Name: Easy Bang Bang Chicken Sliders - Spicy Sweet Bites
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 Panko breadcrumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe – a phrase that whispers of sweet heat and creamy indulgence, promising a bite-sized explosion of flavor that’s utterly addictive. If you’ve ever been captivated by that signature sweet and spicy sauce coating perfectly fried chicken, then you know why these Bang Bang Chicken Sliders have become a cult favorite. It’s more than just a slider; it’s an experience. People adore this dish because it hits all the right notes: a satisfying crunch from the crispy chicken, a refreshing coolness from a slaw or lettuce, all unified by that irresistible, tongue-tingling Bang Bang sauce. What truly elevates this Bang Bang Chicken Sliders Recipe from ordinary to extraordinary is the perfect balance of textures and tastes, making each miniature sandwich a delightful adventure for your palate. Get ready to impress yourself and anyone lucky enough to share these with you!

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 (such as Frank’s RedHot or Sriracha)
1 large egg
2 cups or more Panko breadcrum extractbs
Vegetable or canola oil, for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade)

Preparing the Chicken

Seasoning the Chicken

The first step to achieving delicious Bang Bang Chicken Sliders is to properly season your chicken. You’ll want to start with your 1 1/2 pounds of thin-sliced chicken breasts. Pat them completely dry with paper towels. This is a crucial step as moisture can prevent the coating from adhering properly. Once dry, generously season both sides of the chicken slices with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasoning; this is where a lot of the foundational flavor comes from. You want a good, even coating.

Setting up the Breading Station

Now, let’s set up your breading station for that perfect crispy coating. You’ll need three shallow dishes or bowls. In the first dish, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. The cornstarch is key here; it helps to create an extra light and crispy texture when fried. Whisk these together until well combined. In the second dish, whisk together the 1 cup of buttermilk with the 1 tablespoon of hot sauce and the large egg. This buttermilk mixture will act as a binder, helping the Pankrum extractreadcrumbs to adhere beautifully to the chicken. In the third dish, place your 2 cups or morerum extract Panko breadcrumbs. It’s important to have enough Panko so that you can fully coat each piece of chicken without it looking sparse. If you find you’re running low, you can always add more.

Coating the Chicken

Now for the satisfying part: coating the chicken! Take one piece of seasoned chicken and dredge it thoroughly in the flour and cornstarch mixture, making sure to coat all sides. Shake off any excess flour. Then, dip the floured chicken piece into the buttermilk and egg mixture, allowing any excess to drip back into the dish. Immediately transfer the wet chirum extractn to the Panko breadcrumbs. Press the Panko firmly onto both sides of the chicken to ensure a good, even coating. Repeat this process for all of your chicken slices. For an even crispier result, you can double-dip. After the initial coating, dip the chicken back into the buttermilk mixture and then into the Panko again. This creates a thicker, more robust crust.

Frying the Chicken

Heating the Oil

It’s time to get that oil hot and ready for frying. Pour enough vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a thermometer is the most accurate way to ensure your oil is at the correct temperature. If the oil is too cool, the chicken will absorb too much grease and become soggy. If it’s too hot, the outside will burn before the inside is cooked through. You can test the oil by dropping a tiny piece of Panko into it; it should sizzle vigorously immediately.

Frying the Chicken Slices

Carefully place a few of the coated chicken slices into the hot oil, being careful not to overcrowd the pot. Overcrowding will cause the oil temperature to drop, leading to greasy chicken. Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a slotted spoon or tongs to carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet. This allows any excess oil to drain away, keeping the chicken crispy. Continue frying the remaining chicken in batches.

Assembling the Sliders

Warming the Rolls and Melting the Cheese

While the chicken is draining, it’s time to prepare your slider rolls. Slice each of the 12 slider rolls in half horizontally. You can lightly toast the insides of the rolls under a broiler for a minute or two, or simply warm them in a low oven. This adds a nice texture and prevents them from becoming soggy. Once the rolls are warm, place a slice of mozzarella cheese on the bottom half of each slider roll. You can also place the chicken directly on top of the cheese and pop them back into a warm oven (around 350°F/175°C) for a few minutes until the cheese is melted and gooey, or you can simply let the residual heat from the chicken melt the cheese.

Saucing and Finishing the Sliders

Once the chicken is drained and the cheese is melted, it’s time for the star of the show: the Bang Bang sauce! Generously drizzle your favorite Bang Bang sauce over the fried chicken slices. You want a good coating, but not so much that it becomes messy. Then, place the sauced chicken on top of the melted mozzarella on the bottom half of each slider roll. Finally, place the top half of the slider roll on top. You can serve these immediately while they are warm and the chicken is at its crispiest. Enjoy the explosion of flavors!

Conclusion:

And there you have it – the absolutely delicious and surprisingly easy Bang Bang Chicken Sliders Recipe! We hope you enjoyed crafting these flavorful bites as much as we did. This recipe is perfect for a quick weeknight meal, a fun appetizer for your next gathering, or even a satisfying lunch. The creamy, spicy sauce combined with tender chicken and fluffy slider buns creates a symphony of textures and tastes that’s truly irresistible.

For serving suggestions, these sliders are fantastic on their own, but they also pair wonderfully with a side of crispy sweet potato fries or a fresh, vibrant coleslaw. Feel free to get creative with variations! You could try grilling the chicken for an extra smoky flavor, or add a sprinkle of toasted sesame seeds for added crunch. Don’t be afraid to adjust the heat level of the sauce to suit your preference.

We encourage you to give this Bang Bang Chicken Sliders Recipe a try and make it your own. Happy cooking!

Frequently Asked Questions:

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

A: 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. Just give it a good stir before serving, as it may separate slightly.

Q: What can I use instead of chicken thighs?

A: If you prefer, you can substitute chicken breasts. Just be mindful of cooking times, as chicken breasts tend to cook faster and can dry out if overcooked. Ensure they are cooked through but still moist.