Name: Bang Bang Chicken Sliders - Easy Spicy Appetizer
Prep time: 20 min
Cook time: 15 min
Total time: 35 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 bread crumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe, a name that instantly conjures up images of sweet, spicy, and utterly addictive flavor explosions! If you’ve ever encountered this sensational dish, you already know why it’s a crowd-pleaser. It’s the perfect harmony of tender, crispy chicken coated in that signature creamy, fiery Bang Bang sauce, all nestled within soft, pillowy slider buns. People absolutely adore this recipe because it delivers a restaurant-quality taste experience right in your own kitchen, making it ideal for game nights, casual get-togethers, or even just a delightful weeknight treat. What truly sets the Bang Bang Chicken Sliders Recipe apart is its masterful balance of heat and sweetness, creating a complex flavor profile that keeps you coming back for more. Get ready to impress your taste buds and your guests with these irresistible bites!

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 works well here!)
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 (see note below for a quick homemade version if you don’t have pre-made)

Bang Bang Chicken Sliders Preparation

Prepping the Chicken:

The first step to achieving deliciously crispy chicken for your Bang Bang Chicken Sliders is to properly prepare it. Take your thin sliced chicken breasts and pat them completely dry with paper towels. This is a crucial step as moisture can prevent the breading from adhering properly and can lead to soggy chicken. Season both sides of the chicken generously with kosher salt, fresh black pepper, and a good sprinkle of garlic powder. Don’t be shy with the seasoning; it will infuse flavor into every bite.

Setting Up the Breading Station:

Now, let’s get our breading station ready for action. 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 combined. The cornstarch is a secret weapon here, helping to create an extra crispy coating. In the second dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the large egg until thoroughly blended. This is your wet mixture. In the third dish, pour in your Pankorum extractead crumbs. You’ll want at least 2 cups, but have more on hand just in casrum extractPanko bread crumbs are fantastic because their larger, irregular shape creates air pockets, resulting in a wonderfully light and crispy crust.

Breading the Chicken for Maximum Crispiness:

This is where the magic happens! Take a seasoned chicken slice and first dredge it in the flour and cornstarch mixture, ensuring it’s evenly coated. Shake off any excess. Next, dip the floured chicken into the buttermilk and egg mixture, letting any excess drip back into the bowl. Finally, press the chicken firmlrum extractnto the Panko bread crumbs, making sure every surface is well rum extractted. Gently press the bread crumbs onto the chicken to help them adhere. Repeat this entire process for all your chicken slices. For an even thicker, crispier crust, you can double-dip: bread the chicken, dip it back into the buttermilk mixture, and then bread it in the Panko again. Place the breaded chicken on a clean plate or wire rack, making sure the pieces aren’t touching.

Frying the Chicken to Golden Perfection:

Now it’s time to fry! Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven to come about 1 to 1.5 inches up the sides. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you carum extractest the oil by dropping a few Panko crumbs in; they should sizzle vigorously. Carefully place a few breaded chicken slices into the hot oil, being careful not to overcrowd the pan, as this can lower the oil temperature and result in greasy chicken. Fry for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. The thin slices cook quickly. Use a slotted spoon or spider strainer to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This keeps the bottom from becoming soggy. Continue frying the remaining chicken in batches.

Assembling the Ultimate Bang Bang Chicken Sliders:

With our perfectly crispy chicken ready, it’s time to assemble these flavor-packed sliders. Lightly toast your slider rolls, either in a toaster oven or on a dry skillet, until they are just warmed and slightly golden. This adds a nice texture and prevents them from getting soggy from the sauce. While the chicken is still warm, place one slice of mozzarella cheese on top of each piece of fried chicken. The residual heat will start to melt the cheese beautifully. Spread a generous amount of your Bang Bang Sauce on the bottom half of each toasted slider roll. Then, place a piece of cheesy chicken on top of the sauce. Drizzle a bit more Bang Bang Sauce over the chicken, if desired, and then top with the other half of the slider roll. Serve immediately and get ready for a flavor explosion!

Note on Bang Bang Sauce: If you don’t have pre-made Bang Bang Sauce, you can easily whip up a quick version. Combine 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha (or more to taste), and 1 teaspoon honey in a small bowl. Whisk until smooth and creamy. Adjust sweetness and spice to your preference.

Conclusion:

There you have it! Your very own Bang Bang Chicken Sliders Recipe, ready to impress. This recipe is a fantastic way to enjoy a burst of flavor and a satisfying bite. The creamy, spicy sauce coating the crispy chicken, nestled in soft slider buns, creates a delightful textural and taste sensation. I encourage you to give this recipe a try; it’s surprisingly simple to make and the results are truly restaurant-worthy.

These Bang Bang Chicken Sliders are incredibly versatile. Serve them as a fun appetizer for your next party, a quick and easy weeknight dinner, or even a delicious lunch option. For a more complete meal, pair them with a fresh side salad, some crispy sweet potato fries, or even a cool coleslaw to balance out the heat. Don’t be afraid to get creative with the toppings! Consider adding some shredded lettuce, thinly sliced red onion, or a sprinkle of fresh cilantro.

If you’re feeling adventurous, consider these variations! You could swap out the chicken thighs for tender chicken breast, or even use shrimp for a delightful seafood twist. For those who prefer a milder kick, reduce the amount of sriracha in the sauce. Conversely, if you love heat, feel free to add a touch more sriracha or even a pinch of cayenne pepper. The possibilities are endless, and the Bang Bang Chicken Sliders Recipe is a perfect canvas for your culinary creativity.

Frequently Asked Questions:

Q: Can I make the bang bang sauce ahead of time?

A: Absolutely! The bang bang sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before using, as it may separate slightly.

Q: What kind of buns are best for these sliders?

A: While any slider buns will work, soft brioche or potato slider buns are highly recommended as they provide a lovely sweet flavor and a tender texture that complements the rich sauce and chicken perfectly.