This Crispy golden skin and tender chicken center make this Crispy Chicken Parmesan Sliders Recipe absolutely irresistible. It's the perfect balance of crunchy, cheesy, and saucy in a friendly slider-sized package you'll want to make again and again.
Jump to:
Why You'll Love This Recipe
I first made this Crispy Chicken Parmesan Sliders Recipe for a casual gathering, and the feedback blew me away. It's got that perfect crispy crust, gooey cheese, and marinara tang all nestled in a soft slider bun. Plus, it’s super fun to eat and share.
- Perfectly Crispy Chicken: The buttermilk marinade and seasoned breadcrumb coating create a crunch that stands up to all those delicious toppings.
- Cheesy Goodness: The combo of provolone and mozzarella sticks inside each slider makes every bite ooze with melted cheese.
- Quick and Convenient: This recipe is designed to move smoothly from prep to the table in under an hour with straightforward steps.
- Fun Crowd-Pleaser: Slider size means everyone can dig in and customize to their liking — perfect for parties or family dinners.
Ingredients & Why They Work
Each ingredient in this Crispy Chicken Parmesan Sliders Recipe does its part to build the perfect balance of flavor and texture — from the tender chicken to the crunchy, flavorful breading, right down to the cheesy, buttery finish.
- Boneless skinless chicken breasts: Easy to butterfly and slice, they’re the perfect slider size when pounded thin.
- Buttermilk: Tenderizes the chicken and adds subtle tang — if you don’t have it, a quick homemade substitute works great.
- Flour with seasoned salt and pepper: Creates a seasoned first coating that helps the breading stick and tastes amazing.
- Eggs: Acts as glue for the breadcrumbs.
- Breadcrumbs with Parmesan and parsley: Parmesan amps the savory flavor while parsley adds freshness to the crust.
- Olive oil and butter: Gives the chicken pan-fried golden crispiness with extra richness.
- Provolone cheese: Melts beautifully over the chicken, adding a mild, creamy layer.
- Marinara sauce: The classic Italian tang that ties everything together.
- Frozen mozzarella sticks: Yes, frozen! They melt inside the slider for a gooey surprise you’ll love.
- Slider buns: Soft, slightly sweet buns around 4 inches are just right for holding all the components without falling apart.
- Butter topping with sea salt, garlic powder, Italian seasoning, parsley, and Parmesan: An extra layer of flavor and golden crunch on top of the buns.
Make It Your Way
While I adore the classic version of these sliders, I love how easy it is to put your own spin on the recipe. Whether you want a little kick or need to keep it lighter, these sliders are incredibly adaptable.
- Spicy Variation: I sometimes toss a pinch of red pepper flakes or swap out marinara for a spicy Arrabbiata sauce — adds such a nice heat that balances the cheesy richness.
- Dairy-Free Swap: For a dairy allergy, try vegan cheese slices and a dairy-free milk substitute in the marinade — still crispy and flavorful!
- Gluten-Free Option: Gluten-free panko breadcrumbs and a GF flour blend work well for the breading — just be sure to check the slider buns or opt for GF rolls too.
- Add Veggies: Feel free to layer in some fresh spinach or roasted red peppers inside the slider for a veggie boost and fresh color.
Step-by-Step: How I Make Crispy Chicken Parmesan Sliders Recipe
Step 1: Prepare and Pound the Chicken Thin
Start by butterflying each chicken breast, cutting the seam to create two thinner slices, about ¾ inch thick. Then, lay them between wax paper and pound them gently with a meat mallet or rolling pin until evenly flat. This ensures quick, even cooking and a crisp crust without toughness. I find that pounding them evenly helps get consistent breading each time.
Step 2: Marinate in Buttermilk
Pop the chicken slices into a thick freezer bag with buttermilk, and let it soak for at least 30 minutes. This step tenderizes the meat and adds subtle tang. If you’re short on time, 30 minutes is fine, but overnight makes it even juicier. I always whip up a quick buttermilk substitute using milk and lemon juice when I forget to buy the real thing — and it works like a charm.
