Description
These Bang Bang Chicken Sliders are a deliciously spicy and crispy appetizer featuring tender bite-sized fried chicken pieces coated in a savory buttermilk marinade and crunchy panko flour mix. They’re served on mini slider buns with a creamy, tangy, and sweet Bang Bang sauce, crisp lettuce, red onion, pickles, and fresh cilantro for a flavorful bite-sized treat perfect for parties or casual gatherings.
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 and refrigerate for at least 1 hour or overnight to maximize flavor and tenderness.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey, lime juice, and garlic powder until smooth. Set aside to allow flavors to meld.
- Coat the Chicken: In a shallow dish, mix all-purpose flour and panko breadcrumbs. Remove chicken from the marinade, letting excess drip off, then dredge each piece thoroughly in the flour and panko mixture to coat evenly.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the coated chicken pieces in batches, making sure not to overcrowd, until golden brown and crispy, about 3-4 minutes per side. Use tongs to flip. Once cooked through and crispy, transfer to a plate lined with paper towels to drain excess oil.
- Assemble the Sliders: Spread a generous amount of Bang Bang sauce on both the top and bottom of each slider bun. Place a piece of the fried chicken on each bottom bun. Top with shredded lettuce, sliced red onion, pickles if using, and fresh cilantro as desired. Close with the top bun and serve immediately while warm and crispy.
Notes
- For extra flavor, marinate the chicken overnight instead of just 1 hour.
- Make sure the oil is hot enough before frying to prevent greasy chicken—around 350°F (175°C) is ideal.
- To keep sliders warm before serving, warm the buns lightly in the oven or toaster.
- Pickles and cilantro are optional but add great texture and freshness.
- You can reduce the heat by adjusting or omitting the sriracha depending on your spice preference.
