Description
Deliciously crunchy chicken sliders with a spicy bang bang sauce, perfect for any gathering.
Ingredients
Scale
- 2–3 pieces of chicken breast or tenders
- 1 cup crunchy panko crumbs
- 1 egg, whisked for coating
- ½ cup plain flour
- ¼ cup creamy mayo
- 2 tbsp tangy sweet chili sauce
- 1–2 tbsp hot sriracha, based on heat preference
- 1 tbsp tangy rice vinegar
- Small slider rolls
- Fresh lettuce, crisp pickles, and extra toppings if wanted
Instructions
- Cut chicken into smaller chunks to match your bun size. Sprinkle salt and pepper all over.
- Roll each piece in flour, dunk in the beaten egg, then coat fully with panko crumbs.
- Pour oil into a pan and warm it up on medium heat. Cook the coated chicken for about 3-4 minutes each side until they turn crispy and golden. Put cooked pieces on paper towels to soak up extra oil.
- Mix mayo, sweet chili sauce, sriracha and rice vinegar together in a bowl. Stir everything until it’s all blended and smooth. Add more or less sriracha depending on how spicy you want it.
- Lay some lettuce and a pickle on each bottom bun. Put a crispy chicken piece on top. Pour plenty of that tasty Bang Bang sauce over the chicken. Cap with the top bun and eat while hot.
Notes
- Adjust the sriracha to control spice levels.
- Serve immediately for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg