Crispy Bang Bang Sliders

Crunchy yet juicy chicken combined with velvety, tangy-hot bang bang sauce makes these mouthwatering sliders turn everyday meals into something you'll crave again and again. Every mouthful offers that amazing mix of crunch, smoothness, and punchy flavors that'll make these tiny sandwiches stick in your memory.

These sliders became an overnight hit at our family get-togethers after I brought them to a backyard cookout. The completely empty plate and everyone asking how I made them showed they weren't just another sandwich - they're a taste experience people remember.

Key Ingredients Breakdown

• Chicken Breasts: Go for fresh pieces of similar thickness so they cook evenly and stay tender.
• Buttermilk: Don't substitute this - you need actual buttermilk to soften the chicken and boost the taste.
• Panko Breadcrumbs: These Japanese breadcrumbs give you that extra-light, super crispy outer layer.
• Sweet Chili Sauce: Try to find genuine Asian brands for the right sweet-spicy balance.
• Mayonnaise: Pick the regular full-fat kind for a rich, creamy sauce base.
• Slider Buns: Look for soft, fresh mini rolls that complement the crunchy chicken perfectly.

Making Knockout Sliders

Nail The Marinade:

Use buttermilk that isn't cold from the fridge for better flavor soaking. Mix in your seasonings until everything's combined. Cut chicken into same-sized pieces, roughly ½-inch thick, then push them into the marinade. Gently press down to kick out air bubbles for even flavor coating.

Mix Your Special Sauce:

Let mayonnaise sit out a bit before mixing for easier blending. Pour in sweet chili sauce bit by bit, tasting as you mix. Add sriracha one teaspoon at a time until you hit your preferred spice level. Finish with a touch of honey and lime juice, tweaking until it tastes just right.

Nail The Breading:

Line up your coating ingredients in order: flour-panko mixture, egg wash, final panko coating. Keep one hand for wet stuff, one for dry to avoid clumpy fingers. Press the coating firmly onto your chicken pieces so it sticks well.

Fry Like A Pro:

Get your oil to exactly 350°F with a cooking thermometer. Cook just a few pieces at once to keep the temperature steady. Fry until golden and crunchy, about 3-4 minutes per side, letting the oil heat back up between batches.

Stack Them Right:

Lightly toast your buns for better structure. Spread plenty of bang bang sauce on the bottom half. Add your hot chicken topped with cheese that's starting to melt. Top with crisp lettuce, sliced onion, and finish with pickles and cilantro.

Build Those Flavors:

Pour a little extra sauce over your finished sliders. Add the fresh stuff last so it stays crispy. Serve them right away while the chicken's hot and the cheese is still gooey.

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Nailing The Right Temperature

Getting your oil temperature just right gives you crispy chicken that isn't greasy. Too hot and the outside burns; too cool and they soak up oil. Keep checking with your thermometer and adjust your heat as needed.

Putting It All Together

Set up your ingredients assembly-line style for quick work. This way you'll keep hot stuff hot and cold stuff fresh while putting together multiple sliders fast.

Do-Ahead Tricks

Whip up the sauce up to three days early. Soak chicken overnight for deeper flavor. Get your breading stuff ready just before cooking for the best texture.

My grandma always told me the key to amazing fried chicken is being patient with your oil temperature. I've found she was right every single time I make these sliders - when I try to hurry things along, they just don't turn out the same.

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These Bang Bang Chicken Sliders bring together comfort food and exciting flavors in the best way. They've become my go-to party food, bringing friends and family together around the simple joy of perfectly crispy chicken covered in creamy, spicy sauce.

Frequently Asked Questions

→ Can I bake the chicken instead of frying it?

Sure, just bake them at 400°F for around 15-20 minutes and flip halfway. They’ll still taste great, just not as crunchy.

→ What’s the best way to warm up leftovers?

Pop the chicken into a 325°F oven for around 10-15 minutes. This keeps them crisp compared to microwaving.

→ How do I make buttermilk at home?

Mix 1 cup of regular milk with a tablespoon of lemon juice or vinegar, stir, and let it sit for about 5 minutes before using.

→ How long can I store the sauce?

Keep the sauce in a sealed container in the fridge for up to 5 days. Let it warm to room temperature before using.

→ How do I keep the chicken crunchy?

Layer the pieces on a paper towel-lined plate in one layer. To keep warm, use a 325°F oven instead of stacking them.