Bang Bang Chicken Sliders Pressure Cooker Recipe
These Bang Bang Chicken Sliders are juicy, crispy, and bold—made fast in the pressure cooker with flavorful spices and homemade sauce for an irresistible bite every time.
Equipment
- 1 Mixing bowl shallow bowls for dredging
Ingredients
Main ingredients
- 1.5 pounds Chicken breast skinless, boneless, butterflied and pounded thin
- 1 Egg large
- 0.25 cup Water for egg wash
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Panko breadcrumbs
- 1 cup Avocado oil or similar vegetable oil, for frying
- 0.5 cup Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Hot pepper sauce e.g., Tabasco
- 1 teaspoon Rice wine vinegar
- 12 Hawaiian rolls or sourdough rolls
- 24 leaves Lettuce rinsed and patted dry
Instructions
Instructions
- Preheat oven to 400°F and line baking sheet with parchment or grease.
- Whisk egg with water in a shallow bowl for egg wash and set aside.
- Mix flour, garlic powder, cayenne, coriander, salt, and pepper in another bowl.
- Place panko crumbs in a third shallow bowl.
- Dip chicken into flour, then egg wash, then panko. Press crumbs to stick well.
- Heat oil in skillet over medium-high. Fry chicken briefly until crisp and golden.
- Place fried chicken on baking sheet and bake for 20–25 minutes, flipping halfway.
- Let chicken rest 5 minutes. Assemble sliders with sauce, lettuce, and chicken.
Notes
Store assembled sliders in fridge for up to 4 days. Freeze parts separately. Reheat chicken in skillet or oven for best texture.