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 coat; shake off excess.
- Dip each chicken piece in beaten egg, ensuring full coating.
- Coat each chicken piece with panko breadcrumbs, pressing gently to adhere.
Fry the Chicken:
- Heat oil in a skillet over medium heat until hot but not smoking; test by dropping a panko crumb to ensure it sizzles.
- Fry breaded chicken pieces for 3-4 minutes per side until golden brown and crispy; do not overcrowd the pan.
- Remove 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 mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Stir until smooth and creamy. Adjust sriracha to preferred spice level, and add salt and pepper to taste.
Assemble the Sliders:
- Place bottom halves of slider buns on a serving platter.
- Place a small piece of lettuce and a pickle slice (or other desired toppings) on the bottom of each slider bun.
- Add a crispy chicken piece to each bun.
- Drizzle generously with Bang Bang sauce.
- Top with the other bun half and serve immediately.
Nutrition
Notes
Ingredient Swap: I often use boneless, skinless chicken thighs instead of breasts; they stay incredibly juicy and forgiving if you accidentally overcook them a tiny bit.
For the sauce, if I'