Description
Succulent fried chicken pieces with a creamy, spicy Bang Bang sauce, nestled in soft slider buns, perfect for any gathering.
Ingredients
Scale
- 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
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to spice preference)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 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
- Cut chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken to marinade, cover, and refrigerate for at least 1 hour.
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust seasoning as preferred.
- In a shallow dish, mix flour and panko breadcrumbs. Remove chicken from marinade and dredge in the flour mixture, pressing to coat evenly. Heat vegetable oil in frying pan over medium heat to 350°F (175°C) and fry chicken in batches for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Lightly toast slider buns. Spread Bang Bang sauce on the bottom bun, stack fried chicken, shredded lettuce, red onion, and pickles if desired, then top with the other bun.
- Serve arranged on a platter with extra Bang Bang sauce on the side.
Notes
Marinate chicken overnight for deeper flavor. Bake at 400°F for a lighter version.
Nutrition
- Serving Size: 1 slider
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg