Introduction

Chicken sliders are a fun and delicious way to enjoy crispy fried chicken in a small, handheld sandwich. Perfect for gatherings or a tasty snack, these sliders combine a crunchy coating with a flavorful honey mustard sauce and optional fresh toppings.

The image shows four grilled chicken sandwiches arranged on a wooden board, each with a shiny sesame seed white bun. The bottom layer has fresh, curly green lettuce, topped by a thick grilled chicken breast with char marks. Above the chicken, melted yellow and white cheese drips slightly over the sides, followed by crispy reddish-brown bacon strips and bright red tomato slices. The top bun sits perfectly on each sandwich, showcasing a soft, golden-brown texture with sesame seeds. In the background, a small glass bowl with a creamy white sauce speckled with herbs is visible, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (about 2-3 inches square)
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for a little kick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 slider buns
4 slices cheddar cheese, quartered (or 16 small squares)
Lettuce leaves, for topping (optional)
Sliced tomatoes, for topping (optional)
Pickle chips, for topping (optional)

Instructions

Step 1: Cut chicken breasts into slider-sized portions about 2-3 inches square and 1/2 inch thick. If any pieces are thick, butterfly them to create thinner portions.
Step 2: Set up a breading station with three shallow dishes: Dish 1 with flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper; Dish 2 with beaten eggs; Dish 3 with panko breadcrumbs.
Step 3: Dredge each chicken piece first in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
Step 4: Let the breaded chicken rest for 10-15 minutes on a plate or baking sheet to help the coating set.
Step 5: Heat vegetable oil in a large skillet to about 1/4 inch depth over medium-high heat. The oil is ready when a breadcrumb sizzles and turns golden brown upon contact.
Step 6: Fry the chicken pieces carefully in the hot oil, avoiding overcrowding the pan. Cook for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 7: Remove the fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Step 8: In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth to make the honey mustard sauce.
Step 9: Taste and adjust the sauce as needed by adding more honey for sweetness or apple cider vinegar for tanginess.
Step 10: Optionally refrigerate the sauce for at least 30 minutes to let the flavors meld.
Step 11: Lightly toast the slider buns if desired for added texture and flavor.
Step 12: Spread honey mustard sauce on both halves of each bun.
Step 13: Place a piece of fried chicken on the bottom half of each bun.
Step 14: Add a quarter of a cheddar cheese slice on top of each piece of chicken if using.
Step 15: Add optional toppings such as lettuce, sliced tomatoes, and pickle chips.
Step 16: Place the top half of the bun over the toppings to complete the slider.
Step 17: Serve immediately while the chicken is warm and crispy.

Tips & Variations

For extra flavor, marinate the chicken in buttermilk for 1-2 hours before breading.
Use spicy panko or add cayenne to the sauce for a kick.
Substitute ground chicken or turkey if preferred.
Try different cheeses like pepper jack or Swiss for variety.

Storage

Store leftover chicken sliders in an airtight container in the refrigerator for up to 2 days. Reheat chicken pieces in the oven or air fryer at 350°F (175°C) for 5-7 minutes to retain crispiness. Assemble sliders fresh to avoid soggy buns.

How to Serve

A close-up of a grilled chicken sandwich with four clear layers, all inside a shiny brown sesame seed bun; the bottom layer shows fresh, curly green lettuce, followed by a thick, bright red slice of tomato, then a golden grilled chicken breast topped with melted yellow cheese and small bits of crispy bacon, and finally the golden-brown top bun sprinkled with sesame seeds. The sandwiches are on a wooden board, with a white cup of sauce blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until crispy and cooked through.

How do I make the chicken extra crispy?

Using panko breadcrumbs and letting the breaded chicken rest before frying helps the coating stick better. Frying in hot oil without overcrowding also ensures crispiness.