My husband doesn’t like beef. I don’t get it either. So, I started occasionally buying ground chicken, and not really knowing what to do with it. I’m not sure who inspired me (Chopped? Instagram? Danielle, was it you?) but at one point I started making chicken parm sliders and haven’t looked back since. I make them weekly, and end up eating most of them myself because they are so easy and versatile. Y’all know I’m not great at writing down a recipe, but here’s my best guess of the ingredients:
Chicken Parm Sliders:
- 1 lb ground chicken
- salt
- pepper
- garlic salt
- Italian breadcrumbs (maybe 1/4-1/2 cup? mess around with it)
- Shredded parmesan cheese (1/3 or so of a small container)
- Olive oil (thin layer on pan to cook in)
Directions:
- Season both sides of the ground chicken with salt, pepper, and garlic salt
- Add breadcrumbs and parmesan cheese. Work it together with your hands. If the meat feels really sticky, add more breadcrumbs. If you love cheese, add more cheese.
- Form into patties.
- Heat thin layer of olive oil over medium heat and cook patties about 5 minutes per side. You want a nice sear on the patties, so if you haven’t achieved that when they are cooked through, pump the heat to medium high for a few minutes to crisp them up.
There are soooooo many ways to enjoy these. On a bun with avocado, as a legit chicken parm sandwich with sauce and melted mozzarella cheese, as a meatball with pasta, as a salad topper, as a main with veggies on the side, covered in buffalo sauce and dripping with blue cheese, in a lettuce wrap, cold out of the fridge at 3am when you’re ravenous from nursing, and the list goes on and on…
For my toddlers, I cut the sliders up small and either put it in pasta, over rice, or leave them on their own. They are a big hit, except on the days when they decide they don’t like anything except popsicles.
How do you make your chicken parm sliders? I also sometimes add a kiss of honey when searing them and it is delightful.
