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This crispy chicken slider is my go to when I want something crowd pleasing and a little spicy. Inspired by restaurant style bang bang shrimp these sandwiches deliver crunch heat and creamy satisfaction in every bite. They are easy to prep ahead and always vanish quickly at any party.
I created these on a whim for a game day and now friends ask for them by name. It is the sauce that keeps them coming back.
Ingredients
- Thin chicken breasts: give a perfect meat to bread ratio and cook quickly
- All purpose flour and cornstarch: create the crisp foundation
- Buttermilk: adds moisture and tenderness to the coating
- Egg: binds the breading to the chicken
- Hot sauce: seasons the soak with a hint of spice
- Panko breadcrumbs: make the crust ultra crunchy
- Kosher salt: brings out all the other flavors
- Mozzarella: melts beautifully and calms the heat
- Slider buns: are the ideal size for serving
- Mayonnaise: forms the creamy base of the sauce
- Sweet chili sauce: adds sweetness and a mild heat
- Sriracha: brings bold spice and depth
- Tip: Use fresh chicken and good quality buns for the best results
Step-by-Step Instructions
- Prep the Chicken:
- Lay the chicken breasts flat and pound them to half inch thickness so they cook evenly and fit the buns perfectly
- Create the Dredging Station:
- In one bowl mix flour and cornstarch In another whisk the egg hot sauce and buttermilk In a third bowl place the panko breadcrumbs
- Coat the Chicken:
- Dip each chicken piece into the flour mix then into the buttermilk letting excess drip off and finally press into the panko until fully coated
- Fry the Chicken:
- Heat oil in a large skillet over medium Cook the breaded chicken in batches about three to four minutes per side until golden and crispy then drain on paper towels
- Make the Bang Bang Sauce:
- Combine mayonnaise sweet chili sauce and sriracha in a bowl Stir until smooth and set aside at room temperature
- Assemble the Sliders:
- Slice the chicken into bun sized pieces Place on bottom half of buns Top with mozzarella and spoon sauce over Add the top bun and serve warm
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Storage Tips
Once fried store the chicken separately in an airtight container Refrigerate for up to three days Reheat in a 325 degree oven until warmed through keeping it crisp
Ingredient Substitutions
No buttermilk on hand Just stir a tablespoon of lemon juice into a cup of milk and let it sit for a few minutes Cheddar or Swiss work well in place of mozzarella
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Serving Suggestions
Pair these sliders with sweet potato fries coleslaw or pickles to complement the flavors A chilled beer or iced tea balances the heat perfectly
Frequently Asked Questions About Recipes
- → Can I bake these instead of frying?
Yes Bake at 425°F for 15 to 20 minutes on a wire rack over a baking sheet. They won’t be as crispy but still taste great.
- → What is Bang Bang sauce made of?
It typically includes mayonnaise, sweet chili sauce, sriracha, and sometimes honey for sweetness and heat.
- → Can I make these ahead of time?
You can bread and fry the chicken in advance. Keep warm in a 325°F oven for up to an hour. Assemble just before serving.
- → What can I substitute for buttermilk?
Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.
- → Can I use different cheese?
Yes Cheddar, pepper jack, or Swiss are good alternatives. Choose a cheese that melts well for the best results.