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Whenever friends swing by or I've got a last-minute gathering, these Bang Bang Chicken Sliders totally steal the show. Bite into crunchy chicken on squishy buns, with loads of creamy mozzarella and a bold, zippy sauce. Honestly, I like making this when I'm short on time but still want everyone saying wow after the first bite. The flavors just pop.
A while back I served these for a football hangout and honestly not one was left by halftime. My buddies wouldn’t stop asking how to make ‘em.
Ingredients List
- Slider rolls: Go for soft, sweet buns that hold up to all the good stuff
- Mozzarella cheese: Melts creamy and smooth, balances those spicy bites, low-moisture is best
- Vegetable or canola oil: Either one works for frying, both are neutral and do the trick for getting that golden chicken
- Panko bread crumbs: These Japanese-style crumbs give the craziest crunch
- Large egg: Helps the coating stick on so you get every bit crisp
- Hot sauce: Choose your fave, it brings some heat right into the marinade
- Buttermilk: Soaks into the chicken and keeps it extra tender and juicy
- Cornstarch: Just a little with the flour makes it super crispy on the outside
- All purpose flour: Sift it first if you want a lighter, more even coat
- Garlic powder: Throws in a mellow, savory layer—fresh is best if you can
- Black pepper: Gives a light punchiness, especially when freshly ground
- Kosher salt: Brings out the flavors in both the chicken and the outside crunch, flaky is best
- Thin sliced chicken breasts: Cook quick and evenly, just pick pieces trimmed well
Easy Step-by-Step
- Stack your sliders:
- Cut the chicken so it fits the buns. Pop a piece on each bottom half, layer with mozzarella, drizzle on lots of bang bang sauce, and top it off with the other bun. Eat them while they’re melty and fresh.
- Get frying:
- Pour about one inch of oil into a tough pan, set it to medium. Once the oil’s shimmering and panko bubbles when dropped in, lay in the chicken. Cook on one side till it’s golden, flip and cook the other. Once done, let the pieces hang out on a rack or paper towel while you finish the rest.
- Bread each piece:
- Grab your seasoned chicken, press it into the flour blend on every side, dip completely in the buttermilk mix, then coat with panko—press so the crumbs really stick. Repeat for each one.
- Make your coating stations:
- Take three dishes. Mix cornstarch and flour in the first. In the second, beat together buttermilk, hot sauce, and egg till smooth. The third holds just panko, ready for breading.
- Start with seasoning:
- Dust salt, pepper, and garlic powder onto all sides of your chicken. Set them aside so that seasoning soaks in while you set up the coating.
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I get genuinely excited about the mozzarella. It gets all gooey with the spicy bang bang sauce and it always reminds me of hanging out with my sisters, stealing extra cheese while we get ready for late-night sandwiches together.
Keeping Leftovers Fresh
To keep chicken still crispy later, let it cool all the way first. Store in an airtight box with paper towels underneath. It’ll stay good in the fridge for a couple of days. Warm it up in a hot oven or air fryer to make it crunchy again.
Swaps and Hacks
No chicken breasts? Chicken thighs work and are extra juicy. Need gluten-free? Use GF bread crumbs or swap in a blend of rice flour. Want more heat? Pepper jack is perfect instead of mozzarella. If panko is out, crush up crispy rice cereal for a similar crunch.
Ideas to Serve
Crunchy pickles or tangy slaw are awesome with these sliders. Potato wedges on the side work too, or just load up extra sauce and go simple. For parties, keep them warm in the oven, or set out toppings and have everyone build their own!
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Family and Culture
Bang Bang Chicken gets its spark from street food in Southeast Asia, where crispy fried chicken meets spicy, creamy sauces. Wrapping it all up into little sandwiches means every bite’s full of bold, punchy flavors. My folks love tossing on extra sauce or slipping in a tart pickle for a fun twist.
Frequently Asked Questions About Recipes
- → How do I keep the chicken as crispy as possible?
If you fry a few pieces at a time and leave space in the pan, the crust will stay nice and crisp. Let chicken rest on a wire rack, not a plate, so it doesn’t go soggy.
- → Can I use chicken thighs instead of breasts?
Yup—go for boneless, skinless thighs for more juiciness. Just slice them thin so they cook at the same pace.
- → Is it possible to bake instead of fry?
Want a lighter fix? Pop breaded chicken on a rack and bake at 425°F until the outside’s golden and they’re cooked through.
- → Do the sliders stay moist when made ahead?
Warm them up in the oven to lock in the juiciness and crunch. Spoon fresh sauce on top right before eating.
- → What is bang bang sauce made of?
This zippy sauce mixes mayo, sweet chili sauce, and a splash of hot sauce to bring some heat.
- → Can I substitute panko bread crumbs?
You can grab regular bread crumbs, but panko gives the chicken an extra-light, supercrispy bite.