Description
These Bang Bang Chicken Sliders are crispy, spicy, and loaded with flavor, featuring thin-sliced fried chicken coated in Panko crumbs, topped with melted mozzarella, and drizzled with a sweet and spicy homemade Bang Bang Sauce. Perfect for game day, parties, or a fun family meal, these sliders bring a flavorful kick in a convenient bite-sized sandwich.
Ingredients
Scale
Chicken and Breading
- 1 ½ pounds thin-sliced chicken breasts
- Kosher salt, fresh black pepper, and garlic powder (for seasoning the chicken breasts)
- ½ cup flour
- ¼ 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
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon hot sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, hot sauce, honey, and rice vinegar. Stir well until smooth and set aside. Adjust the hot sauce and honey to your preference for spice and sweetness.
- Season the Chicken: Lightly season the thin-sliced chicken breasts on both sides with kosher salt, freshly ground black pepper, and garlic powder to enhance their flavor.
- Prepare the Dry Breading: In a shallow dish, mix together the flour and cornstarch thoroughly.
- Prepare the Wet Breading: In another shallow dish, whisk together the buttermilk, hot sauce, and the egg until fully blended.
- Set up Panko Coating: In a third shallow dish, pour the Panko bread crumbs, ready for coating the chicken.
- Bread the Chicken: Dredge each chicken piece first in the flour and cornstarch mixture, then dip it into the buttermilk mixture, ensuring it’s completely coated. Finally, press it into the Panko bread crumbs to fully cover the surface, giving the chicken a crispy crust.
- Heat the Oil: Pour vegetable or canola oil into a large skillet and heat over medium heat to about 350°F (175°C) to prepare for frying.
- Fry the Chicken: Fry the breaded chicken in batches to avoid overcrowding the pan. Cook each piece for 4-5 minutes per side until they turn golden brown and reach an internal temperature of 165°F (75°C) for safe consumption.
- Drain Excess Oil: Remove the fried chicken from the skillet using tongs and place it on a paper towel-lined plate to absorb excess oil.
- Melt the Cheese: While the chicken is still hot, place a slice of mozzarella cheese on each piece so it begins to melt slightly from the residual heat.
- Toast the Slider Rolls: Lightly toast the slider buns either in the skillet or oven to add a slight crisp texture and warmth.
- Assemble the Sliders: Spread a thin layer of the prepared Bang Bang Sauce on the bottom half of each slider roll for a flavorful base.
- Add the Chicken: Place one piece of fried chicken topped with melted mozzarella on each sauced slider bun bottom. Optionally drizzle more Bang Bang Sauce over the chicken for extra flavor.
- Finish and Serve: Top the sliders with the remaining bun halves and serve immediately while warm and crispy.
Notes
- For extra crispy chicken, double coat the chicken by repeating the wet and dry dredging steps before frying.
- If you prefer less spicy sliders, reduce or omit the hot sauce in the Bang Bang Sauce and batter.
- Use a meat thermometer to ensure your chicken reaches a safe internal temperature of 165°F (75°C).
- Slider rolls can be substituted with small brioche buns or dinner rolls for a different texture.
- Leftover Bang Bang Sauce keeps for up to 3 days refrigerated in an airtight container.
