Description
Bang Bang Chicken Sliders are a flavorful fusion appetizer featuring crispy fried chicken pieces coated in a spicy, creamy Bang Bang sauce, nestled in soft slider buns with a tangy, lightly pickled coleslaw for crunch. Perfect for game day, parties, or casual dinners, these sliders combine a mix of spicy, sweet, and savory flavors in a convenient handheld size.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
For the Coleslaw
- 1 cup coleslaw mix
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
Additional
- 12 slider buns
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and bite-sized chicken pieces. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Coating Mix: In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper to create the dry dredging mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C), ensuring it’s ready for frying for a crispy finish.
- Dredge and Fry Chicken: Remove chicken from buttermilk, allowing excess to drip off. Coat each piece evenly with the flour mixture. Fry the chicken in batches in the hot oil for 4 to 5 minutes or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, and Sriracha. Whisk until smooth and well blended.
- Prepare the Coleslaw: Toss the coleslaw mix with rice vinegar, sugar, and salt. Let it sit for 10 to 15 minutes to lightly pickle and develop flavor.
- Coat Chicken in Sauce: Place the fried chicken pieces in a bowl and gently toss them with the Bang Bang sauce until fully coated.
- Assemble the Sliders: If desired, toast the slider buns until lightly crisp. Layer each bottom bun with a spoonful of coleslaw, followed by the sauced chicken pieces, then top with the bun lids.
- Serve and Enjoy: Serve the sliders warm for the best experience and enjoy the combination of spicy, creamy chicken with tangy slaw.
Notes
- Adjust the Sriracha amount in the Bang Bang sauce to control the spice level.
- Use a thermometer to ensure oil temperature stays around 350°F for the crispiest chicken.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
- For a healthier option, bake the chicken pieces instead of frying, though the texture will differ.
- Slider buns can be substituted with mini sandwich rolls or dinner rolls.
