Honey Mustard Chicken Sliders (Print View)

Crispy chicken sliders with a tangy honey mustard drizzle, ideal for parties and quick meals.

# What You’ll Need:

→ Chicken and Breading

01 - 2 pounds boneless, skinless chicken breasts, cut into slider-sized portions (2-3 inches square, 1/2 inch thick)
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

→ Assembly

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

# Directions:

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 throughout.
02 - Set up three shallow dishes containing: dish one with combined flour, paprika, garlic powder, onion powder, cayenne pepper if using, salt, and pepper; dish two with beaten eggs; dish three with panko breadcrumbs.
03 - Dredge each chicken piece in the flour mixture, dip in beaten eggs, then coat thoroughly with panko breadcrumbs while pressing gently to adhere.
04 - Allow breaded chicken to rest on a plate or baking sheet for 10-15 minutes to set the coating properly.
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 upon contact.
06 - Working in batches to avoid overcrowding, fry chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Do not overlap pieces in the pan.
07 - Transfer fried chicken to a wire rack lined with paper towels to remove excess oil.
08 - In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth. Adjust seasonings to preference. Refrigerate 30 minutes for optimal flavor development.
09 - Lightly toast slider buns if desired to add textural contrast and prevent sogginess.
10 - Spread honey mustard sauce on both halves of each bun. Layer fried chicken on bottom bun, top with cheddar cheese, lettuce, tomato, and pickles as preferred, then cap with top bun.
11 - Serve immediately while chicken remains warm and crispy.

# Expert Advice:

01 -
  • They're small enough to eat one-handed but substantial enough that people actually feel satisfied, not like they're eating tiny appetizers.
  • The honey mustard sauce is so ridiculously good that you'll find yourself dipping everything into it, even the leftover buns.
  • You can prep the chicken ahead and fry it fresh just before guests arrive, which means you're actually relaxed when people show up.
02 -
  • Don't skip the resting step after breading—I learned the hard way that rushing straight to the oil means your coating slides off and floats away like sad breadcrumb islands.
  • Check your oil temperature with an actual thermometer or the breadcrumb test, because guessing means either undercooked chicken or a burnt, bitter coating that ruins everything.
  • The honey mustard sauce genuinely gets better if you let it sit for 30 minutes before serving, so make it first if you can and let the flavors get to know each other.
03 -
  • Prep the chicken and sauce the morning of and store them separately in the fridge, then fry everything fresh right before eating—this takes stress out of hosting and tastes noticeably better than reheated fried chicken.
  • If you're doubling the recipe, fry in bigger batches by using two skillets at once rather than waiting between smaller batches, because the oil temperature drops each time you add cold chicken and it's easier to maintain heat with two pans going.
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