Description
Crispy fried chicken tossed in a spicy and sweet Bang Bang sauce, served in mini slider buns with fresh toppings.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 12 mini slider buns
- 1 cup shredded lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup pickles (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, whisk buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken, cover, and refrigerate for at least 1 hour or overnight.
- Make the Bang Bang Sauce: In another bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Adjust heat or sweetness as needed.
- Dredge and Fry the Chicken: In a shallow dish, mix flour and panko. Remove chicken from marinade, dredge in flour mixture, and fry in 350°F (175°C) oil for 3–4 minutes per side until golden brown. Drain on paper towels.
- Assemble the Sliders: Toast slider buns. Spread Bang Bang sauce on bottom buns, add fried chicken, lettuce, red onion, and pickles. Garnish with cilantro and top with the bun.
- Serve: Place sliders on a platter and serve with extra Bang Bang sauce for dipping.
Notes
Store leftover sliders in an airtight container in the fridge for up to 2 days. Keep chicken and toppings separate to maintain crunchiness. For healthier options, consider baking or grilling the chicken.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American