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Bang Bang Chicken Sliders: 12 Amazing Bites

Bang Bang Chicken Sliders
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Ignite your taste buds with these crowd-pleasing Bang Bang Chicken Sliders. This recipe features crispy fried chicken coated in a creamy, spicy, and sweet Bang Bang sauce, all served on soft toasted slider buns. It’s the perfect appetizer or a fun meal for any gathering.

Ingredients

Scale
  • For the Crispy Chicken:
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets or large nuggets
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 cups Panko bread crumbs
  • 2 large eggs, lightly beaten
  • 2 tablespoons water
  • Vegetable oil or canola oil, for frying
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons Sriracha (adjust to taste)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • For Assembling the Sliders:
  • 12 slider buns
  • 2 tablespoons butter, for toasting buns
  • 2 cups shredded iceberg lettuce
  • 1/2 cup thinly sliced pickles
  • Optional garnishes: Fresh cilantro or chopped chives
  • Optional garnishes: Toasted sesame seeds

Instructions

  1. Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey or maple syrup, rice vinegar, and garlic powder. Whisk vigorously until smooth. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Chicken: Cut chicken breasts into 1-inch thick cutlets or nuggets. In a medium bowl, combine chicken with buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to coat, cover, and refrigerate for at least 30 minutes (or up to 2-4 hours).
  3. Set up the Breading Station: In one shallow dish, whisk the eggs with water. In a second, larger dish, combine flour, cornstarch, and Panko bread crumbs. Mix thoroughly.
  4. Bread the Chicken: Working one piece at a time, dredge chicken in the flour mixture, then dip in the egg wash, and finally coat again in the flour mixture, pressing firmly. Place breaded chicken on a wire rack and let rest for 10-15 minutes.
  5. Fry the Chicken: Heat vegetable oil in a large pot to 350-375°F (175-190°C). Fry chicken in batches for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels and sprinkle immediately with salt.
  6. Toast the Buns: Slice slider buns horizontally. Melt butter in a skillet over medium heat. Toast the cut sides of the buns until lightly golden brown.
  7. Assemble the Sliders: Spread lettuce on the bottom half of each bun. Top with crispy chicken, a slice of mozzarella cheese (if using), a drizzle of Bang Bang Sauce, and pickles.
  8. Finish and Serve: Place the top half of each bun over the fillings. Garnish with cilantro or chives and sesame seeds if desired. Serve the Bang Bang Chicken Sliders immediately.

Notes

  • The Bang Bang Sauce can be made up to 2-3 days in advance.
  • For a healthier alternative, the chicken can be air-fried or baked.
  • Adjust Sriracha levels in the sauce to control the spice.
  • Experiment with different types of slider buns for variety.

Nutrition

Find it online: https://quizsavor.com/bang-bang-chicken-sliders-recipe/

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