Description
These Bang Bang Chicken Sliders feature crispy, golden-fried chicken breasts coated in a flavorful, spicy-sweet Bang Bang Sauce, topped with melted mozzarella cheese, and served on soft slider rolls. Perfect as a crowd-pleasing appetizer or party snack, these sliders combine the irresistible crunch of panko breading with a creamy, tangy sauce to deliver bold, satisfying flavor in every bite.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds thin-sliced chicken breasts
- Kosher salt, fresh black pepper, and garlic powder, to season
- 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 mayonnaise, sweet chili sauce, hot sauce, honey, and rice vinegar. Stir well to blend all ingredients evenly. Adjust the amount of hot sauce and honey to suit your preferred spice and sweetness levels, then set the sauce aside.
- Season the Chicken: Pat the thin-sliced chicken breasts dry and season both sides generously with kosher salt, fresh black pepper, and garlic powder to enhance flavor.
- Prepare Dry and Wet Coatings: In a shallow dish, mix together the flour and cornstarch. In a separate shallow bowl, whisk the buttermilk, hot sauce, and egg until fully combined. Place the Panko bread crumbs in a third shallow dish to ready for breading.
- Bread the Chicken: Dredge each seasoned chicken breast first in the flour-cornstarch mixture, ensuring an even coat, then dip into the buttermilk mixture, and finally press into the Panko bread crumbs to thoroughly coat each piece for a crispy exterior.
- Heat Oil for Frying: Pour vegetable or canola oil into a large skillet to a depth sufficient for frying and heat over medium heat until the oil reaches about 350°F (175°C).
- Fry the Chicken: Fry the breaded chicken pieces in batches to avoid overcrowding, cooking each side for 4-5 minutes until they are golden brown and reach an internal temperature of 165°F (75°C), indicating they are cooked through.
- Drain Excess Oil: Remove the fried chicken from the skillet and place on a paper towel-lined plate to absorb any excess oil, keeping the crust crispy.
- Melt Cheese on Chicken: While the chicken is still hot, top each piece with a slice of mozzarella cheese, allowing it to melt slightly from the residual heat.
- Toast Slider Rolls: Lightly toast the slider rolls either in the same skillet or in the oven to add a slight crunch and warmth.
- Assemble the Sliders: Spread a thin layer of the prepared Bang Bang Sauce on the bottom half of each toasted slider roll. Place one piece of the mozzarella-topped fried chicken onto each roll, optionally drizzle additional Bang Bang Sauce over the chicken, and then cover with the top half of the slider roll.
- Serve Immediately: Serve the sliders fresh and warm for the best texture and flavor experience.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy crust and prevent oil absorption.
- Adjust the amount of hot sauce in both the frying mixture and the Bang Bang Sauce to customize spiciness.
- Use a thermometer to check chicken’s internal temperature for safe consumption.
- These sliders are best enjoyed immediately to keep the chicken crispy and the rolls fresh.
- If desired, substitute mozzarella with pepper jack cheese for an extra kick.
