On the menu tonight – Chicken Parm Sliders!
I’ve made these a few times and they are always a hit. While you can do this quickly, I take the extra time to brine the chicken overnight. I think brining the chicken gives the chicken extra flavor and helps keep it from drying out.
For the buns, I used brioche slider buns. Start by cutting them in half horizontally, then toast them. While the buns are toasting, make some garlic butter. That way, you not only get the chicken parm, but you get that garlic bread vibe too!
In my version, I didn’t pound the chicken thighs to get them thinner. I’d recommend doing that so the sandwiches aren’t a mile high – it’s a slider right?
I hope the next time you need an appetizer for a party or just a fun meal during the week, I hope you’ll make my sliders!
Chicken Parm Sliders on Brioche Buns
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Loading...Chicken Parm Sliders on Brioche Buns
Ingredients
- ~3 lbs boneless, skinless chicken thighs (about 8–10 thighs)
- 1 ½ cups all-purpose flour
- 3 large eggs
- 2 tbsp milk
- 2 cups Italian-style breadcrumbs (or plain + 1 tsp Italian seasoning)
- ½ cup grated Parmesan or Pecorino Romano (or a mix)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Cooking spray or olive oil spray
- 1 jar (24 oz) marinara sauce (you may not need the full jar)
- 12 brioche slider buns (or cut larger buns down)
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan or Pecorino Romano (optional, for topping)
- 4 tbsp melted butter
- 3 garlic cloves, smashed and chopped
- 1 tsp garlic powder
- 1 tsp chopped parsley or dried Italian herbs (optional)
Instructions
Optional - The Brine
Heat a cup of water along with a Tbsp of Italian Seasoning, 2 Tbsp Kosher salt, 1 Tbsp sugar, tsp of whole black peppercorns, 2-3 smashed garlic cloves
Stir until the salt and sugar fully dissolve, then remove from heat and add another cup of water to cool it down
If it's still too warm to use, feel free to add some ice cubes to accelerate the process
Add the chicken thighs to a zip lock bag (or whatever you plan to brine in)
Pour the brine in with the chicken and give it a good mix.
Put the chicken/brine mixture in the fridge for at least 2-4 hrs - overnight is better
Preheat oven to 425 degrees
Remove the chicken from the brine and pat dry
Cut the chicken to slider-sized pieces and/or pound the chicken pieces so they are thinner
Season chicken with salt, pepper, garlic powder, and onion powder
Set up the dredging station with one bowl containing three eggs, scrambled; another tray/baking dish with flour (seasoned with salt, pepper, and some Italian Seasoning; and a tray/baking dish with the Italian bread crumbs. Also, have a sheet pan with a wire rack to place the chicken pieces you've prepared
Dredge the chicken in the flour, then the eggs, then in the seasoned bread crumbs, place on the wire rack
Repeat until all the chicken is prepared
Spray the chicken with olive oil, or drizzle a little on each piece so they get nice and crispy
Bake for 20-25 minutes. I flipped the chicken about 15 minutes in to the cook
Feel free to use the broiler at the end to ensure they are nice and crispy
In a small pan or pot, melt the butter and add the smashed garlic cloves
Don't overcook it, you just need to melt the butter and let the garlicy goodness permeate the butter
Reduce the oven to 375 degrees
Tip - leave the slider buns together to make assembly easier. Slice the buns horizontally so you end up with a bottom and top "sheet" of buns
I lightly toasted the insides of the slider buns, but this is optional
Assemble the sliders, starting with some melted garlic butter brushed on the inside of the bottom and top buns
Add a dollup of marina sauce, then the chicken, top with some shredded cheese
Repeat until you have all the slider bottoms covered
Add the top bun and brush the top with some of the garlic butter along with a little Italian Seasoning and some of the pecorino romano/mozzarella
Bake, covered loosely with foil, for about 10 minutes, then remove the foil and bake for another 5-7 minutes
Pull from the oven and let rest about 5 minutes, then cut the slider sandwiches
Serve with some warmed marinara sauce for dipping (I didn't want the sandwiches to get soggy, so I put very little marinara on the buns)
