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–+ servings

Honey Mustard Chicken Sliders

Delicious Honey Mustard Chicken Sliders with fresh ingredients and vibrant flavors
Crispy, juicy chicken sliders with a tangy-sweet honey mustard sauce, perfect for parties or weeknight dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 12 sliders

Ingredients

For the Chicken

  • 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (about 2–3 inches square, 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder (for the flour mix)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt (for the flour mix)
  • 1/4 teaspoon black pepper (for the flour mix)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup vegetable oil (about 1/4 inch depth for shallow frying)

For the Honey Mustard Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/4 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)

For Assembly

  • 12 pieces slider buns
  • 4 slices cheddar cheese, quartered (or 16 small squares)
  • Lettuce leaves (optional)
  • Sliced tomatoes (optional)
  • Pickle chips (optional)

Instructions

Preparation

  • Trim and cut chicken breasts into 2–3 inch squares about 1/2 inch thick.
  • Set up a breading station: combine flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper in one dish; beaten eggs in another dish; and panko breadcrumbs in a third dish.

Breading and Cooking

  • Dredge each chicken piece in the flour mix, shake off excess, dip in egg, then press into panko until evenly coated.
  • Place breaded chicken pieces on a plate or baking sheet and rest for 10–15 minutes.
  • Heat vegetable oil in a large skillet over medium-high heat until ready.
  • Add chicken pieces without overcrowding; fry for 3–4 minutes on each side until golden and the internal temperature reaches 165°F (74°C).
  • Remove chicken to a wire rack over paper towels to drain excess oil.

Making the Sauce

  • Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Chill for 30 minutes if time allows.

Assembly

  • Lightly toast the slider buns and spread honey mustard sauce on both halves.
  • Place a piece of chicken on each bottom bun, add a quarter piece of cheddar cheese if using, top with lettuce, tomato, pickle chips, and crown with the top bun.

Notes

For oven-baked chicken, swap frying for a 425°F oven and bake for 12–15 minutes. Store leftovers separately in airtight containers for up to 3–4 days.