Name: Bang Bang Chicken Sliders
Prep time: 30 min
Cook time: 15 min
Total time: 45 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 as needed Panko breadcrumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce ingredients (mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey)

Bang Bang Chicken Sliders Recipe, oh, where do I even begin extract? This isn’t just any slider; it’s a miniature explosion of flavor that will have your taste buds doing a happy dance. If you’ve ever craved that perfect balance of creamy, spicy, and slightly sweet, all nestled between fluffy slider buns, then you’re in for a treat. People absolutely adore this dish because it delivers on every front: it’s incredibly satisfying, surprisingly easy to whip up, and undeniably addictive. What truly sets our Bang Bang Chicken Sliders Recipe apart is the vibrant, signature sauce. It’s that magic element that transforms simple ingredients into something truly extraordinary, making these sliders a guaranteed hit at any gathering or even just for a weeknight indulgence. Get ready to discover your new favorite way to enjoy chicken!

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 Sriracha or 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
Bang Bang Sauce ingredients (see preparation notes below)

Preparing the Chicken

Seasoning and Marinade

The foundation of our delicious Bang Bang Chicken Sliders starts with perfectly seasoned and tender chicken. Begin extract by taking your 1 1/2 pounds of thin sliced chicken breasts. Pat them thoroughly dry with paper towels. This is a crucial step as it helps the seasonings adhere better and ensures a crispier coating later on. In a medium bowl, season the chicken generously with Kosher salt, a good grind of fresh black pepper, and about 1 teaspoon of garlic powder. Make sure each piece is evenly coated.

Next, we create our buttermilk marinade. In a separate bowl or a large resealable bag, combine the 1 cup of buttermilk with 1 tablespoon of your favorite hot sauce. Whisk or shake well to incorporate the hot sauce evenly into the buttermilk. This not only adds a subtle kick to the chicken but also helps to tenderize it, making for a more succulent bite. Add the seasoned chicken breasts to the buttermilk mixture, ensuring all pieces are submerged. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The longer it marinates, the more tender and flavorful your chicken will become.

Breading the Chicken

Setting up the Breading Station

Once your chicken has had time to marinate, it’s time to set up your breading station. This is where we build the crispy exterior that makes fried chicken so irresistible. You’ll need three shallow dishes or pie plates. In the first dish, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. The cornstarch is our secret weapon here; it helps to create an extra crispy and light coating that’s less dense than using flour alone. Season this flour mixture with a pinch more Kosher salt and black pepper.

In the second dish, whisk together the 1 large egg with a splash of water (about 1 tablespoon). This egg wash will act as the glue to hold thrum extractreadcrumbs onto the chicken.

In the third dish, place at least 2 cupsrum extract Panko brum extractdcrumbs. Panko breadrum extractmbs are Japanese-style breadcrumbs that are larger,rum extractghter, and airier than regular breadcrumbs, which results in a wonderfully crunchy texture. If you find you’re running low during the breading process, don’t hesitate to add more Panko to ensure all the chicken pieces are well-coated.

Breading Technique

Now, let’s bread the chicken. Working with one piece at a time, remove a chicken breast from the buttermilk marinade, letting any excess drip back into the bowl. Dredge the chicken piece thoroughly in the flour and cornstarch mixture, pressing gently to ensure it’s well-coated on all sides. Shake off any excess flour.

Next, dip the floured chicken piece into the egg wash, making sure it’s coated evenly. Let any excess egg drip off. Frum extractlly, transferum extracthe chicken to the Panko breadcrumbs. Press the breadcrumbs onto the chicken firmly, coating it completely. You want to make sure there are no bare spots. Place the breaded chicken onto a clean plate or a wire rack set over a baking sheet. Repeat this process for all the chicken pieces. For an even thicker, crispier crust, you can double-bread the chicken: after the initial Panko coating, dip it back into the egg wash and then into more Panko, pressing again to adhere.

Frying the Chicken

Getting the Oil Ready

It’s time to fry our beautifully breaded chicken! You’ll need a heavy-bottomed pot or Dutch oven, or a deep skillet, for frying. Pour enough vegetable or canola oil into the pot to reach a depth of about 2-3 inches. We want enough oil to submerge the chicken pieces adequately for even cooking and browning. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Using a kitchen thermometer is the most accurate way to ensure your oil is at the correct temperature. If the oil is too hot, the outside of the chicken will burn before the inside is cooked through. If it’s too cool, the chicken will absorb too much oil and become greasy.

Frying to Golden Perfection

Carefully, and in batches to avoid overcrowding the pot (which lowers the oil temperature and leads to soggy chicken), place the breaded chicken pieces into the hot oil. Don’t overcrowd the pan; fry about 3-4 pieces at a time, depending on the size of your pot. Fry the chicken for about 3-5 minutes per side, or until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use tongs to carefully flip the chicken pieces halfway through cooking to ensure even browning and crisping on both sides.

As each batch of chicken is done, remove it from the oil using a slotted spoon or spider strainer and place it on a wire rack set over a baking sheet. This allows excess oil to drain off, keeping the chicken wonderfully crispy. If you’re not serving immediately, you can keep the fried chicken warm in a low oven (around 200°F or 95°C) while you prepare the rest of your ingredients.

Assembling the Sliders

Preparing the Bang Bang Sauce

While your chicken is frying or resting, it’s time to prepare our star sauce: the Bang Bang Sauce. This creamy, spicy, and slightly sweet sauce is what elevates these sliders to the next level. In a medium bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (or more, to taste), 1 teaspoon of rice vinegar, and 1/2 teaspoon of honey. Taste and adjust seasonings as needed. If you prefer it spicier, add more Sriracha. If you like it sweeter, add a touch more honey. The sauce should be thick but pourable.

Putting it All Together

Now for the fun part – assembling our Bang Bang Chicken Sliders! Split your 12 slider rolls horizontally. If you like, you can lightly toast the cut sides of the slider rolls under the broiler for a minute or two until they’regin extractst beginning to turn golden. This adds a nice texture and prevents the buns from getting soggy.

Place one slice of mozzarella cheese onto the bottom half of each slider roll. Then, top each cheese-covered bun with a piece of your perfectly fried chicken. If your chicken pieces are larger than the slider buns, you can cut them into more manageable portions. Drizzle a generous amount of the prepared Bang Bang Sauce over the chicken. Finish by placing the top half of each slider roll onto the chicken. Serve immediately and enjoy these incredibly flavorful and satisfying sliders!

Conclusion:

And there you have it – your guide to creating delicious Bang Bang Chicken Sliders! We’ve walked through each step to ensure you can whip up these crowd-pleasing bites with confidence. The sweet, spicy, and creamy sauce combined with tender chicken and fluffy slider buns is a flavor explosion that’s sure to impress. Don’t be afraid to experiment and make these sliders your own!

These Bang Bang Chicken Sliders are perfect for any occasion, from game nights and parties to a quick and satisfying weeknight meal. For serving, consider pairing them with a refreshing coleslaw, crispy sweet potato fries, or a simple side salad to balance the richness.

Feel free to get creative with variations! You can swap out the chicken for crispy fried shrimp or even seasoned tofu for a vegetarian option. Adjust the spice level of the Bang Bang sauce to your preference – a little more sriracha for a kick, or a touch less if you’re sensitive to heat. Enjoy the process and savor every bite!

Frequently Asked Questions:

Q: How can I make the Bang Bang sauce spicier?

A: To increase the heat of your Bang Bang sauce for the Bang Bang Chicken Sliders Recipe, simply add more sriracha sauce. You can also incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra fiery kick.

Q: Can I prepare the chicken ahead of time for these Bang Bang Chicken Sliders?

A: Absolutely! You can cook and shred or dice the chicken a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to assemble, simply warm the chicken gently and toss it with the Bang Bang sauce.