Name: Easy Bang Bang Chicken Sliders-Quick & Delicious Bites
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; 1 large egg; 2 cups or more as needed Panko breadcrumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe are more than just a quick bite; they’re an explosion of flavor that has captured the hearts and taste buds of so many. If you’ve ever found yourself craving that perfect balance of creamy, spicy, and slightly sweet, then you’re in the right place. What makes these little wonders so utterly irresistible? It’s the magical, addictive sauce – a creamy concoction that coats tender, crispy chicken in a way that’s simply unforgettable. They’re the ultimate crowd-pleaser, perfect for game nights, casual get-togethers, or even a fun weeknight dinner that feels like a treat. This Bang Bang Chicken Sliders Recipe takes that beloved flavor profile and miniaturizes it into perfectly portioned, slider-sized delights. Get ready for your new go-to appetizer or light meal!

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 as needed Panko breadcrum extractbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade, see notes below)

Preparing the Chicken

Seasoning the Chicken

Begin extract by preparing your chicken. Lay out the thin sliced chicken breasts on a clean cutting board. Pat them dry with paper towels. This is a crucial step as it helps the seasonings adhere better and promotes crispier chicken. Season both sides generously with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasoning; this is your primary flavor base for the chicken itself. Ensure each piece is evenly coated.

Setting Up gin extract Dredging Stations

Next, we’llgin extractt up our dredging stations for the chicken. This process ensures a perfectly crispy coating. You’ll need three shallow dishes or bowls. In the first dish, combine the all-purpose flour and the cornstarch. Whisk them together thoroughly. The cornstarch is our secret weapon for extra crispiness. In the second dish, whisk together the buttermilk, the tablespoon of hot sauce, and the large egg until well combined. This will form our wet mixture. The hot sauce adds a subtle kick to the buttermilk brine. In the third dish, place the Pankrum extractreadcrumbs. If you like, you can add a pinch more salt and pepper to the Panko for extra flavor.

Coating the Chicken

Now, let’s get to the coating. Take a seasoned chicken breast and first dip it into the flour and cornstarch mixture, ensuring it’s fully coated on both sides. Shake off any excess flour. Then, submerge the floured chicken piece into the buttermilk and egg mixture, letting it soak for about 15-30 seconds. Allow any excess to drip off. Finally, transfer the chicken to rum extract Panko breadrum extractmbs. Press the breadcrumbs firmly onto both sides of the chicken to ensure they adhere well. A good coating is essential for that satisfying crunch. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the remaining chicken. This allows air to circulate and prevents the bottom from becoming soggy.

Frying the Chicken

Heating the Oil

It’s time to fry! Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, you can test the oil by rum extractpping a small piece of breadcrumb into it; it should sizzle immediately and turn golden brown within a minute. Maintaining the correct oil temperature is critical for crispy, evenly cooked chicken. Too low and it will be greasy; too high and it will burn before cooking through.

Frying the Chicken Pieces

Carefully place a few breaded chicken pieces into the hot oil, 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 a slotted spoon or tongs to carefully remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. You can sprinkle a little more Kosher salt over the hot chicken immediately after frying for extra flavor. Repeat this process with the remaining chicken pieces, ensuring the oil temperature returns to 350°F between batches.

Assembling the Sliders

Preparing the Slider Rolls

While the chicken is draining, prepare your slider rolls. Slice each slider roll in half horizontally. You can toast them lightly in a toaster oven, under the broiler, or in a dry skillet until they are golden brown and slightly crispy. This adds another layer of texture and prevents the buns from getting soggy from the sauce.

Building the Sliders

Now for the fun part: assembling the Bang Bang Chicken Sliders! Lay out the bottom halves of the slider rolls on your work surface. Place a piece of the crispy fried chicken on top of each bottom bun. Top the chicken generously with one slice of mozzarella cheese. You can melt the cheese under the broiler for a minute or two until it’s bubbly and melted, or simply let the heat from the chicken do the work.

The Bang Bang Finish

Finally, spread a generous amount of your Bang Bang Sauce over the melted cheese or the chicken. Close each slider with its top bun. Serve immediately while the chicken is hot and crispy, and the cheese is gooey.

Notes on Bang Bang Sauce

If you are making your own Bang Bang Sauce, a common recipe involves combining mayonnaise, sweet chili sauce, Sriracha, and a touch of rice vinegar. Adjust the Sriracha to your desired level of heat.

Conclusion:

And there you have it – your very own delicious Bang Bang Chicken Sliders Recipe! We hope you enjoyed creating and devouring these flavor-packed sliders. The perfect balance of creamy, spicy sauce with tender chicken and soft buns makes these a crowd-pleaser for any occasion, from casual weeknight dinners to game day gatherings. Don’t hesitate to get creative with your presentation; a sprinkle of fresh cilantro or a drizzle of extra sauce can elevate these even further.

For serving suggestions, these Bang Bang Chicken Sliders Recipe are fantastic on their own, but they also pair wonderfully with a side of crispy sweet potato fries, a refreshing coleslaw, or even a simple green salad to balance the richness. Feel free to explore variations by trying different types of buns like brioche or potato rolls. You can also adjust the spice level of the Bang Bang sauce to suit your preference – add more sriracha for an extra kick or a touch less if you’re sensitive to heat. We encourage you to make this Bang Bang Chicken Sliders Recipe your own and share your culinary adventures with friends and family. Happy cooking!

Frequently Asked Questions:

Can I make the Bang Bang sauce ahead of time?

Yes, absolutely! The Bang Bang sauce for the Bang Bang Chicken Sliders Recipe can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This can save you time when you’re ready to assemble the sliders. Just give it a good stir before serving.

What kind of chicken is best for this recipe?

For the Bang Bang Chicken Sliders Recipe, boneless, skinless chicken thighs are highly recommended as they tend to stay more moist and flavorful during cooking compared to chicken breasts. However, you can certainly use chicken breasts if you prefer; just be mindful of cooking times to avoid drying them out.