# What You'll Need:
→ Chicken and Breading
01 - 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions
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
→ Slider Assembly
19 - 12 slider buns
20 - 4 slices cheddar cheese, quartered
21 - Lettuce leaves for topping
22 - Sliced tomatoes for topping
23 - Pickle chips for topping
# Directions:
01 - Cut chicken breasts into slider-sized portions measuring 2-3 inches square and 1/2 inch thick. Butterfly thicker pieces to ensure even thickness throughout.
02 - Set up three shallow dishes with flour mixed with paprika, garlic powder, onion powder, cayenne, salt and pepper in the first dish; beaten eggs in the second dish; and panko breadcrumbs in the third dish.
03 - Dredge each chicken piece in the flour mixture, shake off excess, dip in beaten eggs, then coat thoroughly with panko breadcrumbs while pressing gently to adhere.
04 - Place breaded chicken on a plate or baking sheet and allow to rest for 10-15 minutes to set the coating firmly.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until a breadcrumb sizzles immediately and turns golden when tested.
06 - Working in batches to avoid overcrowding, fry chicken for 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 to drain excess oil.
08 - In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Adjust seasoning as needed and refrigerate for 30 minutes for optimal flavor development.
09 - Lightly toast slider buns if desired for additional texture and to prevent sogginess.
10 - Spread honey mustard sauce on both halves of each bun. Layer fried chicken on the bottom bun and top with cheddar cheese, lettuce, tomato slices, and pickle chips as preferred. Cap with top bun.
11 - Serve sliders immediately while chicken remains warm and crispy.
