These incredible chicken parm sliders are the perfect appetizer or entrée for parties, showers, game days, or anytime you want something delicious and bite-sized. Crispy chicken strips are topped with rich marinara and melted provolone, sandwiched between dinner rolls covered in a seasoned butter-parmesan sauce.
What Makes This Recipe So Good
Who doesn’t love chicken parmesan? Crispy chicken. Rich, tomato-y sauce. ALL THAT CHEESE. Now what if I told you there’s an easy way to take everything you love about that classic Italian dish and spin it into party-perfect finger foods? These crispy chicken parm sliders do EXACTLY THAT.There’s so much incredible flavor and texture in these little sandwiches. The breaded chicken is exceptionally crispy. The provolone cheese melts beautifully. The warm, soft rolls are topped with this mind-blowingly good mixture of butter, garlic, Italian seasoning, red pepper flakes, and parmesan cheese that makes the bread moist but toasty.Chicken parm sliders are SO unbelievably easy to make. We’re making it even easier by using frozen breaded chicken strips and store-bought marinara. Since they’re so easy, they’re also a great option if you’re feeding a large group, because you won’t need to cook all day to put out a lot of food. You can easily double this recipe without needing a ton more time in the kitchen.
Key Ingredients
Dinner Rolls – Use your favorites! Sweet rolls go incredibly well with the other flavors in these sliders, but potato rolls would also work well. Seasoned, unseasoned, wheat, white, honey – anything goes here.Marinara – You’ll want to use a good, thick marinara sauce on your chicken parm sliders. If it’s too thin, it’ll soak into the rolls and leave them soggy.Tyson Air Fried Perfectly Crispy Chicken Strips – Y’all. These chicken strips are AMAZING, and absolutely perfect for chicken parm sliders. Made with all-natural white meat chicken and no antibiotics EVER, they’re a lighter option than traditional fried chicken, with 75% less fat and 35% fewer calories. The best part? They crisp up so well and you don’t even need to air fry them to make it happen! You can shop for these babies right now at your local Publix.
Chef’s Tips
Don’t over-bake the chicken parm sliders! You don’t want the rolls (or the garlic in the butter) to burn. Keep a close eye on them, especially if your oven runs hot or you place the sliders super close to the heat element. Let them cook just until the rolls are slightly toasty, but mainly until the cheese is melted.If the rolls are getting too dark before the cheese has really melted, cover the baking dish with foil. It’ll help retain some of the heat, making the cheese melt faster, without leaving the bread directly exposed to the heating element.I recommend using a basting brush to spread the butter sauce on the tops of the rolls. A brush will let you apply the sauce more evenly, and it’ll help keep excess butter from pooling in the bottom of the baking dish, which could make the bottom halves of the rolls soggy.For even cheesier chicken parm sliders, use 8 slices of provolone instead of 4. Layer one set of 4 slices directly on the bottom halves of the rolls, without any marinara or anything else. Place the bottom halves in the oven for a few minutes to let the cheese melt, then continue with the marinara sauce in step 2. That extra layer of cheese will also prevent some of the marinara from seeping into the bottom rolls, which will keep them dryer.
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