Description
These Bang Bang Chicken Sliders offer a delightful combination of crispy, pan-fried breaded chicken breasts coated in a flavorful homemade bang bang sauce, layered with fresh lettuce and served on soft Hawaiian rolls. Perfect as a fun summer appetizer or snack, they bring a spicy and creamy kick that's sure to please any crowd.
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
Slider Assembly
- 1 (12 count) package Hawaiian rolls
- 12 lettuce leaves, rinsed and patted dry
Instructions
- Prepare Ingredients: Gather all 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.
- Prepare Breading Stations: In a shallow bowl, whisk together egg and water. In a second shallow bowl, combine flour, garlic powder, cayenne, ground coriander, salt, and black pepper, mixing lightly. Place panko breadcrumbs in a third shallow bowl.
- Bread Chicken: Dip each chicken piece first into the egg wash, then coat with the flour mixture, dip again in the egg wash, and finally coat with panko breadcrumbs. Place the coated chicken pieces on the prepared baking sheet and refrigerate to chill.
- Make Bang Bang Sauce: In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar until well combined. Optionally, pour into a squirt bottle and set aside.
- Heat Oil and Fry Chicken: Heat avocado oil in a cast iron skillet over medium heat. Prepare a large plate or platter lined with paper towels near the stove. Remove chilled chicken pieces from the refrigerator and carefully add them one at a time to the hot oil. Fry for about 3 minutes on one side until golden brown, then flip and fry another 3 minutes until cooked through with an internal temperature of 165 degrees F (74 degrees C). Remove fried chicken to the paper towel-lined plate to drain. Repeat with remaining pieces.
- Prepare Sliders: Slice Hawaiian rolls in half horizontally and lightly toast if desired. Spread or squeeze some bang bang sauce onto the bottom half of each roll, lay down two lettuce leaves, then top with one piece of fried chicken. Add additional bang bang sauce on top of the chicken and finish with the top half of the roll.
- Serve and Enjoy: Serve the sliders immediately while the chicken is warm and crispy for the best flavor experience.
Notes
- For extra crispiness, ensure the chicken pieces are chilled after breading before frying.
- You can substitute mayonnaise with a vegan mayo for a healthier or dairy-free option.
- If you prefer less heat, reduce or omit the cayenne and hot sauce in the recipe.
- Use avocado oil or other vegetable oils with a high smoke point for frying to avoid burning.
- Hawaiian rolls can be substituted with small brioche buns or slider buns of choice.
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
