MARCH 2022 Snackbyte

Wayne Farms
These Chicken Parm Sliders are possibly the perfect party food or weeknight meal. You can easily double this recipe to feed a crowd, and find quick little “hacks” to speed up your time in the kitchen. One of our favorites is using Chef’s Craft® fully cooked breaded chicken breast chunks to save time over the fryer while still getting that perfectly crisp fried chicken flavor!


2 1/2 pounds boneless chicken breasts, cut into 2-3 inch squares (24 pieces) OR precut and breaded chicken pieces.
2 eggs
1 1/2 cups Italian Bread Crumbs
24 King’s Hawaiian rolls
4 cups grated mozzarella cheese
3 cups marinara sauce, or homemade spaghetti sauce
3 cloves garlic
Crushed red pepper to taste - optional
Vegetable oil


1/2 cup grated Parmesan cheese
1 teaspoon garlic powder (or 1 clove freshly minced garlic)
1 teaspoon basil (fresh or dried)
1 teaspoon oregano
1/2 teaspoon kosher salt
3/4 cup butter, melted

Pour the breadcrumbs into a medium bowl and set aside. In another bowl, whisk together the eggs. Add chicken into the egg, and then transfer (allowing the additional egg to drip off) into the breadcrumbs to coat. Transfer chicken to a baking sheet. Now, you can bake, air fry, or deep fry your chicken, so choose your preference below.

Air Fry: Heat air fryer to 375 and add chicken in batches. Do not overcrowd your chicken or you will have uneven texture. Air fry for about 5 min, then flip and fry an additional 5-7 min until golden brown.

Frying: Fill a large skillet about 1/4 inch deep with vegetable oil and heat on medium until the oil is 350. Fry the chicken in batches, about 2-3 minutes on each side, or until golden brown. Transfer to a paper towel lined plate.

Bake: Preheat oven to 375. Add chicken to a baking sheet and bake for approx 15 min. Flip and continue baking for an additional 5-10 min until chicken is golden brown.


Preheat the oven to 350°F.

Grease an 11×15 baking dish with nonstick spray. Cut Hawaiian rolls in half and place the bottom rolls in the pan. Top rolls with 2 cups of cheese and place in the oven for 3-5 minutes, just long enough to melt the cheese. Remove the pan from the oven and spread half of the marinara sauce on top of the cheese. Place a piece of chicken on each bun. Top with the rest of the marinara and then the rest of the cheese. Place on the top buns.

In a medium bowl, combine the Parmesan cheese, garlic powder, basil, oregano and salt. Stir in the melted butter. Pour this mixture evenly on top of all the buns.

Cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until all the cheese is melted and the buns are lightly toasted.