopefully, this inspires you to try something new for your guests! Let us know what you think in the reviews below! Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch.
📖 Recipe
Chicken Parm Sliders
Equipment
- 1 Saucepan
- 1 cast iron skillet or saucepan
Ingredients
- 2 chicken breasts
- 12 slider buns
- 1.5 cups shredded mozzarella
- ¾ cup olive oil
- 2 tablespoon olive oil
For the sauce
- 1 28 oz can crushed tomatoes
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 teaspoon salt
- 6 basil leaves
- 1 teaspoon crushed red pepper
For the breading
- 1 cup panko bread crumbs
- ¼ cup parmesan cheese
- 2 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 2 eggs
Instructions
- Open your favorite can of sauce or make a quick marinara sauce following these instructions. Add 2 tablespoon olive oil to the saucepan and bring to medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Then stir in the garlic and crushed red pepper and saute for 30 seconds. Add the tomato paste and combine everything. Saute for 2 more minutes. Pour in the crushed tomatoes and add 1 teaspoon salt and basil. Bring to a simmer and simmer for 30 minutes.
- Combine the breadcrumb ingredients. In a medium bowl, whisk the eggs. Slice chicken breasts in half and then cut into thirds to make patties. Dip each patty into the egg and then coat in the breadcrumb mixture, making sure to pat the breadcrumbs on so they stick.
- In a cast iron skillet or large skillet, add the olive oil until the bottom of the pan is covered. Bring to medium-high heat. The oil shouldn't be smoking incessantly, but slightly shimmering when it is ready. Add your chicken patties to the oil in batches and fry on both sides for about 4 minutes or until the patty reaches 165℉.
- Add the chicken to the bun and top with mozzarella cheese. Place the sliders on an oven safe pan, and place in the oven on broil for 3 minutes or until the mozzarella melts. Garnish with parsley and enjoy!
Vinny
I love to make these when I have to cook for a bunch of people! Hope you can serve these at your next party!