Description
Delicious Bang Bang Chicken Sliders featuring crispy pan-fried breaded chicken breast, a tangy homemade bang bang sauce, and fresh lettuce on soft Hawaiian rolls. Perfect for a fun summer meal or party appetizer.
Ingredients
Scale
Chicken and Coating
- 1.5 pounds chicken breast, butterflied and pounded thin
- 1 egg
- 1/4 cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups panko bread crumbs
- 1 to 2 cups avocado oil or other vegetable oil
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot sauce, such as Tabasco
- 1 teaspoon rice wine vinegar
Sliders
- 1 (12 count) package Hawaiian rolls
- 12 lettuce leaves, rinsed and patted dry
Instructions
- Prepare Ingredients: Gather all the ingredients and line a baking sheet with parchment paper; set aside.
- Cut Chicken: Cut the butterflied and pounded chicken breasts into about 12 pieces for sliders.
- Set Up Breading Stations: In one shallow bowl, whisk together the egg and water. In a second shallow bowl, combine the flour, garlic powder, cayenne, ground coriander, salt, and black pepper. Place panko bread crumbs in a third shallow bowl.
- Bread the Chicken: Dip each chicken piece first into the egg wash, then into the flour mixture, back into the egg wash, and finally into the panko crumbs until fully coated. Place coated pieces on the prepared baking sheet and refrigerate to chill.
- Make Bang Bang Sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar. Transfer to a squirt bottle if desired and set aside.
- Heat Oil: Heat avocado or vegetable oil in a cast iron skillet over medium heat. Place a large platter or plate lined with paper towels near the stove for draining fried chicken.
- Fry Chicken: Remove the chicken from refrigerator and carefully add pieces to the hot oil one at a time. Fry each side for about 3 minutes until golden brown and cooked through, reaching an internal temperature of 165 degrees F (74 degrees C). Transfer to the paper towel-lined plate to drain excess oil. Repeat with remaining pieces.
- Prepare Sliders: Slice the Hawaiian rolls horizontally and lightly toast them. Spread or squeeze bang bang sauce onto the bottom halves, layer with two lettuce leaves, then top each with one piece of fried chicken. Add more bang bang sauce on top, then place the top half of the roll over the chicken.
- Serve: Serve immediately and enjoy your flavorful Bang Bang Chicken Sliders!
Notes
- For extra crispiness, ensure chicken pieces are thoroughly chilled before frying.
- You can substitute the panko breadcrumbs with regular breadcrumbs, but panko yields a crispier texture.
- Adjust the amount of hot sauce in the bang bang sauce to control the spice level.
- If you prefer a healthier option, bake the breaded chicken at 400 degrees F for 15-20 minutes, flipping halfway, instead of frying.
- Use avocado oil or any high smoke point oil for frying to prevent burning.
- Toast the Hawaiian rolls lightly to add texture and prevent sogginess from the sauce.
Nutrition
- Serving Size: 1 slider
- Calories: 251 kcal
- Sugar: 3 g
- Sodium: 406 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 33 mg
