Festive Bang Bang Chicken Sliders

Festive Bang Bang Chicken Sliders have become my go to choice for parties and cozy family gatherings when I want something fun a little spicy and impossible to resist. Each bite brings that crisp chicken crunch melty mozzarella and a creamy tang from the bang bang sauce without the fuss of a complicated recipe.

These little sliders started as a birthday snack request years ago. My family demolished the first batch and since then I bring them out every time we need a dish that gets everyone excited.

Ingredients

• Thin sliced chicken breasts: Choose pieces that are even in thickness for frying to golden perfection
• Kosher salt fresh black pepper and garlic powder: For drawing out the best chicken flavor use flaky kosher salt if you can
• Flour: For giving the first dry coat which helps everything stick
• Cornstarch: Helps keep the crust extra crisp and light
• Buttermilk: Adds tanginess and helps tenderize the chicken choose fresh for best results
• Hot sauce: Brings heat and brightness I love classic cayenne style or a splash of sriracha
• Large egg: Binds everything together making the coating stick
• Panko bread crumbs: Japanese style for the crunchiest result pick golden brown if available
• Vegetable or canola oil: For frying use fresh oil and check the smoke point for safety
• Mozzarella cheese: For that stretchy melty goodness fresh sliced works best
• Slider rolls: Soft pillowy buns are a must look for buttery or brioche style
• Bang Bang Sauce: Creamy spicy and tangy whip up your own or grab your favorite store bought

Instructions

Season the Chicken:

Generously sprinkle chicken breasts with salt black pepper and garlic powder on both sides pressing lightly so the seasoning adheres. Let them sit while you prepare your coating stations to bring out flavor and juiciness.

Set Up Coating Stations:

Arrange individual bowls for flour cornstarch and panko bread crumbs in a line. This setup keeps your coating neat and helps every piece get evenly crispy.

Mix the Batter:

In another bowl whisk together buttermilk hot sauce and egg until smooth and slightly frothy. The buttermilk will give the chicken a mild tang and help the coating stick.

Dredge and Coat Chicken:

First dip each seasoned chicken piece in flour shaking off the excess. Dip into the buttermilk mixture letting extra drip away then firmly press into panko bread crumbs until each side is completely covered.

Fry the Chicken:

Heat oil in a deep pan over medium to medium high heat until shimmering and hot. Fry the chicken pieces in batches keeping enough space between them so they crisp up not steam. Cook until each piece is deep golden brown and chicken is thoroughly cooked flipping once for even browning. Set on a rack or paper towels to drain.

Assemble the Sliders:

Lay cooked chicken pieces onto the bottom halves of slider rolls. Add slices of mozzarella directly on the warm chicken to start melting. Drizzle generously with bang bang sauce and close with the top half of each roll. Serve while hot for the best experience.

Panko bread crumbs are a game changer here. The first time my kids helped bread the chicken they could not stop sneaking crunchy bits from the plate. Now everyone requests extra crispy every time we make these for movie night.

Storage Tips

Let leftover sliders cool then wrap them individually or store chicken and buns separately in airtight containers in the fridge for up to three days. Reheat in a toaster oven or regular oven so the chicken stays crisp and the cheese melts just right. Avoid microwaving if you want to keep that signature crunch.

Ingredient Substitutions

Swap mozzarella with pepper jack or provolone for extra flavor. Use regular bread crumbs if you cannot find panko but know the crunch level will be different. If you need a dairy free version use unsweetened dairy free milk mixed with a splash of vinegar and skip the cheese.

Serving Suggestions

Serve a platter of these sliders with extra bang bang sauce for dipping. Pair them with a fresh veggie platter or homemade slaw for balance. They are also incredible lined up on a grazing table with tons of finger foods.

Make these sliders once and they will vanish at every gathering. The crispy chicken and zippy bang bang sauce are guaranteed crowd pleasers.

Recipe FAQs

→ How do I keep the chicken juicy inside?

Marinate the chicken in buttermilk and avoid overcooking during frying to ensure tenderness and juiciness.

→ Can I bake the chicken instead of frying?

Yes, you can bake panko-coated chicken at 425°F on a lined baking sheet until golden and fully cooked.

→ How spicy is bang bang sauce?

The sauce is mildly spicy, but you can control heat by adjusting the hot sauce quantity or adding extra for a kick.

→ What rolls work best for sliders?

Soft slider rolls or brioche buns complement the crispy chicken and creamy sauce, enhancing each mini sandwich.

→ Can I prepare components in advance?

Chicken can be breaded and refrigerated ahead; fry just before serving for crispy results. Sauce can be pre-made.