Name: Honey Mustard Chicken Sliders Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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); 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 (optional); Sliced tomatoes (optional); Pickle chips (optional)

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; butterfly thicker pieces to even thickness.

Step 2: Set up 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 in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

Step 4: Let the breaded chicken rest on a plate or baking sheet for 10-15 minutes to set the coating.

Step 5: Heat vegetable oil (about 1/4 inch deep) in a large skillet over medium-high heat until a breadcrumb sizzles and turns golden brown when tested.

Step 6: Fry chicken pieces carefully in batches without overcrowding for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).

Step 7: Remove the chicken with a slotted spoon and drain on a wire rack lined with paper towels.

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: Adjust the sauce by adding more honey for sweetness or vinegar for tanginess, if desired, and refrigerate for at least 30 minutes to meld flavors (optional).

Step 10: Lightly toast the slider buns if preferred.

Step 11: Spread honey mustard sauce on both halves of each bun.

Step 12: Place a piece of fried chicken on the bottom half of each bun, then top with a quarter slice of cheddar cheese.

Step 13: Add optional toppings such as lettuce leaves, sliced tomatoes, and pickle chips.

Step 14: Finish by placing the top half of the slider bun over the toppings.

Step 15: Serve immediately while warm and crispy for the best experience.

Tips & Variations

For extra flavor, marinate the chicken in buttermilk for 1-2 hours before breading.

Try using spicy mustard instead of Dijon for a bolder sauce.

Swap cheddar for pepper jack cheese to add a little heat to the sliders.

If you prefer baking, bake breaded chicken at 425°F (220°C) for 20-25 minutes, flipping halfway through.

Add sliced red onions or jalapeños for extra crunch and spice.

Storage

Store leftover chicken sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes to keep the breading crispy. Avoid microwaving if possible, as it may make the coating soggy. Keep sauce separate if storing longer to maintain freshness.

FAQs

Can I make these sliders ahead of time?

Yes, you can prepare the fried chicken in advance and store it in the refrigerator. Reheat in the oven to keep the breading crisp before assembling the sliders.

What can I use instead of panko breadcrumbs?

If you don’t have panko, regular breadcrumbs work but the texture will be less crispy. Crushed cornflakes or crushed crackers can also be good substitutes for extra crunch.