Description
These Bang Bang Chicken Sliders are crispy, spicy, and loaded with flavor. Tender chicken pieces are marinated in a flavorful buttermilk mixture, coated with a crunchy panko and flour blend, then fried to golden perfection. Topped with a creamy, tangy bang bang sauce along with fresh lettuce, onions, pickles, and cilantro, these sliders make for an irresistible appetizer or party snack that serves 12.
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
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 to allow the flavors to infuse. For best results, you can refrigerate overnight.
- Prepare the Bang Bang Sauce: In a small bowl, thoroughly mix mayonnaise, sweet chili sauce, sriracha sauce, honey, lime juice, and garlic powder until smooth and well combined. Set aside for serving.
- Breading the Chicken: In a shallow dish, mix together the all-purpose flour and panko breadcrumbs. Remove the chicken pieces from the marinade, letting any 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 hot but not smoking. Add the breaded chicken pieces carefully and fry until golden brown and crispy, approximately 3 to 4 minutes per side. Ensure the chicken is cooked through and has an internal temperature of 165°F (75°C). Drain the fried chicken pieces on paper towels to remove excess oil.
- Assemble the Sliders: Spread the prepared Bang Bang sauce generously on both the top and bottom halves of each mini slider bun. Place one piece of fried chicken onto the bottom bun, then layer with shredded lettuce, sliced red onions, pickles if using, and fresh cilantro leaves for added freshness and flavor. Top the assembly with the top bun.
- Serve: Serve the sliders immediately while the chicken remains hot and crispy for the best taste and texture experience.
Notes
- Marinating the chicken overnight will enhance the flavor and tenderness.
- Use fresh vegetable oil for frying to ensure crispiness and avoid off-flavors.
- Feel free to adjust the sriracha quantity in the sauce for more or less heat according to your preference.
- Pickles and fresh cilantro are optional but they add a nice tang and freshness to the sliders.
- Ensure the oil temperature is medium-high to avoid greasy chicken and to achieve a crispy crust.
- Can be served as party appetizers or a fun main meal.
