Halloween Chicken Parm Sliders Recipe brings crispy chicken, gooey cheese, and a spooky twist to your party spread. I shape mozzarella into goofy ghosts, stick olive “eyes” on top, and watch kids and grown-ups sprint to the tray. You get all the comfort of chicken parm in fun, hand-held form with zero knife drama. I built this for Halloween, but I run it all fall for game nights too.
Easy Halloween Chicken Parm Sliders Recipe
I pack these sliders with flavor and keep the method weeknight-friendly. You can use frozen chicken tenders for speed or fry simple cutlets if you want that true trattoria crunch. The buns toast up with garlicky butter and Parmesan, so every bite tastes like cheesy garlic bread wrapped around chicken parm.
You can assemble everything on one sheet pan, which keeps the kitchen clean. I batch-bake two trays when friends swing by, and I never see leftovers. The goofy ghost cheese adds a playful touch without extra work, and that small detail makes the whole platter feel party-ready.
Ingredients You’ll Need
Chicken
- 12–16 small breaded chicken tenders or nuggets (store-bought or homemade)
- OR homemade cutlets: 1 lb thin chicken cutlets, 1 cup panko, 1/2 cup grated Parmesan, 1/2 cup flour, 2 eggs, salt, pepper, 1 tsp Italian seasoning, neutral oil for pan-frying
Assembly
- 12 slider buns (Hawaiian-style or brioche)
- 1 1/2 cups marinara sauce
- 8 oz low-moisture mozzarella slices (for ghost cutouts)
- 1 cup shredded mozzarella (for extra melt)
- 1/2 cup grated Parmesan, divided
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp olive oil (for toasting buns)
- 1 tsp Italian seasoning
- Pinch red pepper flakes (optional)
- Fresh basil, thinly sliced (optional)
- Black olives, sliced into “eyes” (or mini pepperoni circles)
How to Make Halloween Chicken Parm Sliders
Option A: Quick route with frozen tenders or nuggets
- Heat the oven to 375°F. Line a large sheet pan with parchment for easy cleanup.
- Bake the chicken according to package directions until crisp and hot. Warm the marinara in a small saucepan and simmer until it coats a spoon.
- Split the slider buns. Brush the cut sides with olive oil and set them cut-side up on the sheet pan. Toast for 4–6 minutes until the edges turn golden.
- Stir the melted butter, minced garlic, 1/4 cup Parmesan, and Italian seasoning in a bowl. Set this aside for topping.
- Lay the bottom buns on the sheet pan. Spoon a thin layer of marinara over them. Set a chicken piece on each bun. Spoon another light splash of marinara on top.
- Cut ghost shapes from the mozzarella slices with a paring knife or cookie cutter. Press olive slices into the cheese to form “eyes.”
- Top each chicken piece with shredded mozzarella, then add a ghost slice on one or two sliders per row for a fun look. Cap with the top buns.
- Brush the tops with the garlic-butter mix. Sprinkle the remaining Parmesan on top. Bake for 8–10 minutes until the cheese melts and the tops turn golden.
- Finish with basil ribbons and extra “eyes” on the bun tops if you want more spooky vibes. Let the sliders rest for 3 minutes, then pull them apart.
Option B: From-scratch chicken cutlets
- Pat cutlets dry and season both sides with salt, pepper, and Italian seasoning. Set up three bowls: flour, beaten eggs, and panko mixed with 1/4 cup Parmesan.
- Dredge in flour, dip in egg, then press into panko. Heat a thin layer of oil in a skillet over medium-high and cook 2–3 minutes per side until golden and 165°F.
- Follow the assembly steps from Option A (toasting buns, warming sauce, ghost cheese, and baking with garlic butter).
Variations I’ve Tried
- Gluten-free: use gluten-free slider buns and gluten-free breaded chicken.
- Spicy: swap marinara for arrabbiata or add Calabrian chili paste to the sauce.
- Extra cheesy: add provolone under the chicken for a double layer.
- Veggie swap: use breaded eggplant rounds or cauliflower steaks.
- Pesto swirl: streak a teaspoon of pesto over the marinara on each bun.
- Air fryer: crisp chicken at 390°F for 8–10 minutes; air-fry assembled sliders at 350°F for 3–4 minutes just to melt.
- Kid-friendly: skip red pepper flakes and stick to mild sauce.
- Game day twist: toss chicken in buffalo sauce and use provolone; serve with ranch.
Recipe Tips
- Cut the mozzarella ghosts while the chicken bakes to save time.
- Toast the buns every time; that step locks in structure and keeps everything tidy.
- Thicken the sauce so it clings and doesn’t sog up the bread.
- Use low-moisture mozzarella for clean cuts and better melt.
- Stack smart: bun, sauce, chicken, a touch more sauce, cheese. That order holds.
- Add the olive “eyes” after baking if they slide; they stick better on warm cheese.
- Use a serrated knife to separate sliders without crushing the buns.
What to Serve with Halloween Chicken Parm Sliders
- Caesar salad or simple arugula salad with lemon and olive oil.
- Roasted broccoli or green beans with garlic and lemon zest.
- Sweet potato fries, waffle fries, or kettle chips.
- Mozzarella sticks with extra marinara for dipping.
- Crudités with ranch or creamy Italian dressing.
- Drinks: apple cider, Italian soda, or a pitcher of punch.
- Dessert: chocolate bark, candy corn mix, or caramel apples.
Make-Ahead and Storage
These Halloween chicken parm sliders reheat so well that I pack leftovers for lunches during the week.
Make-Ahead: Bread and cook the chicken up to 2 days ahead, or use store-bought tenders. Cut the mozzarella ghosts and prep the garlic butter. Assemble on the sheet pan, cover, and refrigerate for up to 24 hours; bake just before serving.
To Refrigerate: Store cooled sliders in an airtight container in the fridge for up to 4 days.
Freezing: Wrap individual sliders tightly and freeze for up to 2 months. Thaw overnight in the fridge.
To Reheat: Warm in a 350°F oven or air fryer for 6–10 minutes until hot and crisp, or microwave in 30-second bursts, then crisp in a hot skillet if you want extra crunch.
Halloween Chicken Parm Sliders Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Slice chicken breasts into 8 equal slider-sized pieces. Season with salt and pepper.
- Set up a breading station: Place flour in one bowl, beat egg in a second bowl, and combine breadcrumbs with Parmesan in a third bowl.
- Dredge each chicken piece in flour, dip in egg, then coat in the breadcrumb mixture.
- Heat cooking oil in a skillet over medium-high heat. Fry chicken pieces for 3-4 minutes on each side until golden and cooked through. Drain on paper towels.
- Split the slider buns and place the bottoms on a baking tray. Add a spoonful of marinara sauce to each bun, then top with a piece of fried chicken.
- Place a slice of cheese over each chicken piece. Use a straw or small cutter to create ‘ghost’ cheese shapes if desired.
- Bake sliders in the preheated oven for 5-7 minutes, until cheese is melted.
- For a Halloween touch, use black olive slices to make eyes on each piece of cheese so they look like spooky ghosts.
- Mix the melted butter with garlic powder and parsley, then brush over the tops of the buns. Place the tops on the sliders.
- Serve warm and enjoy your festive Halloween Chicken Parm Sliders.