Spicy Vodka Sauce Chicken Parm Sliders Step-by-step instructions

Before you start

Before starting, set out all ingredients. Slice the mozzarella, brush the inside of the brioche rolls with garlic butter, and have the vodka sauce simmering.

If using store-bought crispy chicken, check that it is fully cooked and only needs reheating. Heat the broiler to high and line a baking sheet with foil for easy cleanup.

Instructions

Make the Sauce and Crisp the Chicken

1. 1Make the Spicy Vodka Sauce
   In a small saucepan over medium heat, combine the heavy cream, tomato paste, vodka, and red pepper flakes. Whisk until the tomato paste is fully incorporated and the sauce is smooth. Bring to a gentle simmer, then reduce the heat to low and let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and turns a velvety orange-red.
   Look for The sauce should be thick enough to coat the back of a spoon and have a uniform orange-red color.
   Tip Keep the heat low after simmering to prevent the cream from curdling.
2. 2Fry the Chicken Medallions
   Heat a large skillet over medium-high heat with a shallow layer of oil. Add the crispy panko chicken medallions in a single batch and cook for 2 to 3 minutes per side, until golden brown and heated through. The medallions are already cooked, so this step is about crisping and warming them. Transfer to a paper towel-lined plate.
   Look for The coating should be deeply golden and sound crunchy when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; cook in batches if needed to keep the crust crisp.

The sauce should be velvety, orange-red, and thick enough to coat a spoon. The chicken medallions should be golden brown and crunchy when tapped. The kitchen will smell of garlic and tomato.

Assemble and Broil

3. 3Butter the Brioche Rolls
   Preheat the broiler to high. Split the brioche slider rolls in half and place them cut-side up on a baking sheet. Brush the cut sides generously with the melted garlic butter. Broil for 1 to 2 minutes, until the edges are lightly toasted and golden.
   Look for The rolls should be fragrant and just beginning to brown at the edges.
   Tip Watch closely — brioche browns quickly under the broiler.
4. 4Assemble the Sliders
   Place one crispy chicken medallion on each bottom half of the toasted brioche rolls. Spoon about 2 tablespoons of the spicy vodka sauce over each chicken piece, spreading it to cover. Top with slices of fresh mozzarella, dividing evenly among the sliders.
   Look for The sauce should be spread evenly, and the mozzarella should cover the chicken completely.
   Tip Use a spoon to spread the sauce gently so the crispy coating stays intact.
5. 5Broil Until Blistered
   Place the assembled sliders under the broiler. Broil at 425°F (220°C) for 4 minutes, until the mozzarella is melted, bubbling, and blistered in spots. The edges of the chicken may char slightly. Remove from the broiler carefully.
   Look for The cheese should be golden-brown in spots and the sauce bubbling at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep an eye on the sliders — broilers vary, and the cheese can burn quickly.

The brioche rolls should be lightly toasted, the chicken coated in sauce, and the mozzarella covering each medallion.

After broiling, the cheese should be bubbling and blistered, with golden-brown spots.

Finish and Serve

6. 6Finish with Basil Pesto
   Drizzle the basil pesto over the bubbling mozzarella on each slider. Cap with the top halves of the brioche rolls. Press down gently so the sliders hold together.
   Look for The pesto should be drizzled in a zigzag pattern for even distribution.
   Tip Warm the pesto slightly if it is too thick to drizzle.
7. 7Serve and Enjoy
   Serve the sliders hot, with extra vodka sauce on the side if desired. The contrast of crispy chicken, creamy spicy sauce, and blistered mozzarella makes every bite irresistible.
   Look for The sliders should be warm and the cheese still stretchy.
   Tip Use a sharp knife to cut them in half for a beautiful cross-section.

The pesto drizzled over the hot cheese should be fragrant and glossy. The sliders should hold together when pressed, and the cross-section should show crispy chicken, creamy sauce, and stretchy cheese.

Common mistakes

A common mistake is over-simmering the sauce, which can cause the cream to curdle. Keep the heat low after the initial simmer.

Another pitfall is broiling too long — 4 minutes is usually enough, but watch closely because broilers vary. If the cheese browns too fast, move the baking sheet to a lower rack.

How to tell it’s done

The sliders are done when the mozzarella is melted, bubbling, and blistered in spots, and the chicken is heated through to an internal temperature of 165°F (74°C).

The edges of the chicken may be slightly charred, and the sauce should be bubbling around the edges. The brioche tops should be toasted but not burnt.

• Poultry: 165°F (74°C) in the thickest part