Keto Chicken Parmesan Sliders
Published January 26, 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
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1 garlic clove, minced
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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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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.
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.