Description
Spooky and delicious Halloween Chicken Parm Sliders featuring crispy chicken tenders, ‘bloody’ marinara, melty mozzarella, and eerie olive ‘eyes’ on soft slider buns. Perfect for festive gatherings!
Ingredients
- For the Crispy Chicken Cutlets:
2 large boneless, skinless chicken breasts (approximately 1.5 lbs total)
1 cup all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon cold water or milk
1.5 cups panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup finely grated Parmesan cheese, divided
2-3 cups neutral oil for frying - For the “Bloody” Marinara Sauce:
1 tablespoon extra virgin olive oil
1 small yellow onion, very finely minced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1/2 cup chicken broth or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 teaspoon granulated sugar
Salt and freshly ground black pepper, to taste - For Assembly & Spooky Halloween Decoration:
1 (12-pack) of slider buns
8 ounces fresh mozzarella cheese, thinly sliced or shredded
4-6 slices of provolone cheese
12 large black olives, pitted - Optional: Melted butter or olive oil for brushing buns
Instructions
- Pound the chicken cutlets to an even thickness of about 1/4 to 1/2 inch. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs and water/milk, and one with panko breadcrumbs, 1/4 cup Parmesan, garlic powder, onion powder, oregano, and red pepper flakes.
- Dredge each chicken cutlet in flour, dip in egg wash, then coat thoroughly in the panko mixture. Let rest on a wire rack for 15-20 minutes.
- Preheat neutral oil in a large skillet to 350-375°F (175-190°C).
- Fry chicken cutlets in batches for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack lined with paper towels and lightly season with salt.
- While chicken rests, sauté minced onion in olive oil in a saucepan until translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato sauce, chicken broth/water, oregano, basil, optional red pepper flakes, and sugar. Stir well.
- Bring sauce to a simmer, then reduce heat to low, partially cover, and let simmer for at least 20-30 minutes, stirring occasionally. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C). Slice slider buns in half horizontally. Place bottom halves on a baking sheet.
- Spread a thin layer of marinara sauce on each bottom bun half.
- Place one crispy chicken cutlet on top of the sauce on each bun.
- Spoon another tablespoon or two of marinara sauce over each chicken cutlet.
- Top each chicken piece with a slice or sprinkle of fresh mozzarella cheese.
- Cut provolone cheese into ghost shapes or use black olives, halved, to create spooky “eyes” on the cheese.
- Place the top halves of the slider buns over the cheese. Brush tops with melted butter or olive oil, if desired.
- Cover the baking sheet loosely with aluminum foil.
- Bake for 15-20 minutes, or until cheese is melted and bubbly. Remove foil for the last 5 minutes for a golden top, if desired.
- Let sliders rest for a few minutes before serving. Garnish with fresh parsley or basil if desired. Serve immediately.
Notes
- For crispy sliders, ensure the oil is at the correct temperature and do not overcrowd the pan when frying chicken.
- Letting the breaded chicken rest helps the coating adhere better.
- Adjust marinara sauce consistency with additional broth or water if needed.
- Toasting the cut sides of the slider buns can prevent sogginess.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Appetizer, Main Course
- Method: Baking, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slider
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