Are you looking for a delightful crowd-pleaser to elevate your next gathering? Look no further! These Bang Bang Chicken Sliders are not only simple to make but also bursting with flavor. This recipe beautifully combines juicy chicken with a spicy, creamy sauce, all nestled in soft slider buns. Perfect for game days, parties, or casual weeknight dinners, these sliders are sure to impress.
Ingredients
For the Chicken:
- 1 pound of chicken breast, cut into bite-sized pieces
- 1 cup of buttermilk
- 1 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Oil for frying
For the Bang Bang Sauce:
- ½ cup of mayonnaise
- 2 tablespoons of sweet chili sauce
- 1 tablespoon of Sriracha (adjust according to your spice preference)
- 1 teaspoon of lime juice
For Assembly:
- Slider buns (mini brioche or any soft variety)
- Shredded lettuce
- Sliced cucumbers
- Fresh cilantro or green onions for garnish (optional)
Instructions
Step 1: Marinate the Chicken
In a mixing bowl, add the cut chicken pieces and pour in the buttermilk. Allow it to marinate for at least 30 minutes, or better yet, refrigerate it for a few hours to strengthen the flavor.
Step 2: Prepare the Bang Bang Sauce
In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth. Taste and adjust the spice level, adding more Sriracha if you enjoy a fiery kick!
Step 3: Coat the Chicken
In another bowl, combine the flour, garlic powder, paprika, salt, and pepper. Remove the marinated chicken pieces from the buttermilk, allowing excess to drip off, and coat each piece in the seasoned flour mixture.
Step 4: Fry the Chicken
In a large skillet or deep fryer, heat the oil over medium heat. Once hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the skillet. Fry until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain excess oil on paper towels.
Step 5: Assemble the Sliders
To assemble, take a slider bun and place a piece of fried chicken on the bottom half. Drizzle generously with Bang Bang Sauce, then top with shredded lettuce and sliced cucumbers. Finally, cap it with the top half of the bun.
Step 6: Serve and Enjoy!
Arrange your Bang Bang Chicken Sliders on a platter. Optionally, garnish with fresh cilantro or green onions for a pop of color. Serve immediately and watch them disappear!
Tips for the Perfect Sliders
- Make Ahead: You can prepare the Bang Bang Sauce in advance and store it in the fridge for up to a week.
- Baking Option: For a healthier alternative, consider baking the chicken instead of frying. Simply coat the chicken, place it on a baking sheet, and bake at 400°F (200°C) for 20-25 minutes or until crispy and cooked through.
- Customization: Feel free to add additional toppings like avocado, pickles, or jalapeños to tailor the sliders to your taste.
Make-Ahead & Party Prep Guide
Sliders are party gold—crispy chicken, creamy sauce, zero stress with a little planning.
Marinate ahead: Buttermilk-soak the chicken up to 12 hours in the fridge for extra tenderness and flavor.
Sauce early: Whisk the Bang Bang sauce up to 7 days ahead. Chill and stir before using.
Bread just in time: Dredge chicken right before cooking so the coating stays craggy and crisp.
Batch-fry smart: Fry in small batches so oil temp stays steady; keep cooked pieces on a wire rack (not paper towels) in a 250°F (120°C) oven while you finish the rest.
Crisp buns, no sog: Lightly toast slider buns cut-side down so they hold up to sauce and steam.
Assembly line: For a crowd, set out buns, sauce, lettuce, cucumbers, and hot chicken. Sauce the bun, not the chicken if you need to hold them 10–15 minutes—keeps the crust crisp.
Conclusion
These Bang Bang Chicken Sliders are the ultimate finger food, bringing vibrant flavors to your table with minimal fuss. Perfect for sharing or devouring on your own, they are sure to become a staple in your culinary repertoire. So gather your ingredients, get cooking, and enjoy a delicious bite of these spicy sliders!
FAQ (Expanded)
Can I bake the chicken instead of frying?
Yes. After dredging, place chicken on a wire rack set over a sheet pan, mist lightly with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping once, until crisp and cooked through. For extra crunch, broil 1–2 minutes at the end—watch closely.
What about the air fryer?
Works great. Arrange coated pieces in a single layer, spritz with oil, and air-fry at 390–400°F (200°C) for 10–14 minutes, flipping halfway, until golden and 165°F (74°C) inside. Cook in batches to avoid steaming.
How spicy are these—and how do I adjust?
As written, the heat is medium. For mild, start with 1 teaspoon sriracha and add to taste. For extra spicy, use 2+ tablespoons, add a pinch of chili flakes, or drizzle more sriracha on finished sliders.