Name: Bang Bang Chicken Sliders Easy Recipe - Quick Meal
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, to taste; Freshly ground black pepper, to taste; Garlic powder, to taste; 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; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha; 1 teaspoon honey; 1/2 teaspoon rice vinegar

Bang Bang Chicken Sliders Recipe are the ultimate bite-sized explosion of flavor that will have everyone asking for seconds. There’s something incredibly satisfying about these little wonders – the perfect balance of creamy, spicy, and savory that just hits all the right notes. People absolutely adore them because they’re surprisingly easy to make, yet they deliver a gourmet taste that rivals any restaurant. Imagin extracte tender, shredded chicken coated in that signature sweet and spicy Bang Bang sauce, nestled within fluffy slider buns. It’s the kind of dish that transforms a casual get-together into a memorable feast or provides a delightful weeknight treat. What truly makes the Bang Bang Chicken Sliders Recipe so special is the addictive sauce; it’s a magic elixir that elevates simple chicken to a whole new level. Get ready to impress yourself and your guests with this sensational recipe!

Ingredients:

1 1/2 pounds thin sliced chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup buttermilk
1 tablespoon hot sauce (your favorite kind, like Frank’s RedHot or Sriracha)
1 large egg
2 cups or more, as needed, Panko breadcrum extractbs
Vegetable or canola oil, for frying (enough to fill your pan about 1.5-2 inches deep)
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 honey
1/2 teaspoon rice vinegar (or white vinegar)

Preparing the Chicken

First things first, let’s get our chicken ready for its delicious transformation. You want to start with thin-sliced chicken breasts. If yours are a bit thick, you can either pound them gently between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until they are about 1/4-inch thick. This ensures they cook quickly and evenly. Now, let’s season them generously. Sprinkle both sides of the chicken with Kosher salt, freshly ground black pepper, and a good dusting of garlic powder. Don’t be shy with the seasoning; this is the foundation of flavor!

Setting Up the Dredgin extractg Stations

We’re going to create a triple-threat coating for our chicken, which will result in that irresistible crispy texture. We need three shallow dishes or bowls for this. In the first dish, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. Whisk them together thoroughly. The cornstarch is key here – it helps create an extra-crispy coating that stays crunchy. In the second dish, whisk together the 1 cup of buttermilk with the 1 tablespoon of hot sauce and the 1 large egg. This creates our “wet” mixture, which will help thrum extractreadcrumbs adhere beautifully. In the third and final dish, place yrum extract Panko breadcrumbs. You’ll want at least 2 cups, but have a little extra on hand jurum extractin case. Panko breadcrumbs are essential for that signature crunch; they are lighter anrum extractirier than traditional breadcrumbs.

Coating the Chicken

Now, for the fun part – coating the chicken! Take one piece of seasoned chicken at a time and first dredge it in the flour and cornstarch mixture, making sure it’s fully coated on both sides. Gently shake off any excess flour. Next, dip the floured chicken into the buttermilk and hot sauce mixture, allowing any excess to drip back into the bowl. Finally, press rum extract chicken firmly into the Panko breadcrumbs, ensuring every nook and cranny isrum extractvered. You want a nice, thick layer of breadcrumbs for maximum crispiness. Place the coated chicken pieces on a clean plate or baking sheet and repeat with the remaining chicken. You can do this ahead of time and refrigerate the coated chicken for up to 30 minutes; this helps the coating adhere even better.

Frying the Chicken for Crispy Perfection

It’s time to get frying! Pour enough vegetable or canola oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermomerum extract, you can test the oil by dropping a few Panko breadcrumbs in; they should sizzle immediately and float to the surface. Carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). 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 step is crucial for maintaining crispiness.

Assembling the Bang Bang Chicken Sliders

While the chicken is draining, let’s whip up that irresistible Bang Bang sauce. In a small bowl, combine the 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha, 1 teaspoon of honey, and 1/2 teaspoon of rice vinegar. Stir everything together until it’s smooth and well combined. Taste and adjust the sriracha or honey to your preference. Now, it’s time to assemble these glorious sliders. Slice your slider rolls in half horizontally. Place one or two pieces of the crispy fried chicken onto the bottom half of each slider roll. Top the chicken generously with the slices of mozzarella cheese. You can gently melt the cheese by placing the assembled sliders under a broiler for a minute or two, or by covering the pan while the chicken is still warm. Once the cheese is melted and gooey, spread a liberal amount of your homemade Bang Bang sauce on the top half of the slider roll. Place the top half of the roll onto the cheesy chicken, and there you have it – your incredible Bang Bang Chicken Sliders are ready to be devoured!

Conclusion:

And there you have it! Your very own batch of delicious Bang Bang Chicken Sliders, ready to impress. This recipe is a fantastic blend of sweet, spicy, and savory, making it a crowd-pleaser for any occasion. We’ve walked through tender, crispy chicken, a creamy, zesty Bang Bang sauce, and perfectly soft slider buns. These little bites are incredibly versatile and can be enjoyed as appetizers, a light lunch, or even as part of a larger meal. Don’t be afraid to get creative with your toppings – think fresh cilantro, thinly sliced red onions, or even a sprinkle of sesame seeds for added texture and flavor. I truly hope you have as much fun making and devouring these Bang Bang Chicken Sliders 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 2-3 days in advance and stored in an airtight container in the refrigerator. This is a great time-saver for parties or weeknight meals. Just give it a good stir before serving.

What other types of meat can I use for these sliders?

While chicken is classic for Bang Bang Chicken Sliders, feel free to experiment! Crispy fried shrimp, pulled beef, or even seasoned tofu would work wonderfully. Adjust the cooking time and method as needed for your chosen protein.

Can I bake the chicken instead of frying it?

Yes, you can! For a healthier option, you can bake the chicken tenders. Toss them with a little oil and your favorite seasonings, then bake at around 400°F (200°C) until golden brown and cooked through. While you won’t get the same crispy texture as frying, they will still be delicious coated in the Bang Bang sauce.