Name: Honey Mustard Chicken Sliders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions; 1/2 cup all-purpose flour (Replace with rice flour for gluten-free); 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (Optional — for heat); 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs, beaten; 1 cup panko breadcrumbs (Substitute with gluten-free panko if needed); 1/2 cup vegetable oil for frying (Can use avocado oil); 1/2 cup mayonnaise (Substitute with Greek yogurt for lower fat); 1/4 cup Dijon mustard; 1/4 cup honey; 1 tbsp apple cider vinegar; 1/2 tsp garlic powder (For sauce); 1/4 tsp salt (For sauce); 1/4 tsp black pepper (For sauce); 12 pieces slider buns; 4 slices cheddar cheese, quartered; Lettuce leaves (optional); Sliced tomatoes (optional); Pickle chips (optional)

I remember the first time I made these honey mustard chicken sliders for a neighborhood game night — they disappeared in minutes. Small, crunchy chicken bites slathered in a tangy-sweet sauce and tucked into soft slider buns are exactly the kind of crowd-pleaser that works for weeknight dinners, party platters, or a casual weekend brunch.

These sliders balance crispy panko breading with a creamy honey-Dijon sauce and can be prepped quickly. If you like finger food that tastes like it took longer to make than it actually did, this is for you — and if you want sides or slow-cooker inspiration to round out the spread, try this crockpot option for a different honey-chicken take: crockpot honey garlic chicken recipe.

Why you’ll love this dish

These sliders are the sweet spot between fast and festive. They’re:

Kid-approved: small, handheld, and not too spicy.
Quick: about 30–40 minutes from start to table.
Flexible: bake or grill instead of frying, and swap toppings to suit the crowd.
Crowd-friendly: sliders are perfect for game nights, potlucks, and casual dinners.

“A perfect balance of crisp chicken and tangy-sweet sauce — I served these at a party and everyone asked for the recipe.”

They’re also economical: boneless chicken breasts stretch into a dozen sliders, and you control the pantry ingredients. If you want a stovetop-to-oven variation with a different flavor profile, see this easy honey garlic chicken breasts recipe for ideas: honey garlic chicken breasts.

Step-by-step overview

Before you dive into the ingredient list, here’s the simple flow so you know what to expect:

Trim and cut the chicken into 2–3" pieces about 1/2" thick.
Set up a three-dish breading station (flour, egg, panko).
Bread the pieces, rest 10–15 minutes, then fry until golden and cooked through.
Whisk the honey mustard sauce and chill briefly.
Toast buns, assemble sliders with cheese and chosen toppings, and serve warm.

What you’ll need

2 lbs boneless, skinless chicken breasts, cut into slider-sized portions
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional — for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup vegetable oil for frying (or use avocado oil)
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder (for sauce)
1/4 teaspoon salt (for sauce)
1/4 teaspoon black pepper (for sauce)
12 slider buns
4 slices cheddar cheese, quartered
Lettuce leaves (optional)
Sliced tomatoes (optional)
Pickle chips (optional)

Notes/substitutions:

Gluten-free: replace flour with rice flour or GF flour and use gluten-free panko.
Lower-fat: swap mayo for plain Greek yogurt in the sauce (same amount).
Oil choice: neutral oils like vegetable or canola work; avocado oil tolerates higher temps if frying hotter.

How to prepare it

Pat chicken dry and cut into 2–3 inch squares about 1/2 inch thick for even cooking.
Mix flour, paprika, garlic powder, onion powder, cayenne (if using), 1/2 tsp salt, and 1/4 tsp pepper in Dish 1.
Beat eggs in Dish 2.
Place panko in Dish 3.
Dredge each chicken piece: flour → egg → panko, pressing panko to adhere.
Let breaded chicken rest for 10–15 minutes (helps the coating stick).
Heat 1/2 cup oil in a large skillet over medium-high until shimmering. Don’t let it smoke.
Fry chicken in batches, 3–4 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
Transfer to a wire rack to drain — this keeps the crust crisp.
Make the sauce: whisk mayo, Dijon, honey, apple cider vinegar, garlic powder, 1/4 tsp salt, and 1/4 tsp pepper until smooth. Chill 30 minutes if you can.
Toast slider buns, spread sauce on both halves, top with chicken, a piece of cheddar, and optional lettuce, tomato, or pickle. Serve warm.

Best ways to enjoy it

Serve with kettle chips, sweet potato fries, or a crisp slaw to cut the richness.
Turn sliders into a party board: arrange buns, chicken, cheeses, and bowls of sauce and pickles so guests build their own.
For a lighter plate, pair two sliders with a simple green salad and vinaigrette.
If you want a grilled variant or outdoor-friendly version, check this grilled honey mustard chicken sliders idea for techniques that translate well to the barbecue: slow cooker honey garlic chicken and veggies.

Storage and reheating tips

Refrigerate: Place leftovers in an airtight container within 2 hours of serving. Keep up to 3–4 days.
Reheat: Oven or toaster oven at 350°F (175°C) for 8–12 minutes keeps the coating crisper than the microwave. Use a wire rack over a baking sheet if possible.
Freeze: Freeze cooked, cooled chicken pieces in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and re-crisp in a 375°F oven for 10–15 minutes.
Food safety: Ensure reheated chicken registers 165°F before eating.

Pro chef tips

Use a meat mallet or rolling pin to even out chicken pieces to 1/2" thickness — it ensures even cooking.
Press panko firmly into the egg-coated chicken so you get a solid crust that won’t flake off.
Don’t crowd the skillet: too many pieces will drop the oil temperature and make the coating soggy.
Keep cooked pieces on a wire rack, not paper towels — paper traps steam and softens the crust.
Use an instant-read thermometer to confirm doneness; visual cues alone can be misleading. For related flavor ideas and glaze inspiration, this honey garlic breasts recipe has techniques you can borrow: honey garlic chicken breasts.

Creative twists

Baked version: Spray with oil and bake at 425°F (220°C) for 12–15 minutes, flipping once.
Grilled: Marinate in the honey mustard sauce (reserve some for serving) and grill over medium heat until charred and cooked through.
Spicy: Add sriracha or cayenne to the sauce or increase cayenne in the flour mix.
BBQ-honey: Mix 2 tbsp BBQ sauce into the honey mustard for smoky-sweet notes.
Vegetarian: Use thick tofu slabs or cauliflower steaks coated and fried the same way.

Common questions

Q: How long does this recipe take from start to finish?
A: Plan 30–40 minutes: 10–15 minutes prep (cutting and breading), 10–15 minutes frying, plus a few minutes to toast buns and assemble.

Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F for 12–15 minutes, flipping once. The coating will be crispier if you spray the panko lightly with oil and use a wire rack on the baking sheet.

Q: Can I make the sauce ahead of time?
A: Absolutely. The honey mustard sauce keeps in the fridge for up to 5 days. Chill it — it also thickens slightly and melds flavors when rested.

Q: Are these safe to freeze assembled?
A: Assemble only if you’re okay with softer buns after thawing. Better to freeze cooked chicken pieces and assemble fresh.

Q: What internal temperature should I aim for?
A: Cook chicken to 165°F (74°C) measured at the thickest point.

Conclusion

If you want more slider inspiration, this recipe pairs well with similar honey-mustard and chicken slider ideas like Honey Mustard BLT Chicken Sliders – Bad Batch Baking. For a grilled twist that adapts the same sweet-and-tangy flavor to the barbecue, see these grilled honey mustard chicken sliders – The Baking Fairy.