Ingredients
Scale
- 1 pound chicken thighs, cut into tenders
- 1 cup flour
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- Salt and pepper to taste
- Soft slider buns
- Fresh herbs for garnish (green onions or cilantro)
Instructions
- Heat oil in a deep fryer or a large heavy pot to 350°F (175°C).
- In a bowl, mix flour with salt and pepper. In a separate bowl, pour the buttermilk, and in a third bowl, place the panko breadcrumbs.
- Dip each chicken tender in flour, then in buttermilk, and finally in panko, pressing to adhere.
- Fry the coated chicken tenders in batches until golden brown and cooked through, about 5-6 minutes per batch.
- In a separate bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
- Toss the fried chicken in the bang bang sauce until well coated.
- Assemble the sliders by placing the chicken on soft slider buns and garnishing with fresh herbs.
- Serve immediately with sides like coleslaw or sweet potato fries.
Notes
For added crunch, double dip the chicken before frying. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Frying and assembling
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slider
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg