Description
Crunchy and flavorful Bang Bang Chicken Sliders featuring crispy pan-fried breaded chicken breasts, a zesty homemade bang bang sauce, and fresh lettuce served on soft Hawaiian rolls. Perfect for a fun summer meal or casual gathering.
Ingredients
Scale
Chicken
- 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.
- Cut chicken: Cut the butterflied and pounded thin chicken breasts into about 12 pieces.
- Set up dredging stations: In a shallow bowl, whisk together the egg and water. In another shallow bowl, mix the flour, garlic powder, cayenne, ground coriander, salt, and black pepper. Place the panko bread crumbs in a third shallow bowl.
- Coat chicken: Dip each chicken piece first into the egg wash, then into the flour mixture. Dip again into the egg wash, and finally coat thoroughly with the panko bread crumbs. Place the coated chicken pieces on the prepared baking sheet and refrigerate to chill.
- Make bang bang sauce: In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar until smooth. Transfer to a squirt bottle if desired, and set aside.
- Heat oil and fry chicken: Heat avocado oil in a cast iron skillet over medium heat. Prepare a large platter by covering it with paper towels and place near the stove. Remove the chicken from the refrigerator and carefully add pieces one at a time to the hot oil.
- Cook chicken: Fry the chicken for about 3 minutes on one side until golden brown, then flip and fry an additional 3 minutes until the chicken is cooked through and no longer pink inside. Use an instant read thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Remove cooked chicken to the paper towel-lined platter. Repeat with remaining pieces.
- Toast rolls: Slice the Hawaiian rolls in half horizontally and lightly toast them.
- Assemble sliders: Spread or squeeze bang bang sauce on the bottom half of each toasted roll. Layer 2 lettuce leaves, then place one piece of fried chicken on top. Add more bang bang sauce over the chicken and cover with the top half of the roll. Serve and enjoy.
Notes
- For extra crispiness, ensure the oil is hot enough before frying (about 350°F).
- You can adjust the spiciness of the bang bang sauce by adding more or less hot sauce.
- Be careful not to overcrowd the skillet when frying chicken to maintain oil temperature and even cooking.
- Substitute Hawaiian rolls with slider buns or small dinner rolls if unavailable.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
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
