Description
These crispy chicken sliders are stacked with a creamy-sweet-spicy bang bang sauce and a bright crunchy slaw for an easy crowd-pleaser that tastes bold, fresh, and totally craveable.
Ingredients
1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breast)
1 cup (240 ml) buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 cup (125 g) all-purpose flour
1 cup (120 g) panko breadcrumbs
1 tsp baking powder
Neutral oil for frying (about 3 cups/720 ml) or cooking spray for baking/air frying
1/2 cup (120 g) mayonnaise
1/3 cup (80 ml) sweet chili sauce
1–2 tbsp (15–30 ml) hot sauce (adjust to taste)
1 tbsp (15 ml) lime juice
1 tsp rice vinegar (or apple cider vinegar)
1 tsp honey (optional)
1/4 tsp kosher salt
3 cups (about 225 g) shredded cabbage coleslaw mix
1/2 cup (45 g) shredded carrots
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped cilantro (optional)
12 slider buns
2 tbsp (28 g) unsalted butter, melted
2 green onions, thinly sliced (optional)
1 tbsp toasted sesame seeds (optional)
Instructions
1) Marinate chicken: Whisk buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken, coat, cover, and refrigerate 30 minutes to 8 hours.
2) Make sauce: Stir mayonnaise, sweet chili sauce, hot sauce, lime juice, vinegar, honey (optional), and salt. Taste and adjust.
3) Make slaw: Toss cabbage mix and carrots with lime juice, olive oil, salt, pepper, and cilantro. Refrigerate until serving.
4) Bread chicken: Mix flour, panko, and baking powder in a shallow dish. Dredge chicken, pressing coating to adhere.
5) Cook chicken (choose one):
5a) Pan-fry: Heat oil to 350°F (175°C). Fry 3–5 minutes per side until golden and cooked to 165°F (74°C). Drain on a rack.
5b) Bake: Bake on a rack at 425°F (220°C) for 18–22 minutes, flipping once, until 165°F (74°C).
5c) Air fry: Air fry at 400°F (205°C) for 10–14 minutes, flipping halfway, until 165°F (74°C).
6) Toast buns: Brush with melted butter and toast until golden.
7) Assemble: Add chicken to buns, drizzle with bang bang sauce, top with slaw, garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
For extra crispiness, drain fried chicken on a wire rack instead of paper towels.
Keep slaw crunchy by adding any creamy sauce to it right before serving.
Sauce can be made up to 5 days ahead and refrigerated in an airtight container.
Use a thermometer and cook chicken to 165°F (74°C) for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes