Spicy Bang Bang Chicken Sliders
Irresistible Bang Bang Chicken Sliders with a spicy kick, perfect for snacks.
Equipment
- 1 Frying pan large, for frying chicken
- 1 Mixing Bowl medium, for sauce
- 1 Whisk
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp lime juice
Optional Toppings
- Shredded lettuce
- Sliced jalapeños
- Sesame seeds
Instructions
Preparation
- Cut chicken thighs into slider-sized pieces. Dredge in flour, dip in eggs, and coat with breadcrumbs.
- In a large frying pan, heat oil over medium heat. Fry chicken pieces until golden brown and cooked through, about 5-7 minutes per side.
- In a mixing bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
- Spread bang bang sauce on each slider bun. Place a piece of fried chicken on each bun, add optional toppings, and top with the other half of the bun.
Serving
- Serve immediately with additional sauce on the side if desired.
Storage
- Place leftover sliders in an airtight container. Store the sauce separately. Keep in the refrigerator for up to 3 days.
- Reheat chicken in an oven at 350°F until warmed through. Assemble sliders with fresh sauce and toppings.
Notes
Pro Tips: Use panko breadcrumbs for extra crunch. Chill breaded chicken before frying. Adjust sriracha for desired heat. Serve immediately after assembling for best texture.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter sauce. Substitute honey with agave syrup.
How to Serve: Serve with a side of coleslaw or fries.
Storage & Freshness: Store assembled sliders in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce and bread the chicken in advance.
Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter sauce. Substitute honey with agave syrup.
How to Serve: Serve with a side of coleslaw or fries.
Storage & Freshness: Store assembled sliders in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce and bread the chicken in advance.