Honey Mustard Chicken Sliders (Print View)

Crispy chicken sliders with a tangy honey mustard drizzle, ideal for parties or quick dinners.

# What You’ll Need:

→ Chicken and Breading

01 - 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (2-3 inches square, 1/2 inch thick)
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 slices cheddar cheese, quartered
21 - Lettuce leaves, optional
22 - Sliced tomatoes, optional
23 - Pickle chips, optional

# Method:

01 - Cut chicken breasts into slider-sized portions measuring 2-3 inches square and 1/2 inch thick. Butterfly thicker pieces to ensure uniform thickness throughout.
02 - Arrange three shallow bowls. In the first, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Fill the second with beaten eggs. Fill the third with panko breadcrumbs.
03 - Dredge each chicken piece in the seasoned flour mixture, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Place breaded chicken on a clean plate or baking sheet and allow to rest for 10-15 minutes to set the coating.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until a breadcrumb sizzles and turns golden immediately upon contact.
06 - Working in batches to avoid overcrowding, fry chicken pieces 3-4 minutes per side until golden brown with an internal temperature of 165°F. Do not overcrowd the skillet.
07 - Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispness.
08 - In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Adjust seasoning to taste. Refrigerate for 30 minutes before serving for optimal flavor development.
09 - Lightly toast slider buns if desired to enhance texture and prevent sogginess.
10 - Spread honey mustard sauce on both halves of each bun. Place one piece of fried chicken on each bottom bun. Top with cheddar cheese, lettuce, tomato, and pickle chips as desired. Crown with the top bun.
11 - Serve immediately while chicken remains warm and coating stays crispy.

# Expert Advice:

01 -
  • They're crispy on the outside, juicy inside, and come together faster than you'd expect for something that tastes this good.
  • The honey mustard sauce strikes that perfect balance between tangy and sweet, making everyone go back for seconds without asking.
  • Perfect for feeding a crowd because you can prep everything ahead and fry them fresh right before serving.
02 -
  • The temperature of your oil is everything—if it's not hot enough, your chicken absorbs oil instead of crisping, but if it's too hot, the coating burns before the inside cooks through.
  • Cutting the chicken thin is non-negotiable because slider chicken needs to cook quickly; thick pieces will either dry out or stay undercooked in the middle.
03 -
  • Pat your chicken pieces dry with paper towels before breading—any moisture on the surface will cause the coating to slip off during frying.
  • Keep your oil temperature steady by adding chicken pieces slowly and not dropping too many in at once; you can always tell when the temperature is right because the chicken sizzles loudly the moment it hits the pan.
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