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 the 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: Cut the chicken breasts into small, bite-sized pieces suitable for sliders. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, submerge fully, cover, and refrigerate for at least 1 hour or up to overnight.

Step 2: In a medium bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. Taste and adjust seasoning if needed, then set aside.

Step 3: In a shallow dish, combine flour and panko breadcrumbs. Remove chicken from marinade, letting excess drip off. Coat each piece evenly in the flour mixture.

Step 4: Heat about 1 inch of vegetable oil in a large 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 slider buns. Spread a generous layer of Bang Bang sauce on the bottom half of each bun.

Step 6: Place fried chicken pieces on the buns. Top with shredded lettuce, red onion slices, pickles if desired, and fresh cilantro. Cover with the top bun.

Step 7: Arrange sliders on a platter and serve immediately with extra Bang Bang sauce on the side for dipping.

Tips & Variations

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

Grill the marinated chicken instead of frying for a smoky flavor.

Adjust sriracha amount in the sauce to control spice level.

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

For a vegetarian version, substitute chicken with crispy fried tofu or cauliflower.

Storage

Store any leftover fried chicken pieces and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 325°F (165°C) oven until warmed through to retain crispiness. Keep the Bang Bang sauce at room temperature before serving to avoid cooling the sliders too much.

FAQs

Can I make the Bang Bang sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance. Keep it refrigerated and bring it to room temperature about 30 minutes before serving to enhance the flavor and prevent chilling the sliders.

What’s the best way to keep the chicken crispy when reheating?

Reheat the fried chicken in the oven at 325°F (165°C) on a wire rack for about 10-15 minutes. This helps maintain the crispy coating while warming the chicken evenly.