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Turn simple chicken into mouthwatering sliders that everyone grabs in seconds and forgets about everything else. The crunchy exterior mixed with the creamy sweet and spicy sauce has people coming back for more until the plate is empty.
I made these sliders on a whim for a last minute football hangout. Folks wiped them out so fast, now I whip them up for just about any group meal. Even the picky eaters can't say no to that crunchy chicken slathered in banging sauce.
Irresistible Ingredients
- Slider buns Go for potato or brioche if you want a soft roll that has a hint of sweetness
- Mozzarella cheese Melts super easy and lets the sauce shine without getting in the way
- Panko breadcrumbs For next-level crunch you just can't get from regular crumbs
- Hot sauce Just a splash in the breading wakes up the flavor without burning your taste buds
- Buttermilk Makes your chicken crazy tender and helps the crumb coat hug every bite
- All purpose flour and cornstarch This combo is the secret behind keeping things ultra crispy
- Thin chicken breast slices They cook up quick and fit sliders perfectly
Simple Step-by-Step Directions
- Serve While Hot
- Hand them out right away while cheese is gooey and chicken’s crackling.
- Stack Up the Sliders
- Pop a chicken piece on each bottom bun, hit it with mozzarella so it melts, then go big with the bang bang sauce. Cap it off with the top and you’re set.
- Draining and Slicing
- Sit the fried chicken on a paper towel so any extra oil drips off. Chop them if you need to make them fit those small buns.
- Get Frying
- Warm oil over medium heat till shimmery. Cook chicken in batches to avoid sogginess, 3-4 minutes a side, till dark golden and cooked through.
- Coat Your Chicken
- One by one, press chicken into the flour mix, dunk in buttermilk mix (let that drip off!), then throw it into panko. Make sure they’re covered everywhere, place them aside, and keep going with the rest.
- Dredging Prep
- Grab three bowls: flour and cornstarch in the first; egg, buttermilk, and hot sauce in the second; panko in the last. This is how you’ll bread the chicken so it crunches right.
- Season Both Sides
- Give chicken a generous sprinkle of salt, pepper, and garlic powder on all sides so the flavor’s baked in from the start.
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The thing that really levels up these sliders is the bang bang sauce. I picked it up during a class and found out the idea originally came from a Sichuan meal. These days, my kitchen gets crowded as soon as I’m prepping—the smell alone brings everyone running.
Make-Ahead Tips
They’re tastiest straight out of the pan, but you can prep ahead to make life easier. Bread the chicken up to four hours ahead and keep it in the fridge, covered. Mix the sauce a day earlier—it tastes even better after the flavors hang out together. Let it warm up outside the fridge for about thirty minutes before you use it so it's not cold.
Unbeatable Bang Bang Sauce
This can’t-miss sauce blends mayo, honey, sriracha, and sweet chili sauce for a smooth, zippy, sweet heat. Quality mayo makes all the difference, and you can sneak up on the spice little by little ‘til it’s just right. Don’t just stop at sliders—dip veggies, fries, or use it for other sandwiches too.
Serving Ideas
Grab some sweet potato fries or crunchy Asian slaw to cut through all the richness. Lay out some marinated cucumber salad, fresh veggies, or zippy pickled stuff for brightness. When you’re feeding friends, pile these sliders onto a big tray, have extra sauce on hand for dunking, and throw on sliced green onions for a little color and a hit of freshness.
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Common Queries
- → What’s the easiest way to coat the chicken?
Prepare three bowls: one with the flour and cornstarch, another with egg, buttermilk, and hot sauce, and the last one with panko crumbs. Dip the chicken in each one, in order, and press the crumbs on firmly for the crunchiest result.
- → How can I cook the chicken for the best crunch?
Use a skillet with oil heated to medium. Fry the chicken in small batches until it’s golden and fully cooked inside. Keep plenty of space in the pan to ensure each piece fries evenly.
- → Is it possible to prep these sliders beforehand?
You can keep the chicken warm in a 325°F oven for up to an hour. Wait to assemble the sliders right before eating so they’re fresh and tasty.
- → How can I whip up Bang Bang sauce?
This guide doesn’t go into detail, but Bang Bang sauce is usually made with mayo, sweet chili sauce, and some sriracha. Adjust the mix to make it as spicy or mild as you like!
- → What are some good sides for these sliders?
Pair them with coleslaw, roasted sweet potato fries, or a refreshing salad to balance the flavor.
- → What can I use if I don’t have slider rolls?
Other small bread options work just as well. Try mini brioche buns, small burger rolls, or sliced baguette instead!