Name: Easy Bang Bang Chicken Sliders - Spicy & Quick
Prep time: 30 min
Cook time: 20 min
Total time: 50 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 Panko bread crumbs; Vegetable or canola oil for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe perfection is within your reach! Imagin extracte sinking your teeth into tender, juicy chicken coated in that signature sweet and spicy Bang Bang sauce, all nestled between soft, fluffy slider buns. It’s no wonder this dish has taken the culinary world by storm. People absolutely adore Bang Bang Chicken Sliders for their irresistible flavor combination – a perfect dance between creamy, tangy, and fiery notes that leave you wanting more. What truly elevates this Bang Bang Chicken Sliders Recipe from a simple snack to a showstopper is the delightful contrast of textures: the crispness of the fried chicken, the smooth embrace of the sauce, and the pillowy comfort of the buns. This isn’t just a recipe; it’s an experience waiting to unfold, promising to impress at your next gathering or simply satisfy your deepest cravings for something truly extraordinary.

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 (such as 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

Seasoning the Chicken

First, we’ll get our chicken ready for its crispy transformation. Take your 1 1/2 pounds of thin sliced chicken breasts and lay them out on a clean cutting board or a large plate. We want to season them generously. Sprinkle them evenly with kosher salt, fresh black pepper, and a good dusting of garlic powder. Don’t be shy with the seasonings; this is where a lot of the initial flavor comes from. Gently pat the seasonings into the chicken to ensure they adhere well. If your chicken slices are a bit larger than slider patty size, you can feel free to cut them into more manageable pieces at this stage. Aim for pieces that will fit nicely on your slider rolls.

The Buttermilk Marinade

Next, we’re going to prepare our wet mixture for coating the chicken. In a medium-sized bowl, combine the 1 cup of buttermilk with 1 tablespoon of your favorite hot sauce. Give this a good whisk until the hot sauce is fully incorporated into the buttermilk. This creates a slightly tangy and spicy marinade that will not only add flavor but also help tenderize the chicken and make the breading stick beautifully. Submerge your seasoned chicken pieces into this buttermilk mixture, ensuring each piece is fully coated. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. This marinating step is crucial for juicy, flavorful chicken.

Breading and Frying the Chicken

Creating the Dredgin extractg Station

While the chicken is marinating, let’s set up our breading station. This is a critical step for achieving that perfectly crisp coating. In one shallow dish or pie plate, combine the 1/2 cup of all-purpose flour with the 1/4 cup of cornstarch. Whisk this together until thoroughly combined. The cornstarch is key here; it helps make the coating extra crispy. In a second shallow dish, crack the 1 large egg and lightly beat it. In a third shallow dish, place your Pankorum extractead crumbs. You’ll want at least 2 cups of Panko, but have a little extra on hand just in case.

Coating the Chicken

Now it’s time to coat our chicken. Remove the marinated chicken pieces from the buttermilk, allowing any excess liquid to drip back into the bowl. First, dredge each piece of chicken in the flour and cornstarch mixture, making sure to coat all sides evenly. Gently shake off any excess flour. Next, dip the floured chicken piece into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off. Finally, press the chicken piece firmly into trum extractPanko bread crumbs, again making sure every nook and cranny is covered. For an extra crispy coating, you can double-dip: after coating in Panko, dip it back into the egg and then into the Panko again. Place the breaded chicken pieces on a wire rack while you bread the rest.

Frying to Golden Perfection

Heat about 2-3 inches of vegetable or canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You’re aiming for an oil temperature of around 350°F (175°C). If you don’t have a thermometer, you can test the oil brum extractropping a few bread crumbs in; they should sizzle vigorously but not burn immediately. Carefully place a few breaded chicken pieces into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for 3-5 minutes per side, or until the chicken is golden brown and cooked through. The exact time will depend on the thickness of your chicken slices. 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. This allows excess oil to drain off and keeps the chicken crispy.

Assembling the Bang Bang Chicken Sliders

Melting the Cheese and Warming the Rolls

While the chicken is draining, we’ll prepare our slider components. Take your 12 slider rolls and slice them in half horizontally. You can lightly toast or warm the slider rolls in a dry skillet, under the broiler, or in a low oven (around 250°F/120°C) for a few minutes until they are just warmed through and slightly soft. Once the chicken has finished frying and draining, top each piece with a slice of mozzarella cheese while it’s still hot. The residual heat from the chicken will help the cheese melt beautifully. If needed, you can place them under a broiler for a minute or two to ensure the cheese is fully melted and gooey.

The Grand Finnon-alcoholic ale: Saucing and Serving

Now for the moment of truth! Spread a generous amount of Bang Bang Sauce on both halves of each warmed slider roll. This sweet, spicy, and creamy sauce is the star of the show. Place a piece of the cheesy, crispy chicken on the bottom half of each roll. Then, add the top half of the roll. Press down gently. Arrange your delicious Bang Bang Chicken Sliders on a platter and serve immediately. These are best enjoyed hot and fresh, so your guests can experience all the incredible textures and flavors.

Conclusion:

You’ve now mastered the art of making these incredibly delicious Bang Bang Chicken Sliders! We’ve walked through each step, from preparing the juicy chicken to creating that signature creamy, spicy bang bang sauce, and assembling these flavor-packed bites. These sliders are guaranteed to be a crowd-pleaser, perfect for game nights, parties, or even a fun weeknight dinner. Don’t be afraid to get creative with your toppings – shredded lettuce, pickled onions, or a drizzle of extra sauce can elevate them even further. The beauty of the Bang Bang Chicken Sliders Recipe lies in its adaptability. I encourage you to experiment with different types of buns and even consider air-frying the chicken for an extra crispy texture. Enjoy sharing these sensational sliders with your loved ones!

Frequently Asked Questions:

Can I make the Bang Bang sauce ahead of time?

Absolutely! The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time if you’re preparing the sliders for an event. Just give it a good stir before serving.

What are some good serving suggestions for Bang Bang Chicken Sliders?

These sliders are fantastic served with classic sides like sweet potato fries, crispy onion rings, a fresh coleslaw, or a simple green salad. They also pair wonderfully with a refreshing iced tea or a cold non-alcoholic beer.

Can I substitute the chicken thighs for chicken breast in this Bang Bang Chicken Sliders Recipe?

Yes, you can! If you prefer chicken breast, you can certainly use it. Just be mindful that chicken breast can dry out more easily, so be careful not to overcook it. You might want to adjust the cooking time slightly to ensure it stays moist and tender.