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Crispy Chicken Sliders with Honey Mustard

A close-up of a Crispy Chicken Sliders with Honey Mustard, topped with pickles and fresh dill.
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A recipe for making small sandwiches with crunchy fried chicken fillets topped with a homemade sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, sliced horizontally into 12 thin cutlets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • Vegetable oil, for frying
  • 12 slider buns
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup yellow mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • Dill pickle chips, for topping

Instructions

  1. Prepare the chicken: Place the flour, salt, pepper, paprika, and garlic powder in a shallow dish and mix well. Place the beaten eggs in a second shallow dish. Put the panko breadcrumbs in a third shallow dish.
  2. Dredge each chicken cutlet first in the flour mixture, shaking off excess. Dip it completely in the egg. Press firmly into the panko breadcrumbs to coat thoroughly.
  3. Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350 degrees F (175 degrees C).
  4. Carefully place the breaded chicken into the hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165 degrees F or 74 degrees C).
  5. Remove the chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Make the honey mustard: In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar until smooth.
  7. Lightly toast the slider buns if desired.
  8. Assemble the sliders: Place one crispy chicken cutlet on the bottom half of each bun. Top the chicken with a spoonful of honey mustard sauce and a few pickle chips. Place the top bun on. Serve immediately.

Notes

  • For extra crispiness, you can double-dip the chicken: after the first coating of panko, dip it back into the egg, then back into the panko.
  • If you prefer not to deep fry, you can air fry the chicken at 380 degrees F (195 degrees C) for 10 to 12 minutes, flipping halfway, after spraying lightly with cooking spray.
  • Use brioche slider buns for a slightly sweeter base that complements the sauce.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-sliders-with-honey-mustard/