I made you chicken parm sliders to share with all of your friends.
These sliders are easy and delicious and everything you want to eat on say…Super Bowl Sunday?!
But truly you can have them anytime you want delicious mini versions of a classic favorite. You can also get fancy and spread a little pesto on the bun.
These crispy chicken breasts follow the standard flour-egg-bread crumb procedure and then are fried in a little oil until beautiful and golden brown. Toast the buns, top the chicken with provolone and pop it back in the oven to melt the cheese. Spread a layer of your favorite tomato sauce and build the perfect slider!
Chicken Parmesan Sliders
makes 8 sliders
1.5 lb chicken breasts (2 medium size)
1 cup flour
1/3 cup bread crumbs
1/3 cup panko bread crumbs
1/3 cup finely grated Parmesan cheese
1 cup marinara sauce (your favorite store bought will do)
8 slider buns
8 slices provolone cheese
salt & pepper
Set up breading station. Place flour in shallow dish, season with a big pinch of salt. Whip eggs in another shallow dish. Combine bread crumbs, panko and shredded Parmesan and another big pinch of salt in third shallow dish.
Butterfly chicken breasts in half horizontally and then cut in half down the middle so you have 8 pieces. Dry chicken breasts with paper towel.
In a heavy pan over medium heat, heat 1/4 inch of oil. Test oil by dropping in a few bread crumbs and wait for the sizzle.
Take chicken breasts through flour, eggs, and bread crumb mixture. Fry chicken pieces in pan until golden brown and cooked through, 3 – 4 minutes on each side. After removing from oil, place on paper towel and sprinkle with salt.
Toast buns in oven under broiler until golden brown, only for 1 -2 min. Keep a close eye!!! Then top the chicken with provolone slices (you may have to fold them over to make the right size) and place on baking sheet. Broil chicken for 3 – 4 minutes until cheese is melted.
Builder sliders with the bun, chicken and melted cheese, a small spoonful of marinara and you are done!