Step 3: Breading Assembly Line
Set up three shallow bowls: one with flour mixed with seasoned salt and pepper, one with whisked eggs, and one with a mixture of breadcrumbs, grated Parmesan, and chopped parsley. After removing chicken pieces from the buttermilk, let the excess drip off. Then dredge each piece first in flour, then egg, then the breadcrumb mixture, making sure each piece is fully coated. I recommend pressing the breadcrumbs firmly into the chicken for an extra crispy crust.
Step 4: Cook the Mozzarella Sticks & Chicken
Preheat your oven to 450°F and bake the frozen mozzarella sticks for about 7 minutes to soften them slightly. Then lower the oven temperature to 350°F. In a skillet, heat olive oil and butter over medium-high heat, and pan-fry the chicken pieces until golden brown and cooked through—approximately 4 minutes per side. This combination of butter and oil gives that perfect golden crisp. Remove from the heat once done.
Step 5: Assemble the Sliders
Arrange the bottom halves of the slider buns in a casserole dish. Layer each with a piece of cooked chicken, a spoonful of marinara sauce, a slice of provolone cheese, and a couple of mozzarella sticks. Finish by placing the bun tops over the loaded sliders.
Step 6: Butter Topping and Bake
Mix melted butter with sea salt, garlic powder, Italian seasoning, fresh parsley, and grated Parmesan. Brush this flavorful butter generously on the bun tops. Cover the casserole dish with foil and bake for 8 minutes. Then remove the foil and bake for another 2-3 minutes to get that bubbly, golden brown crust on top.
Serve immediately and watch everyone happily devour these crunchy, cheesy sliders.
Top Tip
From making this Crispy Chicken Parmesan Sliders Recipe dozens of times, I’ve picked up a few little tricks to really nail it every time.
- Even Thickness: Pounding the chicken breasts to an even thickness ensures they cook uniformly and stay juicy inside while crispy outside.
- Don’t Skip the Buttermilk: That marinade is key to tenderizing and adding subtle tang — the sliders definitely lack that punch if skipped.
- Press the Coating: When applying breadcrumbs, pressing them firmly onto the chicken helps create a crust that holds up well to handling and baking.
- Butter Mixture Magic: Brushing the topping mix on the buns before the final bake adds golden flavor and a fancy touch that makes these feel truly special.
How to Serve Crispy Chicken Parmesan Sliders Recipe
Garnishes
I usually sprinkle some extra chopped fresh parsley on top for color and freshness right before serving. A little additional grated Parmesan on the side is also a nice touch if some guests want to add more cheesy goodness.
Side Dishes
These sliders are quite filling, so I like pairing them with a crisp green salad or roasted veggies to add balance. Crispy baked fries or sweet potato wedges always feel like a fun side if you're serving these sliders at a casual party.
Creative Ways to Present
For gatherings, I arrange the sliders on a wooden board with little bowls of extra marinara, garlic aioli, and peperoncini on the side. It’s easy to serve and looks beautiful — plus, everyone loves customizing their own slider just a bit.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. When packing, I separate the buns from the chicken to avoid sogginess, then reassemble before reheating.
Freezing
This Crispy Chicken Parmesan Sliders Recipe freezes surprisingly well. I wrap each assembled slider tightly in foil or plastic wrap and freeze them individually. When ready to eat, thaw overnight in the fridge.
Reheating
I reheat leftovers in a 350°F oven for about 10 minutes—uncovered for crispy outsides but melty cheese inside. Microwaving works in a pinch but often leaves the crust soggy, so oven is best for maintaining that crispy, cheesy magic.
Frequently Asked Questions:
To get that perfect extra crispy crust, make sure to pound the chicken evenly thin and firmly press the breadcrumb mixture onto every piece before frying. Also, frying in a combo of butter and olive oil at medium-high heat locks in golden crunch.
Absolutely! You can marinate and bread the chicken a day ahead and refrigerate it. Also, you can bake the mozzarella sticks in advance and assemble before the final bake. Just brush the buns with butter topping and bake just before serving for freshness.
No worries if you don’t have buttermilk! You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make one cup. Let it sit 5-10 minutes until it curdles, then use it in place of buttermilk.
Definitely! Swap out regular breadcrumbs for gluten-free ones, and use a gluten-free flour blend for dredging. Just check your slider buns to make sure they’re gluten-free as well. Cooking times remain the same, and you won’t sacrifice any flavor.
