Honey Mustard Chicken Sliders (Printable Version)

Golden-brown chicken sliders topped with tangy honey mustard, cheddar, and fresh veggies.

# What You'll Need:

→ Chicken and Breading

01 - 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions
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 for topping
22 - Sliced tomatoes for topping
23 - Pickle chips for topping

# Cooking Steps:

01 - Cut chicken breasts into slider-sized portions measuring 2-3 inches square and 1/2 inch thick. Butterfly thicker pieces to ensure even cooking thickness throughout.
02 - Arrange three shallow dishes. In the first combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Fill the second dish with beaten eggs. Place panko breadcrumbs in the third dish.
03 - Working with one piece at a time, dredge chicken in the flour mixture, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs while pressing gently to adhere.
04 - Arrange breaded chicken pieces on a plate or baking sheet and allow to rest for 10-15 minutes so the coating sets properly before frying.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until a breadcrumb crumb sizzles and turns golden brown when tested.
06 - Working in batches to avoid overcrowding, fry chicken pieces 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. Do not overlap pieces in the pan.
07 - Transfer fried chicken pieces 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 from sauce absorption.
10 - Spread honey mustard sauce on both halves of each bun. Place one fried chicken piece on the bottom bun. Top with cheddar cheese, lettuce, tomato slices, and pickle chips as desired. Crown with the top bun.
11 - Serve sliders immediately while chicken remains warm and coating retains its crispy texture.

# Expert Advice:

01 -
  • The honey mustard sauce has this addictive tangy-sweet balance that makes each bite craveable without being heavy.
  • Perfectly sized for snacking, sharing, or building your own custom combinations with toppings.
  • Ready in under an hour but tastes impressive enough to impress guests at any gathering.
02 -
  • Crowding the pan while frying is the quickest way to end up with soggy chicken because the oil temperature drops and steam builds up instead of crust forming.
  • Resting the breaded chicken before frying makes a real difference—I learned this the hard way when my first batch fell apart, and every batch since has been flawless.
  • The honey mustard sauce needs that apple cider vinegar or the whole thing tastes flat and one-dimensional, no matter how good the other ingredients are.
03 -
  • Check the oil temperature with a breadcrumb instead of your finger—if it sizzles and turns golden in about 10 seconds, you're in the zone.
  • Pat the breaded chicken dry before it hits the oil so the moisture doesn't splatter and the coating crisps instead of steams.
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