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Crispy Bang Bang Chicken Sliders

crispy bang bang chicken sliders - featured image
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These crispy chicken sliders feature perfectly fried chicken thighs paired with a creamy, spicy bang bang sauce, making them ideal for quick party bites or casual gatherings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into slider-sized pieces
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten
  • 1/2 cup buttermilk
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey (optional)
  • 8 slider buns, lightly toasted
  • 1 cup shredded lettuce or cabbage
  • Pickled jalapeños or sliced cucumbers (optional)

Instructions

  1. Pat the chicken pieces dry with paper towels.
  2. In a large bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
  3. In another bowl, combine beaten egg and buttermilk.
  4. Dip each chicken piece into the wet mixture, letting excess drip off, then coat thoroughly in the seasoned flour mixture. For extra crunch, double dredge by repeating the wet and dry steps once more.
  5. Place coated chicken on a plate while heating oil.
  6. Pour about 2 inches of oil into a frying pan and heat over medium-high until it reaches 350°F (175°C).
  7. Fry chicken pieces in batches for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C).
  8. Remove chicken and drain on paper towels; let rest for a minute or two.
  9. Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl.
  10. Spread bang bang sauce on the bottom half of each toasted slider bun.
  11. Top with a crispy chicken piece, shredded lettuce or cabbage, and optional pickled jalapeños or cucumbers.
  12. Finish with the top bun and serve immediately.

Notes

Pat chicken dry before dredging to ensure crispiness. Maintain oil temperature around 350°F for best results. Double dredging creates extra crunchy coating. Fry in batches to avoid soggy crust. Sauce can be made up to 2 days ahead and stored in the fridge. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, substitute buttermilk with coconut milk plus lemon juice and use vegan mayo.

Nutrition

Keywords: crispy chicken sliders, bang bang sauce, party bites, fried chicken, easy chicken sliders, quick recipe

Find it online: https://emacrave.com/crispy-bang-bang-chicken-sliders-easy-recipe-for-perfect-party-bites/