Bang Bang Chicken Sliders
Delicious, crispy Bang Bang Chicken Sliders with a sweet and spicy sauce, perfect for parties or family meals.
Ingredients
For the Chicken
- 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
- to taste Vegetable oil for frying
For the Bang Bang Sauce
- 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
For the Sliders
- 1 cup shredded lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup pickles (optional)
- for garnish Fresh cilantro (optional)
Instructions
Marinate the Chicken
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces to this mixture and make sure they are well coated.
- Cover the bowl and refrigerate for at least 1 hour or up to overnight.
Make the Bang Bang Sauce
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder.
- Taste it and adjust the heat or sweetness to your liking.
Dredge and Fry the Chicken
- In a shallow dish, mix the flour and panko breadcrumbs.
- Take the marinated chicken out of the buttermilk and dredge each piece in the flour mixture.
- Fry the chicken in vegetable oil at 350°F (175°C) in batches until it’s golden brown and fully cooked, about 3–4 minutes for each side.
- Once cooked, place the chicken on paper towels to drain excess oil.
Assemble the Sliders
- Lightly toast the slider buns.
- Spread a generous amount of Bang Bang sauce on the bottom of each bun, then top with fried chicken, shredded lettuce, red onion, and pickles if desired.
- Place a sprig of cilantro on top and cap with the top bun.
Serve
- Place the sliders on a serving platter.
- Serve with extra Bang Bang sauce on the side for dipping.
Notes
For a lighter version, bake the chicken at 400°F (200°C) for 20–25 minutes, flipping once during cooking. Adjust spice levels with sriracha or add Dijon mustard for extra tang. Store leftovers in an airtight container in the fridge for 2-3 days.