Ingredients

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 taste)

1 tablespoon honey

1 tablespoon lime juice

1 teaspoon garlic powder (for sauce)

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

Step 1: Prepare the chicken by cutting the breasts into bite-sized pieces. In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Submerge chicken pieces in the marinade, cover, and refrigerate for at least 1 hour or overnight.

Step 2: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to make the Bang Bang sauce. Adjust seasoning to taste and set aside.

Step 3: Combine the flour and panko breadcrumbs in a shallow dish. Remove chicken from marinade, letting excess drip off, then coat each piece evenly with the flour mixture.

Step 4: Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.

Step 5: Lightly toast the slider buns. Spread a generous amount of Bang Bang sauce on the bottom half of each bun. Add fried chicken pieces, then top with shredded lettuce, red onion slices, pickles if desired, and fresh cilantro. Place the top bun on each slider.

Step 6: Arrange sliders on a platter and serve immediately, accompanied by extra Bang Bang sauce for dipping.

Tips & Variations

For a healthier option, bake coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Grill marinated chicken instead of frying for a smoky twist.

Adjust sriracha in the sauce to control heat—more for spice, less for mild.

Add a teaspoon of Dijon mustard to the sauce for extra tanginess.

Make a vegetarian version by substituting chicken with crispy fried tofu or cauliflower.

FAQs

Can I make the Bang Bang sauce ahead of time?

Yes, prepare the sauce up to a day in advance and refrigerate. Take it out about 30 minutes before serving to bring it to room temperature, which prevents the sliders from becoming cold.

What’s the best way to keep the chicken crispy after frying?

Drain fried chicken on paper towels and keep it warm in a 325°F oven if not serving immediately. Avoid covering it tightly to preserve crispiness.