Description
These Bang Bang Chicken Sliders are a delicious and fun summer dish featuring crispy pan-fried breaded chicken breast topped with a creamy and spicy homemade bang bang sauce, served on soft Hawaiian rolls with fresh lettuce leaves.
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 and cut chicken: Gather all ingredients. Line a baking sheet with parchment paper and set aside. Cut the butterflied and pounded chicken breasts into approximately 12 pieces.
- Make dredging stations: In a shallow bowl, combine the egg and water to create an egg wash. In a second shallow bowl, mix flour, garlic powder, cayenne, ground coriander, salt, and black pepper. Place panko bread crumbs in a third shallow bowl.
- Coat chicken pieces: Dip each chicken piece first into the egg wash, then coat with the flour mixture. Dip it again into the egg wash, then thoroughly coat it with panko breadcrumbs. Place coated pieces on the prepared baking sheet and refrigerate to chill while preparing sauce.
- 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 if desired, and set aside.
- Fry chicken pieces: Heat avocado or vegetable oil in a cast iron skillet over medium heat until shimmering. Place a platter lined with paper towels near the stove for draining. Remove chicken from refrigerator and carefully add pieces one at a time to the hot oil. Fry until golden brown on one side, about 3 minutes, then flip and fry another 3 minutes until cooked through. The internal temperature should be 165 degrees F (74 degrees C) when checked with an instant-read thermometer. Remove fried chicken pieces to paper towels and repeat with remaining pieces.
- Assemble sliders: Slice the Hawaiian rolls horizontally and lightly toast them. Spread or squeeze some bang bang sauce on the bottom half of each roll, place two lettuce leaves on top, then add one piece of fried chicken. Add more bang bang sauce over the chicken and top with the remaining half of the roll. Serve immediately and enjoy!
Notes
- For extra crispiness, double dredge the chicken using the egg wash and panko steps again before frying.
- You can substitute the avocado oil with any neutral vegetable oil suitable for frying, such as canola or peanut oil.
- Adjust the amount of hot sauce in the bang bang sauce to your preferred spice level.
- Make sure not to overcrowd the skillet when frying to maintain oil temperature and ensure even cooking.
- These sliders are perfect for casual gatherings and can be served with additional dipping sauce on the side.
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
