Description
Crispy fried chicken sliders with a spicy and tangy Bang Bang sauce, perfect for gatherings.
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 into bite-sized pieces. In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces to the marinade, submerge, cover, and refrigerate for at least 1 hour (up to overnight).
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. Adjust the heat or sweetness according to your preference.
- Fry the Chicken: In a shallow dish, mix flour and panko breadcrumbs. Remove chicken from the marinade and dredge in the flour mixture, coating well. In a large skillet or fryer, heat 1 inch of vegetable oil to 350°F (175°C). Fry the chicken in batches for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, add fried chicken pieces, top with shredded lettuce, red onion, and pickles if desired. Garnish with cilantro, then place the top bun on each slider.
- Serve: Arrange the sliders on a platter with extra Bang Bang sauce on the side.
Notes
For extra crunch, double-dip the chicken in buttermilk and flour before frying. Adjust the heat of the sauce by adding more or less sriracha for your taste.