Description

These Bang Bang Chicken Sliders are a flavorful and spicy twist on the classic slider, featuring crispy fried chicken breasts coated in a crunchy panko crust and smothered in a creamy, tangy, and slightly sweet bang bang sauce. Perfect for parties, game day, or a casual dinner, these sliders combine a kick of heat with refreshing toppings to deliver a delightful bite every time.

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)

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Instructions

Prepare the Chicken Marinade: In a large bowl, combine the buttermilk with garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the chicken.
Prepare the Breading Station: Set up three shallow dishes: one with all-purpose flour, one with beaten eggs (optional but recommended for better adhesion), and one with panko breadcrumbs. Remove the chicken from the marinade, shake off excess buttermilk, then dredge each piece in flour, dip in eggs if using, and coat evenly with panko breadcrumbs.
Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the breaded chicken breasts in batches for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a wire rack or paper towels to drain excess oil.
Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth and well combined. Taste and adjust spiciness with more sriracha if desired.
Assemble the Sliders: Slice each chicken breast into slider-sized portions. Spread a generous amount of bang bang sauce on the bottom half of each slider bun. Layer with shredded lettuce, sliced chicken, red onions, pickles if using, and fresh cilantro for garnish. Top with the bun's top halves.
Serve and Enjoy: Serve the Bang Bang Chicken Sliders immediately while the chicken is still warm and crispy for best texture and flavor.

Notes

Buttermilk marinade helps tenderize the chicken and adds flavor, so don’t skip this step.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Adjust the sriracha amount in the sauce to match your preferred spice level.
For a healthier option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying, flipping halfway through.
Slider buns can be toasted lightly for extra texture.
Pickles and fresh cilantro are optional but add brightness and contrast to the rich chicken and sauce.