Honey Mustard Chicken Sliders
Juicy chicken coated in a crispy breading pairs perfectly with a sweet and tangy honey mustard sauce. These sliders are perfect for parties, game days, or quick family dinners.
Ingredients
For the Chicken
- 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
For the Honey Mustard Sauce
- 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
For Assembly
- 12 pieces slider buns
- 4 slices cheddar cheese, quartered or 16 small squares
- 1 handful lettuce leaves, for topping optional
- 1 medium sliced tomatoes, for topping optional
- 1 handful pickle chips, for topping optional
Instructions
Preparation
- Cut the chicken breasts into slider-sized portions (2-3 inches square, 1/2 inch thick). If the breasts are thick, butterfly them for thinner pieces.
- In three shallow dishes, prepare the following: Dish 1: Combine flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Dish 2: Beat the eggs. Dish 3: Pour panko breadcrumbs.
Breading
- Dredge each chicken piece in the flour mixture, then dip in beaten eggs, and finally coat with panko breadcrumbs, pressing gently.
- Let the breaded chicken rest for 10-15 minutes on a plate or baking sheet.
Cooking
- In a large skillet, heat the vegetable oil (about 1/4 inch deep) over medium-high heat. The oil is ready when a breadcrumb sizzles and turns golden brown.
- Carefully place the chicken in the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Use a slotted spoon to remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.
Honey Mustard Sauce
- In a medium bowl, whisk mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Adjust seasonings as needed. Add more honey for sweetness or apple cider vinegar for tanginess.
- Refrigerate for at least 30 minutes to let flavors meld (optional).
Assembly
- Lightly toast the slider buns if desired.
- Spread honey mustard sauce on both halves of each bun.
- Place a piece of fried chicken on the bottom half of each bun.
- Place a quarter of a slice of cheddar cheese on top of each piece of chicken.
- Add lettuce, sliced tomatoes, and pickle chips if desired.
- Place the top half of the slider bun on top of the toppings.
- Enjoy while the chicken is warm and crispy.
Notes
Let the breaded chicken rest before frying to help the coating stick better. Don’t overcrowd the skillet while frying; it can lower the oil temperature and make the chicken soggy. Feel free to customize the toppings based on your preferences.