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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
If you’re a chicken Parm stan like me, get ready to fall in love with these bite-sized sliders! This mini version of the Italian-American classic is perfect as an appetizer, game-day snack, or a fun twist on dinner. I kept things super-easy and convenient by using frozen breaded chicken tenders, jarred marinara, and shredded mozzarella—all tucked into soft, fluffy slider buns. After being brushed with garlicky butter, they take a quick trip in the oven, where the cheese gets perfectly melty and the buns become nice and crispy.
If you want to mix things up or use what you already have on hand, here are some suggestions: Swap Pecorino for Parmesan for a classic taste, or try breaded plant-based nuggets for a vegetarian twist. You can also switch out the mozzarella for provolone or a shredded Italian blend to explore different flavor profiles.
Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, I recommend warming them in a 350° oven, loosely covered with foil, until heated through and the cheese is melty. If you're in a pinch, you can reheat them in the microwave in 30-second intervals until warmed, but keep in mind that the buns may become a bit softer.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 lb.
frozen breaded chicken tenders or nuggets
- 1
(12-oz.) pkg. sweet Hawaiian slider rolls
- 1
garlic clove, grated or finely chopped
- 4 Tbsp.
unsalted butter
- 1/4 tsp.
crushed red pepper flakes (optional)
Kosher salt
- 2 cups
shredded mozzarella, divided
- 2 Tbsp.
finely chopped fresh basil
- 1/4 cup
grated Pecorino Romano, divided
- 1 cup
homemade or store-bought marinara, plus more for serving
Directions
- Step 1Prepare chicken tenders according to package instructions. Let cool slightly, then cut any large tenders into 2" pieces.
- Step 2Arrange a rack in center of oven; preheat to 375°. Place still-attached rolls on a cutting board. Cut buns in half parallel to cutting board, keeping them attached. Place bottom buns on a parchment-lined baking sheet, cut side up.
- Step 3Bake bottom buns until just starting to get crispy, 3 to 5 minutes.
- Step 4Meanwhile, in a medium heatproof bowl, microwave garlic, butter, and red pepper flakes (if using) in 15-second increments, stirring between each, until butter is melted, about 1 minute total; season with salt.
- Step 5Layer bottom buns with half of mozzarella. Sprinkle with basil and half of Pecorino. Top with chicken, sauce, and remaining mozzarella. Close with top buns. Brush buns with half of garlic butter.
- Step 6Bake sliders until warmed through and buns are golden brown, about 25 minutes.
- Step 7Brush tops with remaining garlic butter. Sprinkle with remaining Pecorino. Serve with more sauce alongside.
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