Name: Easy Bang Bang Chicken Sliders - Spicy & Creamy
Prep time: 20 min
Cook time: 20 min
Total time: 40 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 (mayonnaise, sweet chili sauce, sriracha, rice vinegar, sesame oil)

Bang Bang Chicken Sliders Recipe: Prepare to have your taste buds do a happy dance! If you’re searching for a crowd-pleasing appetizer or a quick, satisfying meal, this Bang Bang Chicken Sliders Recipe is an absolute game-changer. What is it about these little bites that makes them so utterly irresistible? It’s that perfect harmony of sweet, spicy, and creamy, all wrapped up in a tender, juicy piece of chicken nestled in a soft slider bun. People adore them because they offer a delightful explosion of flavor without being overly complicated to make. They’re the ideal companion for game nights, casual get-togethers, or even a weeknight indulgence when you crave something truly special and bursting with personality. This isn’t just another slider; it’s an experience, a culinary adventure you can hold in your hand.

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 brand)
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 (recipe below)

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

Instructions:

Prepare the Chicken and Dredgin extractg Stations

First things first, let’s get our chicken prepped and ready for its crispy transformation. Take your 1 1/2 pounds of thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step for achieving that perfect crispy coating. Season both sides generously with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasonings; this is where a lot of the flavor is built!

Now, let’s set up gin extract dredging stations, which will ensure each piece of chicken gets a beautiful, even coating. In a shallow dish or pie plate, whisk together the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. This blend helps create an extra crispy crust. In a separate shallow dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the 1 large egg until well combined. This is our wet mixture. In a third shallow dish, place your 2 cups (or more, just in case!) of Pankorum extractead crumbsrum extracthese larger crumbs are key to that delightful crunch.

Bread the Chicken

It’s time to get our chicken breaded. Working with one piece of chicken at a time, first dredge it in the flour and cornstarch mixture, making sure to coat it thoroughly on all sides. Gently shake off any excess flour. Next, dip the floured chicken into the buttermilk mixture, letting any excess drip off. Ensure it’s fully coated in the wet mixture. Finally, transfer the chicrum extract to the Panko bread crumbs, presrum extractg down gently to ensure the crumbs adhere well. You want a nice, thick layer of Panko. Place the breaded chicken pieces on a clean plate or baking sheet and repeat this process for all the chicken slices. This careful layering is what gives you that irresistible crispy texture.

Fry the Chicken

Now for the satisfying sizzle! Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven to come about 1/2 inch up the sides. 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 in; they should sizzle immediately and float to the top. Carefully, and I mean carefully, lay a few pieces of breaded chicken into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Using a slotted spoon or tongs, remove the fried chicken to a wire rack set over a baking sheet to drain any excess oil. This keeps the chicken crispy while you fry the remaining batches. Adjust the heat as needed to maintain the oil temperature.

Make the Bang Bang Sauce

While our chicken is draining, let’s whip up that irresistible Bang Bang Sauce. In a medium bowl, combine the 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha (feel free to add a little more or less depending on how spicy you like it!), 1 teaspoon of rice vinegar, and 1/2 teaspoon of sesame oil. Whisk everything together until it’s smooth and well combined. Taste and adjust seasonings if necessary. This sauce is creamy, sweet, and has a delightful kick – perfect for these sliders!

Assemble the Sliders

The final frontier: assembly! Once the chicken is fried and drained, you’re ready to build these flavor bombs. Lightly toast your 12 slider rolls. You can do this in a toaster, under the broiler, or in a dry skillet for a few minutes until they’re golden. Place two slices of mozzarella cheese on the bottom half of each toasted slider roll. Then, top each cheese-laden bottom bun with a piece of the crispy fried chicken. Drizzle a generous amount of your homemade Bang Bang Sauce over the chicken. Finally, place the top half of the slider roll on top. You can serve these immediately for maximum crispness, or if you prefer a melted cheese effect, you can pop them under a broiler for just a minute or two until the cheese is bubbly. Enjoy every saucy, crispy bite!

Conclusion:

And there you have it – your very own batch of delicious Bang Bang Chicken Sliders! We hope you enjoyed creating and savoring these irresistible bites. The combination of crispy, tender chicken coated in that signature sweet and spicy Bang Bang sauce, all nestled between soft slider buns, is truly a flavor explosion. These Bang Bang Chicken Sliders are perfect for game nights, casual get-togethers, or even as a fun and satisfying weeknight meal. Feel free to get creative with your toppings; shredded lettuce, thinly sliced red onions, or a drizzle of extra sauce are always welcome additions. Don’t be afraid to adjust the heat level of the sauce to suit your preference. We encourage you to try this Bang Bang Chicken Sliders Recipe and share your creations with friends and family. Happy cooking!

Frequently Asked Questions:

Can I make the Bang Bang sauce ahead of time?

Absolutely! The Bang Bang sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This makes assembling the Bang Bang Chicken Sliders even quicker when you’re ready to serve.

What are some other serving suggestions for the Bang Bang chicken?

Beyond the Bang Bang Chicken Sliders, the Bang Bang chicken itself is incredibly versatile. You can serve it over rice, in tacos, as a topping for salads, or even on a bed of crispy lettuce wraps. It’s a crowd-pleaser no matter how you present it!

Can I use chicken thighs instead of chicken breast for the Bang Bang Chicken Sliders?

Yes, you can definitely use chicken thighs! Chicken thighs tend to be more forgiving and can result in even juicier chicken. Simply trim any excess fat, cut them into bite-sized pieces, and proceed with the recipe as usual. You might need to adjust the cooking time slightly, so keep an eye on them to ensure they are cooked through.