Easy Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders have become my answer to quick, show-stopping crowd food that never fails When I want something irresistible with maximum crunch and heaps of creamy spicy sauce I turn to this easy recipe that blends crispy pan-fried chicken with the sweet and tangy kick of Bang Bang sauce Sliding that golden chicken onto a soft bun with fresh toppings creates the party dish everyone talks about long after the plates are cleaned

These sliders always disappear fast at family game nights and summer cookouts My youngest calls them the sauce sandwiches and they have been his birthday request two years running

Ingredients

• Chicken breasts or chicken tenders: choose chicken breasts for meatier sliders or tenders for even shapes both work well just slice to bun size
• Panko breadcrumbs: for crunch Japanese-style panko is the secret to the crispiest coating Pick a fresh bag so it fries up light and golden
• Egg: binds the coating to your chicken and helps panko stick
• All-purpose flour: essential first step for even breading use unbleached flour if possible
• Mayonnaise: gives the Bang Bang sauce rich creaminess opt for real mayo versus light versions
• Sweet chili sauce: adds sweetness plus a subtle heat go for one with real chili flakes visible
• Sriracha: brings tangy spice start with less then taste and add more as you like
• Rice vinegar: for a zingy lift to the sauce look for a bottle without added sugar for best balance
• Slider buns: choose soft sturdy buns soaks up the sauce without falling apart
• Lettuce, pickles and toppings: your favorites for brightness and crunch Butter lettuce and dill pickles are always winners

Step-by-Step Instructions

Prepare the Chicken:

First slice your chicken into pieces just a little smaller than your slider buns Season all pieces generously with salt and black pepper to ensure every bite has flavor Ready three shallow bowls one with flour one with beaten egg one with panko Dredge each chicken piece first in flour then dip into egg then fully coat with panko pressing so it sticks Repeat for every piece and set on a tray

Fry the Chicken:

Heat half an inch of oil in your largest heavy skillet over medium heat Wait until a breadcrumb sizzles briskly when dropped in Carefully lay in breaded chicken without crowding Cook about three to four minutes per side until deep golden and crisp Turn only once for best crunch Transfer chicken to a plate lined with paper towels so excess oil drains

Make the Bang Bang Sauce:

Combine mayonnaise sweet chili sauce sriracha and rice vinegar in a medium bowl Use a spoon or mini whisk to blend until totally smooth Taste and adjust sriracha if you want more or less heat The sauce should be thick but easily spoonable

Assemble the Sliders:

Split all slider buns and lay a lettuce leaf plus pickle slice on each bottom bun Top with a hot crispy chicken piece Drizzle each with a spoonful of Bang Bang sauce letting it spill down the sides Cap with top buns and serve right away while the chicken is crunchy and the sauce is cool

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I have a soft spot for the homemade Bang Bang sauce The kids love to sneak spoonfuls while I fry the chicken Last Fourth of July we made a double batch and not a single slider was left behind

Storage Tips

Store leftover sliders by separating components Place the fried chicken on a paper towel in an airtight box in the fridge for up to two days Reheat in a hot oven or toaster oven to keep crunch never microwave the chicken buns go a little stale after a day but are revived by warm chicken and fresh toppings Make extra Bang Bang sauce and keep it in a small jar for sandwiches and salads later in the week

Ingredient Substitutions

If you do not have panko use crushed cornflakes for a similar crunch Try Greek yogurt instead of mayonnaise in the sauce for a tangy twist Swap sriracha with chili garlic sauce or hot honey if you want sweet heat without much spice Use any sturdy lettuce and bread and butter pickles if you prefer more tang

Serving Suggestions

Serve sliders with extra Bang Bang sauce for dipping and plenty of napkins Pair them with sweet potato fries or crunchy Asian slaw for a full meal For a fun party platter mix in a few vegetarian sliders using breaded cauliflower or tofu

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Brief Cultural Context

Bang Bang sauce takes inspiration from American Asian fusion restaurants and the classic Chinese dish known as Bang Bang Chicken named for the sound of the cleaver Traditional Bang Bang Chicken is poached and shredded but the American slider twist with fried chicken and creamy spicy sauce is pure comfort food magic

Recipe FAQs

→ What makes the chicken extra crispy?

Coating in panko breadcrumbs and frying gives the chicken maximum crunch. For even more crispiness, double bread by dipping in egg and panko twice.

→ How can I adjust the spice level?

Add less sriracha for a milder taste or extra for a bolder, spicier kick. Taste the sauce before using and adjust as you like.

→ Can I bake the chicken instead of frying?

Yes, place coated chicken on a baking rack and bake at 425°F (220°C) until golden and cooked through, about 18-20 minutes.

→ What toppings pair best with these sliders?

Lettuce and pickles add crunch and brightness, but try adding avocado, tomato, or slaw for extra flavor and texture.

→ Can I prepare the chicken ahead of time?

Fried chicken is best fresh, but you can prep and bread it in advance, then fry right before serving to keep it crispy.

→ Is there a substitute for panko breadcrumbs?

Regular breadcrumbs work, but panko creates a lighter, crunchier coating ideal for slider chicken.