Ingredients
Chicken:
- 3 boneless skinless chicken breasts
- 1/2 cup flour
- 3 eggs beaten
- 1 cup panko breadcrumbs
- 8 slider buns
- Salt and pepper to taste
- Avocado oil for frying
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
Instructions
- Prepare the oven: Preheat it to 350°F (175°C). Meanwhile, season the chicken breasts generously with salt and pepper, then slice them into pieces that fit perfectly on slider buns.
- Bread the chicken: Start by seasoning the flour and the panko with salt and pepper. Then, start coating the chicken pieces in flour, followed by a dip in the beaten eggs. Finish by pressing them into panko breadcrumbs until well-coated.
- Fry to golden perfection: Heat a generous amount of avocado oil in a large skillet over medium heat. Fry the breaded chicken pieces for about 4–5 minutes on each side, or until they’re beautifully golden and crispy. Once done, transfer them to a wrack on a baking sheet.
- Bake to finish cooking: Place the baking sheet in the oven and bake for an additional 10 minutes to ensure the chicken is cooked through and juicy.
- Whip up the Bang Bang sauce: In a small mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, and honey. Stir well until smooth and creamy. Set aside.
- Toast the buns: Lightly toast the slider buns until just golden to add a bit of crunch.
- Assemble the sliders: Add a crispy chicken piece to the bottom half of each bun. Drizzle with the Bang Bang sauce.
- Serve and enjoy: Place the top buns on the sliders and serve immediately. Dig in and savor every bite!
Servings: 4