Honey Mustard Chicken Sliders (Printable Version)

Crispy chicken sliders enhanced with a tangy honey mustard sauce, ideal for parties or casual dining.

# What You’ll Need:

→ Chicken and Breading

01 - 2 pounds boneless, skinless chicken breasts, cut into slider-sized portions
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon cayenne pepper
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs, beaten
10 - 1 cup panko breadcrumbs
11 - 1/2 cup vegetable oil for frying

→ Honey Mustard Sauce

12 - 1/2 cup mayonnaise
13 - 1/4 cup Dijon mustard
14 - 1/4 cup honey
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon garlic powder
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Assembly

19 - 12 slider buns
20 - 4 ounces cheddar cheese, cut into 16 small squares
21 - Lettuce leaves for topping
22 - Sliced tomatoes for topping
23 - Pickle chips for topping

# Step-by-Step Guide:

01 - Cut chicken breasts into slider-sized portions approximately 2 to 3 inches square and 1/2 inch thick. Butterfly thicker pieces to achieve uniform thickness for even cooking.
02 - Arrange three shallow dishes. Combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in the first dish. Place beaten eggs in the second dish and panko breadcrumbs in the third dish.
03 - Dredge each chicken piece in the flour mixture, shaking off excess. Dip in beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere the coating.
04 - Place breaded chicken on a plate or baking sheet and refrigerate for 10 to 15 minutes to allow the coating to set properly.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high temperature until a breadcrumb sizzles and turns golden brown, indicating proper frying temperature.
06 - Fry chicken in batches without overcrowding the pan, cooking 3 to 4 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Avoid stacking pieces.
07 - Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispness.
08 - Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper in a medium bowl until smooth. Adjust seasoning to taste. Refrigerate for 30 minutes before serving for optimal flavor development.
09 - Lightly toast slider buns if desired to add texture and prevent sogginess from sauce absorption.
10 - Spread honey mustard sauce on both halves of each bun. Place fried chicken on each bottom bun and top with cheddar cheese square. Add lettuce, tomato slices, and pickle chips as desired. Cap with top bun.
11 - Serve sliders immediately while chicken remains warm and coating maintains crispness.

# Additional Tips::

01 -
  • They disappear faster than you can make them, which means everyone actually enjoys your cooking instead of politely picking at their plate.
  • The honey mustard sauce tastes like a restaurant secret but takes five minutes to whisk together.
  • You can prep the chicken hours ahead and fry it fresh right before guests arrive, making you look effortlessly prepared.
02 -
  • The oil temperature is everything; too cool and you'll end up with heavy, oil-logged chicken that tastes like a missed opportunity.
  • Don't skip the rest time after breading because the coating will stay put during frying instead of flaking off into the oil.
  • Make the sauce ahead but assemble the sliders right before serving because warm chicken on a cold bun is a sad equation.
03 -
  • Use a meat thermometer to check that internal temperature of 165°F so you're never guessing whether the chicken is actually cooked through.
  • Save leftover sauce and use it as a dip for fries or a marinade for grilled vegetables because it's too good to throw away.
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