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I can't wait to tell you about my Crispy Chicken Sliders! They pack a punch with crunchy chicken, gooey mozzarella, and the tastiest sweet-spicy bang bang sauce ever. Whenever I bring these to a party, they're gone in minutes – folks just can't get enough!
The Wow Factor
The thing that makes these sliders stand out is how the flavors work together. That crunchy chicken meets the smooth spicy sauce and it's just a match made in heaven. They're super simple to whip up too, so you'll want them for everything from watching sports to quick family meals.
What You'll Need
- Chicken Cutlets: Skinny chicken breasts that fry up nice and crispy.
- Canola, Vegetable, or Avocado Oil: Pick any for frying your chicken – they won't burn easily.
- Slider Buns: Small, fluffy rolls that hold everything together.
- Mozzarella Cheese: The stretchy, mild cheese that goes great with spicy chicken.
- Bang Bang Sauce: Mix of mayo, sriracha, sweet chili sauce, and honey for that sweet heat kick.
Putting It All Together
- Prepare the Chicken Cutlets
- Fry your thin chicken pieces in hot oil till they're golden brown and crisp. Let them rest on paper towels to soak up extra oil.
- Make the Bang Bang Sauce
- Mix mayo, sriracha, sweet chili sauce, and honey in a bowl until it's all combined. Add more heat if you like it spicier.
- Assemble the Sliders
- Put a piece of crispy chicken on each bun, add some mozzarella on top, then drizzle with your bang bang sauce.
- Serve
- Eat them right away or let friends add their own sauce. They taste best warm and drippy!
Air Fryer Trick
When I'm feeling lazy, I throw the chicken in my air fryer instead. It still turns out super crispy but there's way less mess. Just watch your timing since it depends on how thick your chicken is.
Get-Together Shortcuts
Need to save time when hosting? I cook the chicken beforehand and keep it warm in the oven on low. The sauce stays in the fridge until we're ready to eat. This way you can hang with your guests instead of cooking the whole time!
Great for Any Occasion
These little guys are my go-to for pretty much any get-together. They work for sports viewing, casual suppers, or big celebrations. The best part is everyone from little kids to grandparents will gobble them up!
Switch Things Up
Feel free to try new stuff! Sometimes I switch the cheese or add extra kick to the sauce. You can even set out toppings like pickles and lettuce so everyone can build their own slider just how they want it.
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The Amazing Combo
There's something about how these textures and flavors come together that's just amazing. The crunch of the chicken with the gooey cheese and that one-of-a-kind sauce makes something you'll dream about. It's like bringing your favorite restaurant snack into your kitchen!
Frying Done Right
Want my trick for super crispy chicken? Keep your oil right at 350°F. I always use my food thermometer and stick with canola or vegetable oil. The thin chicken pieces are really the key though. They cook fast and turn out perfect every time.
Common Questions
- → Can I fix these sliders before my guests arrive?
- For sure, you can keep the cooked chicken pieces warm in a 325°F oven for up to an hour before serving. You can also chill them and warm up in the oven later. The sauce can be made early too - just let it sit out for 30 minutes before using.
- → What can I use if I don't have buttermilk?
- Just mix a cup of normal milk with a tablespoon of lemon juice or white vinegar and wait 5 minutes. This works great to soften the chicken and helps make that crunchy outside everyone loves.
- → How can I tell when the chicken's done cooking?
- It should hit 165°F on a meat thermometer. If you're doing it the old-fashioned way, just cut the thickest part and check there's no pink left in the middle.
- → Can I cook these in the oven instead?
- Absolutely, you can put the breaded chicken on a wire rack over a baking sheet at 400°F for 15-20 minutes, turning them over halfway. Spray some cooking oil on them first for better browning.
- → How do I make sure all my chicken stays crunchy?
- Put your finished pieces on a wire rack over a baking sheet in a 200°F oven while you cook the rest. This keeps them warm and crunchy instead of getting soft from sitting on paper towels too long.