Can I use homemade chicken instead of frozen tenders?

Yes. I’ve used breaded cutlets and even grilled strips. Both work well.

What kind of buns work best?

I love Hawaiian rolls because they’re soft and slightly sweet. Brioche is great too.

Yes! Just leave out the toothpicks. Wrap warm in foil and pack them up.

Spooky, kid‑friendly chicken parm sliders with crispy tenders, warm marinara, jagged mozzarella “teeth,” and olive “eyes.” Fast and party‑ready.

Scale

8 frozen chicken tenders

8 slider buns (Hawaiian, potato, or brioche)

8 slices mozzarella cheese

1 cup marinara or spaghetti sauce, warmed

16 green olives stuffed with pimento

Toothpicks

Optional: fresh basil, grated Parmesan, red pepper flakes

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1. Bake or air fry chicken tenders per package until crisp.

2. Slice mozzarella into jagged strips to make “teeth.”

3. Skewer two olives on a toothpick for each slider to make “eyes.”

4. Warm marinara in a small saucepan.

5. Build: bottom bun + marinara + chicken + more marinara.

6. Add mozzarella “teeth,” top with bun.

7. Pierce top bun with olive “eyes.” Serve immediately.

Make‑ahead: carve cheese “teeth” and assemble olive eyes 3–4 days ahead; store airtight in the fridge.

Variations: BBQ + cheddar; buffalo + blue cheese + jalapeños; pesto; spicy marinara; vegan cheese; meatballs or breaded eggplant.

Storage: best fresh; refrigerate up to 24 hours. Reheat wrapped in foil at 350°F (175°C) for 10–15 minutes.

Longer hold: keep chicken, sauce, and buns separate; assemble right before serving.