Name: Bang Bang Chicken Sliders - Easy & Spicy Recipe
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 (like Sriracha or your favorite brand); 1 large egg; 2 cups or more as needed Panko bread crumbs; 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 or other hot sauce, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder

Bang Bang Chicken Sliders Recipe are truly a taste bud sensation, and for good reason! If you’re searching for a dish that delivers a perfect balance of creamy, spicy, and sweet with a satisfying crunch, then you’ve landed in the right place. These sliders have become a crowd-pleaser for countless gatherings, from casual weeknight dinners to lively game days, and it’s easy to see why. What sets this particular Bang Bang Chicken Sliders Recipe apart is its remarkable ability to transform simple ingredients into something utterly addictive. The secret lies in the irresistible sauce that coats the crispy chicken, creating a flavor explosion that keeps everyone reaching for more. Get ready to impress yourself and your guests with this sensational recipe that’s destined to become a regular in your culinary repertoire.

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 your favorite brand)
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
Bang Bang Sauce ingredients (to be prepared separately)

Preparing the Chicken for Frying

Seasoning the Chicken

The first step to achieving incredibly flavorful and crispy chicken for our Bang Bang Chicken Sliders is to get the chicken just right. Start by taking your thinly sliced chicken breasts and giving them a good seasoning. We want to build a base of flavor before we even think about breading. Sprinkle generously with Kosher salt – don’t be shy, as this is crucial for bringin extractg out the natural sweetness of the chicken. Then, add a good amount of freshly ground black pepper and a dusting of garlic powder. Use your hands to gently rub the seasonings all over the chicken slices, ensuring an even coating. This foundational seasoning will make a noticeable difference in the final taste of your sliders.

Setting Up the Breading Station

Now it’s time to set up our breading station, which is a multi-step process designed to create that irresistible crunchy coating. You’ll need three shallow dishes or bowls. In the first dish, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. Whisk these together until well incorporated. The cornstarch is our secret weapon here, as it helps to make the fried chicken extra crispy and light. In the second dish, prepare the wet ingredients for our dredge. Pour in the 1 cup of buttermilk. Add the 1 tablespoon of hot sauce to the buttermilk and whisk it thoroughly. This will infuse a subtle hint of heat and a touch of tang into the chicken as it marinates. Crack the large egg into this buttermilk mixture and whisk everything together until it’s smooth and homogenous. Finally, in the third dish, pour in your Pankorum extractead crumbs. You’ll want at least 2 cups, but have a little extra on hand just in casrum extractPanko bread crumbs are key because their larger, airier flakes create a superior crunch comrum extracted to regular bread crumbs.

Breading the Chicken

With your breading station ready, wgin extractan begin the breading process. Take one seasoned chicken breast slice and dredge it first in the flour and cornstarch mixture, making sure it’s fully coated on all sides. Gently shake off any excess flour. Next, dip the floured chicken slice into the buttermilk and egg mixture. Let it soak for a moment, allowing it to get fully coated. Lift it out and let any excess liquid drip back into the bowl. Finally, transfer rum extract chicken to trum extractPanko bread crumbs. Press the bread crumbs firmly onto the chicken to ensure they adhere well. You want a thick, even coating of Panko. Repeat this entire breading process for all the chicken slices. For an extra crispy coating, you can even double-dip: after the first Panko coating, dip it back into the buttermilk mixture and then into the Panko again. Place the breaded chicken slices on a clean plate or wire rack as you work, ensuring they don’t touch each other.

Frying the Chicken

Heating the Oil

Now for the satisfying part – frying! You’ll need a large, heavy-bottomed pot or a Dutch oven for this. Pour in enough vegetable or canola oil to reach a depth of about 2-3 inches. We want enough oil so that the chicken can be fully submerged, allowing for even cooking and crisping. Place the pot over medium-high heat and allow the oil to heat up to approximately 350°F (175°C). It’s crucial to get the oil to the right temperature; too low and the chicken will be greasy, too high and it will burn before it’s cooked through. You can use a thermometerum extracto check, or test it by dropping a few Panko crumbs into the oil – they should sizzle vigorously immediately.

