These Bang Bang Chicken Sliders are the perfect crowd-pleasing appetizer or fun weeknight dinner, combining the irresistible crunch of Panko-breaded chicken with the iconic sweet and spicy punch of bang bang sauce. Each slider features a tender, golden-fried cutlet topped with melty mozzarella cheese, all nestled inside a soft slider roll.
Whether you are hosting a game day party or looking for a way to spice up your family’s meal routine, these sliders offer a sophisticated balance of heat, creaminess, and texture that will have everyone reaching for seconds.
Recipe Details
- Flavor Profile: A savory, seasoned chicken base paired with a signature zesty sauce that is both sweet and spicy.
- Textures: Ultra-crunchy fried chicken contrasted by soft buns and smooth, melted mozzarella cheese.
- Total Active Time: Approximately 35-40 minutes.
- Difficulty: Intermediate – involves a multi-step breading station and pan-frying.
What You’ll Need
To create these standout sliders, you will need thin-sliced chicken breasts and a three-part breading station consisting of seasoned flour, a buttermilk-egg wash with a kick of hot sauce, and crisp Panko bread crumbs. For assembly, you will need slider rolls, mozzarella cheese, and your favorite prepared bang bang sauce.
Ingredient Notes
- Thin Sliced Chicken Breasts – Using thin cutlets is essential for sliders; they cook quickly and fit perfectly on the small buns without being too bulky.
- Panko Bread Crumbs – Panko provides a much lighter and crunchier coating than traditional bread crumbs, which is key to the “Bang Bang” experience.
- Buttermilk and Hot Sauce – This mixture acts as the glue for the breading while tenderizing the chicken and adding a subtle background heat.
- Cornstarch – Mixing cornstarch into the flour helps create a crispier, more durable crust that stands up well to the sauce.
- Mozzarella Cheese – Its mild flavor and excellent melting properties make it the perfect companion for the bold bang bang sauce.
Add-ins and Substitutions
- Vegetables – For extra crunch and freshness, you can add a small heap of shredded cabbage or a slice of cucumber to each slider.
- Heat – If you love a spicier slider, increase the hot sauce in the buttermilk mixture or add a pinch of cayenne pepper to the flour.
- Buns – While standard slider rolls are great, toasted brioche buns add a lovely buttery richness to the dish.
- Sauce Variety – If you don’t have bang bang sauce, a mix of mayonnaise, sweet chili sauce, and sriracha will give you that classic flavor profile.
How to Make Bang Bang Chicken Sliders
This recipe relies on a proper breading technique and precise frying to achieve that iconic golden-brown finish.
- Season the Chicken: Start by seasoning your thin-sliced chicken breasts on both sides with kosher salt, fresh black pepper, and garlic powder.
- Set Up the Breading Station: You will need three separate bowls. In the first, mix the flour and cornstarch. In the second, whisk together the buttermilk, hot sauce, and egg. In the third, place the Panko bread crumbs.
- Bread the Cutlets: Dredge each piece of chicken into the flour mixture first, tapping off the excess. Then, dip it into the buttermilk mixture, letting the excess drip off. Finally, press the chicken into the Panko bread crumbs, ensuring a thick, even coating.
- Fry Until Golden: Heat a thin layer of vegetable or canola oil in a skillet over medium heat. Once hot, fry the chicken in batches for 2-3 minutes per side. Ensure the internal temperature reaches 165 degrees.
- Drain: Place the finished cutlets on a paper towel-lined plate or board to remove any excess oil while you finish frying the remaining chicken.
- Prepare the Sauce: Whisk together your bang bang sauce in a small bowl and set it aside for the final assembly.
- Assemble the Sliders: Cut the warm chicken cutlets into smaller pieces to fit the slider buns. Place the chicken on the buns and immediately top with a slice of mozzarella cheese so it begins to melt. Drizzle generously with bang bang sauce and serve.
Pro Tip: To ensure the breading stays on the chicken and doesn’t fall off in the pan, let the breaded cutlets sit on a plate for about 5 minutes before frying. This allows the coating to set and adhere firmly to the meat.
