Chicken Parmesan Sliders

For the Chicken Parmesan:

8 pieces boneless, skinless chicken breast, butterflied

1½ cups all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon dried oregano

3 eggs, whisked together

Panko breadcrumbs, for breading

neutral oil for frying

For serving:

your favorite slider buns

butter, for toasting the buns

your favorite chunky tomato sauce

grated Parmesan cheese

grated Mozzarella cheese

Baked

toast slider buns in butter

Cut the chicken into smaller pieces that are just a little bigger than your favorite slider buns.

Whisk together the flour, garlic powder, onion powder and dried oregano in a shallow dish. Place the eggs into a separate dish. Place the panko crumbs in a third dish. Dredge the chicken in the cornstarch mixture, shaking off any excess. Dip the chicken in the egg-wash, making sure to coat the chicken completely. Let any excess egg drip off and transfer chicken to the panko breadcrumbs, pressing gently to stick the panko to the chicken.

Pour the oil into a 4-quart Dutch oven to a depth of 1½ inches. Heat over high heat to 350˚F. Place a platter lined with a triple layer of paper towels near the stove. Working in batches, deep fry the chicken until golden brown on all sides. Remove from oil with a spider or slotted spoon. Let any excess oil drip off, transfer the chicken to the paper towel lined platter. Salt while warm.

Heat the oven to 350˚F.

To build the sandwiches, brush the tops and inside of the buns with a little melted butter. Place a piece of fried chicken on the bottom of the bun. Top the chicken with a spoonful of sauce and a little grated mozzarella and parmesan cheese. Close the buns and bake until the cheese is melted and everything is nice and warm. Serve the sliders while warm.

Chicken Parm Sliders

About The Author

Michelle Bernstein