Description
Juicy bang bang chicken sliders deliver spicy, creamy flavor in compact handheld bites. Crispy chicken nestled in pillowy buns creates an irresistible party appetizer you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (680 g) thin sliced chicken breasts
- 12 slices mozzarella cheese
- 2 cups panko bread crumbs
- 0.5 cup (60 g) flour
- 0.25 cup (30 g) cornstarch
- 1 large egg
- 1 cup buttermilk
- 1 tbsp hot sauce
- Kosher salt
- Fresh black pepper
- Garlic powder
- Vegetable or canola oil for frying
- Bang bang sauce
Instructions
- Seasoning Preparation: Thoroughly coat chicken pieces with salt, black pepper, and granulated garlic, ensuring complete and even coverage on both surfaces.
- Coating Setup: Arrange three strategic dredging stations – first with flour and cornstarch blend, second with buttermilk, hot sauce, and beaten egg mixture, third with seasoned bread crumbs.
- Breading Process: Methodically coat each chicken piece by first dredging in flour mixture, shaking off excess, then dipping into buttermilk blend, and finally rolling comprehensively in bread crumbs, pressing firmly to create a uniform, crisp exterior.
- Oil Preparation: Heat heavy-bottomed skillet with vegetable oil to precisely 350°F (175°C), maintaining consistent medium temperature for optimal frying.
- Frying Technique: Carefully introduce breaded chicken into hot oil in multiple batches, preventing overcrowding and ensuring each piece achieves golden-brown perfection, cooking 3-4 minutes per side until internal temperature reaches 165°F (74°C).
- Resting and Draining: Transfer fried chicken to wire rack or paper towel-lined surface, allowing excess oil to drain while preserving crispy texture.
- Sauce Creation: Whisk bang bang sauce ingredients until smooth and thoroughly combined.
- Assembly and Serving: Slice chicken into slider-sized portions, place on soft hamburger buns, top with melting mozzarella cheese, generously drizzle bang bang sauce, and garnish as desired before serving immediately.
Notes
- Breading Technique: Ensure each chicken piece is evenly and thoroughly coated by gently pressing breadcrumbs, creating a crispy, uniform exterior that locks in moisture.
- Oil Temperature Control: Maintain consistent oil heat around 350°F to prevent soggy or burnt chicken, using a thermometer for precise monitoring during frying.
- Batch Cooking Strategy: Fry chicken in small batches to preserve oil temperature and prevent overcrowding, which guarantees even golden-brown crispiness.
- Sauce Application Tip: Drizzle bang bang sauce just before serving to preserve the chicken’s crunchiness and prevent soggy sliders.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg