Description
These Bang Bang Chicken Sliders feature crispy, breaded chicken cutlets fried to golden perfection, topped with melted mozzarella and a spicy, creamy bang bang sauce, served on soft slider rolls. Perfect for a quick, flavorful appetizer or game day snack, they combine crunchy textures with bold, tangy flavors in every bite.
Ingredients
Scale
Chicken and Breading
- 1 1/2 pounds thin sliced chicken breasts
- Kosher salt, to taste
- Fresh 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 Panko bread crumbs (or more as needed)
- Vegetable or canola oil, for frying
- 12 slices mozzarella cheese
- 12 slider rolls
Bang Bang Sauce
- Whisked together (ingredients unspecified; typically mayonnaise, sriracha, sweet chili sauce, and lime juice are used)
Instructions
- Season the chicken: Season both sides of the thin sliced chicken breasts generously with kosher salt, freshly ground black pepper, and garlic powder to infuse flavor before breading.
- Prepare the breading station: In one bowl, mix together the all-purpose flour and cornstarch. In a second bowl, whisk together the buttermilk, hot sauce, and large egg. In a third bowl, place the Panko bread crumbs ready for coating.
- Bread the chicken: Dredge each seasoned chicken breast first in the flour and cornstarch mixture, tapping off any excess. Then dip it into the buttermilk mixture, allowing excess liquid to drip off. Finally, press the chicken into the Panko bread crumbs ensuring a firm, even coating. Place the breaded chicken on a plate and repeat for all pieces.
- Cook the chicken: Heat a thin layer of vegetable or canola oil in a skillet over medium heat. Once hot, add the breaded chicken cutlets to the skillet without overcrowding (cook in batches as necessary). Fry each side for 2-3 minutes until golden brown and cooked through (internal temperature should reach 165°F). Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
- Prepare the bang bang sauce: Whisk together the bang bang sauce ingredients in a small bowl until smooth and set aside. (Note: typical ingredients include mayonnaise, sriracha, sweet chili sauce, and lime juice.)
- Assemble the sliders: Cut the fried chicken cutlets into smaller slider-sized pieces. Place each piece on a slider roll, top immediately with a slice of mozzarella cheese to allow slight melting from the warm chicken, then drizzle generously with bang bang sauce. Serve immediately.
Notes
- Use thinly sliced chicken breasts for quicker cooking and easier breading.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Maintain medium heat while frying to ensure cutlets cook through without burning the coating.
- Adjust the amount of hot sauce in the buttermilk mixture and bang bang sauce according to your spice preference.
- Serve sliders immediately for best texture and flavor as the breading may soften if left too long.
- Leftover bang bang sauce can be refrigerated in an airtight container for up to 3 days.
