Description
Delicious sliders featuring crispy chicken, vibrant toppings, and creamy Bang Bang sauce, perfect for parties and family meals.
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 large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and refrigerate for at least 1 hour, or up to overnight.
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, lime juice, and garlic powder. Taste and adjust the flavors if needed.
- Fry the Chicken: In a shallow dish, mix the flour and panko breadcrumbs. Take the chicken out of the marinade and coat each piece with the flour mixture. Heat vegetable oil in a large skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches for 3–4 minutes on each side until they are golden brown and cooked through. Drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread a good amount of Bang Bang sauce on the bottom halves. Place fried chicken pieces on each bun, then top with shredded lettuce, red onion, and pickles if you like. Garnish with cilantro and place the top bun on each slider.
- Serve: Arrange the sliders on a platter and serve with extra Bang Bang sauce on the side.
Notes
For a healthier version, you can bake the coated chicken at 400°F (200°C) for 20–25 minutes. Adjust the spice level of the sauce by adding more or less sriracha.