Bang Bang Chicken Sliders are small and tasty sandwiches packed with spicy, crispy chicken. They’re a fun finger food, perfect for any gathering or a quick dinner!
These sliders are easy to make and really flavorful. I love stacking the crunchy chicken on soft buns with a drizzle of creamy sauce. It’s hard to eat just one—trust me, you won’t want to stop!
Key Ingredients & Substitutions
Slider Buns: Soft buns like Kings Hawaiian rolls are perfect for these sliders. If you’re looking for a healthier option, consider whole wheat or even lettuce wraps for a low-carb version.
Chicken: I love chicken thighs for their juiciness, but chicken breasts work well too. For a vegetarian twist, try crispy tofu instead!
Buttermilk: If you don’t have buttermilk on hand, mix milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’ll have a good substitute.
Panko Breadcrumbs: They create a lovely crunch! If you can’t find panko, regular breadcrumbs can work, but might not give the same crunchiness.
Bang Bang Sauce: This sauce has a kick! If you want it milder, reduce the sriracha. For a healthier twist, swap mayo with Greek yogurt.
What’s the Best Way to Fry the Chicken Crispily?
Frying can be tricky, but the right technique makes all the difference! The key is to maintain the oil temperature. Here’s how:
- Heat oil to 350°F (175°C) for crispy chicken. Use a thermometer if you have one.
- Fry in small batches to avoid lowering the oil temperature. This helps achieve even cooking.
- Drain cooked chicken on paper towels to remove excess oil and keep it crispy.
With these tips, you’ll have tender, crispy chicken every time. Enjoy making your sliders!
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Sliders:
- 12 slider buns (soft, square or round)
- 1 lb boneless, skinless chicken thighs or breasts, cut into small slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Vegetable oil, for frying
For the Coleslaw:
- 2 cups shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste for heat)
- 1 tsp honey
- 1 tsp lime juice
Garnish:
- Fresh cilantro leaves
How Much Time Will You Need?
This recipe will take about 1 hour from start to finish, including 30 minutes for marinating the chicken. The cooking and assembly time is approximately 30 minutes. You’ll end up with delicious, crispy sliders!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, place your cut chicken pieces and pour buttermilk over them. Make sure all the chicken is covered. Let the chicken marinate in the fridge for at least 30 minutes, but if you have time, letting it soak for up to 2 hours will make it even juicier.
2. Make the Coleslaw:
While the chicken is marinating, it’s time to make the coleslaw. In a large bowl, mix the shredded green cabbage, purple cabbage, and carrots together. In a separate small bowl, combine mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk until smooth, then pour it over the veggies. Toss everything to coat, and then pop it in the fridge until you’re ready to assemble the sliders.
3. Prepare the Bang Bang Sauce:
In another small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Feel free to adjust the sriracha if you prefer it less spicy. Once mixed, set it aside.
4. Bread the Chicken:
Prepare for frying by mixing your flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. Once the chicken has marinated, remove the pieces from the buttermilk, letting the excess drip off. Dip each piece into the breadcrumb mixture, making sure each piece is well-coated. Shake off any extra coating.
5. Fry the Chicken:
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. When the oil reaches 350°F (175°C), carefully add the chicken pieces in batches. Fry each batch for about 3–4 minutes on each side or until they are golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
6. Assemble the Sliders:
Slice the slider buns in half. Start by placing a generous spoonful of coleslaw on the bottom half of each bun. Then, add a piece of the crispy fried chicken on top. Drizzle with Bang Bang sauce and add a fresh cilantro leaf before placing the top bun on.
7. Serve:
Arrange the assembled sliders on a platter and serve them immediately while the chicken is still hot and crispy. Enjoy this delightful mix of flavors and textures in every bite!
These Bang Bang Chicken Sliders are sure to be a hit at your next gathering or family dinner. Enjoy! 🎉
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but make sure to thaw the chicken completely before marinating. To do this quickly, place the chicken in a sealed plastic bag and submerge it in cold water for about an hour, or leave it in the fridge overnight.
Can I Make the Sliders Ahead of Time?
Absolutely! You can prepare the chicken, coleslaw, and Bang Bang sauce a day in advance. Just store them separately in airtight containers in the fridge. When you’re ready to serve, fry the chicken just before assembly to keep everything crispy.
How Should I Store Leftovers?
Leftover sliders can be stored in an airtight container in the fridge for up to 2 days. To reheat them, place the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to regain its crispness while keeping the buns fresh in a separate container.
Can I Substitute the Bang Bang Sauce?
If you want a different flavor, you can use buffalo sauce, garlic aioli, or even a simple mix of mayonnaise and taco sauce. Adjust according to your taste preferences!