Recipe Tips
- Oil Temperature – If the oil is too hot, the Panko will burn before the chicken is cooked through. If it is too cold, the breading will absorb too much oil and become greasy. Aim for a shimmering surface before adding the chicken.
- Don’t Overcrowd – Frying too many pieces at once will drop the oil temperature. Work in batches to maintain that perfect golden crunch.
- Warm Cheese – Adding the mozzarella immediately after the chicken comes out of the skillet is the best way to get that perfect melt without needing to use the broiler.
- Clean Slicing – Use a serrated knife to cut your slider buns and the fried chicken cutlets for the neatest presentation.
FAQs
Can I bake these instead of frying? While frying gives the best crunch, you can bake these at 400 degrees on a wire rack for about 15-20 minutes, flipping halfway through, until the internal temp is 165 degrees.
How do I store leftovers? Store the fried chicken and the sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain the crunch before assembling.
What if I can’t find thin-sliced chicken? You can take standard chicken breasts and carefully slice them in half horizontally, then pound them to an even 1/4-inch thickness using a meat mallet.
Serving Suggestions
- Sides – These sliders pair perfectly with a side of sweet potato fries, a crisp coleslaw, or seasoned potato wedges.
- Dipping – Serve extra bang bang sauce on the side for those who like their sliders extra saucy.
- Party Style – Arrange the sliders on a large wooden board and garnish with sliced green onions or sesame seeds for a professional look.
Make This Recipe in Advance
You can bread the chicken cutlets up to 4 hours in advance and keep them on a parchment-lined sheet in the refrigerator. You can also whisk the sauce and slice the cheese ahead of time. When you are ready to serve, the actual frying and assembly process will take less than 15 minutes, ensuring the sliders are hot and fresh for your guests.
Crispy Bang Bang Chicken Sliders with Panko Crust & Mozzarella
- Total Time: 35–40 minutes
- Yield: 12 sliders 1x
Description
The perfect crowd-pleasing appetizer or fun weeknight dinner, combining the irresistible crunch of Panko-breaded chicken with the iconic sweet and spicy punch of bang bang sauce. Tender, golden-fried cutlets are topped with melty mozzarella and served on soft slider rolls for a sophisticated balance of heat and creaminess.
Ingredients
- 1 1/2 lbs thin-sliced chicken breasts
- 12 slider rolls, 12 slices mozzarella cheese
- 2 cups Panko bread crumbs, 1/2 cup all-purpose flour, 1/4 cup cornstarch
- 1 cup buttermilk, 1 large egg, 1 tbsp hot sauce
- Vegetable oil (for frying)
- Seasoning: Salt, black pepper, garlic powder
- Sauce: Prepared Bang Bang Sauce (mayo, sweet chili, sriracha)
Instructions
Season: Season chicken with salt, pepper, and garlic powder.
Station: Prepare three bowls: 1) Flour and cornstarch. 2) Whisked buttermilk, egg, and hot sauce. 3) Panko crumbs.
Bread: Dredge chicken in flour, dip in buttermilk, and press firmly into Panko. Pro Tip: Let breaded chicken sit for 5 mins to let the coating ‘set’.
Fry: Heat a thin layer of oil over medium. Fry in batches for 2–3 mins per side until golden (165°F internal). Drain on paper towels.
Assemble: Place chicken on bun bottoms, top immediately with mozzarella to melt, and drizzle with bang bang sauce. Serve hot.
Notes
The Crunch Factor: Cornstarch in the flour mixture is the secret to a professional-grade, durable crunch that resists becoming soggy once the sauce is applied.
Oil Temperature: The oil should be shimmering but not smoking. If it’s too cool, the Panko will absorb grease; if too hot, the exterior will burn before the chicken is safe to eat.
Uniformity: Ensure chicken is pounded to a 1/4-inch thickness. This guarantees a fast, even fry that keeps the meat juicy while the Panko reaches maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main Course
- Method: Pan-Frying
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 4
- Sodium: 580
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 22
- Cholesterol: 65
Keywords: bang bang chicken sliders, crispy chicken sliders, panko fried chicken rolls, sweet and spicy chicken, easy game day appetizers
