Name: Bang Bang Chicken Sliders
Prep time: 30 min
Cook time: 20 min
Total time: 50 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 Panko breadcrumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce ingredients: 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika (optional)

Bang Bang Chicken Sliders Recipe are more than just a catchy name; they’re a tiny explosion of flavor that will have you reaching for seconds, and maybe even thirds! We all have those dishes that instantly bring a smile to our faces, and for many, this is one of them. The magic lies in that irresistible, creamy, slightly spicy, and wonderfully sweet Bang Bang sauce that coats every succulent piece of crispy chicken. It’s the perfect balance that makes these sliders so incredibly craveable. What truly sets this Bang Bang Chicken Sliders Recipe apart is the delightful contrast of textures – the crunch of the fried chicken against the soft, pillowy slider buns, all brought together by that signature sauce. They are the ultimate crowd-pleaser, perfect for game days, parties, or just a fun weeknight meal when you want something a little special. Get ready to create your new favorite appetizer or light dinner!

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

Bang Bang Sauce Ingredients:

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
1/4 teaspoon smoked paprika (optional, for depth)

Instructions:

Prepare the Chicken and Dredgin extractg Station

First, we need to get our chicken ready for its crispy transformation. Take your thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step for achieving a truly crispy coating. Season both sides generously with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasoning – it’s going to infuse the chicken with flavor.

Now, let’s set up gin extract dredging station. You’ll need 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 helps create an extra light and crispy crust. In the second dish, combine the 1 cup of buttermilk with 1 tablespoon of hot sauce and the large egg. Whisk everything together until it’s well combined. This buttermilk mixture will act as our binder, ensuring thrum extractreadcrumbs stick beautifully to the chicken. In the third dish, pour in yrum extract Panko breadcrumbs. If you want to add a little exrum extract flavor to the breadcrumbs, you can mix in a pinch of salt, pepper, or even some dried herbs, though the Bang Bang sauce will provide plenty of flavor later.

Coat the Chicken

Now for the fun part – coating the chicken! Working with one chicken slice at a time, first dip it into the flour and cornstarch mixture, making sure to coat both sides evenly. Shake off any excess flour. Next, plunge the floured chicken into the buttermilk mixture, letting it soak for a moment to ensure it’s fully coated. Allow any excess liquid to drip back into the bowl. Finally, transfer therum extractt chicken to the Panko breadcrumbsrum extractress down gently to ensure the breadcrumbs adhere well, creating a nice, thick coating. Repeat this process for all the chicken slices, placing the coated pieces on a clean plate or baking sheet as you go. If you have time, letting the coated chicken rest in the refrigerator for about 15-20 minutes can help the coating adhere even better during frying.

Fry the Chicken

It’s time to bring on the sizzle! In a large, heavy-bottomed skillet or Dutch oven, pour in enough vegetable or canola oil to come up about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if therum extractl is ready by dropping a tiny piece of breadcrumb into it; it should bubble enthusiastically immediately. Carefully lay the coated chicken slices into the hot oil, being careful not to overcrowd the pan. You’ll likely need to fry them in batches. Fry 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 carefully flip the chicken and ensure even cooking. Once golden and crispy, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This wire rack method ensures the bottoms don’t get soggy.

Make the Bang Bang Sauce

While the chicken is draining, let’s whip up our star sauce! In a medium bowl, combine the 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (adjust this to your spice preference – more for a hotter kick, less for milder), 1 teaspoon of rice vinegar for a touch of tang, 1/2 teaspoon of garlic powder, and the optional 1/4 teaspoon of smoked paprika. Whisk everything together until it’s smooth and creamy. Taste and adjust the seasonings as needed. You’re looking for a balance of creamy, sweet, spicy, and tangy. This sauce is what truly makes these sliders “bang.”

Assemble the Sliders

Now for the grand finnon-alcoholic ale: assembling our delicious Bang Bang Chicken Sliders! Lightly toast your 12 slider rolls. You can do this in a toaster, under the broiler, or even in a dry skillet. This step adds a nice texture and prevents the buns from becoming soggy. Spread a generous amount of the Bang Bang sauce on both halves of each toasted slider roll. Place a piece of your crispy fried chicken on the bottom half of each roll. Top each piece of chicken with a slice of mozzarella cheese. If you want the cheese to melt, you can briefly place the assembled sliders back under the broiler for a minute or two until the cheese is bubbly and melted. Don’t forget to add a little more Bang Bang sauce on top of the cheese or chicken if you like an extra saucy slider! Serve immediately and enjoy the explosion of flavor!

Conclusion:

And there you have it – your guide to creating the utterly delicious and crowd-pleasing Bang Bang Chicken Sliders Recipe! We’ve walked through each step, ensuring you can confidently whip up these flavorful sliders that are perfect for any occasion. The creamy, spicy sauce combined with tender chicken and soft slider buns is a truly irresistible combination. Don’t be afraid to get creative and make these your own; the beauty of this Bang Bang Chicken Sliders Recipe is its versatility.

These sliders are fantastic served as appetizers at a party, for a casual family dinner, or even as a satisfying lunch. They pair wonderfully with crispy sweet potato fries, a fresh coleslaw, or a simple side salad. For a delightful twist, consider adding a sprinkle of toasted sesame seeds or a few slivers of pickled red onion on top for an extra layer of flavor and texture.

We hope you enjoy making and devouring this fantastic Bang Bang Chicken Sliders Recipe as much as we do! Happy cooking!

Frequently Asked Questions:

Q: Can I make the bang bang sauce ahead of time for the Bang Bang Chicken Sliders Recipe?

A: Absolutely! The bang bang sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve your Bang Bang Chicken Sliders Recipe.

Q: What are some good ways to vary the Bang Bang Chicken Sliders Recipe?

A: You can easily customize this Bang Bang Chicken Sliders Recipe. Instead of chicken, try using shrimp or even crispy tofu. For a bit of heat control, adjust the amount of sriracha in the sauce. You could also add a touch of sweetness with a drizzle of honey or maple syrup, or incorporate some finely chopped cilantro for a fresh herb note.