Description

These savory, keto-friendly sliders pack all the classic flavors of chicken parmesan into a perfectly portioned, low-carb bite. By utilizing low-carb slider buns and keto breaded chicken tenders, you get that irresistible crispy, cheesy texture without the heavy carb load, making them perfect for game day or a weekend family dinner.

Ingredients

Scale

Garlic Butter Glaze

4 tablespoons unsalted butter
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 pinch kosher salt

Sliders and Filling

1 package (12 count) low-carb slider rolls
1 pound keto-friendly breaded chicken tenders, cooked according to package directions and cut into 2-inch pieces
2 tablespoons finely chopped fresh basil
1/4 cup grated Parmesan cheese, divided
1 cup no-sugar-added marinara sauce
12 ounces sliced fresh mozzarella cheese

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Instructions

Prepare the garlic butter glaze: In a small microwave-safe bowl, combine the butter, minced garlic, dried oregano, crushed red pepper flakes, and kosher salt. Microwave in short intervals for about 30 to 45 seconds, until the butter is completely melted and smells fragrant—the garlic should be softened but not browned. Set aside.
Toast the bottom buns: Preheat your oven to 375°F. Keeping the slider rolls attached, slice the entire slab in half horizontally. Place the bottom slab of buns, cut-side up, in a 9×13-inch casserole dish or on a parchment-lined baking sheet. Bake for 3 to 5 minutes, until the cut surface feels dry to the touch and the edges are just starting to turn slightly golden.
Assemble the sliders: Remove the toasted bottom buns from the oven. Evenly sprinkle the chopped fresh basil and half of the grated Parmesan cheese over the bread. Layer the cooked chicken pieces evenly across the buns. Spoon the marinara sauce over the chicken, then lay the slices of fresh mozzarella on top. Place the top slab of buns over the cheese, and use a pastry brush to coat the tops with half of the prepared garlic butter glaze.
Bake the sliders: Return the assembled sliders to the oven and bake for 15 to 20 minutes, until the mozzarella is visibly bubbling and melted, and the top buns are deeply golden brown—the center of the sliders should feel hot if pierced with a knife. If the tops begin browning too quickly, tent loosely with aluminum foil for the remaining bake time.
Finish and serve: Remove the sliders from the oven. Immediately brush the warm tops with the remaining garlic butter glaze and sprinkle with the remaining Parmesan cheese. Let rest for a few minutes before slicing into individual sliders and serving warm.

Notes

Why It Works

Pre-toasting the bottom buns creates a moisture barrier that prevents the marinara sauce from making the bread soggy.
Slicing the chicken tenders into 2-inch pieces ensures that every individual slider gets an even amount of protein, making them easier to pull apart and eat.

Common Pitfalls to Avoid

Skipping the foil tent: Low-carb breads often contain extra protein or fibers that can scorch quickly. Keep an eye on the oven and tent with foil if the crust darkens before the cheese melts.
Watery sauce: Avoid using thin, watery pizza sauces; a thick, hearty marinara stays exactly where you put it without turning the bread to mush.

Variations

Swap the mozzarella for provolone cheese for a slightly sharper, saltier flavor profile.
Add a layer of pepperoni slices under the mozzarella for a meat-lover’s twist.

Allergy Alert

This recipe contains dairy, wheat/gluten (depending on the brand of low-carb rolls), and eggs. Substitute as needed.

Nutrition (per serving — estimates)

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

Nutrition

Serving Size: 1 slider
Calories: 248
Sugar: 1g
Sodium: 520mg
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 20g
Fiber: 16g
Protein: 19g