Bang Bang Chicken Sliders
Crispy baked panko chicken pieces tossed in a creamy sweet and spicy sauce and piled on slider buns with lettuce and tomato.
Equipment
- Baking sheet
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast cut into small slider size pieces
- ½ cup all purpose flour for dredging
- 2 large eggs beaten
- 1 cup panko bread crumbs
- ½ cup mayonnaise for the sauce
- ¼ cup sweet chili sauce for the sauce
- 1 tbsp sriracha adjust to taste
- 4 slider buns toasted if desired
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
Instructions
Cooking
- Heat the oven. Preheat to 400 degrees F and line a baking sheet with parchment.
- Bread the chicken. Dredge each small piece in flour, then egg, then panko, pressing so the crumbs stick.
- Bake. Bake 20 to 25 minutes, flipping once, until deep golden and 165 degrees F inside.
- Make the sauce. Stir the mayonnaise, sweet chili sauce, and sriracha until smooth.
- Assemble. Toss the chicken with some sauce, then layer on buns with lettuce, tomato, and more sauce.
Notes
Substitutions: Use chicken tenders or thighs, and swap half the mayonnaise for Greek yogurt.
Tips: Pat the chicken dry and space the pieces out so they crisp. Sauce the chicken right before serving.
Storage: Store chicken and sauce separately for 3 to 4 days and reheat in a 400 degrees F oven. Avoid the microwave.