Short Description
These Bang Bang Chicken Sliders are packed with crispy chicken, a creamy, spicy sauce, and fresh toppings, all nestled in soft slider buns. Perfect for parties, game days, or a fun weeknight dinner!
Why You’ll Love This Recipe
- Crispy, juicy chicken with a flavorful kick
- Quick and easy to prepare
- Perfect for entertaining or family meals
- Customizable with different toppings and sauces
- A fun twist on classic sliders
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast (cut into small slider-sized pieces)
- Slider buns
- Buttermilk
- All-purpose flour
- Cornstarch
- Panko breadcrumbs
- Garlic powder
- Paprika
- Salt and black pepper
- Egg
- Oil for frying
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Honey
- Green onions (optional, for garnish)
- Lettuce or coleslaw (optional, for serving)
Directions
- Marinate the chicken – In a bowl, soak the chicken pieces in buttermilk for at least 30 minutes.
- Prepare the coating – Mix flour, cornstarch, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a separate bowl.
- Coat the chicken – Dip each piece in beaten egg, then dredge in the flour mixture.
- Fry the chicken – Heat oil in a skillet over medium-high heat and fry the chicken until golden brown and crispy. Drain on paper towels.
- Make the Bang Bang sauce – In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey.
- Assemble the sliders – Place a lettuce leaf or coleslaw on each slider bun, top with crispy chicken, drizzle with Bang Bang sauce, and garnish with green onions.
- Serve and enjoy!
Servings and Timing
- Servings: 6 sliders
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Grilled Option: Instead of frying, grill the chicken for a lighter version.
- Spicy Boost: Add extra sriracha or red pepper flakes to the sauce.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free alternative.
- Dairy-Free: Swap buttermilk for almond milk with a splash of vinegar.
- Extra Crunch: Double coat the chicken in the flour mixture for an ultra-crispy texture.
Storage/Reheating
- Refrigeration: Store leftover chicken in an airtight container for up to 3 days.
- Freezing: Freeze the cooked chicken for up to 2 months. Reheat in an oven for best results.
- Reheating: Warm in an oven at 350°F for about 10 minutes to maintain crispiness.
FAQs
Can I bake the chicken instead of frying it?
Yes! Bake at 400°F for 20-25 minutes, flipping halfway through.
What can I use instead of mayonnaise in the sauce?
You can use Greek yogurt for a healthier alternative.
Can I use chicken thighs instead of chicken breast?
Absolutely! Thighs will add more juiciness to the sliders.
What’s the best way to keep the chicken crispy?
Let it rest on a wire rack instead of paper towels after frying.
Can I make these ahead of time?
Yes, but store the sauce separately and assemble just before serving.
Are these sliders kid-friendly?
Yes! Reduce the sriracha for a milder version.
What side dishes pair well with these sliders?
Try serving with fries, coleslaw, or a fresh salad.
Can I use store-bought breaded chicken?
Yes, but homemade will have the best flavor and texture.
Can I make this sauce for other dishes?
Definitely! It works great as a dip for fries, shrimp, or even tacos.
What’s the best way to toast the slider buns?
Brush with butter and toast in a skillet for a golden-brown crunch.
Conclusion
Bang Bang Chicken Sliders are an easy, crowd-pleasing meal with crispy, flavorful chicken and a deliciously spicy sauce. Whether you’re hosting a gathering or enjoying a family meal, these sliders will be a hit!
PrintBang Bang Chicken Sliders
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, juicy chicken bites tossed in a creamy, sweet, and spicy bang bang sauce, all packed into soft slider buns. Perfect for parties, game days, or a quick dinner!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg
- Vegetable oil (for frying)
For the bang bang sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
For assembling the sliders:
- 12 slider buns
- 1 cup shredded lettuce
- 1/2 cup sliced green onions
- 1/2 cup pickles (optional)
Instructions
-
Marinate the chicken:
- In a bowl, mix buttermilk and egg. Add chicken pieces and let marinate for at least 30 minutes (or up to 4 hours for extra tenderness).
-
Coat and fry the chicken:
- In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until well coated.
- Fry in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.
-
Make the bang bang sauce:
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
-
Toss the chicken in sauce:
- In a large bowl, toss the crispy chicken pieces with the bang bang sauce until evenly coated.
-
Assemble the sliders:
- Toast the slider buns if desired.
- Add shredded lettuce to the bottom bun, then place bang bang chicken on top.
- Garnish with green onions and pickles (if using).
- Top with the other half of the bun and serve immediately!
Notes
- For a lighter version, you can bake or air-fry the chicken at 400°F (200°C) for about 15-18 minutes, flipping halfway through.
- Adjust the spice level by adding more or less sriracha.
- Serve with extra bang bang sauce on the side for dipping
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