Description
These Bang Bang Chicken Sliders feature crispy, buttermilk-marinated fried chicken coated in a crunchy panko and flour crust, generously topped with a creamy, spicy, and tangy Bang Bang sauce. Perfectly assembled on mini slider buns with fresh lettuce, red onion, pickles, and cilantro, they make an ideal appetizer or party snack packed with flavor and crunch.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Breading
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
Assembly
- 12 mini slider buns
- 1 cup shredded lettuce
- ½ cup thinly sliced red onion
- ½ cup pickles (optional)
- Fresh cilantro (optional)
Instructions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey, lime juice, and garlic powder until the sauce is smooth and well combined. Set aside for later use.
- Prepare the Breading: In a shallow dish, mix together the all-purpose flour and panko breadcrumbs to create the coating for the chicken.
- Heat the Oil: Pour enough vegetable oil into a large skillet to cover the bottom with about 1/2 inch depth. Heat the oil over medium-high heat until hot but not smoking, approximately 350°F (175°C).
- Bread and Fry the Chicken: Remove the marinated chicken pieces from the refrigerator. Dredge each piece thoroughly in the flour and panko mixture, pressing gently to ensure it sticks well. Carefully fry the coated chicken pieces in the hot oil, cooking 3 to 4 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer fried chicken onto paper towels to drain excess oil.
- Assemble the Sliders: Spread a generous amount of Bang Bang sauce on the top and bottom halves of each mini slider bun. Place one piece of fried chicken on the bottom bun, then top with shredded lettuce, sliced red onion, pickles if using, and fresh cilantro leaves if desired. Cover with the top bun.
- Serve: Serve the sliders immediately while the chicken is crispy and the sauce is fresh for the best experience.
Notes
- For extra flavor, marinate chicken overnight instead of just one hour.
- Adjust the amount of sriracha in the Bang Bang sauce to control the heat level.
- Use a thermometer to maintain oil temperature at 350°F for perfectly crispy chicken that cooks evenly.
- Pickles and cilantro are optional but add a nice tangy and fresh contrast to the spicy chicken.
- If you prefer a lighter option, bake the breaded chicken at 425°F for 20 minutes turning halfway instead of frying.
