Name: Easy Bang Bang Chicken Sliders - Quick & Delicious 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 (like Frank's RedHot or sriracha); 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; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha; 1 teaspoon rice vinegar; 1/2 teaspoon onion powder

Bang Bang Chicken Sliders Recipe that will have your taste buds doing a happy dance! Are you craving something incredibly flavorful, a little bit spicy, and undeniably addictive? Look no further. This isn’t just any chicken slider; it’s a culinary experience designed to impress. We’ve all been there, searching for that perfect appetizer or quick weeknight meal that feels special without requiring hours in the kitchen. That’s precisely where this Bang Bang Chicken Sliders Recipe shines. The secret lies in the creamy, zesty, and slightly sweet Bang Bang sauce, which coats succulent pieces of crispy chicken, piled high on soft, toasted slider buns. It’s the irresistible combination of textures and tastes – the crunch of the chicken, the tenderness of the bun, and the explosion of flavor from the sauce – that makes this dish a universal favorite. Get ready to discover why this particular Bang Bang Chicken Sliders Recipe is destined to become a go-to 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 Frank’s RedHot or sriracha)
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
For the Bang Bang Sauce:
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
1/2 teaspoon onion powder

Preparing the Chicken

Seasoning the Chicken

Start by preparing your thin-sliced chicken breasts. Pat them thoroughly dry with paper towels. This step is crucial for achieving a crispy coating. In a small bowl, combine Kosher salt, fresh black pepper, and garlic powder. Generously season both sides of each chicken slice with this mixture. Ensure an even distribution to infuse flavor throughout the meat.

The Buttermilk Marinade

In a medium bowl, whisk together the buttermilk, 1 tablespoon of hot sauce, and the large egg until well combined. This creates a tangy and slightly spicy marinade that will help tenderize the chicken and act as a binder for the breading. Add the seasoned chicken slices to the buttermilk mixture, ensuring each piece is fully submerged. Let the chicken marinate for at least 15-30 minutes at room temperature, or for longer in the refrigerator. This allows the flavors to meld beautifully and the buttermilk to work its magic on the chicken’s texture.

Setting Up the Breading Station

While the chicken is marinating, set up your breading station. In three separate shallow dishes or pie plates, add the following: the first dish with 1/2 cup of all-purpose flour and 1/4 cup of cornstarch, seasoned with a pinch of salt and pepper; the second dish with just the buttermilk marinade (you can pour some from the chicken bowl if needed); and the third dish with the Pankorum extractead crumbs. Adding cornstarch to the flour creates an extra crispy coating, arum extractPanko bread crumbs provide a wonderfully crunchy texture that sets these sliders apart.

Cooking the Chicken

Breading the Chicken

Once the chicken has marinated, it’s time to bread it. Working with one slice of chicken at a time, lift it from the buttermilk mixture, letting any excess drip off. Dredge the chicken first in the flour and cornstarch mixture, ensuring it’s completely coated. Gently shake off any excess flour. Then, dip it back into the buttermilk mixture, allowing it to get a good coating. Finally, press the chicken firmlrum extractnto the Panko bread crumbs, making sure every inch is covered. You want a thick, even layer of Panko for maximum crunch. Place the breaded chicken slices on a clean plate or baking sheet as you work.

Frying the Chicken for Crispy Perfection

Heat about 1 to 2 inches of vegetable or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Therum extractl is ready when a few Panko crumbs dropped in sizzle immediately. Carefully place the breaded chicken slices into the hot oil, being careful not to overcrowd the pan. You may need to fry in batches. Fry for 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. Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This keeps the coating crispy.

Assembling the Bang Bang Chicken Sliders

Making the Bang Bang Sauce

While the chicken is draining, prepare the signature Bang Bang sauce. In a small bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of Sriracha (adjust to your spice preference), 1 teaspoon of rice vinegar, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Whisk all the ingredients together until smooth and creamy. Taste and adjust seasonings as needed. The sauce should be tangy, sweet, and have a pleasant kick.

Toasting the Slider Rolls and Melting the Cheese

Lightly toast the cut sides of your slider rolls. You can do this under the broiler for a minute or two, or in a dry skillet. Once toasted, place a slice of mozzarella cheese on the bottom half of each slider roll.

Final Assembly

Place a piece of the crispy fried chicken on top of the mozzarella cheese on each slider roll. Drizzle a generous amount of the homemade Bang Bang sauce over the chicken. Top with the other half of the toasted slider roll. Serve immediately and enjoy the explosion of flavors and textures in these irresistible Bang Bang Chicken Sliders.

Conclusion:

There you have it – your guide to creating the incredibly delicious Bang Bang Chicken Sliders Recipe! We’ve walked through each step, ensuring you can achieve that perfect balance of crispy chicken, creamy, zesty Bang Bang sauce, and the soft embrace of slider buns. This recipe is a fantastic crowd-pleaser, ideal for game nights, casual get-togethers, or even as a satisfying weeknight meal that feels a little special. Don’t be afraid to get creative with your serving suggestions; a fresh slaw or a side of sweet potato fries would be excellent companions.

Remember, the beauty of the Bang Bang Chicken Sliders Recipe lies in its adaptability. Feel free to adjust the spice level of the sauce to your liking, or experiment with different types of buns. Perhaps a brioche bun for extra sweetness, or a whole wheat bun for a healthier twist. The core elements – the crispy chicken and the signature sauce – are what make these sliders unforgettable.

We encourage you to give this Bang Bang Chicken Sliders Recipe a try. The effort is minimal for the incredible flavor payoff. Enjoy the process, share it with loved ones, and savor every bite of these delightful sliders!

Frequently Asked Questions:

Can I make the Bang Bang sauce ahead of time?

Absolutely! The Bang Bang sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This makes assembly on the day of serving even quicker!

What are some good side dishes to serve with Bang Bang Chicken Sliders?

Classic pairings that work wonderfully include a crisp coleslaw, sweet potato fries, crispy onion rings, or a simple green salad. For a lighter option, a quinoa salad or a fresh cucumber salad would also be delicious.

Can I use chicken thighs instead of chicken breast for this Bang Bang Chicken Sliders Recipe?

Yes, you can! Chicken thighs will provide a slightly richer flavor and remain incredibly moist due to their higher fat content. Ensure they are cooked through and tender before dicing and tossing in the sauce.