Papa Parmigiana Sliders Recipe

Prepare chicken

If using chicken breasts, slice horizontally to make 12 small pieces about 3–4 oz each (or pound to 1/2" thickness). If using thighs, trim and flatten to even thickness. Pat pieces dry with paper towels.

Season both sides of each chicken piece with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

Set up a three-station breading area: (1) flour in a shallow dish; (2) eggs whisked with 3 tbs milk in a second shallow dish; (3) panko mixture in a third dish: combine 1.5 cups panko, 1/2 cup Italian-style breadcrumbs (if using), and 1 cup shredded mozzarella. Press the shredded mozzarella lightly into the panko so it clings.

Dredge each chicken piece in flour, shaking off excess, dip into the egg mixture, then press firmly into the panko–mozzarella mix until well coated. Place coated pieces on a rack while you heat the oil.

Heat a large skillet over medium heat and add 6 tbs oil to come about 1/8–1/4" up the side. When oil reaches 350°F (or a small piece of panko sizzles and browns in ~30 seconds), add chicken in a single layer without crowding.

Fry 3–4 minutes per side, until crust is golden-brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning. Transfer cooked pieces to a wire rack set over a baking sheet; keep warm in a 200°F oven if making ahead.

Preheat oven to 375°F (190°C). Slice the top crown off the 12 Hawaiian slider buns and set tops aside.

Place the bottom halves of the buns in a baking dish or on a sheet pan close together. Brush the interior tops and bottoms lightly with melted butter (about 2 tbs reserved). Sprinkle 1 tbs grated Parmesan evenly over the bottom halves.

Spread about 1 cup marinara evenly over the bottoms (roughly 1–2 tsp marinara per slider). Place a crispy chicken piece on each bun bottom.

Top each chicken piece with an additional small spoonful of marinara (about 1 tsp) and a light dollop of pesto (about 1 tsp) or spread pesto on the underside of each bun top if you prefer a more even pesto distribution.

Replace the bun tops. Brush the tops with the remaining 1 tbs melted butter and sprinkle with remaining Parmesan.

Bake sliders in the preheated oven 8–10 minutes, until heated through and cheese in the crumb has softened and buns are lightly toasty. If you like a melty top, broil 1 minute—watch closely.

Remove from oven. Garnish each slider with a fresh basil leaf and, if desired, a pinch of red pepper flakes. Serve warm with lemon wedges on the side.

Serve sliders immediately. Provide extra marinara and pesto for dipping. Squeeze a little lemon over chicken if desired for brightness.