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Easy Mini Chicken Parm Sliders: Perfect Game Day Bites

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These Easy Mini Chicken Parm Sliders are the ultimate game day snack—crispy panko-crusted chicken, melty provolone, and tangy marinara on soft slider buns, all baked to perfection in about 30 minutes. They’re quick, crowd-pleasing, and designed for one-handed eating.

Ingredients

Scale
  • 1 lb chicken cutlets (thin-sliced)
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 large eggs (room temperature)
  • 1/2 cup all-purpose flour
  • 1 cup marinara sauce (e.g., Rao’s Homemade)
  • 6 slices provolone cheese
  • 12 slider buns (e.g., Martin’s Potato Rolls)
  • 2 tbsp unsalted butter (melted)
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Set up breading station: In first shallow bowl, mix flour with a pinch of salt and pepper. In second bowl, beat eggs with 1 tablespoon water. In third bowl, combine panko, Parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper.
  3. Pat chicken cutlets dry with paper towels. If thick, pound to 1/2-inch thickness between plastic wrap.
  4. Bread chicken: Dredge each cutlet in flour (shake off excess), dip in egg (let excess drip), then press into panko mixture until fully coated. Place on prepared baking sheet.
  5. Bake chicken for 12-15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C). Meanwhile, warm marinara sauce in a small saucepan over low heat.
  6. Once chicken is done, remove baking sheet. Slice slider buns in half. Arrange bottom halves on a separate baking sheet. Brush cut sides of all buns with melted butter. Toast bottom buns in oven for 3-4 minutes until lightly golden. Keep top halves aside.
  7. Assemble sliders: Place a piece of baked chicken on each toasted bottom bun. Spoon about 1 tablespoon warm marinara over chicken. Tear provolone slices in half and place one half on top of sauce.
  8. Return assembled sliders (without tops) to oven for 3-4 minutes until cheese is melted and bubbly.
  9. Remove from oven, place top buns on sliders. Garnish with fresh basil if desired. Serve immediately.

Notes

Don’t skip the flour step—it helps the egg stick. Use a meat thermometer for perfectly juicy chicken. Toast bottom buns but keep tops soft. Let sliders rest 1-2 minutes before serving to set the cheese. For variations: try buffalo sauce and blue cheese, air fryer method, gluten-free panko, or portobello mushrooms for vegetarian option.

Nutrition

Keywords: chicken parm sliders, mini chicken parmesan, game day appetizer, party sliders, easy chicken recipe, baked chicken sliders

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