Name: Easy Bang Bang Chicken Sliders-Quick Weeknight 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; 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 breadcrumbs; Vegetable or canola oil, for frying; 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce

Bang Bang Chicken Sliders Recipe. Oh, the sheer joy that erupts when you bite into one of these flavor bombs! If you’ve ever experienced the legendary Bang Bang Chicken, you know it’s a symphony of sweet, spicy, and creamy notes that dance on your palate. This Bang Bang Chicken Sliders Recipe takes that beloved flavor profile and shrinks it down into perfectly portioned, utterly addictive sliders. It’s no wonder these are a party favorite and a weeknight savior – they offer that irresistible combination of tender, crispy chicken coated in that signature, craveable Bang Bang sauce, all nestled in soft slider buns. What makes this Bang Bang Chicken Sliders Recipe truly special is the perfect balance of heat and sweetness, creating a flavor that’s both exciting and comforting, leaving you reaching for just one… or maybe three!

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)
1 large egg
2 cups or more, as needed, Panko breadcrum extractbs
Vegetable or canola oil, for frying
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (store-bought or homemade – see below for a quick homemade version)

For a Quick Homemade Bang Bang Sauce:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (or more, to taste)
1 teaspoon rice vinegar
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika

Prep for Frying

This is where we get everything ready for that satisfying crispy chicken. Accuracy and having everything prepped before you start frying will make the process smooth and ensure your chicken cooks evenly.

Season and Dredge the Chicken:

First, let’s get our chicken ready for its crispy makeover. Take those thin-sliced chicken breasts and pat them thoroughly dry with paper towels. This is a crucial step for achieving a truly crispy coating, as excess moisture will prevent the breading from adhering properly. Season both sides generously with kosher salt, freshly ground black pepper, and a good dusting of garlic powder. Make sure each piece is well-seasoned, as this is where a lot of the flavor comes from. Now, set up your dredgin extractg station. In one shallow dish or pie plate, whisk together the 1/2 cup of flour and the 1/4 cup of cornstarch. The cornstarch is your secret weapon here; it helps create an extra light and crispy crust. In a second shallow dish, whisk together the 1 cup of buttermilk, 1 tablespoon of hot sauce, and the large egg. The hot sauce adds a subtle kick and helps tenderize the chicken slightly. In a third shallow dish, place your Pankrum extractreadcrumbs. If you want to enrum extractce the breadcrumbs further, you can mix in a pinch of salt and pepper, or even some dried herbs like parsley or oregano, though the Panko alone will provide fantastic texture. Now, take each seasoned chicken slice and first dredge it in the flour/cornstarch mixture, ensuring it’s fully coated. Gently shake off any excess. Then, dip it into the buttermilk mixture, letting any excess drip off. Finally, press it firmrum extractinto the Panko breadcrumbs, making sure every surface is covered. You can gently press down with your hands to help the Panko adhere. Place the breaded chicken pieces on a clean plate or baking sheet as you work. It’s helpful to bread them all before you start frying.
Prepare the Bang Bang Sauce:

While the chicken is getting breaded, let’s whip up that irresistible Bang Bang sauce. If you’re using a store-bought sauce, you can skip this step. However, making your own is incredibly easy and allows you to customize the spice level and flavor. In a small bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, and 1 tablespoon of Sriracha. Start with one tablespoon of Sriracha, and if you prefer more heat, you can always add a little more. Stir in 1 teaspoon of rice vinegar for a touch of tang, 1/2 teaspoon of garlic powder for depth, and 1/4 teaspoon of smoked paprika for a subtle smokiness. Whisk everything together until it’s smooth and well combined. Taste it and adjust seasonings as needed – more Sriracha for heat, a tiny bit more vinegar for tang, or a pinch of sugar if you like it a bit sweeter. This sauce is intensely flavorful and the perfect complement to crispy chicken. Set it aside. It can even be made a day ahead and stored in the refrigerator, allowing the flavors to meld beautifully.

Frying the Chicken

This is the part where the magic happens, transforming our prepared chicken into golden-brown perfection. Safety first is paramount when working with hot oil.

