Name: Honey Mustard Chicken Sliders Recipe
Prep time: 25 min
Cook time: 10 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, 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)

Ingredients

2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (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)

Instructions

Step 1: Cut the chicken breasts into slider-sized pieces about 2-3 inches square and 1/2 inch thick. Butterfly thicker pieces if needed for even cooking.

Step 2: Prepare three shallow dishes for breading: one with flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper; one with beaten eggs; and one with panko breadcrumbs.

Step 3: Dredge each chicken piece in the flour mixture, then dip into the 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. Test the oil by dropping in a breadcrumb; it should sizzle and turn golden.

Step 6: Fry the chicken in batches without overcrowding the pan 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 to remove excess oil.

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 seasoning to taste, adding more honey for sweetness or vinegar for tang, then refrigerate for at least 30 minutes if you have time.

Step 10: Lightly toast the slider buns if desired for extra texture and warmth.

Step 11: Spread honey mustard sauce on both the top and bottom halves of each bun.

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

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

Step 14: Cover with the top bun half and serve immediately while the chicken is still warm and crispy.

Tips & Variations

For extra crunchy chicken, double dredge by repeating the egg and breadcrumb coating once more before frying.

Use spicy mustard instead of Dijon for a more robust sauce flavor.

Swap the cheddar for pepper jack or Swiss cheese to vary the taste.

For a healthier version, bake the breaded chicken at 425°F (220°C) on a greased rack for 20-25 minutes, flipping halfway through.

FAQs

Can I make these sliders ahead of time?

Yes, you can prepare and bread the chicken pieces in advance and refrigerate them for a few hours before frying. However, it’s best to fry the chicken and assemble the sliders just before serving to keep them crispy and fresh.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs can be used for a juicier slider. Just cut them into similar-sized portions and adjust cooking time as needed until they reach an internal temperature of 165°F (74°C).