Bang Bang Chicken Sliders
Delicious sliders featuring crispy fried chicken tossed in a creamy, spicy Bang Bang sauce, perfect for casual gatherings or game day feasts.
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
- Vegetable oil for frying For frying the chicken
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
- 12 pieces 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, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Submerge the chicken pieces and cover. Refrigerate for at least 1 hour or up to overnight.
Make the Bang Bang Sauce
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder.
- Adjust the heat and sweetness as desired.
Dredge and Fry the Chicken
- In a shallow dish, combine the flour and panko breadcrumbs.
- Remove the chicken from marinade, dredging each piece in the flour mixture.
- Fry in batches in hot vegetable oil until golden and cooked through, about 3-4 minutes per side.
- Drain on paper towels.
Assemble the Sliders
- Lightly toast the slider buns.
- Spread a generous layer of Bang Bang sauce on the bottom buns.
- Add the fried chicken, top with shredded lettuce, red onion, and pickles if desired.
- Garnish with cilantro and cap with the top bun.
Serve
- Arrange the sliders on a serving platter and offer extra Bang Bang sauce for dipping.
Notes
Leftover sliders can be stored in an airtight container in the refrigerator for about 3 days. Reheat in an oven or air fryer to maintain their crispiness. For longer storage, freeze fried chicken pieces separately.