Name: Bang Bang Chicken Sliders Easy Recipe - Delicious Bites
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 breadcrumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe: Prepare to have your taste buds explode with flavor! This isn’t just another slider; it’s a culinary adventure packed into a bite-sized package that we absolutely adore. If you’re looking for a guaranteed crowd-pleaser, something that screams “delicious” from the very first whiff, then you’ve found your perfect match. What makes the Bang Bang Chicken Sliders Recipe so incredibly special? It’s the addictive, creamy, slightly spicy sauce that clings to tender, crispy chicken, all nestled between soft, pillowy slider buns. It’s that perfect balance of sweet, savory, and heat that keeps everyone coming back for more. Whether you’re hosting a party, craving a fun weeknight meal, or simply want to treat yourself to something truly sensational, this recipe delivers pure joy. Get ready for a flavor explosion you won’t soon forget!

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 breadcrum extractbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (recipe below, or store-bought)

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha or other hot sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder

Instructions:

Prepare the Chicken:

First, I’ll get the chicken ready for its crispy coating. Take your thin-sliced chicken breasts and pat them completely dry with paper towels. This step is really important for helping the breading stick well and achieve that satisfying crunch. Season both sides generously with kosher salt, freshly ground black pepper, and garlic powder. Don’t be shy with the seasoning; it’s the first layer of flavor. Once seasoned, set the chicken aside.

Set Up the Breading Station:

Now, let’s get our breading station organized for maximum efficiency. You’ll need three shallow dishes or pie plates. In the first dish, combine the all-purpose flour and cornstarch. The cornstarch is a little secret weapon that helps make the chicken extra crispy. Whisk these together well. In the second dish, whisk together the buttermilk, the tablespoon of hot sauce, and the large egg until thoroughly combined. This is our wet mixture, and the hot sauce adds a subtle kick that will come through in the final bite. In the third dish, pour your Pankrum extractreadcrumbs. If you want to add a little extra flavorum extracto your breadcrumbs, you can mix in a pinch of salt and pepper here, but it’s totally optional. Having everything prepped makes the frying process smooth.

Bread the Chicken:

This is where the magic happens and the chicken gets its delicious coating. I like to work with a few pieces of chicken at a time to prevent the breading from getting soggy. Take a piece of seasoned chicken and dredge it first in the flour and cornstarch mixture, making sure to coat it completely. Shake off any excess flour. Then, dip it into the buttermilk mixture, letting any excess drip off. Finally, transfer the chirum extractn to the Panko breadcrumbs and press down firmly to ensure a thick, even coating. Repeat this process for all your chicken slices. Make sure each piece is well-coated; this is what gives us that signature crispy texture. Once breaded, place the chicken on a wire rack set over a baking sheet, allowing them to rest for about 5-10 minutes. This brief resting period helps the breading adhere even better, minimizing any fallout during frying.

Fry the Chicken:

It’s time to fry! Heat about 1 to 1.5 inches of vegetable or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You’re looking for a temperature of around 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. Carefully add the breaded chicken pieces to the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, less crispy chicken. Fry the chicken for about 3-5 minutes per side, or until golden brown and cooked through. The thin slices cook quickly, so keep an eye on them. Once they’re perfectly crispy and golden, use a slotted spoon or tongs to remove them from the oil and place them on a clean wire rack set over a baking sheet. This allows excess oil to drain, keeping them wonderfully crisp. Season them lightly with a little extra kosher salt immediately after frying while they’re still hot.

Assemble the Sliders:

Now for the fun part – putting these delicious sliders together! First, let’s make our Bang Bang Sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, sugar, and garlic powder until smooth and well combined. Taste and adjust the spice or sweetness to your preference. Next, lightly toast your slider rolls. You can do this in a skillet with a little butter or under the broiler for a minute or two until they’re just golden and slightly firm. This step adds a nice texture and prevents them from getting soggy. Spread a generous amount of the prepared Bang Bang Sauce on the inside of both halves of each toasted slider roll. Place one or two pieces of the crispy fried chicken on the bottom half of each roll, depending on the size of your chicken. Top each piece of chicken with a slice of mozzarella cheese. You can melt the cheese by placing the assembled sliders under a broiler for about 1-2 minutes, or until the cheese is bubbly and melted. Alternatively, if your chicken is still warm enough, the residual heat might be enough to slightly soften the cheese. Crown each slider with the top half of the bun.

Conclusion:

We’ve reached the delicious end of our journey creating the Bang Bang Chicken Sliders Recipe! I hope you’ve enjoyed mastering this flavour-packed dish. These sliders are a fantastic option for any occasion, from casual weeknight dinners to lively game days and parties. The creamy, spicy bang bang sauce coats the crispy chicken perfectly, creating a symphony of textures and tastes that will have everyone reaching for seconds. Don’t be afraid to experiment and make these sliders your own; the flexibility of this recipe is one of its greatest strengths.

For serving, consider pairing them with a light and refreshing coleslaw to balance the richness, or a side of sweet potato fries for an extra treat. If you’re feeling adventurous, try adding a sprinkle of toasted sesame seeds or chopped peanuts over the chicken for added crunch and flavour. Remember, cooking should be fun, so embrace any creative twists you want to add!

Frequently Asked Questions:

Can I make the bang bang sauce ahead of time?

Absolutely! The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before serving, as it might separate slightly.

What if I don’t have sriracha?

No problem! You can substitute sriracha with another hot sauce you enjoy, or even a blend of chili garlic sauce and a touch of honey for sweetness and heat. Adjust the quantity to your preferred spice level.

Are there any healthier variations?

For a healthier twist on the Bang Bang Chicken Sliders Recipe, you can bake or air-fry the chicken tenders instead of frying them. You can also use whole wheat slider buns and opt for a lighter mayonnaise in the sauce, or even use Greek yogurt as a base for a protein boost.