Delicious Honey Mustard Chicken Sliders
These Honey Mustard Chicken Sliders are crispy, juicy, and perfectly sweet-tangy — ideal for weeknight dinners, game days, or parties. With crunchy breaded chicken, creamy honey mustard sauce, and toasted slider buns, they’re guaranteed to be a family favorite.
Equipment
- Mixing Bowls
- Whisk
- Large Skillet
- Tongs
- Plate
- Paper Towels
Ingredients
Chicken and Breading
- 1 lb chicken breasts cut into slider-sized portions
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional, for heat
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ¼ cup vegetable oil for frying
Honey Mustard Sauce
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tbsp apple cider vinegar
Assembly
- 6 slider buns toasted
- 4 slices cheddar cheese optional, for topping
Instructions
- Prepare the chicken by cutting breasts into slider-sized pieces (about 2–3 inches).
- Set up three bowls: one with flour and seasonings, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in the flour mixture, dip in egg, then coat with panko breadcrumbs. Set aside.
- Heat vegetable oil in a skillet over medium heat. Fry chicken pieces 4–5 minutes per side until golden and cooked through (165°F).
- Mix mayonnaise, Dijon mustard, honey, and apple cider vinegar in a bowl to make the honey mustard sauce.
- Toast the slider buns lightly in a skillet or oven until golden.
- Assemble the sliders: spread sauce on buns, add chicken, cheese (if using), and top with the remaining buns.
- Serve immediately with extra honey mustard sauce on the side.
Notes
For a spicy version, add hot sauce or increase cayenne pepper in the breading. Try using Hawaiian rolls for sweetness or pretzel buns for a savory twist. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.