Bang Bang Chicken Sliders
Crispy chicken cutlets served in soft slider buns topped with creamy Bang Bang sauce and crunchy toppings, perfect for a quick dinner or party snack.
Ingredients
For the Sliders
- 8 pieces Slider buns Soft and slightly sweet preferred
- 1 pound Chicken breasts or thighs, cut into smaller cutlets Thighs stay juicy and are forgiving if cooked longer
- 1 cup Flour For the first coating
- 2 pieces Eggs To help the crumbs stick
- 2 cups Panko breadcrumbs For that loud crunch
- to taste Salt and pepper Season to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika Or any preferred seasoning
- for frying Oil Can use cooking spray if air frying
- to taste Optional toppings: shredded cabbage, lettuce, pickles, green onions Simple toppings for a quick assembly
For the Bang Bang Sauce
- 1/2 cup Mayonnaise The creamy base
- 1/4 cup Sweet chili sauce Sweet and tangy
- to taste Sriracha or any hot sauce Adjust for spice level
- optional A squeeze of lime or splash of rice vinegar Add for extra tang if desired
Instructions
Preparation
- Slice chicken into thin cutlets so they cook fast and remain juicy.
- Season the chicken well with salt and pepper.
- Dredge the chicken in flour, dip in egg, then press into panko breadcrumbs.
- Cook the chicken cutlets until golden and fully cooked, then let them rest for a minute.
- Optional: Toast the buns if you have time to help with sogginess.
- Build the sliders: bun, chicken, Bang Bang sauce, toppings, and top bun.
Making Bang Bang Sauce
- In a bowl, combine mayonnaise, sweet chili sauce, and Sriracha.
- Start with more mayo and sweet chili, then add sriracha slowly, tasting as you go.
- Adjust to taste, adding more mayo and sweet chili if the sauce gets too spicy.
Notes
These sliders can be made ahead of time. Bread the chicken a few hours in advance and keep covered in the fridge. The Bang Bang sauce keeps well in the fridge for a few days, and tastes better after it sits. Toast the buns right before serving for best results. Sauce right before serving to keep the chicken crispy.