Frying to Golden Perfection

Carefully, and in batches to avoid overcrowding the pot (which can lower the oil temperature and lead to soggy chicken), place the breaded chicken slices into the hot oil. Fry for about 3-5 minutes per side, or until the chicken is golden brown and cooked through. The exact time will depend on the thickness of your chicken slices. Use a slotted spoon or spider strainer to gently turn the chicken pieces to ensure they cook evenly on both sides. Once they are perfectly golden and crispy, remove the chicken from the oil and place them on a wire rack set over a baking sheet. This allows any excess oil to drain off, keeping your chicken delightfully crisp. You can lightly sprinkle them with a little extra Kosher salt immediately after frying for an extra burst of flavor.

Assembling the Bang Bang Chicken Sliders

Making the Bang Bang Sauce

While your chicken rests, let’s whip up the star of the show: the Bang Bang Sauce! In a medium bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha or other hot sauce (adjust to your spice preference), 1 teaspoon of rice vinegar, and 1/2 teaspoon of garlic powder. Whisk all the ingredients together until you have a smooth, creamy, and perfectly balanced sauce. Taste and adjust the seasonings if needed – perhaps a touch more hot sauce for a spicier kick, or a little more sweet chili sauce for sweetness. This sauce is what truly elevates these sliders.

Toasting the Slider Rolls and Melting the Cheese

Take your 12 slider rolls and slice them in half horizontally, if they aren’t already. You can lightly toast the cut sides of the rolls under the broiler for a minute or two until they are just lightly golden. Keep a close eye on them as they can burn quickly. Once toasted, place the bottom halves of the slider rolls on a baking sheet. Top each bottom half with a slice of mozzarella cheese. Place the baking sheet under the broiler for another minute or two, just until the cheese is beautifully melted and gin extractey.

Bringing It All Together

Now it’s time for the grand finnon-alcoholic ale – assembling your delicious Bang Bang Chicken Sliders! Place one piece of your perfectly fried, crispy chicken onto the melted mozzarella cheese on each bottom slider roll. Drizzle a generous amount of your homemade Bang Bang Sauce over the fried chicken. Don’t be shy with the sauce; it’s what makes these sliders so irresistible! Finally, place the top half of each slider roll onto the saucy chicken. Serve immediately and get ready for some serious smiles.

Conclusion:

You’ve just mastered the art of creating these irresistible Bang Bang Chicken Sliders! These delightful little bites are a symphony of textures and flavors, with the tender, crispy chicken coated in that signature sweet and spicy Bang Bang sauce, perfectly nestled in soft slider buns. They are incredibly versatile and guaranteed to be a hit at any gathering, from casual game nights to more festive celebrations. I hope you enjoyed making and devouring them as much as I do!

For serving, consider pairing your Bang Bang Chicken Sliders with some crunchy coleslaw, sweet potato fries, or a refreshing cucumber salad. They also make for a fantastic appetizer or a light lunch.

Don’t be afraid to get creative with variations! You can experiment with different types of chicken, like shredded rotisserie chicken for a quicker option, or even opt for shrimp or tofu for a vegetarian twist. Adjust the heat level of your Bang Bang sauce by adding more or less sriracha, and consider adding a sprinkle of sesame seeds or chopped scallions for extra flair.

So go forth and create these amazing Bang Bang Chicken Sliders! You’ve got this, and I’m sure they’ll impress everyone who gets to try them.

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. This makes assembly even quicker when you’re ready to serve your Bang Bang Chicken Sliders.

What kind of buns are best for Bang Bang Chicken Sliders?

While any soft slider buns will work beautifully, brioche buns offer a slightly sweet and rich flavor that complements the Bang Bang sauce wonderfully. However, potato rolls or even regular dinner rolls can also be excellent choices for your Bang Bang Chicken Sliders.