Name: Easy Bang Bang Chicken Sliders - Quick & Delicious
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 sliders
Ingredients: 1 1/2 pounds thin sliced chicken breasts; Kosher salt, to taste; Fresh black pepper, to taste; Garlic powder, to taste; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 cup buttermilk; 1 tablespoon hot sauce (like Sriracha or Frank's RedHot); 1 large egg; 2 cups or more, as needed, Panko breadcrumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; For the Bang Bang Sauce:; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha (or more, to taste); 1 teaspoon rice vinegar; 1/2 teaspoon garlic powder; 1/4 teaspoon salt

Bang Bang Chicken Sliders Recipe beckons with its irresistible blend of sweet, spicy, and creamy flavors. If you’re searching for a crowd-pleasing appetizer or a fun, casual meal that’s guaranteed to disappear fast, look no further. These aren’t just any sliders; they are a miniature explosion of taste that perfectly balances tender, crispy chicken with a signature sauce that has earned its “bang bang” moniker. What makes this Bang Bang Chicken Sliders Recipe so universally loved is its addictive nature. Each bite delivers a satisfying crunch from the perfectly fried chicken, followed by the luscious, tangy embrace of the special sauce. It’s a flavor profile that’s both exciting and comforting, making it a go-to for parties, game nights, or simply when you crave something truly delicious and a little bit decadent without being overwhelming.

Ingredients:

1 1/2 pounds thin sliced chicken breasts
Kosher salt, to taste
Fresh black pepper, to taste
Garlic powder, to taste
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup buttermilk
1 tablespoon hot sauce (like Sriracha or Frank’s RedHot)
1 large egg
2 cups or more, as needed, Panko breadcrum extractbs
Vegetable or canola oil, for frying (enough to fill your pan about 1-2 inches deep)
12 slices mozzarella cheese
12 slider rolls
For the Bang Bang Sauce:
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (or more, to taste)
1 teaspoon rice vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt

Preparing the Chicken

Seasoning the Chicken

Begin extract by preparing your thin-sliced chicken breasts. Pat them thoroughly dry with paper towels. This step is crucial for ensuring your breading adheres well. Season both sides generously with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasoning; it will form the flavor base for our delicious chicken.

Setting Up the Breading Stations

We’ll need three shallow dishes or bowls for our breading process. In the first dish, combine the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. Whisk them together well. The cornstarch helps create an extra crispy coating. In the second dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the 1 large egg until thoroughly combined. This buttermilk mixture will act as our binder, infusing a slight tang and tenderizing the chicken. In the third dish, place your 2 cups or more of Pankrum extractreadcrumbs. Panko is essential for achieving that signature crispy texture. If you find you rum extractd more breadcrumbs as you go, don’t hesitate to add them.

Breading the Chicken

Now, let’s bread the chicken. Working one slice at a time, dredge a seasoned chicken breast first in the flour and cornstarch mixture, ensuring it’s fully coated. Shake off any excess. Next, dip the floured chicken into the buttermilk and egg mixture, letting any excess drip back into the dish. Finally, transfer the chirum extractn to the Panko breadcrumbs and press down firmly to ensure an even, thick coating. Repeat this entire process for all the chicken slices. For an even crispier coating, you can double-dip by repeating the buttermilk and Panko steps. Place the breaded chicken on a wire rack set over a baking sheet to let it rest for about 10 minutes. This allows the breading to adhere better and prevents it from falling off during frying.

Frying the Chicken

Heating the Oil

Pour your vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven, aiming for a depth of about 1 to 2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). It’s important to maintain this temperature for optimal frying. If the oil isn’t hot enough, the chicken will absorb too much grease and become soggy. If it’s too hot, the breading will burn before the chicken is cooked through. You can test the oirum extracty dropping a few Panko breadcrumbs in; they should sizzle and bubble immediately.

Frying to Golden Perfection

Carefully place a few breaded chicken slices into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature, leading to greasy chicken. Fry the chicken for about 3-4 minutes per side, or until it’s golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use tongs to carefully turn the chicken pieces to ensure even cooking and browning. Once cooked, remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This step is vital for maintaining crispiness. Repeat with the remaining chicken slices, ensuring the oil temperature is maintained between batches.

Assembling the Sliders

Making the Bang Bang Sauce

While the chicken is draining, let’s prepare the star of our dish: the Bang Bang Sauce. In a medium bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (or adjust to your spice preference), 1 teaspoon of rice vinegar, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Whisk all the ingredients together until smooth and well incorporated. Taste and adjust the seasonings as needed – you might want it spicier or tangier.

Toasting the Slider Rolls

Slice your 12 slider rolls in half horizontally. You can toast them lightly in a dry skillet over medium heat, or under the broiler for a minute or two, until they are slightly golden and warmed through. This adds a nice texture and prevents the bottom bun from becoming soggy from the sauce.

Putting it All Together

Now it’s time to assemble our Bang Bang Chicken Sliders! Place one fried chicken cutlet on the bottom half of each toasted slider roll. Top each chicken cutlet with a slice of mozzarella cheese. You can briefly place them back under the broiler or cover the pan for a minute to melt the cheese, if desired. Generously drizzle or spoon the prepared Bang Bang Sauce over the melted cheese and chicken. Finally, place the top half of the slider roll on top. Serve immediately and enjoy the explosion of flavor and texture!

Conclusion:

There you have it – the ultimate guide to crafting delicious Bang Bang Chicken Sliders! This recipe is a guaranteed crowd-pleaser, perfect for game nights, casual dinners, or even a fun appetizer spread. The crispy chicken coated in that irresistible creamy, spicy sauce, nestled in soft slider buns, is a flavor explosion you won’t soon forget. We encourage you to give this recipe a try; it’s simpler than you might think and the rewards are absolutely worth it!

For serving suggestions, these Bang Bang Chicken Sliders are fantastic on their own, but they also pair wonderfully with a side of crunchy coleslaw, sweet potato fries, or a simple green salad to balance the richness. Don’t be afraid to get creative with variations too! You can adjust the spice level of the sauce to your preference, add a sprinkle of sesame seeds for extra texture, or even incorporate a drizzle of sriracha mayo for an added kick.

Frequently Asked Questions about Bang Bang Chicken Sliders:

Can I make the Bang Bang sauce ahead of time?

Yes, absolutely! The Bang Bang sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. You may need to whisk it a bit before serving to recombine if it separates slightly. This is a great way to save time when you’re ready to assemble your Bang Bang Chicken Sliders.

What kind of chicken is best for these sliders?

Boneless, skinless chicken thighs are highly recommended for this recipe. They tend to stay more moist and tender than chicken breasts, ensuring that your Bang Bang Chicken Sliders are incredibly juicy and flavorful. However, chicken breast can be used if you prefer, just be mindful not to overcook it.