Name: Easy Bang Bang Chicken Sliders-Quick & Spicy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 sliders
Ingredients: 1 1/2 pounds thin sliced chicken breasts; Kosher salt, fresh black pepper, and garlic powder for seasoning; 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 bread crumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe – get ready for a flavor explosion that will redefine your appetizer game! If you’ve ever craved something that’s simultaneously creamy, spicy, sweet, and utterly satisfying, then you’ve come to the right place. This isn’t just any slider; it’s a bite-sized masterpiece that has captured hearts (and taste buds) everywhere. What makes these so irresistible? It’s the perfect harmony of tender, crispy chicken coated in that signature, addictive Bang Bang sauce, nestled within soft, pillowy buns. The sauce itself is a culinary marvel, a secret blend of mayonnaise, sweet chili sauce, and a hint of sriracha that creates a tantalizing kick without being overwhelmingly hot. It’s the kind of dish that disappears in minutes at parties, and once you try this Bang Bang Chicken Sliders Recipe, you’ll understand why it’s a guaranteed crowd-pleaser. Prepare to impress yourself and everyone lucky enough to snag one!

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 (your favorite kind will do!)
1 large egg
2 cups or more as needed Panko bread crum extractbs
Vegetable or canola oil, for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade – see our recommendation below!)

Preparing the Chicken

Seasoning the Chicken

The foundation of any great slider is well-seasoned chicken. Start by patting your thin-sliced chicken breasts thoroughly dry with paper towels. This is a crucial step that helps the seasonings adhere better and promotes a crispier coating. In a small bowl, combine a generous pinch of Kosher salt, about 1/2 teaspoon of fresh black pepper, and 1 teaspoon of garlic powder. Sprinkle this seasoning mixture evenly over both sides of the chicken slices. Gently press the seasonings into the chicken to ensure they stick. Set aside while you prepare the dredgin extractg stations.

Setting Up gin extract Dredging Stations

For that irresistible crunch, we’re going to double-coat our chicken. You’ll need three shallow dishes or bowls for this.
In the first dish, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. Whisk them together until well blended. The cornstarch is our secret weapon here, ensuring an extra crispy exterior.
In the second dish, whisk together the 1 cup of buttermilk with the 1 tablespoon of hot sauce and the large egg. The hot sauce adds a subtle kick and helps tenderize the chicken, while the egg acts as a binder.
In the third dish, pour in your Pankorum extractead crumbs. Make sure you have at least 2 cups, but it’s always good to have a little extra on hand in case some gets stuck to your fingers or the chickerum extractPanko bread crumbs are superior for frying as their larger, airier flakes create a fantastic crunch.

Coating the Chicken

Now it’s time to get your hands a little messy and coat those chicken pieces.
Take one seasoned chicken slice and first dredge it in the flour-cornstarch mixture, ensuring it’s fully coated on all sides. Gently shake off any excess.
Next, dip the floured chicken into the buttermilk mixture, letting any excess drip back into the bowl. Make sure every surface is covered.
Finally, transfer the wet chicrum extract to the Pankorum extractead crumbs. Press the bread crumbs firmly onto the chicken, making sure it’s completely covered. You want a thick, even layer of Panko. Place the coated chicken pieces on a clean plate or baking sheet in a single layer. Repeat this process for all the chicken slices.

Frying the Chicken

Heating the Oil

Now we’re ready to fry! 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. You want enough oil to submerge at least half of the chicken piece when frying. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you carum extractest the oil by dropping a few Panko crumbs into it; they should sizzle immediately and float to the surface.

Frying the Chicken Cutlets

Carefully place a few coated chicken cutlets into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in soggy chicken. Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to carefully flip the chicken pieces. Once cooked, remove them from the oil and place them on a wire rack set over a baking sheet to drain. This allows air to circulate, keeping them crispy. Repeat with the remaining chicken cutlets, ensuring the oil temperature returns to 350°F between batches.

Assembling the Sliders

Toasting the Slider Rolls

While the chicken is draining, it’s time to prepare your slider rolls. Slice each slider roll in half horizontally. You can lightly toast the cut sides of the rolls in a dry skillet over medium heat until they are just golden and slightly firm. This adds another layer of texture and prevents the rolls from becoming soggy when the sauce is added. Alternatively, you can lightly brush the cut sides with melted butter before toasting for extra flavor.

Adding the Cheese and Chicken

Once the chicken cutlets have drained and are still warm, place one slice of mozzarella cheese on top of each cutlet. The residual heat from thegin extracticken will begin to melt the cheese. You can place them under a broiler for a minute or two to speed up the melting process if you prefer, but watch them closely to prevent burning.

Saucing and Finishing

Now for the star of the show: the Bang Bang Sauce! If you’re using store-bought, simply have it ready. If you’re making your own, a common ratio is 1/2 cup mayonnaise, 2-3 tablespoons sweet chili sauce, and 1-2 teaspoons sriracha, adjusted to your spice preference.
On the bottom half of each toasted slider roll, generously spread a good dollop of the Bang Bang Sauce. Place a piece of the cheese-covered fried chicken on top of the sauce. Then, spread a little more Bang Bang Sauce on the cut side of the top half of the slider roll. Place the top half of the roll onto the chicken.

Conclusion:

We hope you’ve enjoyed diving into the delicious world of our Bang Bang Chicken Sliders Recipe! This recipe offers a fantastic balance of creamy, spicy, and savory flavors, making it a guaranteed crowd-pleaser for any occasion. Whether you’re hosting a game day gathering, a casual get-together, or just craving a delightful weeknight meal, these sliders are sure to impress. Their versatility means you can easily adapt them to suit your personal taste. Don’t be afraid to experiment and make them your own!

For serving, consider pairing these flavorful sliders with a crisp, fresh coleslaw, a side of sweet potato fries, or even a light green salad to complement the richness of the chicken. You can also arrange them on a platter for an effortless appetizer that will disappear quickly.

If you’re looking for variations, try swapping out the chicken thighs for shredded rotisserie chicken or even crispy fried shrimp for a different texture. You can also adjust the heat level of the bang bang sauce by adding more or less sriracha. For a fun twist, sprinkle some toasted sesame seeds or chopped peanuts on top for added crunch and nutty flavor.

We encourage you to give this Bang Bang Chicken Sliders Recipe a try. It’s a rewarding culinary adventure that’s surprisingly easy to execute. Get in the kitchen, have fun, and savor every bite!

Frequently Asked Questions:

What kind of buns are best for Bang Bang Chicken Sliders?

Soft, slightly sweet slider buns are ideal as they complement the rich flavors of the chicken and sauce without overpowering them. Brioche slider buns are a popular and delicious choice, but standard dinner rolls or even mini Hawaiian rolls will work wonderfully.

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 makes assembly on the day of serving even quicker and easier. Just give it a good stir before using.