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Alyssa

Bang Bang Chicken Sliders

Spicy, crispy Bang Bang Chicken Sliders with a sweet and tangy sauce—perfect for parties or a delicious snack. Easy recipe for big flavor.
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Ingredients Method

Ingredients
  

  • Chicken: 2 lbs chicken breasts — the star of the dish ensuring juiciness and flavor.
  • Buttermilk: 1 cup — for marinating the chicken helping to tenderize it and add moisture.
  • Garlic powder: 1 tsp — enhances the flavor profile.
  • Onion powder: 1 tsp — adds a savory depth.
  • Paprika: 1 tsp — provides a hint of sweetness and a beautiful color.
  • Salt: 1 tsp — essential for flavor enhancement.
  • Black pepper: 1/2 tsp — for a touch of heat and depth.
  • Flour: 1/2 cup — for dredging the chicken.
  • Panko breadcrumbs: 1 cup — for a light crispy coating.
  • Oil for frying: enough to cover the bottom of the frying pan around 1 cup — for frying until golden brown.
For the Bang Bang Sauce:
  • Mayo: 1/2 cup — acts as a creamy base for the sauce.
  • Sweet chili sauce: 1/4 cup — adds a sweet and slightly tangy flavor.
  • Sriracha: 1-2 tbsp to taste — provides heat and spice.
  • Honey: 1 tbsp — for extra sweetness to balance the spice.
  • Lime juice: 1 tbsp — adds brightness and acidity.
  • Garlic powder: 1/2 tsp — enhances the flavor of the sauce.
For the sliders:
  • Slider buns: 12 small buns — choose soft fluffy buns for the best texture.
  • Lettuce: 1 cup shredded — adds crunch and freshness.
  • Red onion: 1/2 cup thinly sliced — introduces a mild sharpness.
  • Pickles: 1/2 cup — for a tangy bite.
  • Cilantro: 1/4 cup chopped — adds vibrant freshness and flavor.

Method
 

  1. Marinate the Chicken: Begin by marinating 2 lbs of chicken breasts in 1 cup of buttermilk mixed with 1 tsp each of garlic powder, onion powder, paprika, 1 tsp of salt, and 1/2 tsp of black pepper. Let this mixture sit in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
  2. Prepare the Bang Bang Sauce: In a bowl, mix together 1/2 cup of mayo, 1/4 cup of sweet chili sauce, 1 to 2 tbsp of sriracha (depending on your heat preference), 1 tbsp of honey, 1 tbsp of lime juice, and 1/2 tsp of garlic powder. Stir until smooth and set aside.
  3. Dredge the Chicken: After marination, remove the chicken from the buttermilk, letting any excess liquid drip off. In one bowl, place 1/2 cup of flour, and in another bowl, 1 cup of panko breadcrumbs. Dredge the chicken first in the flour, then in the panko, ensuring an even coating.
  4. Fry the Chicken: Heat enough oil in a frying pan (about 1 cup) over medium-high heat. Once hot, fry the breaded chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and place on paper towels to drain excess oil.
  5. Toast the Buns: While the chicken is frying, slice your slider buns in half and lightly toast them in the oven or on a pan until slightly golden.
  6. Assemble the Sliders: Spread a generous amount of the Bang Bang sauce on the bottom half of each slider bun. Place the fried chicken on top, followed by a handful of shredded lettuce, a few slices of red onion, pickles, and garnish with chopped cilantro.
  7. Serve: Place the top half of the bun on each slider and serve with extra Bang Bang sauce on the side for dipping!