Honey Mustard Chicken Sliders (Print-Friendly Version)
Tender chicken coated with honey mustard glaze on soft slider buns for a delicious, quick meal bursting with flavor.
# What You'll Need:
→ Chicken
01 -
907 g boneless, skinless chicken breasts, cut into 5-7.5 cm square portions
02 -
60 g all-purpose flour
03 -
1 tsp paprika
04 -
1/2 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/4 tsp cayenne pepper (optional)
07 -
1/2 tsp salt
08 -
1/4 tsp ground black pepper
09 -
2 large eggs, beaten
10 -
100 g panko breadcrumbs
11 -
120 ml vegetable oil, for frying
→ Honey Mustard Sauce
12 -
120 g mayonnaise
13 -
60 g Dijon mustard
14 -
85 g honey
15 -
15 ml apple cider vinegar
16 -
1/2 tsp garlic powder
17 -
1/4 tsp salt
18 -
1/4 tsp ground black pepper
→ Sliders
19 -
12 slider buns
20 -
4 slices cheddar cheese, quartered (16 small squares)
21 -
Lettuce leaves (optional)
22 -
Sliced tomatoes (optional)
23 -
Pickle chips (optional)
# How to Make It:
01 -
Cut chicken breasts into 5-7.5 cm square pieces approximately 1.25 cm thick, butterflying thicker breasts if necessary to ensure even cooking.
02 -
In three shallow dishes, combine seasoned flour (flour, paprika, garlic powder, onion powder, cayenne pepper, salt, pepper), beaten eggs, and panko breadcrumbs respectively.
03 -
Dredge each chicken piece in seasoned flour, shake off excess, dip in beaten eggs, then coat thoroughly in panko breadcrumbs. Place breaded pieces on a plate and rest for 10-15 minutes.
04 -
Heat vegetable oil in a skillet over medium-high heat to approximately 175°C, ensuring oil depth of about 6 mm. Fry chicken in batches without overcrowding for 3-4 minutes per side until golden and internal temperature reaches 74°C. Drain on a wire rack lined with paper towels.
05 -
Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth. Adjust sweetness or acidity to taste. Refrigerate for at least 30 minutes if time allows.
06 -
Optionally toast slider buns. Spread honey mustard sauce evenly on top and bottom buns. Layer fried chicken pieces on bottom buns, add cheddar cheese squares to melt slightly, and top with optional lettuce, tomato slices, and pickle chips. Cap with top buns and serve immediately.
# Additional Tips:
01 -
Resting the breaded chicken before frying improves coating adhesion and prevents breadcrumbs from falling off.
02 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 74°C for safe consumption.
03 -
Chilling the honey mustard sauce enhances flavor melding but it can be used immediately if needed.