Why Make This Recipe
Bang Bang Chicken Sliders are not just tasty; they are fun to eat! Perfect for parties, game days, or a family meal, these sliders are packed with flavor and a delightful crunch. The creamy and spicy Bang Bang sauce sets these sliders apart, making them a favorite for many. Plus, they are easy to make and can be customized to suit your taste.
How to Make Bang Bang Chicken Sliders
Ingredients:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 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
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)
Directions:
Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and submerge; cover and refrigerate for at least 1 hour (up to overnight).
Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust the heat or sweetness as desired.
Dredge and Fry the Chicken: In a shallow dish, mix the flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
Serve: Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.
Tips: For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once; or grill the chicken. Adjust spice level by varying the sriracha; you can substitute crispy tofu or cauliflower for a vegetarian option; add a touch of Dijon mustard to the sauce for extra tang.
How to Serve Bang Bang Chicken Sliders
These sliders are best served warm and can be a fun addition to any gathering. Pair them with fresh vegetables, potato chips, or a light salad for a complete meal. Guests can add extra sauce or toppings according to their preferences, making it an interactive dining experience.
How to Store Bang Bang Chicken Sliders
If you have leftovers, store the sliders in an airtight container in the refrigerator. They can last for about 2-3 days. Reheat in an oven or microwave before serving to bring back their crispy texture. Keep the sauce separate to maintain freshness.
Tips to Make Bang Bang Chicken Sliders
- Marinate the chicken longer for more flavor.
- Use a food thermometer to check chicken doneness (should reach 165°F).
- Mix and match toppings like avocado or coleslaw for different textures.
- Use gluten-free breadcrumbs and buns for a gluten-free version.
Variation
You can make Bang Bang Chicken Sliders using shrimp or tofu for a different twist. Simply follow the same marinade and preparation steps, adjusting cooking times as needed.
FAQs
1. Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway for even cooking.
2. How do I store leftover Bang Bang sauce?
Store leftover sauce in an airtight container in the refrigerator for up to a week.
3. Can I adjust the spiciness of the sauce?
Absolutely! You can adjust the amount of sriracha to make the sauce as spicy or mild as you like.
Bang Bang Chicken Sliders
Ingredients
Method
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces and submerge; cover and refrigerate for at least 1 hour (up to overnight).
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder.
- Taste and adjust the heat or sweetness as desired.
- In a shallow dish, mix the flour and panko.
- Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
- Lightly toast the slider buns.
- Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired.
- Garnish with cilantro and cap with the top bun.
- Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.