Description
These Bang Bang Chicken Sliders feature crispy pan-fried breaded chicken breasts served on soft Hawaiian rolls with a creamy, spicy bang bang sauce and fresh lettuce, making a perfect fun and flavorful summer appetizer or snack.
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 tablespoon sweet chili sauce
- 1 tablespoon hot sauce, such as Tabasco
- 1 teaspoon rice wine vinegar
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 for coating the chicken.
- Cut Chicken: Cut the butterflied, pounded chicken breasts into about 12 pieces to fit your slider size.
- Make Coating Stations: In a shallow bowl, whisk together the egg and water. In another shallow bowl, combine flour, garlic powder, cayenne, ground coriander, salt, and freshly ground black pepper. Place panko bread crumbs in a third shallow bowl.
- Coat Chicken: Dip each piece of chicken first into the egg wash, then into the seasoned flour mixture, back into the egg wash, and finally coat thoroughly with panko bread crumbs. Arrange coated pieces on the prepared baking sheet and refrigerate to chill and set the coating.
- Prepare Bang Bang Sauce: In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar until well combined. Transfer to a squirt bottle for easy application if desired.
- Heat Oil and Fry Chicken: Heat avocado or vegetable oil in a cast iron skillet over medium heat to about 350°F. Place paper towels on a large platter or plate near the stove to drain the cooked chicken. Remove chicken from the refrigerator and carefully add pieces, one at a time, to the hot oil without overcrowding.
- Fry Until Golden: Fry chicken on one side for about 3 minutes until golden brown, then flip and fry an additional 3 minutes or until the chicken is cooked through and no longer pink inside; an internal temperature should read 165°F (74°C). Remove cooked chicken to 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 two lettuce leaves, place one piece of fried chicken on top, drizzle more bang bang sauce, and close with the top half of the roll.
- Serve: Serve the sliders immediately for the best crispy texture and flavor.
Notes
- To keep the chicken coating crispy, avoid overcrowding the pan while frying and maintain the oil temperature.
- If preferred, chicken can be baked but will lose some crispiness.
- Use avocado oil or any neutral vegetable oil suitable for frying to withstand medium heat without smoking.
- Sweet chili sauce adds a mild sweetness and spice that balances the hot sauce; adjust quantities to taste.
- These sliders are great for parties and can be made ahead by prepping sauce and chicken coating mixtures in advance.
- Ensure the chicken pieces are evenly pounded thin for consistent cooking.
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
