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Chicken Parmesan Sliders

Chicken parmesan sliders layer crispy fried chicken, marinara, and melted mozzarella on soft Hawaiian rolls. Brush the tops with garlic-parsley butter, then bake until golden.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1 tbsp water
  • 1.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese grated
  • 1.5 cup vegetable oil for frying
For the sliders
  • 1 package (12 oz) Hawaiian rolls
  • 0.75 cup marinara sauce
  • 8 oz mozzarella cheese shredded
For the topping
  • 3 tbsp butter unsalted
  • 0.5 tsp garlic powder
  • 1 tsp parsley dried

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Prepare the chicken
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Cut the chicken into 12 pieces that will fit the rolls.
  4. Pound each piece to about 1/4-inch thickness.
  5. Season both sides of the chicken with the salt and pepper.
  6. Put the flour in a shallow dish.
  7. Beat the eggs with the water in a second dish.
  8. Combine the panko and Parmesan in a third dish.
  9. Coat each piece of chicken in flour.
  10. Dip each piece in the egg mixture.
  11. Press each piece into the panko mixture.
  12. Heat the oil in a 10-inch skillet over medium heat to 350°F.
  13. Fry the chicken in batches for 2 to 3 minutes per side, until golden brown and the thickest pieces reach 165°F.
  14. Transfer the chicken to a paper towel-lined plate.
Assemble the sliders
  1. Keeping the rolls attached, slice the slab horizontally.
  2. Place the bottom half in the prepared baking dish.
  3. Spread 1/4 cup marinara over the roll bottoms.
  4. Arrange the chicken on top.
  5. Spoon over the remaining 1/2 cup marinara.
  6. Sprinkle with the mozzarella.
Make the topping and bake
  1. Melt the butter.
  2. Stir in the garlic powder and parsley.
  3. Place the roll tops over the cheese.
  4. Brush the roll tops with the butter mixture.
  5. Bake for 12 to 15 minutes, until the cheese is melted and the tops are golden.
  6. Rest the sliders for 5 minutes.
  7. Cut the sliders apart and serve.

Notes

For crispier chicken, fry in batches without crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the rolls can lose their texture. For a gluten-free option, use gluten-free flour, panko, and rolls.