Description
Crispy and flavorful Bang Bang Chicken Sliders featuring tender breaded chicken breasts fried to golden perfection, topped with melty mozzarella cheese and a creamy, spicy Bang Bang Sauce. Perfect for parties or quick delicious meals, these sliders combine crunchy texture and a spicy-sweet kick in every bite.
Ingredients
Scale
Chicken and Coating
- 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 Panko bread crumbs (or more as needed)
- 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 mayonnaise, sweet chili sauce, hot sauce, honey, and rice vinegar. Stir well and set aside. Adjust the hot sauce and honey according to your preferred spice and sweetness levels.
- Season the Chicken: Season the thin-sliced chicken breasts on both sides with kosher salt, black pepper, and garlic powder to enhance the flavor.
- Prepare Coating Mixtures: In a shallow dish, mix together the flour and cornstarch. In another shallow dish, whisk the buttermilk, hot sauce, and egg until combined. Place Panko bread crumbs in a third shallow dish.
- Bread the Chicken: Dredge each chicken piece first in the flour mixture, then dip into the buttermilk mixture, and finally coat thoroughly in the Panko bread crumbs. Ensure each piece has a uniform coating for crispiness.
- Heat the Oil: Pour vegetable or canola oil into a large skillet, heating over medium heat to about 350°F (175°C).
- Fry the Chicken: Fry the breaded chicken pieces in batches to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Drain Excess Oil: Remove the fried chicken from the skillet and place on a paper towel-lined plate to absorb extra oil.
- Melt Cheese: While still hot, top each chicken piece with a slice of mozzarella cheese, allowing it to melt slightly from the residual heat.
- Toast the Rolls: Lightly toast the slider rolls in the same skillet or oven to add texture and warmth.
- Assemble the Sliders: Spread a layer of Bang Bang Sauce onto the bottom half of each slider roll. Add the cheesy chicken piece atop the sauce, drizzle additional Bang Bang Sauce if desired, then cover with the top half of the slider roll.
- Serve and Enjoy: Serve the Bang Bang Chicken Sliders immediately while warm for the best flavor and texture experience.
Notes
- For extra spice, increase the amount of hot sauce in the Bang Bang Sauce or the buttermilk mixture.
- You can substitute mozzarella cheese with provolone or pepper jack for a different flavor profile.
- Ensure the oil is at the correct temperature to achieve a crispy crust without absorbing too much oil.
- Use fresh Panko crumbs for the crispiest coating.
- This recipe can be prepared ahead by making the Bang Bang Sauce and breaded chicken, then frying fresh before serving.
