Bang Bang Chicken Sliders

$- Chicken Use 1 lb of boneless, skinless chicken thighs. They stay juicy and tender. - Marinade A cup of buttermilk is key. It helps the chicken soak up flavor and stay moist. - Coating and Spices Mix 1 cup of all-purpose flour with: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper to taste. This blend gives the chicken a tasty, crispy crust. - Sauce Components For the Bang Bang sauce, combine: - 1/2 cup mayonnaise - 2 tablespoons sriracha sauce (adjust for heat) - 1 tablespoon honey. This sauce adds a creamy, spicy kick. - Slider Buns and Garnish Grab 6 slider buns for serving. Fresh lettuce leaves, like romaine, add crunch. Sliced cucumbers give a refreshing bite. Marinate the chicken for at least 1 hour, but overnight is best. This helps the chicken absorb all those tasty flavors. The buttermilk tenderizes the meat, making it juicy and soft. In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. This blend gives the chicken a crunchy, flavorful coat. Make sure to mix well to spread the spices evenly. Heat oil in a deep skillet to about 350°F (175°C). Fry the chicken for 5-7 minutes on each side. The chicken should turn golden brown and crispy. Always check that the internal temperature reaches 165°F (75°C) for safe eating. Drain the chicken on paper towels to remove extra oil. In a small bowl, whisk together mayonnaise, sriracha sauce, and honey. Mix until smooth. Taste the sauce and adjust the sriracha for your heat level. This sauce adds a creamy and spicy kick. Toast the slider buns lightly for a nice crunch. Spread a generous amount of Bang Bang sauce on the bottom bun. Layer with fried chicken, fresh lettuce, and cucumber slices for extra crunch. Top with the other half of the bun. Serve the sliders on a wooden board for a rustic touch. You can add fresh herbs or cucumber slices for color. Place extra Bang Bang sauce in a small bowl for dipping. This makes the sliders even more fun to eat! To make crispy Bang Bang Chicken sliders, avoid overcrowding the pan. If the pan is too full, the chicken will steam instead of fry. This can make the coating soggy. Fry the chicken in batches. It helps keep the oil hot and makes each piece crispy. To test the oil heat, drop a small piece of bread in the oil. If it bubbles and turns golden in about 30 seconds, the oil is ready. Always keep an eye on the temperature. If it’s too low, the chicken will absorb oil. If it’s too high, the outside will burn before cooking inside. You can customize the Bang Bang sauce to suit your taste. If you like it sweeter, add more honey. For a spicier kick, increase the sriracha. Try adding some lime juice for a zesty twist. If you want a different flavor, swap mayonnaise for Greek yogurt. This gives a lighter touch while still being creamy. You can also mix in some garlic or ginger for an extra flavor boost. For a crunchy bite, use crisp lettuce like romaine or butterhead. These types hold up well and add a fresh taste. When it comes to toppings, consider sliced cucumbers for crunch. You can also add pickles for a tangy flavor. Sliced jalapeños bring heat, while avocado adds creaminess. Layer your ingredients thoughtfully for a balanced flavor in each bite. {{image_4}} You can swap chicken thighs for other proteins. Chicken breasts work well too. For a twist, try tofu or shrimp. Each protein needs different cooking. Tofu should be pressed and sliced. Shrimp cooks fast, so watch it closely. When using chicken breasts, cook them for about 7-10 minutes. Make sure they reach 165°F for safety. Tofu needs a good sear for a crispy outer layer. Shrimp only needs 2-3 minutes on each side. To make a vegetarian or vegan version, use plant-based proteins. Swap chicken for crispy cauliflower or chickpea patties. Cauliflower should be battered and fried like chicken. For chickpeas, mash them with spices and form into patties. Use vegan mayonnaise and sriracha for the sauce. You can also make a tahini sauce for a nutty twist. This keeps the sliders creamy and flavorful without animal products. You can adjust spice levels in the Bang Bang sauce. For a milder version, cut back on sriracha. Add more mayonnaise to balance the heat. If you want more spice, add extra cayenne pepper to the coating. You can also add jalapeños or spicy pickles for extra kick. For a mild option, consider sweet pickles or crunchy lettuce. This helps to create a balance that suits your taste. To keep leftover sliders fresh, place them in an airtight container. This method locks in moisture and flavor. You can also wrap each slider in plastic wrap for extra protection. Store the sliders in the refrigerator. They stay fresh for about 3 days. After that, they may lose their crispy texture and flavor. To freeze sliders, let them cool completely. Then, wrap each slider in foil or plastic wrap. Place them in a freezer-safe bag. This keeps out air and prevents freezer burn. You can freeze the sliders for up to 3 months. To reheat, take them out of the freezer and let them thaw in the fridge overnight. For best results, reheat them in an oven at 350°F (175°C) for about 10-15 minutes. This method keeps the bread soft and the chicken crispy. Enjoy your Bang Bang Chicken Sliders just like fresh! I recommend marinating the chicken for at least one hour. For the best flavor, marinate overnight. The buttermilk helps make the chicken tender and juicy. You can use plain yogurt or milk mixed with a splash of vinegar or lemon juice. This will mimic the acidity of buttermilk and keep the chicken moist. Yes, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until crispy and cooked through. To add heat to the sauce, increase the amount of sriracha. You can also add chopped fresh chilies or a dash of cayenne pepper for an extra kick. Serve these sliders with a fresh salad, sweet potato fries, or coleslaw. These sides will complement the rich flavors and textures of the sliders perfectly. Bang Bang Chicken Sliders are fun and tasty. You learned about key ingredients, from chicken to sauces. I shared step-by-step instructions for marinating, frying, and assembling. Tips helped you perfect your frying and boost flavor. Variations let you try different proteins and spice levels. You also got storage advice for leftovers. Now, you can impress friends and family with your cooking. Enjoy these sliders at your next gathering!$

