Bang Bang Chicken Sliders
Yield: 8-12
Ansley Wall
@tidal_tastes
00:15
Prep
00:30
Cook
00:45
Total Time
Ingredients & Directions
Directions
Sliders
1 bag
1 cup
Bang Bang sauce (Terrapin Ridge Farms)
12
sliced of gouda cheese (or your choice)
12
Hawaiian rolls
8 oz
butter (1 stick), melted
1/4 cup
hot honey (Red Clay Hot Sauce)
shredded lettuce
- Cook the breaded breast chunks according to package instructions (air fryer instructions here).
- Once cooked, cool them enough to chop into smaller pieces.
- Add the chopped chicken to a bowl and stir in the Bang Bang sauce, mixing to coat all of the chicken.
- In another bowl, add the butter and hot honey and whisk until well combined.
- Slice the rolls in half without separating the 12 rolls.
- Brush the bottom layer of rolls with about 1/3 of the melted honey butter mixture.
- Place cheese slices over butter.
- Pile on the sauced chicken pieces and gently press them all down into the cheese and bread.
- Add another layer of cheese slices over the chicken.
- Brush the bottom side of the top of the rolls with 1/3 of the butter mixture and place the roll tops on top of the second layer of cheese slices.
- Brush the top of the rolls with the remaining hot honey butter.
- Gently wrap the block of sandwiches in foil, place on a baking sheet and bake at 325°F for about 30 minutes.
- Remove from the oven and slice into the 12 sliders.
- Lift the top off of each slider slightly and tuck in a pinch of shredded lettuce to add crunch.
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Bang Bang Chicken Sliders
Ansley Wall
@tidal_tastes
Yield: 8-12
00:15
Prep
00:30
Cook
00:45 Total Time
Ingredients
Directions
Sliders
1 bag
1 cup
Bang Bang sauce (Terrapin Ridge Farms)
12
sliced of gouda cheese (or your choice)
12
Hawaiian rolls
8 oz
butter (1 stick), melted
1/4 cup
hot honey (Red Clay Hot Sauce)
shredded lettuce
- Cook the breaded breast chunks according to package instructions (air fryer instructions here).
- Once cooked, cool them enough to chop into smaller pieces.
- Add the chopped chicken to a bowl and stir in the Bang Bang sauce, mixing to coat all of the chicken.
- In another bowl, add the butter and hot honey and whisk until well combined.
- Slice the rolls in half without separating the 12 rolls.
- Brush the bottom layer of rolls with about 1/3 of the melted honey butter mixture.
- Place cheese slices over butter.
- Pile on the sauced chicken pieces and gently press them all down into the cheese and bread.
- Add another layer of cheese slices over the chicken.
- Brush the bottom side of the top of the rolls with 1/3 of the butter mixture and place the roll tops on top of the second layer of cheese slices.
- Brush the top of the rolls with the remaining hot honey butter.
- Gently wrap the block of sandwiches in foil, place on a baking sheet and bake at 325°F for about 30 minutes.
- Remove from the oven and slice into the 12 sliders.
- Lift the top off of each slider slightly and tuck in a pinch of shredded lettuce to add crunch.
