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Bang Bang Chicken Sliders

Crispy buttermilk fried chicken strips tossed in a creamy, sweet, and spicy Bang Bang sauce, served on toasted sesame sliders with melting cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Sliders
Course: Appetizer, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs chicken breast cut into 12 slider-sized pieces
  • 1 cup buttermilk
  • 1 tsp salt
  • 0.5 tsp black pepper
Breading
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup panko breadcrumbs optional for extra crunch
Bang Bang Sauce
  • 0.75 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1-2 tbsp sriracha to taste
  • 1 tsp honey optional
Assembly
  • 12 slider buns sesame or brioche
  • 6 slices white cheese provolone or pepper jack, halved
  • 2 tbsp butter melted
  • 2 cups oil for frying

Equipment

  • Deep frying pot or Dutch oven
  • Whisk
  • Wire rack
  • Meat thermometer

Method
 

  1. Cut chicken into slider-sized portions. In a bowl, mix buttermilk, salt, and pepper. Add chicken and marinate for 30 minutes.
  2. Mix mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. Refrigerate until needed.
  3. In a shallow dish, combine flour, cornstarch, and spices. Place panko in a separate dish if using.
  4. Heat oil in a pot to 350°F (175°C).
  5. Dredge chicken in flour mixture, dip back in buttermilk, then coat in flour (or panko) again.
  6. Fry chicken for 4-6 minutes per side until golden brown and cooked through. Drain on wire rack.
  7. Brush buns with melted butter and lightly toast.
  8. Place fried chicken on bottom bun, top with cheese, and drizzle generously with Bang Bang sauce. Top with bun lid.

Notes

Serve immediately while the chicken is crispy. Leftover sauce is great for dipping fries.