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Golden, crunchy chicken piled on pillowy slider buns, finished with stretchy mozzarella and a sticky-sweet spicy sauce. It’s the kinda finger food that’ll disappear fast at any hangout. Whip these up in hardly any time—everyone’s gonna fight over the last one. Bust ‘em out for a quick dinner or your next get-together—you’ll get wowed by how easy and tasty they are. Don’t be surprised when friends ask you for your kitchen secrets, too.
I brought these to my nephew’s graduation bash, and boom—gone right away. Even my mother-in-law went for a second helping and she usually skips anything spicy. There’s just something about the crunch, juicy chicken, and that bang bang sauce that keeps everyone coming back.
Bold Flavorful Components
- Honey: gives the sauce a lovely sweetness that plays nice with the spicy kick
- Sriracha: lets you dial the spice up or down as you like
- Mayonnaise: keeps the sauce smooth and rich, holding everything together
- Mozzarella cheese: melts right on the chicken, bringing mild, creamy vibes
- Slider buns: small, soft buns that don’t overpower the fillings and are easy to hold
- Sweet chili sauce: gives you gentle heat and a pop of sweetness everyone will love
- Thinly sliced chicken breasts: cook super quick, staying juicy every time
Smart Slider Game Plan
- Sauce Time:
- Stir mayo, chili sauce, sriracha, and honey in a bowl until it’s smooth and tastes the way you like—tweak the heat or sweet.
- Cheese Melt:
- Drop mozzarella on each hot cutlet so the cheese goes gooey right away.
- Bread Setup:
- Set your bottom slider buns on a plate, pop the chicken on top so each bun gets its own crispy piece.
- Sauce Splash:
- Spoon or drizzle as much of that bang bang sauce as you want over the sliders—let it drip down the sides for extra flair.
- Crispy Chicken:
- Pound chicken evenly to about a quarter inch thick between two sheets of plastic—it cooks fast and stays super tender.
- Golden Fry:
- Heat oil in a skillet to 350°F—wait till it looks shiny, then fry chicken (don’t crowd the pan). Go for around 3 minutes per side, aiming for deep golden all over. Chicken’s done when it hits 165°F inside—set on paper towels next.
- Coating Station:
- Line up flour (with seasonings), then eggs, then breadcrumbs (spiced up too)—move chicken through in that order for the best crispy layer.
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If you let your breaded chicken rest a few minutes before frying, the coating sticks way better. My daughter likes swapping mozzarella for pepper jack if you want extra kick. We always double the sauce now—family uses leftovers on everything from baked potatoes to salads.
Awesome Ways to Serve
Try these with crispy sweet potato fries and a dusting of cinnamon sugar—perfect sweet-with-heat combo. Balance things out with a crisp cucumber-carrot slaw tossed in rice vinegar and a hint of sesame oil. For drinks, go with a cold craft beer or sip on a fruity sangria—they both pair great with that sweet-spicy bang bang sauce.
Cool Switch-Ups
Want a fun twist? Drop in some Asian-style slaw (cabbage, carrots, vinegar) on top of your chicken, just before the bun. Or use mini waffles as buns for a breakfast slider, tossing in a little maple syrup with your sauce. If you’re craving something lighter, try baking or grilling the chicken and swap the buns for crunchy lettuce cups—still punchy flavor, fewer carbs.
Easy Storing Tricks
Keep leftover cooked chicken and buns separate from the sauce—stick them in sealed containers in the fridge for up to three days. When you want another round, pop the chicken in the oven at 350°F for about 10 minutes till it’s crispy and hot. Stash extra sauce in the fridge—it gets even tastier after a day and lasts all week. Wait to put sliders together till right before you eat, so your buns don’t get soggy.
Pro Moves from the Kitchen
Stick chicken breasts in the fridge for 15 minutes before slicing or pounding—it’ll be way easier to handle and cut. Toss a little cornstarch into your breadcrumb mix for extra crunchiness that stands up to any sauce. Give your buns a quick buttery toast before filling to bring out more flavor and keep things sturdy.
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These sliders have turned into our good luck charm for every big game night. My favorite part? How you start with simple foods and turn ‘em into something that feels celebration-worthy, but still low-fuss. Every bite comes loaded with crunch, pillowy bread, oozy cheese, and that crazy good sauce—it just hits every craving. Honestly, the best moment is watching people’s faces light up after their first bite when everything just works.
Frequently Asked Questions
- → What’s in bang bang sauce?
- You’ll usually find mayo, sweet chili sauce, sriracha or another hot sauce, and a touch of honey. Creamy, spicy, sweet—the best mix.
- → Can I prep the sliders early?
- Totally! Fry up the chicken cutlets, stash them in a 325 degree oven for up to an hour, or chill and rewarm them before you stack everything up.
- → What sides go with these chicken sliders?
- Try them with fries, sweet potato fries, coleslaw, a green salad, or potato salad. For parties, veggie sticks and your favorite dip are always a hit.
- → Is it possible to bake the chicken instead?
- Absolutely. Pop the breaded chicken in a 400 degree oven for 15-20 minutes until it hits 165 inside. Give it a quick spray of oil for more crunch.
- → Are these sliders super spicy?
- They’re usually mild to medium heat. Change up the spice by using more or less hot sauce in your bang bang drizzle.