Crispy Chicken Sliders with Tabbouleh and Feta Mayo

I’m not sure what I love most about these little chicken sliders.

IMGP3715I’m so in love with feta cheese. Tabbouleh rocks, and although traditionally has some type of grain in it, like bulgar, I decided to leave it out this time.

One of my favorite things to eat in the entire world is pita chips dipped in hummus, then dipped in tabbouleh. There’s NOTHING like it in the world!! I do love some baba ganoush, too (if it’s made the right way). My love for these started several years ago – about 17 (Jesus, where did the time go) – with a little middle eastern restaurant/store close to where I live called Naji’s Pita Gourmet. Hands down, they make the best hummus I’ve ever had in my life. 

This slider is like the epitome of sammy perfection.

It’s crispy, tabbouleh-y, feta-y, all on a soft Hawaiian bun.
Speaking of what I love about these – the chicken is coated in – Bacon.Croutons. 

Yes. JD Foods recently sent me some of their products to try and although they’re all good, these croutons won a special place in my heart. Try ’em out – you’ll love them.

Have a great week!

Here’s your printable-

Crispy Chicken Sliders with Tabbouleh and Feta Mayo

Crispy Chicken Sliders with Tabbouleh and Feta Mayo


  • 1 tomato, diced
  • 1/2 onion, diced
  • 1 bunch fresh Italian leaf parsley, roughly chopped
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp garlic (jarred)
  • 1 tbsp salt
  • Sliders
  • 1 cup mayo
  • 4 oz. Feta cheese, crumbled
  • 1 tbsp lemon juice
  • 1 lb. boneless, skinless chicken breasts
  • 2 cups seasoned croutons - I used JD's Bacon Croutons, crushed or run through the food processor
  • 2 eggs, slightly whisked
  • 1/4 cup canola oil
  • Green leaf lettuce
  • Hawaiian sweet rolls, split, buttered and toasted


  • Combine all ingredients, taste and adjust seasons to taste.
  • Sliders
  • Combine mayo, feta and lemon juice in a small bowl; cover and refrigerate.
  • Cut the chicken breasts small enough to fit on a slider bun (pound them down if they're thick and quarter them).
  • Mix the bread and crouton crumbs together in a large bowl.
  • Dip chicken quarters in egg, then bread crumb mixture. You can do this twice on each piece if you want a good, thick coating.
  • Heat the canola oil to 350 degrees and fry each piece until done, about 2 minutes on each side. Drain on paper towels.
  • Make the sliders by spreading feta mayo on a bottom bun, add lettuce, chicken and tabbouleh. [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. marla

    These sliders look AMAZING!!

  2. Krista

    How have I never thought of Tabbouleh as a topping?? Or putting feta in mayo?? You are a genius and I cannot wait to try these! (and say sammy all you want, I’ll have you’re back:)

    1. Shea

      Thank you Krista!! I’ll let you know if we need to gang up on Adam 😉

  3. adam j. holland

    These look fun, delicious and just absolutely wonderful. But if you EVER use the word “sammy” in a post again in reference to a sandwich, I’m going to give your Rachel Ray wannabe self a verbal ass whipping like you’ve never experienced.

    1. Shea

      Adam – SAMMY. 😛

  4. Shantel

    Oh man it looks so good! I think I’m ready for lunch now even though its 11 ;0)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.