Heat the Oil and Fry the Chicken:

Now it’s time to heat up your frying oil. In a large, heavy-bottomed skillet or Dutch oven, pour in enough vegetable or canola oil to reach a depth of about 1 to 1.5 inches. You want enough oil for the chicken to be mostly submerged while frying. Place the skillet over medium-high heat. Allow the oil to heat up until it reaches approximately 350°F (175°C). If you don’t have a thermometer, you can test the oil byrum extractopping a tiny pinch of breadcrumbs into it. They should sizzle immediately and float to the surface, turning golden brown within about 30 seconds. Be patient; getting the oil to the right temperature is crucial for crispy, not greasy, chicken. Carefully, and working in batches to avoid overcrowding the pan, add the breaded chicken slices to the hot oil. Overcrowding will lower the oil temperature significantly, leading to soggy chicken. Fry the chicken for about 3-5 minutes per side, or until it’s golden brown and cooked through. The thin slices cook quite quickly. Use tongs to carefully flip the chicken pieces, ensuring they cook evenly on both sides. You’re looking for a beautiful, crisp, golden-brown exterior and for the internal temperature to reach 165°F (74°C).
Drain and Rest the Chicken:

Once the chicken is perfectly golden and cooked, carefully remove it from the hot oil using a slotted spoon or spider strainer. Place the fried chicken pieces on a wire rack set over a baking sheet. This allows excess oil to drain away, keeping the chicken wonderfully crispy. If you don’t have a wire rack, you can use paper towels, but the wire rack is ideal for maintaining crispiness. It’s important to let the chicken rest for a minute or two on the rack before assembling the sliders. This allows the juices to redistribute, resulting in more tender and flavorful chicken. While the chicken is resting, you can keep the remaining batches of chicken warm in a low oven (around 200°F or 90°C) if needed, though these sliders are best enjoyed fresh.
Assemble the Sliders:

With our crispy chicken ready and the Bang Bang sauce prepared, it’s time to bring these sliders to life. Lightly toast your slider rolls. You can do this in a toaster oven, under the broiler for a minute or two (watch them closely!), or even by giving them a quick swipe with butter and toasting them in a skillet. A lightly toasted bun adds a lovely texture and prevgin extracts sogginess. Place the bottom half of each toasted slider roll on your serving platter or individual plates. Generously spread a layer of your delicious Bang Bang sauce onto the bottom half of each roll. Then, place one or two pieces of crispy fried chicken on top of the sauce. Don’t be shy with the chicken! Next, lay a slice of mozzarella cheese over the hot chicken. The residual heat from the chicken will help melt the cheese beautifully. If you want a more intensely melted cheese, you can briefly place the open-faced sliders under the broiler for about 30 seconds to a minute, just until the cheese is melted and bubbly. This step is optional but highly recommended for that gooey, cheesy goodness. Finally, place the top half of each toasted slider roll onto the cheesy chicken. You can add an extra drizzle of Bang Bang sauce on top of the chicken before closing the slider, or serve it on the side for dipping. Serve these Bang Bang Chicken Sliders immediately while they are warm and crispy for the ultimate enjoyment.

Conclusion:

There you have it! You’ve successfully created the delicious and crowd-pleasing Bang Bang Chicken Sliders Recipe. These sliders are a fantastic balance of sweet, spicy, and savory, making them perfect for game nights, casual gatherings, or even a quick and satisfying weeknight meal. The tender, saucy chicken paired with the soft slider buns and fresh toppings is truly a winning combination that’s sure to impress. We hope you enjoyed the process and are delighted with the results!

For serving, these Bang Bang Chicken Sliders are absolutely divine on their own, but they also pair wonderfully with a crisp coleslaw, a side of seasoned fries, or even a refreshing cucumber salad. Don’t be afraid to get creative with your toppings! Thinly sliced red onion, pickled jalapeños, or a sprinkle of toasted sesame seeds can add an extra layer of flavor and texture.

If you’re looking for variations, consider using shrimp or pulled beef instead of chicken for a different take. You can also adjust the spice level of the bang bang sauce by increasing or decreasing the Sriracha. Experiment and make these sliders your own!

Frequently Asked Questions about Bang Bang Chicken Sliders Recipe:

Q1: Can I make the Bang Bang sauce ahead of time?

A1: Absolutely! The Bang Bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This can be a real time-saver when you’re preparing to assemble the sliders.

Q2: What kind of chicken is best for this recipe?

A2: We recommend using boneless, skinless chicken thighs for this Bang Bang Chicken Sliders Recipe as they tend to stay more tender and juicy. However, chicken breast can also be used if you prefer, just be careful not to overcook it.