Name: Easy Bang Bang Chicken Sliders Recipe 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, and 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 bread crumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; For the Bang Bang Sauce: 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha or other hot sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil

Bang Bang Chicken Sliders Recipe, the dish that’s been taking the internet by storm and lighting up taste buds everywhere, is finally here! If you’ve ever wondered what all the fuss is about, get ready to find out. These aren’t just any sliders; they’re a flavor explosion waiting to happen, a delightful symphony of sweet, spicy, and creamy that has everyone asking for seconds. People absolutely adore this recipe because it perfectly balances comfort food nostalgia with an exciting, modern twist. What truly makes the Bang Bang Chicken Sliders Recipe so special is the irresistible, tangy, and slightly fiery bang bang sauce that coats perfectly cooked, crispy chicken. It’s the kind of dish that’s perfect for game nights, casual get-togethers, or even a weeknight treat when you need a little culinary excitement. Prepare to fall in love with every single 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 (like Sriracha or Frank’s RedHot)
1 large egg
2 cups or more Panko bread crum extractbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
For the Bang Bang Sauce:
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha or other hot sauce (adjust to your spice preference)
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Preparing the Chicken

Seasoning the Chicken

First, let’s get our chicken ready for its delicious transformation. Take your thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This step is crucial for achieving a nice, crispy coating. In a small bowl, combine your Kosher salt, fresh black pepper, and garlic powder. Generously season both sides of the chicken slices with this mixture. Don’t be shy with the seasoning; it’s the foundation of flavor for our Bang Bang Chicken Sliders.

Creating the Breading Station

Now, we’ll set up our breading station. This involves three shallow dishes or bowls. In the first dish, whisk together the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. The cornstarch is a secret weapon here; it helps create an extra crispy, light coating. In the second dish, pour the 1 cup of buttermilk. Add the 1 tablespoon of hot sauce to the buttermilk and whisk it together. This buttermilk mixture is our wet dredge, infusing moisture and a little tang into the chicken. In the third dish, place your 2 cups (or more, as needed) of Pankorum extractead crumbrum extractPanko bread crumbs are essential for that signature crunch we’re aiming for.

Coating the Chicken

Now for the fun part: coating the chicken! Take one seasoned chicken slice at a time. First, dredge it in the flour and cornstarch mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip the floured chicken into the buttermilk mixture, letting any excess drip back into the bowl. Finally, press the chicken firmlrum extractnto the Panko bread crumbs, making sure both sides are completely crum extractred. Gently press the bread crumbs onto the chicken to help them adhere well. Place the breaded chicken onto a clean plate or a wire rack and repeat this process for all the chicken slices. For an even crispier coating, you can refrigerate the breaded chicken for about 15-20 minutes before frying; this allows the coating to set.

Frying the Chicken

Heating the Oil

It’s time to fry our beautifully breaded chicken. Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or a Dutch oven to reach a depth of about 1 to 1 1/2 inches. We want enough oil to submerge the chicken partially, allowing it to cook evenly and become golden brown and crispy. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can testrum extracte oil by dropping a few Panko bread crumbs into it. They should sizzle immediately and float to the surface; if they brown too quickly, the oil is too hot, and if they don’t sizzle much, it’s not hot enough.

Frying the Chicken to Perfection

Carefully place the breaded chicken slices into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, soggy chicken. Fry the chicken in batches for about 3-4 minutes per side, or until it’s golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the oil using a slotted spoon or tongs and place it on a wire rack set over a baking sheet to drain any excess oil. This allows air to circulate, keeping the chicken crispy.

Assembling the Sliders

Making the Bang Bang Sauce

While the chicken is frying or resting, let’s whip up our irresistible Bang Bang Sauce. In a small bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (or your preferred hot sauce, adjust for heat), 1 teaspoon of rice vinegar, and 1/2 teaspoon of sesame oil. Whisk all the ingredients together until smooth and well combined. Taste the sauce and adjust the Sriracha or sweet chili sauce to achieve your perfect balance of creamy, sweet, spicy, and tangy.

Toasting the Slider Rolls

To enhance the overall texture and flavor of our sliders, we’ll lightly toast the slider rolls. Slice your 12 slider rolls horizontally. You can lightly butter the cut sides of the rolls for extra richness. Place the rolls, cut-side down, on a baking sheet or directly in the skillet after frying the chicken (once the oil has been drained, of course) and toast them over medium heat for a minute or two until they are lightly golden brown and slightly crisp. This prevents them from becoming soggy when you add the sauce and chicken.

Putting it All Together

Now it’s time to assemble our amazing Bang Bang Chicken Sliders! Place a toasted slider roll bottom on your work surface. Top it with a generous drizzle of the prepared Bang Bang Sauce. Then, place a piece of your perfectly fried chicken on top of the sauce. Drape a slice of mozzarella cheese over the hot chicken so it can melt slightly from the residual heat, or if you prefer, you can pop them under the broiler for a minute or two until the cheese is melted and bubbly. Add another dollop of Bang Bang Sauce on top of the chicken and cheese, and crown your creation with the toasted slider roll top. Repeat for all 12 sliders.

Conclusion:

And there you have it – your guide to crafting the most delicious Bang Bang Chicken Sliders Recipe! We’ve walked through each step, from preparing the succulent chicken to whipping up that irresistible Bang Bang sauce. These sliders are more than just a meal; they’re a flavor explosion waiting to happen, perfect for casual get-togethers, game nights, or even a fun weeknight dinner. I encourage you to give this Bang Bang Chicken Sliders Recipe a try and experience the delightful combination of crispy chicken, creamy, spicy sauce, and soft slider buns. Don’t be afraid to customize it to your liking; these sliders are incredibly versatile!

For serving, consider pairing these sliders with a refreshing coleslaw, some sweet potato fries, or a light green salad to balance the richness. As for variations, feel free to experiment! You can add a drizzle of sriracha to the sauce for extra heat, top with crunchy pickled onions for a tangy bite, or even try different types of buns like brioche or potato rolls.

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. It might thicken slightly, so you can stir in a tablespoon or two of water or milk to reach your desired consistency before serving.

What if I don’t have buttermilk for the chicken coating?

No problem! You can easily make a buttermilk substitute by placing one tablespoon of white vinegar or lemon juice in a measuring cup and adding enough regular milk to reach one cup. Let it sit for about 5-10 minutes until it curdles slightly. This will work just as well for tenderizing and coating the chicken for your Bang Bang Chicken Sliders Recipe.

How spicy is the Bang Bang sauce?

The spice level can be adjusted! The recipe provides a good balance, but if you prefer it milder, reduce the amount of sriracha. For a spicier kick, increase the sriracha or add a pinch of cayenne pepper to the sauce. Remember, you can always add more heat, but it’s harder to take it away!