Name: Bang Bang Chicken Sliders - Easy Appetizer Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 sliders
Ingredients: 1 1/2 pounds thin sliced chicken breasts; Kosher salt, for seasoning; Fresh black pepper, for seasoning; Garlic powder, for seasoning; 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; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha; 1 teaspoon rice vinegar; 1/2 teaspoon garlic powder

Bang Bang Chicken Sliders Recipe – prepare to have your taste buds utterly mesmerized. If you’ve ever craved that perfect bite, a miniature explosion of sweet, spicy, and creamy that leaves you reaching for just one more, then you’ve found your culinary destiny. These aren’t just sliders; they’re an experience. People absolutely adore this dish because it masterfully balances bold flavors with an irresistible texture. The crispy, golden chicken coated in that signature sweet and fiery sauce, nestled between soft, pillowy slider buns, is a symphony of deliciousness. What truly sets our Bang Bang Chicken Sliders Recipe apart is the effortless elegance it brings to any occasion, from casual weeknight dinners to the most impressive party spreads. It’s approachable enough for home cooks while delivering restaurant-quality results that will have everyone asking for the secret. Get ready to discover your new favorite go-to for pure, unadulterated flavor satisfaction.

Ingredients:

1 1/2 pounds thin sliced chicken breasts
Kosher salt, for seasoning
Fresh black pepper, for seasoning
Garlic powder, for seasoning
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, as needed, Panko breadcrum extractbs
Vegetable or canola oil, for frying (enough to fill your pot about 2-3 inches deep)
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 more, to taste)
1 teaspoon rice vinegar
1/2 teaspoon garlic powder

Preparing the Chicken

Seasoning the Chicken

First, I like to get my chicken ready for its crispy coating. Take your thin-sliced chicken breasts and lay them out on a clean cutting board. We want to season them generously on both sides. Sprinkle them with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasonings; this is where a lot of the initial flavor comes from. Gently pat the seasonings into the chicken to ensure they adhere well. If your chicken slices are particularly large, you might want to cut them into more manageable, slider-sized pieces at this stage. Aim for pieces that will fit comfortably within your slider rolls once cooked.

Setting Up the Dredgin extractg Stations

Now, let’s get gin extract dredging stations prepped. This is a crucial step for achieving that perfectly crispy coating. In a shallow bowl or pie plate, combine the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. Whisk them together thoroughly. The cornstarch is key here, as it helps create an extra-crispy exterior. In a second shallow bowl, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the 1 large egg. The hot sauce adds a subtle tang and a hint of spice to the chicken as it fries. In a third shallow bowl or plate, spread out your Pankrum extractreadcrumbs. You’ll need at least 2 cups, but it’s always good to have extra on hand just in case.

Breading the Chicken

This is where the magic happens. Take one piece of seasoned chicken and first dredge it in the flour and cornstarch mixture, making sure to coat all sides evenly. Shake off any excess flour. Next, dip the floured chicken into the buttermilk mixture, letting any excess drip back into the bowl. Finally, coat the chicken generously with rum extract Panko breadrum extractmbs. Press the breadcrumbs gently onto the chicken to ensure they stick. Repeat this process for all of your chicken pieces. For an even crispier coating, you can double-dip: after the first Panko coating, dip it back into the buttermilk and then back into the Panko again. Place the breaded chicken pieces on a wire rack set over a baking sheet to let them rest for about 10 minutes. This allows the coating to adhere better and prevents it from falling off during frying.

Frying the Chicken

Heating the Oil

It’s time to get our oil ready for frying. Pour your vegetable or canola oil into a heavy-bottomed pot or Dutch oven, filling it about 2 to 3 inches deep. You want enough oil to submerge the chicken pieces partially while they fry. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test the oirum extracty dropping a few Panko breadcrumbs into it. They should sizzle immediately and float to the surface. Be cautious when working with hot oil; always have a splatter screen handy.

Frying the Chicken Pieces

Carefully place a few breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Overcrowding will cause the oil temperature to drop, resulting in greasy chicken. Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use tongs to gently turn the chicken pieces, ensuring even browning. Once cooked, remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This will help keep your chicken wonderfully crispy. Repeat this process with the remaining chicken pieces, making sure to let the oil return to 350°F between batches.

Assembling the Sliders

Preparing the Bang Bang Sauce

While the chicken is draining, let’s make our flavorful Bang Bang Sauce. In a medium bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (adjust to your spice preference), 1 teaspoon of rice vinegar, and 1/2 teaspoon of garlic powder. Whisk all of these ingredients together until they are well combined and smooth. Taste and adjust the Sriracha or sweet chili sauce if needed to achieve your desired balance of sweet, spicy, and tangy. This sauce is the heart and soul of the “Bang Bang” flavor!

Toasting the Slider Rolls

Now, let’s get our slider rolls ready. Slice each slider roll in half horizontally. You can toast them lightly for added texture and flavor. You can do this in a toaster oven, under the broiler for a minute or two (watch them closely so they don’t burn!), or even in a dry skillet over medium heat for a few minutes until they are lightly golden. Toasting them helps prevent the rolls from becoming soggy from the sauce and chicken juices.

Building the Sliders

It’s time to assemble these delicious Bang Bang Chicken Sliders! Spread a generous amount of the prepared Bang Bang Sauce on the bottom half of each toasted slider roll. Place a piece of your crispy fried chicken on top of the sauce. Immediately top the chicken with one slice of mozzarella cheese. You can melt the cheese slightly by placing the sliders back under the broiler for a minute or two, or by covering the pan for a moment with a lid to trap the heat. Place the top half of the slider roll onto the cheese. Serve immediately and enjoy the explosion of flavors!

Conclusion:

As you can see, the Bang Bang Chicken Sliders Recipe is a truly delightful and surprisingly simple dish to master. We’ve walked through each step, from preparing the crispy chicken to crafting that signature creamy, spicy bang bang sauce, and finally assembling these irresistible sliders. These Bang Bang Chicken Sliders are perfect for a quick weeknight meal, a crowd-pleasing appetizer for your next gathering, or even a fun lunch option. The combination of textures and flavors – crispy chicken, soft slider buns, and that vibrant sauce – is sure to be a hit. Don’t be afraid to experiment and make them your own!

For serving suggestions, consider a side of coleslaw for a cooling contrast to the spice, or some seasoned sweet potato fries. You can also serve these Bang Bang Chicken Sliders as part of a larger appetizer spread.

As for variations, feel free to adjust the spice level of the bang bang sauce to your preference by adding more or less sriracha. If you’re not a fan of mayonnaise, you could try Greek yogurt as a base for the sauce. For a healthier twist, consider baking or air-frying the chicken instead of deep-frying.

We highly encourage you to give this Bang Bang Chicken Sliders Recipe a try. It’s a fantastic way to elevate a simple slider into something truly special. Enjoy the process and savor every delicious bite!

Frequently Asked Questions:

What kind of chicken is best for Bang Bang Chicken Sliders?

Boneless, skinless chicken thighs are generally recommended for this Bang Bang Chicken Sliders Recipe as they stay incredibly moist and tender when cooked. However, boneless, skinless chicken breasts can also be used, just be mindful of not overcooking them to prevent dryness.

How can I make the Bang Bang sauce spicier or milder?

To make the bang bang sauce spicier, simply increase the amount of sriracha you add. For a milder sauce, use less sriracha and consider adding a touch more ketchup or a bit of honey to balance the heat.