Satisfy your cravings with these delicious Bang Bang Chicken Sliders! Juicy, tender chicken thighs are marinated and fried to crispy perfection, then drizzled with a spicy-sweet Bang Bang sauce. Perfect for gatherings or a casual dinner, these sliders are a hit for all ages! Ready to impress your guests? Click through for the full recipe and tips to make your sliders a showstopper at your next meal!

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Ingredients

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

1/2 cup mayonnaise

2 tablespoons sriracha sauce (adjust for spice level)

1 tablespoon honey

6 slider buns

Fresh lettuce leaves (such as romaine or butterhead)

Sliced cucumbers (for garnish)

Instructions

Marinate the Chicken: Place the boneless chicken thighs in a mixing bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or ideally overnight, to allow the flavors to enhance the chicken's tenderness.

Prepare the Coating: In a shallow dish, thoroughly combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and freshly ground pepper. This seasoning blend will create a flavorful crust for the chicken.

Coat the Chicken: After marinating, remove the chicken thighs from the buttermilk, allowing excess liquid to drip off. One by one, dredge each piece in the seasoned flour mixture, ensuring an even and thorough coating on all sides.

Fry the Chicken: In a deep skillet or fryer, heat oil over medium-high heat until shimmering (approximately 350°F/175°C). Fry the coated chicken thighs in batches to avoid overcrowding. Cook each side for 5-7 minutes or until they are crispy, golden brown, and cooked through (an internal temperature of 165°F/75°C). Transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Make the Bang Bang Sauce: In a small mixing bowl, whisk together the mayonnaise, sriracha sauce, and honey until the mixture is smooth and well combined. Taste the sauce and adjust the sriracha according to your heat preference.

Assemble the Sliders: Lightly toast the slider buns on a skillet or toaster until golden. Generously spread the Bang Bang sauce on the bottom half of each bun. Place a fried chicken piece on top, layer with fresh lettuce leaves, and add slices of cucumber for crunch. Cap off with the top half of the bun.

Serve: Arrange the assembled sliders artfully on a serving platter and serve them immediately while warm, alongside extra Bang Bang sauce in a small bowl for dipping.

Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 6 sliders

- Presentation Tips: For an inviting touch, present the sliders on a rustic wooden board lined with parchment paper. Garnish with fresh herbs or additional cucumber slices to enhance the visual appeal and add a pop of color.