Guy Fieri's Chicken Parm-eroni Sliders

Guy Fieri's Chicken Parm-eroni Sliders

Prep: 30 minutes

Cook: 30 minutes

Serves: 6

Ingredients for this recipe

Ingredients

  • 1 package KING'S HAWAIIAN Pretzel Slider Buns
  • 1/2 cup minced garlic
  • 1 cup unsalted butter
  • 1 ¼ cup marinara sauce
  • 9 each breaded chicken tender, cooked crispy
  • 5 slices fresh mozzarella
  • 5 slices provolone cheese
  • 9 tsp grated parmesan cheese
  • 2 tbls finely chopped Italian parsley
  • 2 cups pepperoni, julienne
  • 3 cups vegetable oil for frying
  • A/N Kosher salt and freshly ground black pepper

Our Products used

Our Products used

Preparation

Preparation

Cheese, chicken, pepperoni, and our KING'S HAWAIIAN Pretzel Slider Buns combine to make Guy Fieri's delectable Chicken Parm-eroni Sliders.
Step 1
In a small sauce pot melt the butter on medium heat and add the minced garlic. Cook for 3-4 minutes until the garlic softens but does not brown. Remove from heat and set aside.
Step 2
Separate the KING'S HAWAIIAN Pretzel Slider Buns and brush the inside with melted garlic butter. Top and bottom pieces. Toast the rolls on a griddle until golden brown, flip and slightly toast the outside of the rolls.
Step 3
Remove the toasted rolls from the griddle and set aside.
Step 4
In a 4 qt sauce pot with a thermometer, heat the oil to 350ºF. Fry the julienne pepperoni until the bubbles start to slow down. Carefully remove from the oil and place on a plate with a paper towel.
Step 5
Heat the marinara sauce in a small sauce pot and place one tablespoon of sauce on the bottom piece of the slider bun.
Step 6
Build on a lined sheet pan: Place a hot, crispy chicken tender on each slider bun. Place another tablespoon of marinara sauce on top of each tender followed by half a slice of mozzarella and then half a slice of provolone cheese. Top each one with 1 tsp of grated parmesan cheese. Place the baking sheet in the broiler and melt the cheese.
Step 7
Top the cheese with 1 tablespoon each of crispy pepperoni.
Step 8
Top with the other half of the toasted slider bun. Brush the top with garlic butter and sprinkle with chopped parsley. Use a bamboo pick to secure.

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Guy Fieri's Chicken Parm-eroni Sliders

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