Description
Craving a spicy, crispy, and cheesy bite-sized treat that’s perfect for parties or game day? Bang Bang Chicken Sliders are the ultimate crowd-pleaser, featuring tender, breaded chicken cutlets topped with melty mozzarella and a zesty Bang Bang sauce, all nestled in soft slider rolls.
Ingredients
For the Chicken
- Thin Sliced Chicken Breasts (1½ pounds): Thin cutlets cook quickly and fit perfectly in sliders, staying tender and juicy.
- Kosher Salt (to taste): Enhances the chicken’s natural flavor.
- Fresh Black Pepper (to taste): Adds mild heat and depth.
- Garlic Powder (to taste): Provides savory, aromatic flavor.
For the Breading
- All-Purpose Flour (½ cup): Forms the first layer of the breading, helping it stick to the chicken.
- Cornstarch (¼ cup): Creates a light, crispy texture in the coating.
- Buttermilk (1 cup): Tenderizes the chicken and acts as a glue for the breading.
- Hot Sauce (1 tablespoon): Adds a subtle spicy kick to the wet batter.
- Large Egg (1): Binds the wet batter for a cohesive coating.
- Panko Breadcrumbs (2 cups, or more as needed): Delivers a crunchy, golden exterior.
- Vegetable or Canola Oil (for frying): Ensures even frying and crispiness at high heat.
For Assembly
- Mozzarella Cheese (12 slices): Melts into a gooey, mild layer that complements the spicy sauce.
- Slider Rolls (12): Soft, small buns hold the chicken and toppings perfectly.
- Bang Bang Sauce (prepared separately): A creamy, sweet-spicy sauce (typically mayo, sweet chili sauce, and sriracha) that defines the dish.
Substitutions and Variations
- Chicken: Swap for thin-sliced chicken thighs for juicier meat or tofu cutlets for vegetarian (press and marinate tofu first).
- Seasonings: Add paprika, onion powder, or cayenne to the chicken seasoning for extra flavor.
- Flour/Cornstarch: Use gluten-free flour or rice flour for a gluten-free coating.
- Buttermilk: Replace with regular milk mixed with 1 tablespoon lemon juice or vinegar, or use plant-based milk for dairy-free.
- Hot Sauce: Use sriracha, buffalo sauce, or omit for a milder flavor.
- Panko: Substitute with regular breadcrumbs, crushed cornflakes, or gluten-free panko.
- Oil: Peanut or sunflower oil work well; avoid olive oil due to its low smoke point.
- Cheese: Try cheddar, pepper Jack, or provolone for different flavors; use dairy-free cheese for lactose-free.
- Rolls: Use Hawaiian rolls for sweetness, brioche for richness, or gluten-free buns.
- Bang Bang Sauce: Make your own (¼ cup mayo, 2 tablespoons sweet chili sauce, 1 teaspoon sriracha) or use spicy mayo, ranch, or buffalo sauce.
Pro Tip: Use thin chicken cutlets to ensure quick, even cooking, and make or buy Bang Bang sauce ahead to save time. Keep panko fresh for maximum crunch.
Instructions
- Season Chicken:
- Pat 1½ pounds thin-sliced chicken breasts dry with paper towels.
- Season both sides generously with kosher salt, fresh black pepper, and garlic powder to taste.
- Tip: Season evenly for balanced flavor; let sit 5 minutes to absorb seasonings.
- Set Up Breading Station:
- Prepare three shallow bowls: In the first, mix ½ cup all-purpose flour and ¼ cup cornstarch. In the second, whisk 1 cup buttermilk, 1 tablespoon hot sauce, and 1 large egg until smooth. In the third, place 2 cups panko breadcrumbs.
- Tip: Use wide bowls for easy dredging, and keep one hand dry, one wet to avoid messy fingers.
- Bread Chicken:
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip into the buttermilk mixture, letting excess drip off.
- Coat in panko breadcrumbs, pressing firmly to adhere. Place on a plate and repeat with remaining chicken.
- Tip: Press panko gently but firmly for a thick, crunchy coating; add more panko if needed.
- Fry Chicken:
- Add a thin layer of vegetable or canola oil (about ¼ inch deep) to a large skillet and heat over medium heat until shimmering (about 350°F).
- Fry chicken cutlets in batches, avoiding overcrowding, for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F).
- Add more oil between batches as needed, letting it heat up before frying.
- Tip: Use a thermometer to check doneness; don’t overcrowd to maintain oil temperature.
- Drain Chicken:
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Tip: Keep chicken warm in a 200°F oven if frying in multiple batches.
- Prepare Bang Bang Sauce:
- While chicken cooks, prepare Bang Bang sauce if not using store-bought (e.g., ¼ cup mayo, 2 tablespoons sweet chili sauce, 1 teaspoon sriracha, mixed well). Set aside in a small bowl.
- Tip: Adjust sriracha to taste for more or less heat.
- Assemble Sliders:
- Cut fried chicken cutlets into pieces to fit 12 slider rolls (about 2-3 inches wide).
- Place chicken on the bottom buns, top each with 1 slice mozzarella cheese while chicken is warm to melt slightly.
- Drizzle generously with Bang Bang sauce, then add the top bun.
- Tip: Toast slider buns lightly for extra texture; use a spoon or piping bag for neat sauce application.
- Serve:
- Serve sliders immediately while the chicken is melty and hot (makes 12 sliders, 4-6 servings).
- Tip: Skewer with toothpicks to hold sliders together for easy serving at parties.
Cooking Tips:
- Even Breading: Ensure each chicken piece is evenly coated for consistent crunch; shake off excess flour to avoid clumps.
- Oil Temperature: Test oil by dropping a breadcrumb; it should sizzle immediately but not burn. Adjust heat to maintain 350°F.
- Don’t Overcrowd: Fry in batches to prevent steaming and ensure crispiness.