Description
These Bang Bang Chicken Sliders feature crispy, bite-sized fried chicken pieces coated in a creamy, spicy Bang Bang sauce, nestled inside toasted slider buns with a lightly pickled coleslaw for a perfect balance of heat, crunch, and tang. Ready in just 40 minutes, they make an ideal finger food for parties or a fun family meal.
Ingredients
Scale
Chicken and Batter
- 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
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
Sliders and Slaw
- 12 slider buns
- 1 cup coleslaw mix
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
Instructions
- Marinate Chicken: In a bowl, combine the buttermilk and chicken pieces. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Dredging Mixture: In a separate bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper until evenly combined.
- Heat Oil: Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture. Carefully fry the chicken in batches for about 4–5 minutes or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha. Taste and adjust heat as desired.
- Pickle Slaw: In another bowl, toss coleslaw mix with rice vinegar, sugar, and salt. Let it sit for 10–15 minutes to lightly pickle and soften the cabbage.
- Coat Chicken: Toss the fried chicken pieces in the Bang Bang sauce until they are fully and evenly coated.
- Assemble Sliders: Optionally toast the slider buns to add a slight crunch and warmth. Layer each bun bottom with a portion of the pickled slaw, followed by sauced chicken pieces, then top with the bun lids.
- Serve: Serve the Bang Bang Chicken Sliders warm for the best flavor and texture experience. Enjoy immediately!
Notes
- Make sure the oil temperature is steady at 350°F to achieve crispy chicken without absorbing too much oil.
- Adjust Sriracha quantity in the Bang Bang sauce to control the heat level according to your preference.
- To save time, the chicken can be marinated overnight for extra tenderness and flavor.
- Slider buns can be substituted with small dinner rolls if desired.
- For a healthier version, bake the dredged chicken pieces at 425°F for 20-25 minutes, turning halfway.
