Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders come together quickly and always steal the show at parties. Crispy pan-fried chicken, melty mozzarella, and a creamy tangy sauce all tucked in soft slider buns make them seriously crave-worthy for both casual gatherings and weekday dinners.

I first brought a tray of these to a game night, and they vanished in record time. My family now asks for them whenever we have a reason to celebrate—even if the reason is just Friday night.

Ingredients

• Thin sliced chicken breasts: Pick ones that are even thickness so they cook evenly and quickly
• Kosher salt Fresh black pepper and garlic powder: Brings out the chicken’s flavor every time
• Flour and cornstarch: Mix these for a lighter crispier coating than flour alone Choose fresh flour and keep cornstarch sealed well for best texture
• Buttermilk: Adds tang and helps the breading stick If you do not have it mix milk with a squeeze of lemon juice
• Hot sauce: Gives the chicken a gentle kick Try to pick one you already love the flavor of
• Large egg: Helps bind the breading together Go for the freshest eggs you can find
• Panko bread crumbs: Creates a shattering crunchy exterior Look for Japanese style panko rather than regular bread crumbs
• Vegetable or canola oil: Ensures even frying with a neutral flavor Choose fresh oil for cleanest taste
• Mozzarella cheese: Melts beautifully on the hot cutlets I use pre sliced for ease
• Slider rolls: Soft and slightly sweet Pull apart varieties make assembly easy and fun
• Bang Bang Sauce: The creamy spicy topper that makes the sliders special Mix up your favorite recipe or use a store bought version

Step-by-Step Instructions

Season the Chicken:

Generously season both sides of your chicken breasts with kosher salt black pepper and garlic powder This base layer seasons the meat so the flavor comes through every bite

Set Up the Breading Station:

Arrange three bowls one with flour and cornstarch mixed one with buttermilk hot sauce and egg whisked together and the last filled with panko bread crumbs This assembly line makes breading quick and mess free

Bread the Chicken:

Dip each piece of chicken into the flour mixture first coating all sides then move it to the buttermilk mixture letting excess drip off and finally press into the panko bread crumbs firmly so there is a thick even layer throughout Place finished pieces on a plate until all are ready

Fry the Cutlets:

Pour a thin layer of oil into your skillet and heat to medium Once hot place the breaded chicken into the pan without crowding Cook for around three minutes per side until deep golden and cooked through to 165 degrees Fahrenheit For extra crisp fry in batches adding oil if needed Transfer cooked chicken to a paper towel plate to drain

Mix the Bang Bang Sauce:

While the chicken cooks whisk together your bang bang sauce until creamy and smooth This tangy sauce is what makes these sliders unforgettable

Assemble the Sliders:

Cut the warm chicken cutlets into slider sized pieces Layer on each roll with a slice of mozzarella so it melts slightly then top with a generous drizzle of bang bang sauce Close the buns and serve right away for best texture

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The sauce is always my favorite part of these sliders One time my nephew wanted to eat it with a spoon so now we always make a double batch to have extra for dipping or serving alongside fries

Storage Tips

If you make the sliders ahead keep the fried chicken warm in a low oven around 325 degrees until ready to serve This keeps them crispy without drying out If you have leftovers store them separately from the sauce and buns in airtight containers and reheat the chicken in a hot oven for best texture

Ingredient Substitutions

Use boneless chicken thighs in place of breasts for extra juiciness Dairy free milk and a splash of lemon juice can sub for buttermilk Try provolone or cheddar in place of mozzarella if you want a sharper flavor Gluten free panko is widely available if you need to avoid wheat

Serving Suggestions

Pair with crisp slaw and pickles on top for a tangy crunch A pile of sweet potato fries or chips completes the platter These are also great on a picnic spread because they taste delicious even at room temperature

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Cultural Snapshot

Bang Bang sauce traces its roots to Szechuan cuisine but in American party food it has become a creamy spicy blend with endless personality These sliders bring a little Asian American fusion into the mix and always get people talking about the sauce

Common Recipe Questions

→ How do I get crispy chicken cutlets?

Press the panko breadcrumbs firmly onto the chicken before frying and use hot oil for a golden, crispy exterior.

→ Can these sliders be made ahead?

Yes, keep the cooked chicken cutlets warm in a low oven or reheat before assembling the sliders for best results.

→ What cheese works best for these sliders?

Mozzarella slices melt smoothly and complement the spicy sauce nicely, but provolone or pepper jack can be used too.

→ How spicy is the bang bang sauce?

The sauce is mildly spicy, but you can adjust the heat by adding more or less hot sauce to suit your taste.

→ What’s the best way to serve these sliders at parties?

Assemble just before serving, and keep extra bang bang sauce at room temperature for easy drizzling or dipping.

→ How do I know the chicken is fully cooked?

Check that the internal temperature reaches 165°F or that no pink remains in the center of the cutlets.