Bang Bang Chicken Sliders
A quick and flavorful dinner featuring crispy fried chicken, fresh toppings, and a sweet-spicy Bang Bang sauce, perfect for family gatherings.
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 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 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.
- Whisk buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken and refrigerate for at least 1 hour, up to overnight.
Make the Bang Bang Sauce
- Stir mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder in a bowl.
- Taste and adjust heat or sweetness as needed.
Dredge and Fry the Chicken
- Mix flour and panko in a shallow dish. Remove chicken from the marinade and coat evenly.
- Fry in 350°F oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
Assemble the Sliders
- Lightly toast slider buns to prevent sogginess.
- Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired.
- Let everyone build their own sliders.
Serve
- Place sliders on a platter and serve with extra Bang Bang sauce for dipping.
- Offer lemon or lime wedges for an optional bright squeeze.
Notes
For a lighter version, bake at 400°F for 20–25 minutes, flipping once; or grill the chicken. Adjust spice by changing the sriracha amount. Try crispy tofu or cauliflower for a vegetarian swap.