Bang Bang Chicken Sliders

Bang Bang Chicken Sliders always take me back to food truck nights in Austin, when the scent of sweet-heat sauce drifted across the lot and I chased that perfect balance of crispy chicken, tangy zip, and creamy richness in one juicy bite that hits fast and lingers with a smile because Bang Bang Chicken Sliders promise crunch, kick, and comfort wrapped into pillowy buns for friends, late dinners, and game days that beg for seconds as I whisk the sauce, toast the buns, and remember why these little sandwiches make ordinary nights feel like a win

Why You’ll Love These Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders pack crispy chicken, creamy tang, and a sweet-heat kick that makes every bite pop and disappear fast at parties, tailgates, and weeknights alike.
The classic bang bang sauce—mayonnaise, sweet chili sauce, and sriracha—balances richness with a lively zip that complements crunchy panko chicken perfectly.
Soft potato or brioche slider buns hug the sauce without crumbling, so each slider stays juicy, structured, and wildly satisfying.

Ingredients – Bang Bang Chicken Sliders

Use this streamlined set for bold flavor and crisp texture that still assembles fast.

Component	Amount
Chicken breasts, cut into 12 slider-size pieces	1½ lb
Kosher salt, black pepper, garlic powder	1½ tsp, 1 tsp, 1 tsp
All-purpose flour	¾ cup
Eggs, beaten	2 large
Panko breadcrumbs	1½ cups
Neutral oil (frying or shallow fry)	For pan, ½ inch depth
Slider buns (potato or brioche)	12
Butter (for toasting buns)	2 tbsp
Shredded lettuce or cabbage	2 cups
Thinly sliced pickles (optional)	½ cup
Sesame seeds + scallions (garnish, optional)	To taste
Bang Bang Sauce: mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey	½ cup, ⅓ cup, 1–2 tbsp, 1 tsp, 1 tsp

Substitutions & Variations – Bang Bang Chicken Sliders

• Swap chicken breast with thigh for extra juiciness, or use crispy chicken tenders on busy nights for quicker assembly.
• Air fry breaded chicken at 390°F for 10–12 minutes, flipping once, for a lighter crunch; bake on a rack at 425°F for 14–18 minutes.
• Adjust heat by scaling sriracha up or down; add lime juice or rice vinegar for extra zip, or a spoon of Greek yogurt to lighten the sauce.
• Use cabbage slaw with lime and a pinch of salt for a crisp counterpoint; add pickles for pop and balance without crowding the sauce.
• Choose potato buns for soft structure and juiciness or brioche for a touch of sweetness that complements the sweet-chili kick.

Step-by-Step Instructions – Bang Bang Chicken Sliders

• Make the sauce: whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth; chill 30 minutes to meld.
• Prep chicken: pat dry; season with salt, pepper, and garlic powder. Dredge in flour, dip in egg, and coat in panko.
• Fry: shallow-fry in 350°F oil until golden and the thickest piece hits 165°F; drain on a rack.
• Or air fry: 380°F for 12–18 minutes, flipping once, to 165°F with a crisp exterior.
• Toast buns: butter cut sides and toast in a hot skillet or under the broiler until golden.
• Assemble: spread sauce on buns, add lettuce, top with chicken, spoon more sauce, and finish with scallions or sesame seeds.

Pro Tips for Success – Bang Bang Chicken Sliders

• Use panko for shatter-crisp texture and keep breading dry by working in small batches.
• Rest breaded chicken 10 minutes before cooking to help the coating adhere.
• Monitor internal temperature and pull at 165°F for juicy meat; avoid overcooking.
• Toast buns lightly; aim for golden edges that resist sauce sogginess but stay soft.
• Balance heat to taste by adjusting sriracha; add lime for brightness or honey for sweetness.

Storage & Reheating Tips – Bang Bang Chicken Sliders

• Store components separately: buns, sauce, and cooked chicken in airtight containers.
• Refrigerate chicken up to 3 days; re-crisp in a 375°F oven or 360–380°F air fryer until hot.
• Keep sauce refrigerated up to 5 days; stir before using as it may settle.
• Reassemble sliders just before serving so buns stay plush and chicken stays crunchy.

What to Serve With Bang Bang Chicken Sliders

• Serve with crisp slaw dressed in lime to slice through the creamy, sweet-heat sauce while keeping every bite fresh and crunchy.
• Add fries or sweet potato wedges for craveable crunch, plus quick pickles or cucumber salad for cool acidity that balances the fried chicken.
• Round out the spread with corn on the cob or baked beans for comfort, and fresh fruit for a light finish at parties.

FAQs – Bang Bang Chicken Sliders

• Can the chicken be baked or air fried? Yes; air fry at 380°F for 12–18 minutes or bake at 425°F on a rack until 165°F.
• What’s in bang bang sauce? A classic mix of mayonnaise, sweet chili sauce, and sriracha; add rice vinegar or honey to taste.
• Best buns for sliders? Soft potato or brioche buns hold sauce well without crumbling and keep bites plush.
• Make-ahead tips? Mix the sauce up to 5 days ahead and bread chicken in advance; cook just before serving for peak crunch.
• How do I keep buns from getting soggy? Toast cut sides until golden, then assemble right before serving.

Nutrition Information (per serving)

Component	Amount (approx.)
Calories	250–360
Protein	18–28 g
Carbohydrates	24–38 g
Total Fat	10–20 g
Sodium	400–900 mg

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