Description
Crispy fried chicken sliders with a spicy Bang Bang sauce, perfect for parties and weeknight dinners.
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 buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the marinade and cover. 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 sauce, honey, lime juice, and garlic powder. Taste and adjust the heat or sweetness as desired.
- Dredge and Fry the Chicken: In a shallow dish, combine flour and panko breadcrumbs. Remove chicken from the marinade, dredge in the flour mixture, and then fry in oil heated to 350°F (175°C). Fry in batches until golden and cooked through, about 3–4 minutes per side. Drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread the Bang Bang sauce on the bottom of each bun. Top with fried chicken, shredded lettuce, sliced red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
- Serve: Transfer the sliders to a serving platter and serve with extra Bang Bang sauce for dipping.
Notes
For a lighter version, consider baking the chicken at 400°F (200°C) for 20-25 minutes instead of frying.
