Bang Bang Chicken Sliders layer crisp panko-breaded chicken, warm mozzarella, and creamy spicy Bang Bang sauce inside 12 soft slider rolls. A three-bowl coating station creates a sturdy crust, while batch frying keeps the oil hot enough for a golden finish.
The recipe makes exactly 12 sliders in 45 minutes, including 20 minutes of preparation and 25 minutes of cooking. Prepare the Bang Bang sauce separately, cut the cooked chicken to fit the rolls, and assemble while the chicken is still hot enough to soften the cheese.
Bang Bang Chicken Sliders Ingredients
For the chicken, use 1½ pounds thin-sliced chicken breasts and season them with kosher salt, fresh black pepper, and garlic powder to taste. The breading needs ½ cup all-purpose flour, ¼ cup cornstarch, 1 cup buttermilk, 1 tablespoon hot sauce, 1 large egg, and 2 cups panko breadcrumbs, or more as needed.
Use vegetable or canola oil for frying. For assembly, have exactly 12 mozzarella slices, 12 slider rolls, and Bang Bang sauce prepared separately.
If you enjoy this recipe, you may also like Smoked Shotgun Shells.
How to Make Bang Bang Chicken Sliders
- Season both sides of the thin chicken with salt, pepper, and garlic powder.
- In three bowls, combine flour with cornstarch; whisk buttermilk with hot sauce and egg; and place panko separately.
- Coat each piece in flour, then buttermilk, then panko, pressing firmly.
- Heat a thin oil layer over medium and fry in uncrowded batches until golden and cooked through, adding oil as needed.
- Drain on paper towels and prepare the Bang Bang sauce separately.
- Cut chicken to fit the rolls. Add chicken, one mozzarella slice, and sauce to each of 12 bottom buns; close with the top buns.
- Serve immediately.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Season Thin-Sliced Chicken on Both Sides
Set Up Three Separate Breading Bowls
Bread Every Chicken Piece in Order
Heat Only a Thin Layer of Frying Oil
Fry Until Golden and Cooked Through
Drain the Fried Chicken
Cut Chicken to Fit Twelve Rolls
Assemble Exactly Twelve Sliders
Serve While the Coating Is Crisp
Plan Sauce Temperature and Leftovers
Conclusion
Season 1½ pounds thin chicken. Coat in flour-cornstarch, buttermilk-hot sauce-egg, then panko. Fry in a thin oil layer over medium in uncrowded batches until golden and cooked through; drain. Cut to fit 12 rolls, then top each bottom bun with chicken, one mozzarella slice, prepared Bang Bang sauce, and a top bun. Serve immediately.
Frequently Asked Questions
- → How many sliders does this recipe make?
It makes exactly 12 sliders using 12 rolls and 12 slices of mozzarella.
- → What is the correct breading order?
Use flour and cornstarch first, the buttermilk mixture second, and panko breadcrumbs last.
- → Why fry the chicken in batches?
Uncrowded batches help the oil stay hot so the panko coating becomes crisp instead of greasy.
- → Can the fried chicken be held before assembly?
Yes. Keep cooked cutlets warm in a 325°F oven for up to one hour, then sauce and assemble just before serving.