Chicken parmesan is one of my favorite meals. A big piece of crispy chicken smothered with marinara and melted mozzarella nestled next to buttery spaghetti noodles… perfection…. but, there is something really fun about this tiny little portable twist on the classic chicken parmesan. Swap those spaghetti noodles out for some salty potato chips and a sit down dinner dish becomes something a little less serious, but super delicious.
Let’s get these little sliders started…
These sliders are really simple to make! I start by thin slicing boneless skinless chicken into slider sized portions. I slice average sized chicken breasts diagonally into three portions and slice larger chicken breasts in half horizontally and then slice each half in half lengthwise creating four portions.
In addition to the chicken, you will need slider buns (brioche buns work great with these sliders!), some marinara, finely shredded mozzarella or parmesan and some leafy greens or arugula.
One of the most important elements of these sliders is the breading for the chicken. This breading is so flavorful and crisps up beautifully! Using a shallow bowl that is broad enough to dip your chicken into, combine 1 cup of Italian seasoned panko breadcrumbs with 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a big pinch of salt and black pepper.
In a second bowl, whisk two eggs with 1 tablespoon of whole milk and a pinch of salt and black pepper.
In a third bowl, add 1 cup of all purpose flour and season with a pinch of salt and black pepper.
Season each portion of chicken with a pinch of garlic powder, onion powder, salt and black pepper and then coat them lightly in flour. After you dip the chicken into the flour, shake it off gently to allow any excess flour to fall off.
Next, dip the flour coated chicken into the egg mixture and allow any excess to drop off before transferring the chicken into the panko breadcrumbs.
Be sure that the entire surface of the chicken is well coated in breadcrumbs and then transfer the coated chicken on to a plate and set aside while you prepare the skillet.
Place a wide skillet over medium heat and add 3 tablespoons of olive oil and 3 tablespoons of butter. Once the skillet is warm and the butter has melted, gently place the coated chicken into the skillet leaving a little space in between each portion.
Allow the chicken to cook until the underside is golden brown and crispy and then carefully flip each portion to the other side.
While the other side of the chicken crisps up, spoon some marinara over the top of each portion and then top with finely shredded mozzarella or parmesan cheese and some dried parsley flakes.
Cook until the chicken is cooked through with an internal temperature of 165 degrees and the cheese is melted.
You can transfer the chicken directly onto the buns, but I recommend letting them hang out on a paper towel lined plate for a minute or two to allow some of the excess oil to be removed before placing them on the buns. No one enjoys a soggy buns…
Once the chicken is ready to assemble, spoon a little more marinara over the base slider buns, add the crispy, golden brown chicken parmesan and top with some arugula before adding the top buns.
These sliders are amazing! The flavorful, crunchy crust is fabulous, the marinara adds a touch of sweetness and the melty cheese is perfection. The arugula adds a layer of freshness and those golden buns are my new favorite way to enjoy the comforting flavors of chicken parmesan. Who needs a fork?
You are going to love these delicious little chicken parmesan sliders….
Chicken Parmesan Sliders
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 large boneless skinless chicken breasts
- 1 cup Italian seasoned panko bread crumbs
- 1/2 cup parmesan, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- a pinch of salt and black pepper
- 1 cup all purpose flour
- 2 large eggs
- 1 tablespoon whole milk
- 1 cup marinara
- 4 ounces mozzarella or parmesan, shredded
- slider buns
- 1 cup arugula
Instructions
- In the first shallow bowl, combine 1 cup of panko, 1/2 cup of parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
- In a second shallow bowl, whisk 2 large eggs with 1 tablespoon of whole milk and season with salt and black pepper
- In a third shallow bowl, add 1 cup of flour, season with salt and black pepper and set all three bowls aside
- Thin slice the chicken breast into 4 portions
- Season chicken with a pinch of garlic powder, onion powder, salt and black pepper
- Place a large skillet over medium heat and add 3 tablespoons of olive oil and 3 tablespoons of butter to the skillet
- One at a time, dust the chicken with flour, dip in the eggs and then coat with panko
- Place the coated chicken in the skillet and cook without moving the chicken until the bottom is a deep golden brown
- Flip the chicken and reduce the heat to medium low
- Spoon a bit of marinara onto each chicken breast and top with shredded mozzarella or parmesan
- Cover the skillet and continue to cook until the chicken is cooked through and the cheese is melted
- Assemble sliders by adding marinara onto the base slider buns and placing one piece of chicken on each slider roll and topping with arugula
