Description
These Bang Bang Chicken Sliders feature crispy, spiced fried chicken bites marinated in flavorful buttermilk and coated with a crunchy panko crust. The chicken is tossed in a creamy, sweet-heat Bang Bang sauce and served on mini slider buns topped with fresh lettuce, red onion, pickles, and cilantro, making them an irresistible appetizer or party snack.
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
Coating
- 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
Slider 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, ensuring they are fully submerged. Refrigerate for at least 1 hour to let the flavors meld; overnight marinating yields even better taste.
- Prepare the Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha sauce, honey, lime juice, and garlic powder until smooth and well combined. Set the sauce aside for use later.
- Coat the Chicken: In a shallow dish, combine the all-purpose flour and panko breadcrumbs. Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour-panko mixture to ensure a crispy crust when fried.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until hot. Carefully place the coated chicken pieces in the oil and fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove chicken and drain on paper towels to remove excess oil.
- Assemble the Sliders: Spread the prepared Bang Bang sauce on both 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, thinly sliced red onion, pickles (if desired), and fresh cilantro. Cover with the top bun and serve immediately for best texture and flavor.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Adjust the amount of sriracha sauce in the Bang Bang sauce to control the spice level.
- Use fresh vegetable oil for frying to ensure a clean, crispy crust.
- Pickles and cilantro are optional but add a nice contrast in flavor and texture.
- If mini slider buns are unavailable, small sandwich rolls or dinner rolls make good substitutes.
