Description
These Chicken Bang Bang Sliders are a deliciously crispy and spicy treat perfect for a quick snack or casual meal. Tender chicken pieces are coated in crunchy panko breadcrumbs, pan-fried to golden perfection, and topped with a creamy, tangy Bang Bang sauce that packs just the right amount of heat. Served on soft slider rolls with fresh lettuce and pickles, these sliders are a crowd-pleaser ready in just 25 minutes.
Ingredients
Scale
Chicken
- 2-3 pieces of chicken breast or tenders
- 1 cup crunchy panko crumbs
- 1 egg, whisked for coating
- ½ cup plain flour
- Salt and pepper, to taste
Bang Bang Sauce
- ¼ cup creamy mayo
- 2 tbsp tangy sweet chili sauce
- 1-2 tbsp hot sriracha, based on heat preference
- 1 tbsp tangy rice vinegar
Assembly
- Small slider rolls
- Fresh lettuce
- Crisp pickles
- Extra toppings if desired (optional)
Instructions
- Prepare the chicken: Cut the chicken into smaller chunks that fit the size of your slider buns. Season all sides with salt and pepper to enhance the flavor.
- Coat the chicken: Roll each chicken piece first in plain flour, then dunk it into the whisked egg to coat thoroughly, and finally cover it completely with crunchy panko crumbs to ensure a crispy crust.
- Cook the chicken: Heat oil in a pan over medium heat. Fry the coated chicken pieces for about 3-4 minutes on each side until they turn golden brown and crispy. Once cooked, transfer them to paper towels to absorb any excess oil.
- Make the Bang Bang sauce: In a bowl, combine creamy mayo, sweet chili sauce, sriracha (adjust amount depending on desired spiciness), and rice vinegar. Stir well until smooth and creamy.
- Assemble the sliders: On each bottom slider roll, place a piece of fresh lettuce and a crisp pickle. Add a crispy chicken piece on top, then generously spoon the Bang Bang sauce over the chicken. Cap with the top bun and serve immediately while hot.
Notes
- Adjust the amount of sriracha in the sauce to suit your heat preference.
- Use tender chicken breast for a juicier texture.
- Serve immediately for the crispiest experience, as the chicken may soften if left too long.
- Optional toppings such as sliced red onion or shredded carrots can add more crunch and flavor.
- For a lighter version, bake the coated chicken pieces at 400°F (200°C) for about 15-20 minutes instead of frying.
