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Bang Bang Chicken Sliders Recipe

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★★★★★

4.4 from 91 reviews

Bang Bang Chicken Sliders combine crispy, juicy fried chicken coated with a spicy, tangy, and creamy Bang Bang sauce, served on mini slider buns with fresh lettuce, onions, and optional pickles and cilantro. These sliders are perfect for parties, game days, or a fun family dinner, delivering a flavorful and satisfying bite-sized meal.

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying (about 1 inch deep)

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder

For the Sliders:

  • 12 mini slider buns
  • 1 cup shredded lettuce
  • 1/2 cup thinly sliced red onion
  • 1/2 cup pickles (optional)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Marinate the Chicken: Cut the chicken breasts into small, bite-sized pieces ideal for sliders. In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and flavor the chicken.
  2. Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Mix until smooth. Taste and adjust seasoning with more sriracha for heat or honey for sweetness. Set aside.
  3. Fry the Chicken: Mix flour and panko breadcrumbs in a shallow dish. Remove chicken from marinade and let excess drip off. Dredge each piece in the flour mixture to coat evenly. Heat 1 inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces in batches without overcrowding for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
  4. Assemble the Sliders: Lightly toast the mini buns until golden. Spread a generous layer of Bang Bang sauce on the bottom half of each bun. Place a few pieces of fried chicken on top, then add shredded lettuce, red onion slices, and pickles if desired. Garnish with fresh cilantro. Cover with the top half of the bun.
  5. Serve: Arrange sliders on a platter, serving with extra Bang Bang sauce for dipping. Best enjoyed fresh and hot as an appetizer or main dish for gatherings.

Notes

  • For a healthier alternative, bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Grill marinated chicken instead of frying for a smoky flavor.
  • Adjust sriracha in the sauce to modify spice level according to preference.
  • Try adding Dijon mustard to the Bang Bang sauce for a tangy twist.
  • Vegetarian option: use crispy fried tofu or cauliflower instead of chicken.
  • To keep sliders warm before serving, place fried chicken cutlets in a 325°F oven for up to an hour.
  • Serve Bang Bang sauce at room temperature to avoid cooling the sliders too much.

Keywords: Bang Bang Chicken Sliders, spicy chicken sliders, fried chicken sliders, party appetizers, game day food, mini chicken sandwiches

Find it online: https://cookedbycleo.com/bang-bang-chicken-sliders-recipe/