Ingredients:

  • 1 lb (454g) Chicken tenders or small chicken breasts, cut into roughly slider-sized pieces
  • 1 cup (240ml) Buttermilk (or 1 cup milk + 1 tbsp lemon juice or white vinegar, left to sit for 5 minutes)
  • 1 cup (120g) All-purpose flour
  • ½ cup (60g) Cornstarch
  • 1 tsp (5g) Salt
  • ½ tsp (2.5g) Black pepper
  • 1 tsp (2g) Paprika
  • 1 tsp (3g) Garlic powder
  • ½ cup (120ml) Mayonnaise (full fat or light)
  • ⅓ cup (80ml) Sweet chili sauce
  • 1-2 tsp (5-10ml) Sriracha (adjust to taste)
  • 1 tsp (5ml) Rice vinegar
  • 1 tsp (7g) Honey
  • 12 Mini slider buns (preferably brioche), toasted if desired
  • 6 Lettuce leaves, halved
  • 12 Pickle slices (optional)
  • Vegetable oil, for frying (enough to reach a depth of 2-3 inches in your frying pan or pot)

Instructions:

  1. