Ingredients
Method
Prepare the Chicken:
- If using chicken breasts, slice them into ½-inch thick pieces to fit slider buns.
- Season the chicken with salt and pepper.
- Dredge each chicken piece in all-purpose flour, ensuring an even coating. Shake off any excess flour.
- Dip each chicken piece in the beaten egg, ensuring it is fully coated.
- Coat each chicken piece with panko breadcrumbs, pressing gently to ensure they stick.
Fry the Chicken:
- Heat oil in a skillet over medium heat until hot enough for frying, but not smoking.
- Fry the breaded chicken pieces for 3-4 minutes on each side until golden brown and crispy. Do not overcrowd the pan.
- Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
Make the Bang Bang Sauce:
- In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Stir until smooth and creamy. Adjust sriracha to your preferred spice level, and add salt and pepper to taste.
Assemble the Sliders:
- Place the bottom halves of the slider buns on a serving platter.
- Place a small piece of lettuce and a slice of pickle (or other desired toppings) on the bottom of each slider bun.
- Add a crispy piece of chicken to each bun.
- Drizzle generously with the Bang Bang sauce.
- Top with the other half of the bun and serve immediately.
Nutrition
Notes
Ingredient Swap: I've totally used boneless, skinless chicken thighs for these before, slicing them thin.
They stay incredibly juicy and add a lovely richness that's a bit different from breast