Final Thoughts
This Crispy Chicken Parmesan Sliders Recipe has become a staple at my house whenever I want comfort food that feels special but doesn't take all day. It’s one of those recipes where every bite is a little celebration of crispy, cheesy, savory goodness. I can’t recommend it enough — give it a try, and soon you’ll have your go-to slider everyone keeps asking for!
Print
Crispy Chicken Parmesan Sliders Recipe
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 sliders
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These Chicken Parmesan Sliders are a delicious twist on the classic Italian favorite, featuring juicy breaded chicken breasts topped with marinara sauce, provolone cheese, and crispy mozzarella sticks sandwiched in buttery slider buns. Perfect as a savory appetizer or meal, these sliders combine crispy, cheesy goodness with flavorful seasonings for a crowd-pleasing dish.
Ingredients
Chicken and Breading
- 2 large Boneless skinless chicken breasts
- 1 cup buttermilk
- ¾ cup flour
- 2 teaspoons seasoned salt
- ½ teaspoon black pepper
- 2 large eggs, whisked
- 1 ½ cups breadcrumbs
- ¼ cup Parmesan cheese, grated
- 2 Tablespoons fresh parsley, chopped
- ½ cup olive oil
- 2 Tablespoons butter
Toppings and Assembly
- 6 slices provolone cheese
- ½ cup marinara sauce
- 18 Frozen Mozzarella Sticks
- 6 Slider Buns
Butter Topping
- ¼ cup butter, melted
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 1 tablespoon fresh parsley
- 1 tablespoon Parmesan cheese, grated
Instructions
- Prepare the Chicken: Butterfly each chicken breast and cut along the seam to create two thinner pieces about ¾ inch thick. Use wax paper and a meat pounder to flatten the chicken if necessary. Cut each piece into halves or thirds to fit the slider buns.
- Marinate: Place the buttermilk in a thick gallon freezer bag, add the chicken pieces, and marinate for at least 30 minutes or overnight for best flavor and tenderness.
- Set Up Breading Stations: In bowl one, combine flour, seasoned salt, and black pepper. In bowl two, whisk the eggs. In bowl three, mix breadcrumbs, grated Parmesan, and fresh parsley.
- Bread the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge pieces first in the flour mixture, then dip briefly into the egg, and coat thoroughly with the breadcrumb mixture.
- Prepare Mozzarella Sticks: Preheat oven to 450 degrees Fahrenheit. Bake frozen mozzarella sticks for 7 minutes, then remove and set aside. Reduce oven temperature to 350 degrees Fahrenheit.
- Cook Chicken: Heat olive oil and butter in a skillet over medium-high heat. Fry the breaded chicken pieces until golden brown, about 4 minutes per side. Remove from heat.
- Assemble Sliders: Arrange bottom slider buns in a casserole dish. Top each with a piece of cooked chicken, spoon marinara sauce over it, then add provolone cheese slice and three mozzarella sticks on top.
- Add Buns and Butter Topping: Place the top buns over the sliders. In a small bowl, combine melted butter, sea salt, garlic powder, Italian seasoning, fresh parsley, and Parmesan cheese. Brush this butter mixture over the top buns.
- Bake: Cover the casserole dish with foil and bake for 8 minutes. Remove foil and bake for an additional 3 minutes until the buns are golden brown on top.
- Serve: Remove from oven and serve the sliders warm. Enjoy your cheesy, crispy chicken Parmesan sliders!
Notes
- Slider Buns: Use homemade or store-bought buns about 4 inches in diameter for best size and texture.
- Buttermilk Substitutes: Use 4 tablespoons milk plus enough sour cream to make 1 cup; or 2 tablespoons milk plus enough plain yogurt to make 1 cup; or 1 tablespoon white vinegar plus milk to make 1 cup (let sit 5-10 minutes); or 1 tablespoon lemon juice plus milk to make 1 cup (let sit for 10 minutes until curdled) as alternatives to buttermilk.
- Make sure to pound the chicken evenly to ensure even cooking and tenderness.
- Adjust seasoning in the breadcrumb mixture to your preference for extra flavor.
- Use a skillet large enough to avoid overcrowding the chicken when frying for best crispiness.
Nutrition
- Serving Size: 1 slider
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg

Leave a Reply