These Bang Bang Chicken Sliders are a fun twist on classic chicken sandwiches! Juicy, tender chicken is coated in a spicy sauce and piled on soft slider buns for a tasty treat.
Who wouldn’t love a mini sandwich that’s packed with flavor? I usually make a big batch because they disappear quickly at my gatherings—you might want to hide a few for yourself! 🐔😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here as they fry up juicy and tender. For a lighter version, consider using chicken thighs. Or, for a vegetarian option, firm tofu or tempeh can be marinated and fried for a plant-based slider.
Buttermilk: This adds tenderness to the chicken. If you’re out, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Panko Breadcrumbs: These create a lovely crunch. Regular breadcrumbs can work in a pinch, but panko will give you a noticeably crispier finish. You might also use crushed cornflakes for a unique texture!
Bang Bang Sauce: This sauce brings the flavor! Adjust the sriracha to your taste. If you want it milder, reduce the amount, or substitute with BBQ sauce. A squeeze of lime can brighten the flavor, too!
How Do You Get the Chicken Perfectly Crispy?
Coating and frying the chicken properly is key for crispy sliders! Start with well-marinated chicken to flavor and tenderize.
- After marinating, let excess buttermilk drip off before coating. This helps the breading stick better.
- When dredging, press the flour-panko mixture onto the chicken. It creates a thicker coat, leading to extra crunch.
- Fry in hot oil (about 350°F). If the oil isn’t hot enough, the chicken might soak up oil and become greasy. Use a thermometer for accuracy.
- Finally, drain the fried chicken on paper towels to absorb any excess oil. This keeps your sliders from getting soggy.
With these tips, you’ll create amazing Bang Bang Chicken Sliders that are sure to impress everyone at your table!
Bang Bang Chicken Sliders
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts (cut into small slider-sized pieces or strips)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 12 slider buns or dinner rolls
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tablespoons sriracha (adjust to heat preference)
- 1 teaspoon honey or sugar
- 1/2 teaspoon rice vinegar or lime juice
For the Slaw:
- 2 cups shredded cabbage (green and purple)
- 1/2 cup shredded carrots
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 1 hour in total: 30 minutes for marinating, 10-15 minutes for preparation and cooking, and a few minutes for assembling. It’s a straightforward recipe that results in delicious sliders you can enjoy at home or share with friends!
Step-by-Step Instructions
1. Marinate the Chicken
Start by placing the chicken pieces in a bowl and covering them with buttermilk. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours). This ensures your chicken will be nice and tender!
2. Prepare the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Don’t hesitate to adjust the sriracha based on how spicy you like your sauce. Set it aside so the flavors can meld.
3. Make the Slaw
In a medium bowl, combine the shredded cabbage, shredded carrots, green onions, cilantro, mayonnaise, and rice vinegar. Season with salt and pepper to taste. Let this sit for a bit to allow the flavors to combine nicely.
4. Coat the Chicken
In a shallow dish, mix the flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. Once the chicken has marinated, remove it from the buttermilk, allowing excess to drip off. Dredge the chicken pieces in the flour mixture, pressing lightly so it sticks well.
5. Cook the Chicken
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully add the chicken pieces in batches. Fry them until they are golden brown and cooked through, about 3-4 minutes per side. Use paper towels to drain off any excess oil.
6. Assemble the Sliders
Lightly toast your slider buns. On the bottom half of each bun, spread a generous spoonful of bang bang sauce. Add a fried chicken piece, drizzle a little more bang bang sauce on top, and then pile on the slaw. Finally, place the bun lid on top to complete each slider.
7. Serve
Arrange your sliders on a platter, and if you like, garnish with extra cilantro. Serve them immediately and watch them disappear!
Enjoy these vibrant and crispy Bang Bang Chicken Sliders that balance spicy, sweet, and creamy flavors with crunchy slaw and soft buns!
Can I Use Frozen Chicken for These Sliders?
Yes, but be sure to thaw the chicken completely before marinating! The best way to thaw chicken is overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water to ensure it remains safe and tender.
How Can I Make These Sliders Spicier?
To amp up the heat, you can increase the amount of sriracha in the bang bang sauce or add sliced jalapeños or spicy pickles to the sliders. Just remember to adjust spices gradually to find your perfect balance!
Can I Prepare the Components Ahead of Time?
Absolutely! You can marinate the chicken and prepare the bang bang sauce and slaw a day in advance. Just keep everything stored in airtight containers in the refrigerator. Assemble the sliders just before serving to maintain freshness and crunch!
What’s the Best Way to Store Leftovers?
If you have any sliders left, store them in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm them in a skillet over low heat or in the microwave for a few seconds, using a damp paper towel to keep the buns from drying out.
