Spicy Chicken Mini Buns (Print-Friendly Version)
# What You'll Need:
01 -
Slider buns
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Lettuce, pickles, and any other toppings you like
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2-3 chicken breasts or tenderloins
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½ cup flour—regular, all-purpose is good
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1 cup panko-style breadcrumbs
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1 egg, whisked for dipping
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¼ cup mayo
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2 tbsp sweet chili sauce
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1 tbsp rice vinegar
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1-2 tbsp sriracha, depending on your heat tolerance
# Step-by-Step Directions:
01 -
Cut the chicken breasts into smaller pieces if they're too big for sliders. Sprinkle with a bit of salt and pepper. First, cover the chicken in flour, then dunk it in the beaten egg, and finally press it into breadcrumbs until fully coated.
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Pour oil into a skillet and warm it up on medium heat. Fry each piece of breaded chicken for 3 to 4 minutes per side, letting it turn a nice golden color and crisp up. Let the cooked chicken rest on paper towels to soak up the extra oil.
03 -
Take a small bowl and mix the mayo, sweet chili sauce, sriracha, and rice vinegar together. Stir until it's creamy and smooth. Add more or less sriracha depending on how spicy you want it.
04 -
Take a slider bun bottom, layer on some lettuce leaves and pickle slices. Add one of the crispy chicken pieces, pour some of that Bang Bang sauce over the top, and pop the bun top on. Serve right away and enjoy!
# Helpful Notes:
01 -
For crunchier chicken, repeat the steps of dipping in egg and breadcrumbs.
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If you’d like a less spicy sauce, cut back on the sriracha, or add more to turn up the heat.
03 -
To keep the chicken crispy, don’t wait too long before serving.