Description
Crispy oven-baked chicken tucked into soft slider buns with a creamy, spicy-sweet Bang Bang sauce. A fast, crowd-pleasing handheld perfect for weeknights, game day, or parties.
Ingredients
1 1/2 lb boneless, skinless chicken breasts or thighs, cut into 12 pieces
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 tbsp neutral oil or cooking spray
12 slider buns (Hawaiian or brioche)
1 cup shredded lettuce or coleslaw mix
2 green onions, thinly sliced
1 tsp sesame seeds (optional, for garnish)
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (more to taste)
1 tsp honey or sugar
1 tsp lime juice
Instructions
1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment and lightly oil or spray.
2. Make the Bang Bang sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Adjust heat to taste; set aside.
3. Season the chicken with salt, pepper, garlic powder, and smoked paprika.
4. Set up breading: place flour in one shallow bowl, beaten eggs in a second, and panko in a third.
5. Dredge chicken in flour (shake off excess), dip in egg, then press into panko to fully coat.
6. Arrange coated chicken on the prepared sheet. Drizzle or mist lightly with oil for extra crispiness.
7. Bake 18–20 minutes, flipping once halfway, until golden and internal temp reaches 165°F (74°C).
8. While chicken bakes, split and lightly toast the slider buns for 2–3 minutes to add structure.
9. Assemble: spread Bang Bang sauce on each bottom bun, add a crispy chicken piece, top with lettuce or slaw, drizzle a little more sauce.
10. Finish with green onions and sesame seeds if using, cap with top buns, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes