Name: Easy Bang Bang Chicken Sliders - Quick & Delicious
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; 1 large egg; 2 cups or more, as needed, Panko bread crumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce ingredients (mayonnaise, sweet chili sauce, sriracha)

Bang Bang Chicken Sliders Recipe are a flavor explosion waiting to happen, and honestly, who can resist a slider? These little handheld delights are the ultimate crowd-pleaser, perfect for game nights, casual get-togethers, or even just a weeknight treat when you’re craving something seriously satisfying. What makes the Bang Bang Chicken Sliders Recipe so utterly irresistible? It’s that non-intoxicating blend of creamy, slightly sweet, and spicy sauce that coats tender, crispy chicken, all nestled in a soft, pillowy slider bun. It’s the kind of dish that has everyone reaching for seconds, and you’ll find yourself nodding along with every delighted “Mmm!” The magic lies in the perfect balance of textures and tastes – the crunch of the chicken, the smooth sauce, and the yielding bun – creating a symphony in every bite. Get ready to impress yourself and your guests with this unforgettable Bang Bang Chicken Sliders 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 or Sriracha)
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 ingredients (typically mayonnaise, sweet chili sauce, sriracha, and sometimes a touch of lime juice or sugar)

Preparing the Chicken

The foundation of our delicious Bang Bang Chicken Sliders Recipe starts with perfectly seasoned and crispy chicken. First, take your thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step for ensuring a beautifully crisp coating. Next, season them generously on both sides with Kosher salt, a good grind of fresh black pepper, and a dusting of garlic powder. Aim for an even coating across all the pieces.

Creating the Breading Station

Now, let’s set up our breading station, which is key to achieving that irresistible crunch. In a shallow dish or pie plate, whisk together the all-purpose flour and cornstarch. The cornstarch is a secret weapon here; it helps create an extra light and crispy coating that holds up well. In a second shallow dish, whisk together the buttermilk, hot sauce, and the large egg. The hot sauce adds a subtle kick and helps tenderize the chicken while the egg binds everything together. In a third shallow dish, pour in your Pankorum extractead crumbs. If you’re feeling adventurous and want to add a little extra flavor to your breading, you can mix in a pinch of salt, pepper, or even some dried herbs into the Panko at this stage.

Coating the Chicken

This is where the magic happens! We’ll work with one chicken cutlet at a time. First, dip a seasoned chicken cutlet into the flour and cornstarch mixture, making sure it’s completely coated on both sides. Shake off any excess flour. Then, transfer the floured chicken into the buttermilk mixture, letting it soak for about 30 seconds to a minute. This allows the coating to adhere better. Finally, lift the chicken from the buttermilk and let any excess drip off before placing it into trum extractPanko bread crum extractbs. Press the bread crumbs firmly onto both sides of the chicken, ensuring a thick, even coating. Repeat this entire process for all of your chicken slices. For an even crispier coating, you can double-dip your chicken: after the Panko, dip it back into the buttermilk mixture and then back into the Panko.

Frying the Chicken

Heat about 2-3 inches of vegetable or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want the oil to reach a temperature of around 350°F (175°C). Use a thermometer for accuracy, as this is key to perfectly fried chicken. Carefully slide a few coated chicken cutlets into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, soggy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The thin slices cook relatively quickly. Use tongs to carefully flip the chicken pieces. Once they’re done, remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This wire rack method is superior to paper towels, as it allows air to circulate and keeps the bottom from becoming soggy.

Assembling the Sliders

While the chicken is still warm, it’s time to assemble our Bang Bang Chicken Sliders Recipe. Lightly toast your slider rolls. You can do this in a toaster oven, under the broiler for a minute or two, or even in a dry skillet over medium heat until they are lightly golden and slightly crisp. This adds another layer of texture and prevents them from getting soggy from the sauce. Now, place one slice of mozzarella cheese on top of each hot, fried chicken cutlet. The residual heat from the chicken will help the cheese start to melt beautifully. Place the cheesy chicken onto the bottom half of each toasted slider roll.

Saucing and Finishing

Now for the star of the show: the Bang Bang Sauce! If you don’t have a pre-made sauce, it’s typically a simple mix of mayonnaise, sweet chili sauce, and a bit of Sriracha for heat. Whisk these ingredients together until smooth. You can adjust the quantities to your preferred level of sweetness and spice. Generously drizzle or spoon the Bang Bang sauce over the cheesy chicken on each slider. Don’t be shy with the sauce; it’s what gives these sliders their signature flavor! Finally, place the top half of each toasted slider roll onto the sauced chicken. Serve immediately and enjoy the explosion of flavors and textures!

Conclusion:

There you have it – your guide to creating delicious Bang Bang Chicken Sliders! We’ve covered everything from preparing the succulent chicken to crafting that irresistible Bang Bang sauce and assembling these delightful little sandwiches. These Bang Bang Chicken Sliders are perfect for game days, casual get-togethers, or even just a fun weeknight meal. I truly hope you enjoy making and devouring them as much as I do!

For serving, consider pairing them with a refreshing coleslaw, sweet potato fries, or a crisp green salad. They also make a fantastic appetizer, allowing guests to easily mingle while enjoying a burst of flavor.

Don’t be afraid to get creative with variations! You can experiment with different types of chili sauce for the Bang Bang sauce to adjust the spice level, or add a touch of honey for extra sweetness. Some people even like to add a sprinkle of sesame seeds or finely chopped chives for extra visual appeal and a hint of freshness.

Remember, cooking should be enjoyable. So, have fun with this Bang Bang Chicken Sliders Recipe, and make it your own!

Frequently Asked Questions:

Q: Can I make the Bang Bang sauce ahead of time?

Yes, 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 even quicker when you’re ready to make your Bang Bang Chicken Sliders.

Q: What if I don’t have mayonnaise?

While mayonnaise is a key ingredient for the creamy base of the Bang Bang sauce, you can experiment with alternatives like Greek yogurt or sour cream for a tangier profile. Keep in mind this will slightly alter the classic flavor and texture of the Bang Bang Chicken Sliders.

Q: How can I make the chicken spicier?

To increase the heat for your Bang Bang Chicken Sliders, you can add more Sriracha sauce to the Bang Bang sauce, or incorporate a pinch of cayenne pepper or red pepper flakes. You could also choose a spicier chili garlic sauce.