Description
These Bang Bang Chicken Sliders feature crispy pan-fried breaded chicken breasts paired with a creamy, spicy homemade bang bang sauce and crisp lettuce, all served on soft Hawaiian rolls. Perfect for summer gatherings, these sliders offer a flavorful and satisfying bite with a balance of heat and sweetness.
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
Slider Assembly
- 1 (12 count) package Hawaiian rolls
- 12 lettuce leaves, rinsed and patted dry
Instructions
- Prepare Ingredients: Gather all ingredients. Line a baking sheet with parchment paper and set aside.
- Cut Chicken: Cut the butterflied and pounded chicken breasts into about 12 equal pieces for the sliders.
- Mix Coatings: Combine the egg and water in a shallow bowl. In a second shallow bowl, mix the flour, garlic powder, cayenne, ground coriander, salt, and black pepper. Place the panko bread crumbs in a third shallow bowl.
- Bread Chicken: Dip each chicken piece first into the egg wash, then into the flour mixture. Dip again into the egg wash, and finally coat with panko bread crumbs. Place the coated chicken pieces on the prepared baking sheet and chill in the refrigerator.
- Make 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 if desired and set aside.
- Fry Chicken: Heat avocado oil in a cast iron skillet over medium heat. Prepare a plate or platter lined with paper towels nearby to drain the chicken. Remove chicken from the refrigerator and fry pieces one at a time, cooking each side about 3 minutes until golden brown and chicken reaches an internal temperature of 165 degrees F (74 degrees C).
- Toast Rolls: Slice Hawaiian rolls in half horizontally and lightly toast them to enhance texture and flavor.
- Assemble Sliders: Spread or squeeze bang bang sauce on the bottom half of each roll, place two lettuce leaves on top, add one fried chicken piece, drizzle more bang bang sauce over the chicken, and finish with the top half of the roll.
- Serve: Serve the sliders immediately while warm and enjoy!
Notes
- For extra crispiness, double-dip the chicken in the egg wash and breading as directed.
- If preferred, substitute the avocado oil with other neutral vegetable oils like canola or peanut oil for frying.
- You can adjust the heat level of the bang bang sauce by varying the amount or type of hot sauce used.
- Make sure to not overcrowd the skillet when frying to maintain oil temperature and crispiness.
- These sliders are best enjoyed fresh but can be reheated briefly in a skillet or oven to retain crisp texture.
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
