Name: Bang Bang Chicken Sliders Easy Recipe - Quick Meal
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; 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 Panko bread crumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe, my friends, are more than just a tasty appetizer; they’re a miniature explosion of flavor that has taken the culinary world by storm. What is it about these little handheld delights that makes us all swoon? Is it the perfectly crispy fried chicken, coated in a luscious, spicy-sweet Bang Bang sauce that tingles on your tongue? Or perhaps it’s the delightful contrast with the cool, creamy slaw and the soft, yielding slider buns that cradle all that goodness? I think it’s a combination of everything – a symphony of textures and tastes that hits all the right notes. These Bang Bang Chicken Sliders Recipe are incredibly versatile, making them ideal for game day gatherings, casual dinner parties, or even just a delightful weeknight treat when you’re craving something truly satisfying. They are surprisingly easy to whip up, and the payoff in terms of sheer deliciousness is immense.

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 (your favorite kind, for the buttermilk marinade)
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 (store-bought or homemade – recipe below for reference)

For the Bang Bang Sauce (if making from scratch):

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar

Preparing the Chicken

Seasoning and Marinating

Begin by preparing your thin-sliced chicken breasts. Pat them thoroughly dry with paper towels. This step is crucial for ensuring a crispy coating later on. Season both sides of the chicken generously with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasonings; this is your primary flavor base for the chicken itself. In a medium bowl, whisk together the buttermilk and the tablespoon of hot sauce. This creates a flavorful marinade that will help tenderize the chicken and add a subtle kick. Submerge the seasoned chicken breasts in the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. The longer it marinates, the more tender and flavorful your chicken will become.

Breading the Chicken

Creating the Crispy Coating

Once the chicken has finished marinating, set up your breading station. You’ll need three shallow dishes or pie plates. In the first dish, combine the all-purpose flour and cornstarch. Whisk them together until well incorporated. The cornstarch helps to make the coating extra crispy. In the second dish, lightly beat the large egg. In the third dish, place the Panko bread crumbs. If you like a little extra flavor in your breading, you can season the Panko with a pinch of salt, pepper, and garlic powder, though the Bang Bang sauce will provide plenty of flavor.

Remove the chicken from the buttermilk marinade, letting any excess drip off, but do not rinse. Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Gently shake off any excess flour. Next, dip the floured chicken into the beaten egg, making sure both sides are covered. Allow any excess egg to drip off. Finally, press the egg-coated chicken into the Panko bread crumbs, pressing firmly to ensure the bread crumbs adhere well. You want a thick, even coating of Panko for maximum crunch. Place the breaded chicken on a wire rack while you prepare the oil.

Frying the Chicken

Achieving Golden Perfection

Heat about 1 to 1.5 inches of vegetable or canola oil in a large skillet or Dutch oven over medium-high heat. You want the oil to reach about 350°F (175°C). A good way to test if the oil is ready without a thermometer is to drop a single Panko crumb into the oil. If it sizzles immediately and floats to the top, your oil is ready. Carefully add the breaded chicken to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. 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 tongs to carefully flip the chicken pieces. 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 helps maintain the crispiness.

Assembling the Sliders

Building Your Flavorful Creations

While the chicken is draining, lightly toast your slider rolls. You can do this in a toaster, under the broiler for a minute or two, or in a dry skillet. This adds a nice texture and prevents the rolls from getting soggy. Once the chicken is cooked and drained, and the rolls are toasted, it’s time to assemble.

Lay out your 12 slider rolls, cut side up. Place two slices of mozzarella cheese on the bottom half of each slider roll. The residual heat from the fried chicken will help melt the cheese beautifully. Then, place a piece of the hot, crispy fried chicken on top of the mozzarella cheese. Drizzle a generous amount of Bang Bang sauce over the chicken. Don’t be afraid to be liberal with the sauce; it’s the star of the show! Finally, place the top half of the slider roll over the sauced chicken. Repeat this process for all 12 sliders.

Finishing Touches and Serving

The Final Flavor Fusion

If you want your mozzarella to be perfectly melted and gooey, you can place the assembled sliders on a baking sheet and pop them under a warm broiler for about 30 seconds to a minute, or until the cheese is melted and bubbly. Watch them closely to prevent burning! Serve your Bang Bang Chicken Sliders immediately while they are warm and the chicken is extra crispy. These sliders are perfect for parties, game days, or just a delicious and satisfying meal. For an extra touch, you can garnish with a sprinkle of chopped chives or a thin slice of jalapeño for added heat. Enjoy the explosion of flavors!

Making the Bang Bang Sauce (if you didn’t use store-bought)

In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and sugar until smooth and well combined. Taste and adjust seasonings as needed – add more Sriracha for extra heat or more sugar for a sweeter sauce. This sauce is incredibly versatile and pairs wonderfully with fried chicken.

Conclusion:

There you have it – the ultimate guide to creating delicious and satisfying Bang Bang Chicken Sliders! We’ve walked through each step, from perfectly pan-seared chicken to the creamy, spicy bang bang sauce and the pillowy slider buns. This recipe is designed to be approachable for home cooks of all skill levels, promising a flavor explosion with every bite.

For serving suggestions, these sliders are fantastic as appetizers for parties, a fun weeknight dinner, or even a crowd-pleasing lunch. They pair wonderfully with a crisp coleslaw, sweet potato fries, or a simple green salad. Don’t be afraid to get creative with variations! You can swap out the chicken for shrimp or even crispy tofu for a vegetarian option. Experiment with adding a sprinkle of sesame seeds to the sauce or a drizzle of sriracha for extra heat. I encourage you to give this Bang Bang Chicken Sliders Recipe a try – I’m confident you’ll love it as much as I do!

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 on the day of serving even quicker.

What kind of chicken is best for these sliders?

Boneless, skinless chicken thighs are ideal because they stay incredibly moist and flavorful. However, boneless, skinless chicken breasts will also work, just be careful not to overcook them.

Can I bake the chicken instead of pan-searing it?

Yes, you can bake the chicken. Cut the chicken into bite-sized pieces, toss with a little oil and seasoning, and bake at 400°F (200°C) for 15-20 minutes, or until cooked through. Then, toss with the bang bang sauce.