Chicken Parmesan Sliders
These chicken parmesan sliders layer crispy chicken bites, marinara, and melted mozzarella on King's Hawaiian rolls with a buttery parmesan topping. Ready in 30 minutes and the easiest crowd-pleasing dinner or game day recipe you'll make all season.
Servings 12
Ingredients
- 1 Kings Hawaiian rolls 12 count
- 1-2 cups mozzarella cheese shredded
- frozen chicken bites I used Real good brand
- Marinara sauce
- 1-2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 1 tablespoon butter melted
- ½ tablespoon parmesan cheese grated
Instructions
- Preheat oven to 325 degrees
- Cook frozen chicken bites in air fryer as listed on packaging. Cook chicken prior to adding to sliders.
- Next slice slider rolls in half. Add bottom layer of shredded mozzarella cheese.
- Next, add layer of cooked chicken bites, then top chicken bites with desired amount of marinara sauce.
- Top with additional layer of shredded mozzarella cheese.
- Add Italian seasoning, garlic powder, and oregano on top of the cheese prior to adding top half of roll
- Add top layer of bun back on top of rolls.
- Melt 1 tablespoon butter and add ½ teaspoon Italian seasoning and ½ teaspoon grated parmesan cheese. Brush evenly on top of buns.
- Bake on middle rack of oven for 10-15 minutes or until cheese is melted.
- Serve immediately and enjoy
Notes
- Cook the chicken bites fully in the air fryer before assembling. Adding them raw or undercooked to the sliders and expecting the oven to finish them won't work at 325 degrees F — they need to be crispy and done before they go in.
- The first layer of mozzarella on the bottom bun is your soggy-bread insurance. Don't skip it or skimp on it. That cheese barrier is what keeps the marinara from soaking straight into the roll.
- Don't oversauce. A moderate layer of marinara over the chicken is perfect. Too much sauce makes the whole thing wet and the rolls won't hold together when you slice them.
- Brush the butter topping on right before the pan goes in the oven, not ahead of time. It soaks into the rolls if it sits and you lose that golden finish on top.
- Let them rest for 2 to 3 minutes after they come out of the oven before slicing. The cheese needs just a minute to set so everything stays put when you cut along the roll lines.
