Name: Bang Bang Chicken Sliders - Spicy Sweet Flavor
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, and garlic powder for seasoning; 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. Have you ever craved that perfect bite? You know, the one that’s crispy, creamy, slightly sweet, and packs a delightful punch of savory spice? Well, get ready to have your taste buds sing, because our Bang Bang Chicken Sliders Recipe is here to deliver exactly that, and so much more. These sliders have become an absolute sensation, and it’s easy to see why. They’re the ultimate appetizer or even a fun, casual main course that everyone from picky eaters to seasoned foodies will adore. What makes this particular Bang Bang Chicken Sliders Recipe so special? It’s the incredible balance of textures and flavors – tender, crispy chicken coated in a velvety, addictive sauce, all nestled within soft, miniature buns. Get ready to elevate your slider game to a whole new level of deliciousness.

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 crum extractbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade – recipe not included here)

Preparing the Chicken for Frying

Seasoning and Dredgin extractg the Chicken

First, we need to get our chicken ready for its crispy coating. Take those thin sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step as it helps the seasonings and flour adhere better, leading to a crispier final product. Once dry, generously season both sides of the chicken slices with Kosher salt, fresh black pepper, and garlic powder. Don’t be shy with the seasoning; this is where a lot of the flavor will come from.

Now, let’s set up gin extract dredging station. We’ll need three shallow bowls or dishes. In the first bowl, combine the 1/2 cup of all-purpose flour and the 1/4 cup of cornstarch. Whisk them together well. The cornstarch is our secret weapon here; it contributes to an exceptionally crispy coating that stays crunchy even when tossed with sauce.

In the second bowl, whisk together the 1 cup of buttermilk and the 1 tablespoon of hot sauce. The hot sauce adds a subtle tang and a hint of heat that complements the chicken beautifully. In this buttermilk mixture, add the large egg and whisk until fully combined. This wet mixture will help our breading stick like glue.

In the third shallow dish, pour in your Pankorum extractead crumbs. If you find you need more Panko to ensure all your chicken pieces are fully coated, don’t hesitate to add morrum extractPanko bread crumbs are larger and airrum extract than regular bread crumbs, which is what gives our chicken that signature, irresistible crunch.

Coating the Chicken

Now for the fun part: coating the chicken! Take one seasoned chicken slice and first dip it into the flour and cornstarch mixture, ensuring it’s completely coated on all sides. Shake off any excess flour. Next, submerge the floured chicken slice into the buttermilk and egg mixture, letting any excess drip back into the bowl. Finally, press the wet chicken slirum extractfirmly into the Panko bread crumbs, making sure every nook and cranny is covered. Gently press the Panko onto the chicken to help it adhere. Place the breaded chicken on a clean plate or a wire rack and repeat this process with all the remaining chicken slices. It’s helpful to set up your station with the flour mixture, then the wet mixture, then the Panko, and then a place for the finished, breaded chicken so you can move efficiently.

Frying the Chicken

Getting the Oil Ready and Frying

It’s time to get our chicken golden and crispy! 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. You want enough oil for the chicken to be partially submerged, which will ensure even cooking and a beautiful, consistent crisp. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can trum extract the oil by dropping a single Panko crumb into it; if it sizzles immediately and floats to the surface, the oil is ready. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. It’s better to fry in batches.

Carefully place the breaded chicken slices into the hot oil, ensuring they don’t touch each other. Fry for about 3 to 4 minutes per side, or until the chicken is golden brown and cooked through. The exact cooking time will depend on the thickness of your chicken slices. Use a slotted spoon or tongs to gently turn the chicken pieces to ensure they cook evenly. Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain off any excess oil. This wire rack method is key to maintaining crispiness; placing it directly on paper towels can trap steam and make the bottom soggy.

Assembling the Bang Bang Chicken Sliders

Melting the Cheese and Saucing the Chicken

While the chicken is still warm, it’s time to add that essential melted cheese. Arrange one slice of mozzarella cheese on top of each cooked chicken cutlet. You can do this directly on the wire rack or carefully transfer them to a clean baking sheet. If your chicken is very hot, the cheese should start to melt almost immediately. If you want to speed up the process or ensure it’s perfectly melted, you can pop the chicken pieces with the cheese on top under a broiler for about 30 seconds to a minute, keeping a very close eye on it to prevent burning. Alternatively, you can cover the pan briefly after adding the cheese to let the residual heat melt it.

Once the cheese is nicely melted, it’s time to coat our crispy, cheesy chicken with the glorious Bang Bang sauce. In a large bowl, add your cooked chicken cutlets and a generous amount of Bang Bang sauce. Gently toss the chicken in the sauce until each piece is thoroughly coated. Be careful not to over-toss, as this can make the Panko coating a bit mushy. The goal is a light, even coating of the sauce.

Preparing the Sliders and Final Touches

Now, let’s get our slider buns ready. Slice your slider rolls in half horizontally if they aren’t already pre-sliced. You can lightly toast the cut sides of the buns in a dry skillet over medium heat or under the broiler for a minute or two. This adds a nice texture and prevents the buns from becoming soggy from the sauce and chicken. Place the bottom half of each toasted slider roll on your serving platter.

Carefully place a piece of the sauced, cheesy chicken onto the bottom half of each slider roll. Top with the other half of the slider roll. You can serve these immediately as is, or if you like, you can add a small drizzle of extra Bang Bang sauce on top of the chicken before placing the top bun for an extra burst of flavor. These Bang Bang Chicken Sliders are best enjoyed fresh while the chicken is still wonderfully crisp and the sauce is delightfully creamy and tangy.

Conclusion:

We hope you’ve enjoyed learning how to make these incredibly delicious Bang Bang Chicken Sliders Recipe! These sliders are a fantastic blend of sweet, spicy, and creamy flavors, making them a guaranteed crowd-pleaser for any occasion. Whether you’re hosting a game day party, a casual get-together, or just craving a tasty snack, these sliders are sure to impress.

For serving suggestions, these Bang Bang Chicken Sliders are perfect on their own. However, they pair wonderfully with a crisp coleslaw, sweet potato fries, or a light side salad. Feel free to get creative with variations! You can try grilling the chicken for a smoky flavor, adding shredded lettuce or cucumber for extra crunch, or even experimenting with different types of buns like brioche or Hawaiian rolls.

Don’t be intimidated by the “bang bang” sauce – it’s surprisingly easy to whip up and the heat level can be adjusted to your preference. We encourage you to give this Bang Bang Chicken Sliders Recipe a try. It’s a recipe that’s both fun to make and incredibly rewarding to eat. Happy cooking!

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 way to save time when you’re preparing the sliders.

How can I make this recipe spicier or milder?

To make the sauce spicier, you can increase the amount of sriracha or add a pinch of cayenne pepper. For a milder flavor, reduce the sriracha and consider using a sweet chili sauce as a base.

What kind of chicken is best for these sliders?

Boneless, skinless chicken thighs or breasts work well. Thighs tend to be more forgiving and remain juicier, while breasts offer a leaner option. Just ensure you cook them thoroughly before shredding or dicing.