Keto Chicken Parmesan Sliders
Published January 26, 2026 • Updated February 24, 2026
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These sliders are everything I miss about classic chicken parm, just packed into an easy, low-carb edition that works for dinner, game day, or feeding hungry people fast.
Chicken parmesan is one of those meals I never stopped craving, even after going low carb. Crispy chicken, warm marinara, and gooey mozzarella is hard to beat, so I turned it into sliders that keep everything I love about this comfort dish, just easier to make and easier to eat.
For this recipe, I use zero-net-carb Hawaiian-style rolls. The sliders come together fast, making them perfect for weeknight dinners, game day, or when you need something that feeds hungry people without a lot of effort.
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Ingredients
1 pound frozen low-carb breaded chicken tenders (ie Real Good Foods) -
1 package (12-count) low-carb slider rolls
-
1 garlic clove, minced
-
4 tablespoons unsalted butter
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1/4 teaspoon crushed red pepper
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Pinch of salt
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12 oz sliced fresh mozzarella cheese
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2 tablespoons finely chopped fresh basil
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1/4 cup grated parmesan cheese, divided
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1 cup marinara sauce, plus more for serving
Step by Step Instructions
Step by Step Instructions
Cook & prep the chicken tenders
Prepare chicken according to package instructions. Let cool slightly. Cut tenders into 2-inch pieces if they are too large.
- 1 pound breaded chicken tenders
Prep the rolls & get them crispy
Arrange a rack in the center of the oven and preheat to 375 degrees F. Place still-attached rolls on a cutting board. Cut buns in half parallel to the cutting board, keeping them attached. Place bottom buns on a parchment-lined baking sheet or casserole dish, cut side up. Bake the bottom buns until just starting to get crispy (3-5 minutes).
- 1 package low-carb slider rolls
Buttery goodness
In a medium bowl, microwave garlic, butter and red pepper flakes at 15-second intervals until butter is melted. Season with salt.
- 1 garlic clove, minced
- 4 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper
- pinch of salt
Assemble the sliders
Sprinkle bottom buns with chopped basil and half of the grated parmesan cheese. Lay down chicken strips. Top with sauce and a slice of mozzarella cheese to each bun. Close with top buns. Brush buns with half of garlic butter.
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons grated parmesan cheese
- 1 cup marinara sauce
- 12 oz sliced fresh mozzarella cheese
Bake
Bake until warmed through and buns are browned, about 15-20 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these ahead of time?
I don’t recommend assembling these ahead of time. The marinara can soak into the rolls and make them soggy. For best results, assemble and bake right before serving so the rolls stay soft but not wet.
What kind of chicken works best?
Crispy chicken strips hold up best to the sauce and cheese and give you that classic chicken parm bite. Grilled chicken works, but the texture is different.
Third time making these and I finally tried Rao's marinara instead of whatever store brand I had before. Night and day. The whole thing tasted deeper, more savory, and I actually had to set it down for a second. I'm pretty new to cooking so I expected to fumble the assembly, but it's SO easy once everything's prepped. Can't believe I waited three batches to upgrade the sauce.
Making these for my sister's birthday dinner Saturday and want to get them assembled a few hours ahead, will the rolls hold up or will the marinara make them soggy before they go in the oven?
Made a double batch on Sunday and they held up better than I expected when reheated. The buns stayed together even after two days in the fridge, which never happens with sliders. Already planning another batch this weekend.
Four batches in and I still get excited when the garlic butter hits the buns. Assumed frozen tenders would tank it. I was so wrong.
Brought a tray of these to a dinner at my sister's last week, set them out next to some regular sliders without saying anything. The non-keto ones sat there. My brother-in-law, who genuinely does not care about macros, kept reaching for these while the other tray barely moved, which told me everything I needed to know. The Real Good Foods chicken tenders hold up really well under the mozzarella and marinara, no sogginess even after the full bake. Four stars for now, but I want to try Rao's marinara next time and see if it pushes it higher.
Ok these were SO good for game day and I was genuinely shocked because I am not a confident cook at all (I always manage to mess something up at some point). The garlic butter brushed into the buns before baking is actually so smart, the whole slider had this savory depth I didn't expect. My one real note is the marinara soaked into the bottom bun on mine and by the second half of the party they were pretty much disintegrating, so next time I'm going to put the sauce only on top of the chicken and keep the bread layer dry. The mozzarella pull when you lifted the top bun though, that was a whole moment. Four stars because of the soggy bun issue but I already bought more Real Good Foods tenders so clearly I'm not deterred.
The bottom roll soaks through fast, learned that the hard way. Your fix is right, sauce on the chicken only.
Needed a few extra minutes under foil to get the mozzarella fully melted. Solid slider though, 2.3 carbs each is hard to beat.
Chris yeah the foil trick is key if your mozzarella is sliced thick. I usually go about 5 extra minutes covered. Glad you liked them.
The garlic butter on the rolls is everything.
Right? I actually make a double batch of that garlic butter sometimes and keep it in the fridge for regular dinner rolls too.