Petite Chicken Sliders

Savory, juicy, and portable. Whip up a tray of mini chicken sliders for a crowd-pleasing main course. Layer golden chicken, crisp lettuce, and savory garlic aioli inside buttery brioche buns, then secure each one with a bamboo pick for easy grabbing.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Chicken Sliders, Easy Dinner, mini sandwiches, party food

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: mini sliders

Calories: 360kcal

Ingredients

For the Petite Chicken Cutlets

1½ lbs boneless, skinless chicken breasts (cut into 12 mini slider-sized cutlets)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp fine sea salt & freshly cracked black pepper
2 tbsp olive oil (or butter for pan-searing/grilling)

For the Savory Herb Aioli

½ cup high-quality mayonnaise
1 clove garlic, finely grated or minced
1 tsp fresh lemon juice
1 tbsp fresh parsley or chives, finely chopped
Salt & pepper to taste

For the Slider Assembly

1 pack (12 count) mini brioche slider buns or Hawaiian sweet rolls
1 tbsp unsalted butter, melted (for brushing buns)
1 cup fresh crisp lettuce or butter lettuce leaves, shredded or torn
6 slices sharp cheddar, Swiss, or provolone cheese (halved into 12 small squares, optional)
12 decorative wooden toothpicks or bamboo skewers

Instructions

Prep the Chicken Cutlets: Slice the chicken breasts horizontally and cut into 12 mini portions roughly the size of your slider buns. Season both sides of each cutlet evenly with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Whip the Savory Aioli: In a small bowl, whisk together mayonnaise, grated garlic, fresh lemon juice, chopped herbs, salt, and pepper until smooth. Cover and chill in the refrigerator until ready to assemble.
Cook the Chicken & Toast Buns: Heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Add chicken cutlets in a single layer and cook for 4–5 minutes per side, until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). If using cheese, top each cutlet with a small slice of cheese during the last minute of cooking and cover the pan briefly to melt. Slice the brioche slider buns in half horizontally, brush interior tops and bottoms with melted butter, and toast cut-side down in a skillet or oven until golden brown.
Assemble and Secure: Spread a light swipe of savory herb aioli on the bottom half of each toasted brioche bun. Top with a piece of crisp butter lettuce, followed by a warm chicken cutlet with melted cheese. Spread an additional light swipe of aioli on the top bun and place on top to close the slider. Secure each slider by inserting a wooden toothpick or bamboo skewer down through the center. Serve warm on a large platter!

Notes

Crispy Chicken Variation: Swap grilled or pan-seared cutlets for crispy breaded chicken tenders! Dip cutlets in seasoned flour, egg wash, and panko breadcrumbs, then bake or air-fry at 400°F (200°C) for 12–15 minutes until crispy.
Prep Ahead Tip: Make the aioli and cut the chicken up to 1 day in advance. Cook the chicken and assemble your sliders right before guests arrive so the buns stay fresh and soft.

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