Bang Bang Chicken Sliders Recipe Article

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 cup Panko breadcrumbs
• 0.5 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 Prise salt
• 1 Prise pepper
• 0.5 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha
• 6 pieces slider buns
• 1 Prise lettuce leaves (for garnish)
• 1 Prise tomato slices (optional)
• 1 Prise pickles (optional)
• 1 Prise green onions, chopped (for garnish)

Instructions

1. In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken thighs and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
2. In one shallow dish, place the flour mixed with a little salt and pepper. In another dish, place the Panko breadcrumbs.
3. Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, shaking off excess, then dip back into the buttermilk before coating with Panko breadcrumbs. Press the breadcrumbs onto the chicken to adhere well.
4. In a large skillet, heat enough oil over medium-high heat to cover the bottom of the pan. Once hot (around 350°F), add the breaded chicken thighs. Fry for about 4-5 minutes per side or until golden brown and cooked through (internal temperature of 165°F). Drain on paper towels.
5. In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha. Adjust sriracha based on your preferred heat level.
6. Slice the slider buns in half. Spread a generous amount of Bang Bang Sauce on the bottom half of each bun. Place a fried chicken thigh on each bun, top with lettuce, and add tomato slices and pickles if desired. Drizzle more Bang Bang Sauce on top before placing the bun lid.
7. Sprinkle chopped green onions on top for extra flavor. Serve immediately with some extra Bang Bang Sauce on the side for dipping.