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)
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