Description
These 30-Minute Bang Bang Chicken Sliders are a quick and flavorful meal featuring crispy fried chicken breasts coated in panko breadcrumbs and topped with a spicy, tangy bang bang sauce. Perfect for a casual lunch or dinner, these sliders combine crunchy texture with creamy heat and are served on soft slider buns with optional lettuce and pickles.
Ingredients
Scale
Chicken and Coating
- 2-3 chicken breasts (or chicken tenders)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust for spice level)
- 1 tbsp rice vinegar
Slider Assembly
- Slider buns
- Lettuce (optional)
- Pickles (optional)
Instructions
- Preheat and Prepare Breading Station: Preheat your oven to 400°F (200°C). Set up a breading station by arranging separate shallow dishes: one with the all-purpose flour, one with the beaten egg, and one with the panko breadcrumbs.
- Coat the Chicken: Take each chicken breast or tender and dredge it in the flour, ensuring full coverage. Next, dip it into the beaten egg to coat, then roll it thoroughly in panko breadcrumbs to create a crispy coating.
- Fry the Chicken: Heat oil in a frying pan over medium-high heat. Once hot, carefully fry the breaded chicken pieces for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon and add more if desired), and rice vinegar. Stir until the mixture is smooth and well blended.
- Assemble the Sliders: Slice the slider buns and lay down a leaf of lettuce if using. Place a piece of the crispy fried chicken on each bun, then drizzle generously with the bang bang sauce. Top with pickles or any other desired toppings and cover with the bun tops. Serve immediately.
Notes
- Adjust sriracha amount based on your preferred spice level.
- For juicier chicken, use chicken tenders or pound chicken breasts to even thickness before breading.
- Serve with pickles or other fresh veggies to add crunch.
- Can be made ahead by preparing sauce and breading chicken in advance; fry just before serving.
- Use a thermometer to ensure chicken reaches internal temperature of 165°F (74°C).
