Name: Bang Bang Chicken Sliders
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 bread crumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe. Oh, these little flavor bombs are an absolute game-changer for any gathering, from casual weeknight dinners to lively backyard barbecues. There’s just something inherently delightful about sliders – bite-sized perfection that lets you sample a variety of tastes without committing to a huge portion. And when those sliders feature the sweet, spicy, and creamy magic of Bang Bang chicken? Well, that’s a culinary home run. People adore this dish because it perfectly balances comfort food familiarity with an exciting, restaurant-worthy kick. What truly makes this particular Bang Bang Chicken Sliders Recipe special is the way we’ve perfected the balance of heat and sweetness in the iconic Bang Bang sauce, ensuring it coats every tender piece of chicken in a luscious, irresistible glaze. Get ready to impress yourself and your guests with these sensational 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 crum extractbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade)

Preparing the Chicken for Frying

The first step in creating these delicious Bang Bang Chicken Sliders is to get our chicken ready for its crispy transformation. Start by ensuring your thin-sliced chicken breasts are uniform in thickness. If they are a bit thick, you can gently pound them with a meat mallet or the bottom of a heavy pan between two pieces of plastic wrap to achieve an even thickness. This will guarantee that they cook through evenly and become perfectly crispy without drying out.

Next, season the chicken generously on both sides. I like to use a good pinch of Kosher salt, a few grinds of fresh black pepper, and a dusting of garlic powder. The salt will help to draw out some moisture, which aids in crisping, and the pepper and garlic powder add a foundational layer of flavor that will shine through the crunchy coating and the spicy sauce. Let the seasoned chicken sit for about 10-15 minutes at room temperature while you prepare the dredgin extractg stations. This allows the seasonings to penetrate the meat.

Now, let’s set up gin extract dredging stations. In a shallow dish or pie plate, whisk together the all-purpose flour and cornstarch. This combination is key to achieving an extra crispy coating. The flour provides structure, while the cornstarch adds a delightful lightness and crispiness that’s hard to beat.

In a second shallow dish, whisk together the buttermilk, the tablespoon of hot sauce, and the large egg until well combined. This wet mixture will not only help therum extractead crumbs adhere but also infuse a subtle tang and a hint of heat into the chicken before it’s even fried. Don’t worry, the hot sauce in the marinade is subtle; it’s the Bang Bang sauce that delivers the main flavor punch.

In a third shallow dish, pour in yorum extractPanko brerum extractcrumbs. Panko bread crumbs are essential here because they are larger andrum extractrier than traditional bread crumbs, resulting in a much crispier and lighter crust. Make sure you have at least 2 cups, and have more on hand just in case you need to coat extra pieces or if some get clumped.

Now, it’s time to coat the chicken. Working with one piece of chicken at a time, dredge it first in the flour and cornstarch mixture, ensuring it’s fully coated and shaking off any excess. Then, dip it into the buttermilk mixture, letting any excess drip back into the dish. Finally, press trum extractchicken firmly into the Panko bread crumbs, making sure evrum extract surface is covered. Gently press the bread crumbs onto the chicken to help them stick. Place the coated chicken pieces on a wire rack set over a baking sheet. This prevents the bottom from becoming soggy before frying and allows air to circulate.

Frying the Chicken to Golden Perfection

Once all your chicken pieces are coated, it’s time to fry them. Pour enough vegetable or canola oil into a heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). It’s important to maintain this temperature for optimal frying. If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the chicken is cooked through. You can use a thermometer to monitrum extractthe temperature, or test it by dropping a few Panko crumbs into the oil; they should sizzle immediately and float to the surface.

Carefully, using tongs, place a few chicken pieces into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in unevenly cooked chicken. Fry the chicken in batches for about 3-5 minutes per side, or until golden brown and cooked through. The thin slices should cook relatively quickly. You’ll know they’re done when the coating is a deep golden brown and the chicken is firm to the touch.

As each batch is done, remove the chicken from the oil with tongs and place it on a clean wire rack set over a baking sheet. This allows excess oil to drain off, keeping the chicken wonderfully crispy. If you want to keep the fried chicken warm while you fry the remaining batches, you can place the baking sheet in a preheated oven at around 200°F (95°C).

Assembling the Bang Bang Chicken Sliders

With your perfectly fried chicken ready, we can move on to assembling these irresistible Bang Bang Chicken Sliders. This is where all the components come together to create a symphony of flavors and textures.

First, slice your slider rolls in half horizontally if they are not already. You can lightly toast the insides of the rolls under the broiler or in a toaster oven for a minute or two. This adds a nice subtle crunch and prevents the buns from getting soggy from the sauce.

Next, take one of your fried chicken pieces and place it on the bottom half of each slider roll. If your chicken slices are larger than the rolls, you can always break them or trim them to fit.

Now, it’s time for the star of the show – the Bang Bang Sauce! Drizzle a generous amount of your Bang Bang Sauce over each piece of fried chicken. You want to ensure each bite is coated in that creamy, spicy, sweet, and tangy goodness. Don’t be shy with the sauce; it’s what makes these sliders so addictive.

Finally, top each chicken-covered bun half with a slice of mozzarella cheese. The residual heat from the chicken will gently melt the cheese, creating a wonderfully gooey layer. Place the top half of the slider roll on top.

For an extra touch, you can gently press down on the sliders to help everything meld together. Serve immediately while the chicken is still warm and crispy, and the cheese is melted to perfection. These Bang Bang Chicken Sliders are perfect for a party appetizer, a casual lunch, or a fun weeknight dinner. Enjoy every delicious bite!

Conclusion:

And there you have it – the ultimate guide to creating delicious Bang Bang Chicken Sliders! We’ve walked through each step, from prepping the tender chicken to crafting that irresistible bang bang sauce and assembling these flavor-packed sliders. I hope you feel confident and excited to bring these crowd-pleasing bites to your next gathering or even just for a satisfying weeknight meal. The beauty of this Bang Bang Chicken Sliders Recipe lies in its versatility; feel free to adjust the spice level of the sauce to your preference. Serve them as an appetizer, a light lunch, or alongside a fresh salad for a complete dinner. Don’t be afraid to experiment with different slider buns or even add some crunchy slaw for extra texture.

Now, let’s address a few common questions you might have:

What kind of chicken is best for these sliders?

For the most tender and juicy results, boneless, skinless chicken thighs are highly recommended. They tend to stay moist even after cooking. However, boneless, skinless chicken breasts can also be used if you prefer, just be careful not to overcook them to avoid dryness.

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 will allow the flavors to meld even further, making your sliders even more delicious when you’re ready to assemble them. Just give it a good whisk before serving.

Are there any dairy-free or gluten-free options?

Yes! For a dairy-free version, you can substitute the mayonnaise with a good quality dairy-free mayonnaise. For a gluten-free option, ensure your buns are gluten-free. The chicken and sauce are naturally gluten-free, so it’s a simple swap for the buns to make the entire dish suitable.