Description

Crispy, juicy chicken bites tossed in a creamy, sweet, and spicy bang bang sauce, all packed into soft slider buns. Perfect for parties, game days, or a quick dinner!

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
Vegetable oil (for frying)

For the bang bang sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey
1 teaspoon lime juice

For assembling the sliders:

12 slider buns
1 cup shredded lettuce
1/2 cup sliced green onions
1/2 cup pickles (optional)

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Instructions

Marinate the chicken:
- In a bowl, mix buttermilk and egg. Add chicken pieces and let marinate for at least 30 minutes (or up to 4 hours for extra tenderness).
Coat and fry the chicken:
- In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until well coated.
- Fry in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.
Make the bang bang sauce:
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Toss the chicken in sauce:
- In a large bowl, toss the crispy chicken pieces with the bang bang sauce until evenly coated.
Assemble the sliders:
- Toast the slider buns if desired.
- Add shredded lettuce to the bottom bun, then place bang bang chicken on top.
- Garnish with green onions and pickles (if using).
- Top with the other half of the bun and serve immediately!

Notes

For a lighter version, you can bake or air-fry the chicken at 400°F (200°C) for about 15-18 minutes, flipping halfway through.
Adjust the spice level by adding more or less sriracha.
Serve with extra bang bang sauce on the side for dipping