Description
These Bang Bang Chicken Sliders feature crispy pan-fried breaded chicken breasts coated in a spicy, creamy bang bang sauce, served on soft Hawaiian rolls with fresh lettuce. Perfect for a fun summer appetizer or main course, they combine bold flavors and satisfying crunch in every bite.
Ingredients
Scale
Chicken and Coating
- 1.5 pounds chicken breast, butterflied and pounded thin
- 1 egg
- 1/4 cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups panko bread crumbs
- 1 to 2 cups avocado oil or other vegetable oil
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoon sweet chili sauce
- 1 tablespoon hot sauce, such as Tabasco
- 1 teaspoon rice wine vinegar
Assembly
- 1 (12 count) package Hawaiian rolls
- 12 lettuce leaves, rinsed and patted dry
Instructions
- Prepare Ingredients: Gather all ingredients and line a baking sheet with parchment paper. Set aside for coating the chicken.
- Cut Chicken: Cut the butterflied and pounded chicken breasts into about 12 pieces, ensuring they are uniform for even cooking.
- Prepare Coatings: In a shallow bowl, whisk together the egg and water. In a second shallow bowl, mix the flour, garlic powder, cayenne, coriander, salt, and black pepper. Place panko bread crumbs in a third shallow bowl.
- Coat Chicken: Dip each chicken piece first into the egg wash, then into the flour mixture, back into the egg wash again, and finally into the panko crumbs to fully coat. Place coated pieces on the prepared baking sheet and chill them in the refrigerator to set the breading.
- Make Bang Bang Sauce: While the chicken chills, combine mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar in a small bowl. Stir well and transfer to a squirt bottle for easy application if desired.
- Heat Oil and Fry Chicken: Heat avocado oil in a cast iron skillet over medium heat. Prepare a plate lined with paper towels to drain cooked chicken. Remove chicken from refrigerator, fry chicken pieces one at a time in hot oil for about 3 minutes per side until golden brown and cooked through (internal temp 165°F or 74°C). Drain on paper towels and repeat for all pieces.
- Toast Rolls: Horizontally slice the Hawaiian rolls and lightly toast both sides.
- Assemble Sliders: Spread or squeeze some bang bang sauce on the bottom half of each roll. Add two lettuce leaves, place one piece of fried chicken on top, drizzle additional bang bang sauce over the chicken, then top with the top half of the roll.
- Serve: Serve immediately and enjoy your flavorful Bang Bang Chicken Sliders!
Notes
- For extra crispiness, chill the coated chicken before frying to help the breading adhere better.
- If desired, substitute avocado oil with vegetable or canola oil for frying.
- Adjust the amount of hot sauce in the bang bang sauce to suit your spice preference.
- Hawaiian rolls provide the perfect soft and slightly sweet base, but other soft slider buns can be used.
- Use a thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 slider
- Calories: 251 kcal
- Sugar: 3 g
- Sodium: 406 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 33 mg
