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Crispy Bang Bang Chicken Mini Sandwiches

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Crispy fried chicken strips tossed in a creamy, spicy bang bang sauce served on soft mini slider buns. Perfect for quick, crowd-pleasing snacks or party appetizers with a spicy-sweet punch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into small strips
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs (Japanese-style recommended)
  • 2 large eggs, beaten, room temperature
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil for frying (canola or peanut oil recommended)
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp honey or maple syrup
  • 1 tsp rice vinegar
  • Pinch of garlic powder
  • 12 mini slider buns or dinner rolls (brioche buns recommended)
  • Butter, softened (for toasting buns)
  • Fresh lettuce leaves (butter lettuce or romaine)
  • Optional: sliced pickles or thinly sliced red onions

Instructions

  1. Cut chicken into 2-3 inch strips and pat dry with paper towels.
  2. In a shallow bowl, combine flour, panko breadcrumbs, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Beat eggs in a separate bowl until smooth and frothy.
  4. Dip each chicken strip into eggs, then dredge in flour mixture, pressing lightly. For extra crunch, double-dip by repeating egg and flour steps.
  5. Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C) to a depth of about 2 inches.
  6. Fry chicken strips in batches for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C). Drain on a wire rack.
  7. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder to make bang bang sauce. Adjust sriracha to taste.
  8. Lightly butter and toast mini buns until golden and slightly crisp.
  9. Assemble sliders by spreading bang bang sauce on bottom bun, adding a chicken strip, a lettuce leaf, and optional pickles or red onions. Top with bun lid.
  10. Serve immediately while warm and crispy.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Double-dip chicken in egg and flour mixture for extra crunch. Toast buns to prevent sogginess. Sauce tastes better after resting 15-20 minutes. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. For dairy-free sauce, use vegan mayo and agave syrup instead of honey.

Nutrition

Keywords: crispy chicken sliders, bang bang sauce, spicy chicken sandwiches, mini sandwiches, party snacks, fried chicken sliders

Find it online: https://yumyep.com/crispy-bang-bang-chicken-mini-sandwiches-easy-spicy-slider-recipe/