Name: Honey Mustard Chicken Sliders Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 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 (2-3 inches square, about 1/2 inch thick). Butterfly any thick pieces to ensure even cooking.

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

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

Step 5: Heat vegetable oil in a large skillet to about 1/4 inch deep over medium-high heat. Ensure it’s hot by testing with a breadcrumb—it should sizzle and turn golden.

Step 6: Fry the chicken pieces in batches without crowding the pan, for 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 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 bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth to make the honey mustard sauce.

Step 9: Adjust the sauce seasoning to taste, adding more honey for sweetness or apple cider vinegar for tanginess. Refrigerate at least 30 minutes if time allows.

Step 10: Lightly toast the slider buns if desired, then spread honey mustard sauce on both halves.

Step 11: Assemble the sliders by placing a piece of fried chicken on the bottom half of each bun, topping with a quarter slice of cheddar cheese, and adding optional lettuce, tomato slices, and pickle chips.

Step 12: Cover with the top bun half and serve immediately while the chicken is warm and crispy.

Tips & Variations

For extra crispy chicken, double-dip the pieces in the egg and breadcrumb layers.

Use spicy mustard or add hot sauce to the honey mustard sauce for a kick.

Try swapping cheddar for pepper jack or Swiss cheese to change the flavor profile.

Oven-bake the chicken at 400°F (200°C) for 20 minutes as a healthier alternative to frying.

FAQs

Can I use a different type of chicken for this recipe?

Yes, boneless, skinless chicken thighs work well and are juicier, though breast meat provides a leaner option. Cut them into similar sizes to ensure even cooking.

Is it necessary to fry the chicken, or can I bake it?

You can bake the breaded chicken at 400°F (200°C) for about 20 minutes or until cooked through and crispy. This is a healthier alternative, though frying gives the crispiest texture.