These chicken parmesan sliders pack all of the flavors you love from the comfort-food classic into easy, shareable sandwiches. Perfect for parties, game day, or a weeknight dinner, you’ll love how simple these sliders are to make.
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 24sliders
Ingredients
26ouncesfrozen chicken tendersI used Purdue Crispy Chicken Strips
Using the oven or air fryer, cook the chicken tenders according to package directions until crispy. I prefer using my air fryer for this, but use whichever method you prefer.
While the chicken tenders cook, use a large serrated knife to slice the Hawaiian rolls in half horizontally, similar to how you would cut a bagel. Place the bottoms of the rolls in a lightly greased 9x13-inch baking dish or rimmed baking sheet.
When chicken tenders are done cooking, let them cool for a few minutes.
Preheat the oven to 350ºF.
Cut the tenders into roughly bite-sized pieces and transfer them to a large bowl. Season with half of the italian seasoning and toss to coat.
Spread a heaping cup of the marinara sauce on the cut sides (tops and bottoms) of the rolls.
Next, evenly layer the sliced provolone on the bottom buns, followed by the chicken. Spoon some of the marinara sauce over the chicken. Use as much marinara as you like; you may not use all of it.
Stack the basil leaves on a cutting board. Tightly roll them up, then use a sharp knife to cut them into thin strips. This is called a chiffonade cut. Sprinkle the basil over the chicken.
Tear the fresh mozzarella into pieces and distribute over the chicken, followed by the shredded parmesan cheese.
Place the tops of the rolls on the sliders. In a bowl, combine the melted butter with the rest of the italian seasoning. Brush this mixture over the tops of the rolls.
Cover lightly with foil and bake for 20-25 minutes or until the cheese is melted. Remove the foil for the last 5-10 minutes of cooking to allow the tops of the rolls to get golden brown.
If desired, serve the rolls with additional marinara sauce for dipping.
Notes
Store leftover sliders in the refrigerator for up to 2 days. Reheat in the oven or air fryer while loosely wrapped in foil.