# What You'll Need:
→ Chicken and Breading
01 - 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions (2-3 inches square, 1/2 inch thick)
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon cayenne pepper
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs, beaten
10 - 1 cup panko breadcrumbs
11 - 1/2 cup vegetable oil for frying
→ Honey Mustard Sauce
12 - 1/2 cup mayonnaise
13 - 1/4 cup Dijon mustard
14 - 1/4 cup honey
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon garlic powder
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Sliders Assembly
19 - 12 slider buns
20 - 4 slices cheddar cheese, quartered
21 - Lettuce leaves, optional
22 - Sliced tomatoes, optional
23 - Pickle chips, optional
# How-To Steps:
01 - Cut chicken breasts into slider-sized portions measuring 2-3 inches square and 1/2 inch thick. Butterfly thicker pieces to achieve uniform thickness throughout.
02 - Arrange three shallow bowls in sequence. First bowl: combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Second bowl: beaten eggs. Third bowl: panko breadcrumbs.
03 - Working with one piece at a time, coat chicken in flour mixture, shaking off excess. Dip into beaten eggs, then press into panko breadcrumbs, ensuring full coverage on all sides.
04 - Transfer breaded chicken to a plate or baking sheet and let rest for 10-15 minutes to set the coating.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until oil reaches proper temperature, approximately 350°F. Test with a breadcrumb, which should sizzle and turn golden brown immediately.
06 - Working in batches to avoid crowding, fry chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Do not overlap pieces in the pan.
07 - Transfer fried chicken to a wire rack lined with paper towels. Allow to drain for 2-3 minutes.
08 - In a medium mixing bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth and well combined. Adjust seasoning as desired. Refrigerate for 30 minutes for optimal flavor development.
09 - Lightly toast slider buns to add structure and prevent moisture absorption.
10 - Spread honey mustard sauce on both interior sides of each bun. Position one piece of fried chicken on the bottom half. Layer with cheddar cheese quarter, lettuce, tomato slices, and pickle chips as desired. Crown with top bun half.
11 - Arrange assembled sliders on a serving platter and serve immediately while chicken remains warm and crispy.
