Name: Easy Bang Bang Chicken Sliders
Prep time: 20 min
Cook time: 15 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 (like 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; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha; 1 teaspoon rice vinegar; 1/2 teaspoon sesame oil

Bang Bang Chicken Sliders Recipe, oh what a delightful culinary adventure! If you’re searching for an appetizer that’s bursting with flavor, guaranteed to impress your guests, and incredibly satisfying, then look no further. These mini wonders have taken the internet by storm, and it’s easy to see why. People adore them for that perfect balance of creamy, spicy, and slightly sweet, all packed into a bite-sized package. What truly sets this Bang Bang Chicken Sliders Recipe apart is the irresistible sauce – a magical concoction that coats every piece of crispy chicken, transforming it into something truly extraordinary. Each slider offers a delightful textural contrast: the crunch of the fried chicken against the soft, pillowy bun, all brought together by that signature tangy and slightly fiery dressing. Get ready to experience a flavor explosion that will have everyone asking for the recipe!

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)
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
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 sesame oil
1/4 teaspoon garlic powder

Preparing the Chicken

Seasoning the Chicken

We’ll start by getting our chicken ready for its crispy coating. Take your thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step for achieving a really crispy fried exterior. In a medium bowl, season the chicken generously with kosher salt, a good pinch of fresh black pepper, and a dusting of garlic powder. Gently toss the chicken to ensure each piece is evenly coated with the seasonings. Don’t be shy with the salt; it will enhance the flavor of the chicken and balance the sweetness of the sauce later on.

Setting Up the Breading Station

Next, we need to create our breading station. This is where the magic happens, transforming plain chicken into golden, crunchy perfection. You’ll need three shallow dishes or bowls. In the first dish, combine the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. Whisk these together until they are well combined. The cornstarch is key here; it helps create an extra-crispy, light coating that’s less greasy. In the second dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the 1 large egg until thoroughly blended. The buttermilk and hot sauce mixture will act as our binder and add a subtle tang and hint of spice. In the third and final dish, pour in at least 2 cups of Pankrum extractreadcrumbs. If you find you’re running low as you bread, don’t hesitate to add more – we want enough to generously coat all the chicken pieces.

Breading and Frying the Chicken

Coating the Chicken

Now it’s time to bread our chicken. Working with a few pieces at a time (don’t overcrowd the dishes), dip each seasoned chicken breast first into the flour and cornstarch mixture, ensuring it’s fully coated. Shake off any excess flour. Then, transfer the floured chicken to the buttermilk mixture, letting it soak for a few seconds to allow the breading to adhere. Finally, carefully place the wet chicken into rum extract Panko breadrum extractmbs. Press the breadcrumbs gently onto the chicken to make sure they stick well, creating a thick, even coating. Once breaded, place the coated chicken pieces on a clean plate or wire rack. Repeat this process for all the chicken slices. For an even crispier coating, you can double-dip: after the first coat of Panko, dip the chicken back into the buttermilk mixture and then into the Panko again, pressing firmly. This creates a more robust and crunchy crust.

Frying to Golden Perfection

With our chicken breaded and ready, we can move on to frying. In a large, heavy-bottomed skillet or Dutch oven, pour enough vegetable or canola oil to come up about 1 to 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, you can test trum extractoil by dropping a few Panko crumbs in; they should sizzle vigorously immediately. Carefully, using tongs, place the breaded chicken slices into the hot oil, being careful not to overcrowd the pan. You’ll likely need to fry in batches. Fry the chicken for about 3-5 minutes per side, or until it’s a deep golden brown and cooked through. The thin slices will cook quickly, so keep an eye on them to prevent burning. Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet. This allows any excess oil to drain off, keeping the chicken crispy. Lightly sprinkle the fried chicken with a little more kosher salt while it’s still hot.

Making the Bang Bang Sauce

Whisking the Sauce Ingredients

While the chicken is draining and cooling slightly, let’s whip up our signature Bang Bang sauce. In a small bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha (feel free to add a little more if you love heat!), 1 teaspoon of rice vinegar, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of garlic powder. Whisk all these ingredients together until the sauce is smooth, creamy, and perfectly emulsified. Taste the sauce and adjust the sriracha for your preferred level of spiciness, or add a touch more sweet chili sauce if you prefer it sweeter. This sauce is the star of the show, providing that irresistible sweet, spicy, and creamy flavor that makes these sliders so addictive. You can make this sauce ahead of time and store it in the refrigerator.

Assembling the Sliders

Building the Bang Bang Chicken Sliders

Now for the fun part – assembling our Bang Bang Chicken Sliders! Lightly toast your slider rolls. You can do this in a toaster oven, under the broiler for a minute or two (watching carefully!), or even gently in a dry skillet. Toasting adds a nice texture and prevents the rolls from getting soggy. Once toasted, spread a generous amount of the Bang Bang sauce on the inside of both halves of each slider roll. Next, take one or two pieces of your perfectly fried, crispy chicken and place them on the bottom half of the roll. Top each piece of chicken with a slice of mozzarella cheese. If your chicken is still warm enough, the cheese will start to melt beautifully. If not, you can pop the assembled sliders under a broiler for about 30 seconds to melt the cheese, or simply let the residual heat work its magic. Close the sliders with the top half of the roll and serve immediately. These are best enjoyed fresh and hot, with that wonderful contrast of crispy chicken, creamy sauce, and melted cheese!

Conclusion:

And there you have it – the incredibly delicious and surprisingly easy Bang Bang Chicken Sliders Recipe! We’ve walked through each step to create these flavor-packed delights, perfect for game nights, casual dinners, or anytime you’re craving a satisfying bite. The creamy, spicy sauce combined with the tender chicken and crisp slaw is a winning combination that’s sure to impress. Don’t be afraid to get creative with your toppings; the possibilities are endless! I encourage you to try this Bang Bang Chicken Sliders Recipe soon and share the joy of these incredible sliders with your friends and family. They’re guaranteed to become a new favorite.

Frequently Asked Questions:

Can I make the Bang Bang sauce ahead of time?

Absolutely! The Bang Bang sauce for the Bang Bang Chicken Sliders Recipe can be made up to 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 the sliders.

What other slider buns can I use for this Bang Bang Chicken Sliders Recipe?

While slider buns are ideal, you can certainly get creative! Brioche rolls, potato buns, or even small ciabatta rolls would work beautifully. If you’re looking for a lighter option, large lettuce cups can be a fun and healthy alternative.

Can I adjust the spice level of the Bang Bang sauce?

Definitely! To make the Bang Bang Chicken Sliders Recipe spicier, add more sriracha or a pinch of cayenne pepper. For a milder version, reduce the amount of sriracha and consider adding a touch more mayonnaise to balance the flavors.