Honey Mustard Chicken Sliders (Printable version)

Crispy breaded chicken paired with a tangy-sweet honey mustard drizzle on soft slider buns.

# What you 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, optional
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

→ Slider Assembly

19 - 12 slider buns
20 - 4 slices cheddar cheese, quartered
21 - Lettuce leaves for topping, optional
22 - Sliced tomatoes for topping, optional
23 - Pickle chips for topping, optional

# How to Make It:

01 - Cut chicken breasts into slider-sized portions measuring 2-3 inches square and 1/2 inch thick. Butterfly any thick pieces to ensure even thickness throughout.
02 - Arrange three shallow dishes. In the first combine flour, paprika, garlic powder, onion powder, cayenne if using, salt, and pepper. Fill the second dish with beaten eggs. Fill the third dish with panko breadcrumbs.
03 - Dredge each chicken piece in the flour mixture, then dip in beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Place breaded chicken on a plate or baking sheet and let rest for 10-15 minutes to set the coating.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until a breadcrumb sizzles and turns golden immediately upon contact.
06 - Working in batches to avoid overcrowding, fry chicken pieces 3-4 minutes per side until golden brown and cooked through, with internal temperature reaching 165°F.
07 - Transfer fried chicken to a wire rack lined with paper towels to drain excess oil completely.
08 - In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste. For optimal flavor, refrigerate for 30 minutes before serving.
09 - Lightly toast slider buns if desired for enhanced texture and flavor.
10 - Spread honey mustard sauce on both halves of each bun. Place one fried chicken piece on the bottom bun half. Top with cheddar cheese square, lettuce, tomato slice, and pickle chips as desired. Cap with top bun half.
11 - Serve immediately while warm and crispy for optimal taste and texture.

# Expert Advice:

01 -
  • The honey mustard sauce hits that sweet-tangy-savory sweet spot that makes people go quiet while eating.
  • You can have crispy, restaurant-quality sliders on the table in under 45 minutes flat.
  • They're endlessly customizable—add bacon, swap cheeses, pile on pickles—everyone gets their version.
02 -
  • Never skip the resting time after breading—I thought I was being efficient once and my coating fell right off into the oil, turning the pan into a breadcrumb soup that ruined the batch.
  • The oil temperature makes or breaks these—too cool and you get greasy sad chicken, too hot and the outside burns before the inside cooks, so that breadcrumb test really matters.
  • Refrigerating the sauce before serving isn't fussy—it actually tastes noticeably better, brighter, less separated and more integrated.
03 -
  • Butterfly any thick chicken pieces with a sharp knife held parallel to your cutting board, cutting horizontally through the thickest part—this ensures everything cooks evenly and finishes at the same time.
  • That 165°F internal temperature matters, but the real test is when you cut into one and see no pink—a meat thermometer takes the guesswork out completely and keeps you from overcooking.
  • Let your fried chicken rest on the wire rack for at least five minutes before assembling—this final resting lets the coating firm up completely so it stays crispy when you add the sauce and toppings.
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