• Preheat the oven to 375°F. Cook the breaded chicken according to the package directions until hot and extra crispy.
• Without separating the rolls, use a serrated knife to slice the entire slab of Hawaiian rolls horizontally. Place the bottom half in a baking dish or on a rimmed baking sheet.
• Spread approximately ½ cup marinara in a thin layer over the bottom rolls.
• Arrange the crispy chicken evenly over the rolls, cutting the chicken as needed so each slider will have chicken.
• Top with mozzarella and Parmesan. If using pepperoni, layer it over the chicken before adding the cheese.
• Spoon small amounts of the remaining marinara over the cheese. Avoid adding too much sauce.
• Place the top half of the rolls over the filling.
• In a small bowl, combine melted butter, garlic, Parmesan, Italian seasoning and crushed red pepper, if using.
• Generously brush the garlic Parmesan butter over the tops of the rolls.
• Loosely cover with foil and bake for 10 minutes. Remove the foil and bake for another 5–8 minutes, or until the cheese is completely melted and the rolls are golden brown.
• Remove from the oven and immediately drizzle with hot honey. Finish with additional Parmesan and chopped parsley or basil.
• Slice into 12 individual sliders and serve warm with extra marinara for dipping.

Notes

• For the crispiest sliders, don’t overdo the marinara. Serve additional sauce on the side instead.
• Chicken tenders, chicken cutlets or crispy chicken nuggets all work. Cook the chicken until extra crispy before assembling.
• For a Hot Honey Pepperoni Chicken Parm variation, add pepperoni underneath the mozzarella.
• If serving to kids or anyone sensitive to spice, leave the hot honey off part of the tray and drizzle individual sliders when serving.