Description
These Bang Bang Chicken Sliders are a delicious and fun summer dish featuring crispy pan-fried breaded chicken breasts, topped with a flavorful homemade bang bang sauce and crisp lettuce, all served on soft Hawaiian rolls.
Ingredients
Scale
Chicken and Breading
- 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 flattened chicken breasts into about 12 pieces to fit the sliders.
- Mix Breading Components: In a shallow bowl, whisk together the egg and water. In another bowl, lightly mix flour, garlic powder, cayenne, ground coriander, salt, and black pepper. Place panko breadcrumbs in a third shallow bowl.
- Bread Chicken: Dip each chicken piece first in the egg wash, then coat with the flour mixture, dip again in the egg wash, and finally press into the panko breadcrumbs making sure it’s thoroughly coated. Place breaded chicken pieces on the prepared baking sheet, then refrigerate to chill.
- Make Bang Bang Sauce: In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar until smooth. Transfer to a squirt bottle for easy application if desired. Set aside.
- Heat Oil and Fry Chicken: Heat avocado or vegetable oil in a cast iron skillet over medium heat. Prepare a plated lined with paper towels near the stove. Remove the chicken from the refrigerator and carefully add pieces to the hot oil one at a time.
- Fry Until Golden and Cooked Through: Fry chicken on one side until golden brown, about 3 minutes, then flip and fry another 3 minutes until the chicken is no longer pink in the center and reaches 165 degrees F (74 degrees C). Remove to the paper towel-lined plate. Repeat with remaining pieces.
- Toast Rolls and Assemble Sliders: Slice Hawaiian rolls in half horizontally and lightly toast them. Spread or squeeze bang bang sauce on the bottom half of each roll, add 2 lettuce leaves, place one piece of fried chicken on top, add more bang bang sauce, then cover with the roll top.
- Serve: Serve immediately and enjoy these flavorful and crispy Bang Bang Chicken Sliders.
Notes
- Butterflying and pounding the chicken breast ensures even cooking and tender texture.
- Chilling the breaded chicken before frying helps the coating set and stay crispy during cooking.
- If you prefer less heat, reduce the cayenne and hot sauce in the recipe.
- Using a cast iron skillet helps maintain consistent heat for frying the chicken evenly.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Substitute Hawaiian rolls with slider buns or dinner rolls if unavailable.
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
