Name: Bang Bang Chicken Sliders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 sliders
Ingredients: 1 1/2 pounds thin sliced chicken breasts; Kosher salt; Fresh black pepper; Garlic powder; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 cup buttermilk; 1 tablespoon hot sauce; 1 large egg; 2 cups or more Panko breadcrumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce ingredients: 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder

Bang Bang Chicken Sliders Recipe – get ready to have your taste buds do a happy dance! If you’ve ever been on the hunt for that perfect appetizer, party pleaser, or even a fun weeknight meal that’s bursting with flavor and undeniable craveability, then you’ve officially found it. This Bang Bang Chicken Sliders Recipe is precisely the answer you’ve been searching for. What makes these sliders so utterly irresistible? It’s the harmonious blend of textures and tastes: tender, crispy chicken coated in a sweet and spicy, creamy Bang Bang sauce, all nestled between soft, miniature slider buns. People adore these because they offer a sophisticated yet incredibly approachable flavor profile that appeals to almost everyone. They’re not just delicious; they’re an experience. The vibrant sauce, a delightful marriage of creamy mayonnaise and chili sauce, provides a kick that’s perfectly balanced by a touch of sweetness, making each bite an explosion of pure culinary joy. Get ready to impress yourself and your guests with this sensational dish!

Ingredients:

1 1/2 pounds thin sliced chicken breasts
Kosher salt
Fresh black pepper
Garlic powder
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup buttermilk
1 tablespoon hot sauce (like Frank’s RedHot or your favorite brand)
1 large egg
2 cups or more, as needed, Panko breadcrum extractbs
Vegetable or canola oil, for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (recipe to follow below or use your favorite pre-made sauce)

For the Bang Bang Sauce:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to your spice preference)
1 teaspoon rice vinegar
1/2 teaspoon garlic powder

Prepare the Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and garlic powder until smooth and well combined. Taste and adjust the Sriracha for more heat or sweet chili sauce for more sweetness if desired. Cover and refrigerate until ready to use. This sauce is crucial for that signature sweet and spicy kick!

Prepare the Chicken and Dredgin extractg StationBegin by patting your thin sliced chicken breasts completely dry with paper towels. This is a critical step to ensure the breading adheres properly and gets extra crispy. Season both sides generously with Kosher salt, fresh black pepper, and garlic powder. In one shallow dish, whisk together the all-purpose flour and cornstarch. This blend creates a lighter, crispier coating than flour alone. In a second shallow dish, whisk together the buttermilk, hot sauce, and the large egg until well combined. This will be your wet mixture, infusing a subtle tang and heat into the chicken. In a third shallow dish, place your Pankrum extractreadcrumbs. If you want an extra layer of flavor, you can add a pinch of salt, pepper, and garlic powder to the Panko, but it’s not essential as the sauce will provide plenty of flavor. Have all three dishes set up in an assembly line, with the seasoned chicken ready to go.

Bread the Chicken

Working with one piece of chicken at a time, first dredge it in the flour and cornstarch mixture, ensuring it’s fully coated on all sides. Gently shake off any excess flour. Next, dip the floured chicken into the buttermilk mixture, allowing any excess to drip back into the dish. Ensure the chicken is completely submerged. Finally, press the wet chicken firmly into rum extract Panko breadcrumbs, coating every surface generously. Gently press the Panko onto the chicken to help it adhere. Place the breaded chicken pieces on a clean plate or baking sheet as you work, ensuring they don’t touch each other. Repeat this process for all the chicken slices.

Fry the Chicken for the Sliders

Now it’s time to get frying! Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by drorum extractng a few Panko breadcrumbs into it; they should sizzle immediately and float to the surface. Carefully place a few breaded chicken slices into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in greasy chicken. Fry for 2-3 minutes per side, or until golden brown and cooked through. The thin slices cook very quickly. Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This wire rack method keeps the bottom of the chicken from becoming soggy. Season immediately with a little more Kosher salt while they are still hot, if desired.

Assemble the Bang Bang Chicken Sliders

While the chicken is still warm, it’s time to assemble your delicious sliders. Slice your slider rolls in half horizontally. You can lightly toast them in a dry skillet or under the broiler for a minute or two if you prefer a bit of crunch, but it’s optional. Place a generous tablespoon or two of the prepared Bang Bang Sauce on the bottom half of each slider roll. This is where that fantastic flavor really shines. Then, lay one or two pieces of the crispy fried chicken on top of the sauce, depending on the size of your chicken pieces and your preference. On top of the chicken, place a slice of mozzarella cheese. The residual heat from the chicken should be enough to melt the cheese slightly, but if you want it fully melted, you can briefly place the open-faced sliders under a broiler for about 30 seconds to a minute, keeping a very close eye on them to prevent burning. Finally, place the top half of the slider roll on top of the melted cheese. Repeat this process for all 12 slider rolls.

Conclusion:

There you have it – the ultimate guide to making delicious Bang Bang Chicken Sliders! We’ve walked through each step, from preparing the tender chicken to crafting that irresistible bang bang sauce. The result is a flavor explosion that’s perfect for any occasion, whether it’s a casual weeknight dinner or a party centerpiece. These Bang Bang Chicken Sliders are incredibly versatile, making them a crowd-pleaser every time.

For serving, consider pairing these delightful sliders with a crisp coleslaw, some sweet potato fries, or a light garden salad for a well-rounded meal. Don’t be afraid to get creative with variations! You can swap out the chicken for crispy shrimp or even pan-fried tofu for a vegetarian option. Adding a sprinkle of sesame seeds or chopped chives as a garnish can elevate the presentation even further. I truly hope you enjoy making and devouring these Bang Bang Chicken Sliders as much as I do!

Frequently Asked Questions:

What if I don’t have sriracha for the bang bang sauce?

No problem! While sriracha provides a signature kick and sweetness, you can substitute it with another chili sauce like Sambal Oelek or even a sweet chili sauce, adjusting the amount to your preferred spice level. You might also want to add a pinch of cayenne pepper to regular mayonnaise-based sauce if you’re aiming for a similar heat profile.

Can I make the bang bang sauce ahead of time?

Absolutely! The bang bang sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time when you’re ready to assemble your Bang Bang Chicken Sliders. Just give it a good stir before serving.