Description
Golden, crunchy chicken tucked into soft mini buns and coated in a bold honey mustard spread—these sliders bring serious flavor to the table. Serve them at parties, on game night, or whenever you want a relaxed, crowd-pleasing dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts, sliced into small squares (about 2–3 inches wide, ½ inch thick)
- ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne (optional, for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, whisked
- 1 cup panko crumbs
- ½ cup vegetable oil for pan-frying
Honey Mustard Spread
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 12 slider rolls
- 4 slices cheddar, cut into small squares
- Lettuce leaves (optional)
- Tomato slices (optional)
- Pickle chips (optional)
Instructions
- Prep the Chicken
- Trim and cut the chicken into evenly sized pieces. If any pieces are thick, slice them horizontally to create thinner cutlets for quicker, even cooking.
- Create a Coating Station
- Arrange three shallow bowls:
- Bowl one: Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Bowl two: Add beaten eggs.
- Bowl three: Fill with panko crumbs.
- Arrange three shallow bowls:
- Coat the Chicken
- Lightly coat each piece in the seasoned flour. Dip into egg, letting excess drip off. Press firmly into panko until fully covered.
- Let It Rest
- Place coated pieces on a tray and allow them to sit for 10–15 minutes. This helps the breading stay intact while frying.
- Fry Until Golden
- Heat oil in a skillet over medium-high heat, about ¼ inch deep. Test with a breadcrumb—if it sizzles immediately, the oil is ready. Cook chicken in batches, about 3–4 minutes per side, until crisp and cooked through (internal temperature should reach 165°F). Avoid crowding the pan.
- Drain Excess Oil
- Transfer cooked chicken to a wire rack to cool slightly and stay crispy.
- Mix the Sauce
- In a bowl, stir together mayonnaise, Dijon mustard, honey, vinegar, garlic powder, salt, and pepper. Taste and tweak—add extra honey for sweetness or a splash more vinegar for brightness. Chill if time allows.
- Prepare the Rolls
- Lightly toast the slider buns if you prefer a bit of crunch.
- Build the Sliders
- Spread honey mustard on both sides of each bun. Add a piece of crispy chicken to the bottom half. Top with cheddar, lettuce, tomato, or pickles if desired. Finish with the top bun.
- Serve Fresh
- Enjoy immediately while the chicken is hot and crunchy.
Notes
- Turn up the heat: Add more cayenne or stir hot sauce into the honey mustard.
- Switch the cheese: Try Swiss, provolone, or pepper jack for a new flavor twist.
- Add bacon: Crispy strips make these even more indulgent.
- Grill instead: Marinate the chicken in the honey mustard for 30 minutes, then grill until cooked through.
- Air fryer option: Cook breaded chicken at 400°F for 10–12 minutes, flipping halfway.
- Prep ahead: Bread the chicken up to a day in advance and refrigerate. Reheat in the oven or air fryer. The sauce keeps well in the fridge for up to three days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner