Honey Mustard Chicken Sliders (Print)

Crispy chicken bites smothered in honey mustard, served on slider buns with cheese and fresh toppings.

# Components:

→ 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
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 for topping
22 - Sliced tomatoes for topping
23 - Pickle chips for topping

# Directions:

01 - Cut chicken breasts into slider-sized portions approximately 2-3 inches square and 1/2 inch thick. Butterfly thick pieces if needed to achieve even thickness throughout.
02 - In three separate shallow dishes, add: Dish 1 with flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper mixed together. Dish 2 with beaten eggs. Dish 3 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 the coating.
04 - Place breaded chicken on a plate or baking sheet and let rest for 10-15 minutes to allow the coating to set properly.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until hot; a breadcrumb should sizzle and turn golden when tested.
06 - Fry chicken in batches to avoid overcrowding, cooking 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.
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 and refrigerate for 30 minutes before serving for optimal flavor.
09 - Lightly toast slider buns if desired to enhance texture and prevent sogginess.
10 - Spread honey mustard sauce on both halves of each bun. Place a piece of fried chicken on the bottom bun. Top with cheddar cheese, lettuce, tomato, and pickles as desired. Cap with the top bun.
11 - Serve immediately while the sliders are warm and the chicken coating remains crispy.

# Expert Advice:

01 -
  • The honey mustard sauce strikes that perfect balance between sweet and tangy without being cloying, and it somehow makes everything taste better.
  • These come together in under an hour, which means you can feed a crowd without spending your whole day cooking.
  • Crispy exteriors with juicy chicken inside—the breading technique actually works when you follow the resting step, not just in theory.
02 -
  • Skipping the resting step after breading is the fastest way to end up with a bare chicken piece and breadcrumbs floating in your oil—those 10-15 minutes genuinely matter.
  • Don't overcrowd your pan while frying; you'll drop the oil temperature and steam the chicken instead of crisping it, which defeats the whole purpose.
03 -
  • Use a meat thermometer to check that your chicken hits 165°F inside—guessing based on color alone can leave you with undercooked chicken or overdone, dry pieces.
  • If your honey mustard sauce tastes too sharp, a tiny splash of extra honey smooths it out; if it's too sweet, a squeeze of fresh lemon juice brings it back into balance.
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