Bang-Bang Chicken Sliders
These Bang-Bang Chicken Sliders bring the perfect combination of sweet, spicy, and savory flavors to your table. With crispy chicken, a tangy slaw, and a creamy, spicy bang-bang sauce, these sliders are guaranteed to be a crowd-pleaser for game days, parties, or even a fun family dinner.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
For the Bang-Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (adjust to heat preference)
- 1 tbsp honey
- 1 tsp lime juice
For the Slaw:
- 2 cups shredded cabbage (red, green, or a mix)
- 1/2 cup shredded carrots
- 2 green onions, finely sliced
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp honey
- Salt and pepper, to taste
For Assembly:
- 12 slider buns or small brioche buns
- Butter, for toasting buns
- Fresh cilantro or parsley (optional, for garnish)
Instructions
1. Marinate the Chicken:
- Cut the chicken into small pieces to fit the size of your slider buns.
- In a large bowl, combine buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for more tender and flavorful chicken.
2. Prepare the Slaw:
- In a large mixing bowl, combine shredded cabbage, carrots, and green onions.
- In a small bowl, whisk together mayonnaise, rice vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss until evenly coated. Cover and refrigerate until ready to assemble.
3. Make the Bang-Bang Sauce:
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Adjust the level of heat to your liking by adding more or less sriracha. Set aside.
4. Bread and Fry the Chicken:
- In a shallow dish, combine flour, cornstarch, cayenne pepper, and a pinch of salt.
- Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for 4–6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. Toast the Buns:
- Lightly butter the cut sides of the slider buns.
- Heat a skillet or griddle over medium heat and toast the buns until golden brown.
6. Assemble the Sliders:
- Spread a generous layer of bang-bang sauce on the bottom halves of the toasted buns.
- Place a piece of fried chicken on top of the sauce.
- Add a spoonful of slaw over the chicken, letting some spill over for extra crunch and flavor.
- Drizzle more bang-bang sauce over the slaw and cover with the top bun.
- Garnish with fresh cilantro or parsley, if desired.
7. Serve and Enjoy:
- Arrange the sliders on a platter and serve immediately. Offer extra bang-bang sauce on the side for dipping.
Tips for Success
- Crispier Chicken: For even crispier chicken, double-dip by dredging the chicken in the flour mixture, then dipping it back in the buttermilk before coating it again with the flour.
- Make Ahead: You can fry the chicken and prepare the slaw in advance. Reheat the chicken in a 350°F (175°C) oven for 10 minutes to regain its crispiness before assembling.
- Customize Heat Levels: Adjust the heat of the bang-bang sauce and chicken breading to suit your spice tolerance.
- Bun Choice: Use brioche or potato slider buns for a soft and slightly sweet base that complements the spicy and tangy flavors.
These Bang-Bang Chicken Sliders are packed with bold flavors and a satisfying crunch. Perfect as a party appetizer, main course, or anytime indulgence, they’ll leave everyone coming back for seconds!
Bang-Bang Chicken Sliders Recipe
These Bang-Bang Chicken Sliders are packed with bold flavors and a satisfying crunch. Perfect as a party appetizer, main course, or anytime indulgence, they’ll leave everyone coming back for seconds!
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp cayenne pepper optional, for extra heat
- Vegetable oil for frying
- For the Bang-Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha adjust to heat preference
- 1 tbsp honey
- 1 tsp lime juice
- For the Slaw:
- 2 cups shredded cabbage red, green, or a mix
- 1/2 cup shredded carrots
- 2 green onions finely sliced
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp honey
- Salt and pepper to taste
- For Assembly:
- 12 slider buns or small brioche buns
- Butter for toasting buns
- Fresh cilantro or parsley optional, for garnish
Instructions
- Marinate the Chicken:
- Cut the chicken into small pieces to fit the size of your slider buns.
- In a large bowl, combine buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for more tender and flavorful chicken.
- Prepare the Slaw:
- In a large mixing bowl, combine shredded cabbage, carrots, and green onions.
- In a small bowl, whisk together mayonnaise, rice vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss until evenly coated. Cover and refrigerate until ready to assemble.
- Make the Bang-Bang Sauce:
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Adjust the level of heat to your liking by adding more or less sriracha. Set aside.
- Bread and Fry the Chicken:
- In a shallow dish, combine flour, cornstarch, cayenne pepper, and a pinch of salt.
- Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for 4–6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Toast the Buns:
- Lightly butter the cut sides of the slider buns.
- Heat a skillet or griddle over medium heat and toast the buns until golden brown.
- Assemble the Sliders:
- Spread a generous layer of bang-bang sauce on the bottom halves of the toasted buns.
- Place a piece of fried chicken on top of the sauce.
- Add a spoonful of slaw over the chicken, letting some spill over for extra crunch and flavor.
- Drizzle more bang-bang sauce over the slaw and cover with the top bun.
- Garnish with fresh cilantro or parsley, if desired.
- Serve and Enjoy:
- Arrange the sliders on a platter and serve immediately. Offer extra bang-bang sauce on the side for dipping.