Name: Bang Bang Chicken Sliders
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 oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce (mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, garlic powder)

Bang Bang Chicken Sliders Recipe – If you’re looking for a crowd-pleasing appetizer or a fun weeknight meal that’s bursting with flavor, then this Bang Bang Chicken Sliders Recipe is an absolute must-try. Imagin extracte succulent, tender chicken coated in a sweet, spicy, and tangy sauce, all nestled within soft slider buns. It’s no wonder these sliders have become such a sensation! People adore them because they hit all the right notes: a satisfying crunch, a creamy yet zesty sauce, and that perfect balance of heat and sweetness that keeps you coming back for more. What truly makes this Bang Bang Chicken Sliders Recipe special is the addictive nature of the “bang bang” sauce itself – a magical concoction that transforms simple ingredients into something extraordinary. It’s adaptable, easy to make, and guaranteed to impress anyone who takes a bite.

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)
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
Ingredients for Bang Bang Sauce (see separate instructions below)

Preparing the Chicken

Seasoning and Dredgin extractg

The first step in creating these irresistible Bang Bang Chicken Sliders is to properly prepare the chicken. You’ll want to start with your thinly sliced chicken breasts. If your chicken breasts are thicker than about 1/2 inch, you can either pound them gently to an even thickness or slice them horizontally to create thinner cutlets. This ensures even cooking and a delightful crispiness.

Now, let’s get them seasoned. In a small bowl, combine a generous pinch of Kosher salt, about 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of garlic powder. Sprinkle this seasoning mixture evenly over both sides of all your chicken slices. This initial seasoning is crucial for building flavor from the inside out.

Next, we’ll set up gin extract dredging stations. In three separate shallow dishes or pie plates, prepare your coating. In the first dish, whisk together the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. The cornstarch, in particular, will help create an extra crispy exterior that’s absolutely essential for sliders. In the second dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the 1 large egg until thoroughly combined. The hot sauce adds a subtle kick to the buttermilk mixture, which will further enhance the flavor of the chicken. In the third dish, place your Pankorum extractead crumbs. You’ll need at least 2 cups, but have a little extra on hand just in case.

Now, it’s time to coat the chicken. Take each seasoned chicken slice and first dredge it in the flour and cornstarch mixture, ensuring it’s coated on all sides. Shake off any excess flour. Then, dip the floured chicken into the buttermilk mixture, letting any excess drip off. Finally, press the chicken firmly into trum extractPanko bread crumbs, making sure to coat every nook and cranny. The Panko will adhere beautifully to the wet coating, creating those desirable crunchy bits. Place the coated chicken on a clean plate or baking sheet as you work your way through the rest of the batch.

Frying the Chicken

Achieving Golden Perfection

This is where the magic happens, and we transform our coated chicken into crispy, golden deliciousness. You’ll need to heat a generous amount of vegetable or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want enough oil to come up about 1 to 1.5 inches up the sides of the pan. The oil is ready when a tiny piece of breading sizzles immediately upon contact. This usually takes around 350-375°F (175-190°C).

Carefully place a few pieces of the coated chicken into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature too much, resulting in greasy, soggy chicken instead of crisp perfection. You’ll likely need to fry the chicken in batches. Fry the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to gently flip the chicken pieces halfway through cooking to ensure even browning.

Once the chicken is perfectly cooked and golden, remove it from the skillet and place it on a wire rack set over a baking sheet. This allows excess oil to drain off and helps maintain the crispiness of the coating. If you have anrum extracteftover Panko bread crumbs, you can sprinkle them over the hot chicken immediately after frying for an extra textural boost. Allow the chicken to rest for a few minutes before proceeding.

Making the Bang Bang Sauce

The Creamy, Spicy Star

No Bang Bang Chicken Sliders would be complete without the signature sauce! This sauce is a symphony of sweet, spicy, and creamy flavors. In a medium bowl, whisk together:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (or more, to taste)
1 teaspoon honey
1/2 teaspoon rice vinegar
A pinch of garlic powder

Whisk these ingredients together until they are completely smooth and well combined. Taste and adjust the Sriracha and honey to achieve your desired level of heat and sweetness. The sauce should be thick enough to coat the chicken but still pourable. If it’s too thick, you can add a tiny splash of water or milk to thin it out slightly. This sauce is the key to transforming simple fried chicken into an explosion of flavor.

Assembling the Sliders

Layering for Deliciousness

Now comes the fun part – assembling your delicious Bang Bang Chicken Sliders! Take your 12 slider rolls and slice them in half horizontally. You can toast them lightly in a toaster oven, under the broiler, or in a dry skillet if you prefer a little extra crunch.

Place one or two pieces of the crispy fried chicken on the bottom half of each slider roll. You want a good amount of chicken for each slider, so don’t be shy!

Next, generously drizzle or spoon the prepared Bang Bang sauce over the fried chicken. Make sure each piece of chicken is well coated with that amazing sauce.

Finally, top each slider with a slice of mozzarella cheese. For an extra gooey, melted cheese experience, you can place the assembled sliders on a baking sheet and pop them under a preheated broiler for just a minute or two, until the cheese is melted and bubbly. Keep a close eye on them to prevent burning. Close the sliders with the top halves of the rolls, and they are ready to be devoured!

Conclusion:

There you have it! A complete guide to creating absolutely delicious Bang Bang Chicken Sliders Recipe that are sure to impress. We’ve walked through each step, from preparing the crispy chicken to crafting that irresistible bang bang sauce, ensuring you can achieve restaurant-quality sliders right in your own kitchen. These little flavour bombs are perfect for game nights, casual gatherings, or even just a satisfying weeknight meal.

For serving suggestions, consider pairing your Bang Bang Chicken Sliders with a fresh, crisp coleslaw to cut through the richness, or some sweet potato fries for a delightful sweet and savory combination. Don’t be afraid to experiment with variations! You can try different types of buns, add a sprinkle of sesame seeds or chopped chives for extra visual appeal and flavour, or even swap the chicken for crispy shrimp for a seafood twist.

We genuinely hope you enjoy making and devouring this fantastic Bang Bang Chicken Sliders Recipe. It’s a recipe that’s both forgiving and incredibly rewarding. So gather your ingredients, put on your favourite music, and get ready to create some culinary magic!

Frequently Asked Questions:

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

A: 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 on the day of serving even quicker and easier.

Q: What if I don’t have sriracha? Can I substitute it?

A: While sriracha provides a unique flavour and heat profile, you can substitute it with another chili sauce like Frank’s RedHot or even a blend of cayenne pepper and a touch of honey if you want to adjust the heat and sweetness.

Q: How do I ensure the chicken is crispy enough?

A: For the crispiest chicken, ensure your oil is at the correct temperature (around 350°F or 175°C) and avoid overcrowding the pan. Cook the chicken in batches to maintain oil temperature and achieve an even, golden-brown crispiness.