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These Honey Mustard Chicken Sliders are a game changer for quick meals or party appetizers. Juicy, tender chicken pieces coated in a crispy breadcrumb crust are topped with a tangy-sweet honey mustard sauce and nestled inside soft slider buns. They are easy to prepare and bring a perfect balance of flavors that make every bite deliciously addictive.
I first made these sliders for a family movie night, and now they are a requested staple whenever we want something tasty and fuss-free.
Ingredients
- Boneless skinless chicken breasts: tender and easy to cut to slider size look for fresh or well-trimmed pieces
- All-purpose flour: forms a seasoned base for the breading, providing structure and flavor
- Paprika: adds a smoky depth and vibrant color choose sweet or smoked for a subtle twist
- Garlic powder and onion powder: enhance savory flavor without overpowering
- Cayenne pepper: optional for a mild kick adjust to your spice preference
- Salt and black pepper: essential for seasoning
- Eggs: act as a binding agent to hold the breading onto the chicken
- Panko breadcrumbs: flaky and light they create an extra crispy crust look for fresh packaging
- Vegetable oil: ideal for frying due to its neutral flavor and high smoke point
- Mayonnaise: base for the honey mustard sauce, providing creaminess
- Dijon mustard: gives tanginess and complexity to the sauce
- Honey: adds natural sweetness and balances the mustard’s punch
- Apple cider vinegar: sharpens the flavor and brightens the sauce
- Slider buns: soft and small perfect for handheld portions lightly toasting helps prevent sogginess
- Cheddar cheese: melts beautifully over the chicken for richness feel free to use your favorite cheese
- Optional toppings: lettuce tomato slices and pickle chips bring freshness and crunch
Step-by-Step Instructions
- Prepare the Chicken Pieces:
- Cut chicken breasts into 2 to 3 inch squares about half an inch thick to ensure even cooking and a perfect fit for your slider buns. For thick breasts, butterfly cut by slicing horizontally then open flat like a book to get thinner portions.
- Set up the Breading Station:
- Arrange three shallow dishes: in the first, combine flour, paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Blend thoroughly for consistent seasoning.
- Prepare the Egg Wash:
- Beat the eggs carefully in the second dish until smooth to help the breading adhere uniformly to the chicken.
- Prepare the Breadcrumbs:
- Fill the third dish with fresh panko breadcrumbs known for their airy and crispy texture.
- Bread the Chicken:
- Coat each chicken piece thoroughly in the seasoned flour, shaking off excess. Dip fully in the beaten eggs next, then press gently into the panko breadcrumbs ensuring an even and complete coating to achieve the crispiest results.
- Rest the Breaded Chicken:
- Place coated chicken pieces on a plate or baking sheet and let rest for 10 to 15 minutes. This allows the breading to set firmly and reduces the chance of it falling off during frying.
- Heat the Oil:
- Pour vegetable oil into a large skillet to reach about a quarter inch deep. Heat over medium-high flame until a breadcrumb dropped in sizzles and turns golden. Avoid overheating to prevent burning the chicken surface before the inside cooks.
- Fry the Chicken:
- Gently add breaded pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius to ensure safety.
- Remove and Drain:
- Use a slotted spoon to transfer chicken to a wire rack lined with paper towels to drain excess oil. This maintains crispiness and prevents greasiness.
- Make the Honey Mustard Sauce:
- Whisk mayonnaise Dijon mustard honey apple cider vinegar garlic powder salt and pepper together in a medium bowl until creamy and smooth.
- Adjust to Taste:
- Sample and tweak the sauce by adding extra honey for sweetness or more vinegar for tanginess according to your preference. Refrigerate for 30 minutes if time allows to let flavors marry.
- Assemble the Sliders:
- Lightly toast the slider buns to add texture and avoid sogginess. Spread a generous amount of honey mustard sauce on both halves. Layer a piece of fried chicken on the bottom bun followed by a quarter of a cheddar cheese slice so it melts slightly. Add optional toppings like lettuce tomato and pickles if desired. Place the top bun over the fillings and serve immediately while the chicken is warm and crispy.
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The honey mustard sauce is my favorite part of this recipe. It ties everything together with its perfect sweet and tangy balance that complements the crispy chicken so well. One memorable time we served these at a summer party and everyone raced back for seconds because they were so addictive.
Storage Tips
Store leftover chicken sliders in an airtight container in the refrigerator for up to 2 days. To keep the chicken from losing its crispness, reheat in a preheated oven or air fryer instead of microwave. You can keep extra honey mustard sauce in a sealed jar in the fridge for about 3 days.
Ingredient Substitutions
- Chicken thighs can be used instead of breasts for juicier meat but adjust cook time accordingly
- Use gluten-free flour and breadcrumbs for allergy-friendly versions
- Swap Dijon mustard for spicy brown or yellow mustard depending on preferred heat level
- Try different cheeses like pepper jack or Swiss for varied flavor profiles
Serving Suggestions
- Pair these sliders with crispy sweet potato fries or a crisp green salad to balance richness
- For a heartier meal, serve alongside creamy mac and cheese or a tangy coleslaw
- Make a platter with extra honey mustard sauce for dipping which will be a crowd-pleaser at parties
Cultural Context
Sliders originated as small sandwiches meant for sharing and easy eating at social occasions. Their popularity has grown with the rise of casual dining and gourmet takes on classic fast food. These honey mustard chicken sliders are a modern twist combining Southern fried-style chicken with a bright, flavorful sauce.
Pro Tips
- Make sure the oil is hot enough before frying for best crispiness but not so hot it burns quickly
- Resting breaded chicken before frying helps the crust stick better and reduces loss during cooking
- Toast buns lightly to prevent sogginess and add a subtle crunch that complements the filling
Common Recipe Questions
- → What is the best way to keep the chicken crispy?
Allow the breaded chicken to rest before frying, then fry in hot oil without overcrowding. Drain on a rack to avoid sogginess.
- → Can I make the honey mustard sauce ahead of time?
Yes, refrigerate the sauce for at least 30 minutes to let the flavors meld for a richer taste.
- → How can I add a spicy kick to these sliders?
Add cayenne pepper to the flour mix or include a dash of hot sauce in the honey mustard glaze.
- → Are there alternatives to frying the chicken?
Grilling or air frying the chicken are great options that reduce oil and offer different textures while keeping the flavors intact.
- → What toppings complement these sliders well?
Lettuce, tomato slices, pickle chips, and melted cheddar cheese enhance the texture and flavor balance perfectly.
- → Can these sliders be prepared in advance?
Yes, chicken can be breaded and stored in the fridge for up to 24 hours; reheat before assembling. Sauce keeps fresh up to 3 days.