Description
These Easy Bang Bang Chicken Sliders feature crispy, juicy fried chicken chunks coated in a flavorful spicy-sweet bang bang sauce, served on soft slider buns with fresh lettuce. Perfect for a quick appetizer or casual meal, they combine a crunchy exterior with a creamy, tangy sauce for irresistible taste in every bite.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless chicken thighs or breasts, cut into bite-sized chunks
- 1 cup buttermilk
Coating
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
Frying
- Vegetable oil, for frying
Assembly
- Slider buns (about 6-8)
- Lettuce leaves, for serving
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
Instructions
- Marinate Chicken: Place the bite-sized chicken chunks into a bowl and pour in the buttermilk. Cover the bowl and refrigerate for at least 30 minutes to tenderize and infuse flavor into the chicken.
- Prepare Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, paprika, salt, and pepper. Mix well to create an even coating mixture for the chicken.
- Dredge and Fry: Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Remove chicken pieces from the buttermilk marinade, allowing excess to drip off, then dredge them thoroughly in the flour mixture, ensuring each piece is fully coated. Carefully fry the chicken in batches to avoid overcrowding, cooking each batch for 4–5 minutes or until the exterior is golden brown and crispy. Remove the fried chicken onto paper towels to drain excess oil.
- Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Stir until smooth and well blended. Adjust sriracha amount to your preferred spice level.
- Assemble Sliders: Lightly toast the slider buns until slightly golden. Place a leaf of fresh lettuce on the bottom half of each bun, add a few pieces of the crispy fried chicken on top, then drizzle generously with the bang bang sauce. Cover with the top bun and serve immediately for best texture and flavor.
Notes
- Marinating the chicken in buttermilk helps tenderize and adds moisture for juicier chicken.
- Maintain oil temperature at 350°F to ensure the chicken fries evenly and stays crispy without absorbing excess oil.
- Use chicken thighs for more flavorful and moist meat, or breasts for leaner sliders.
- Adjust sriracha quantity in the sauce to make the sliders milder or spicier according to taste.
- Serve sliders immediately after assembling to keep the bun from becoming soggy.
- Leftover cooked chicken can be refrigerated for up to 2 days but will lose crispiness.
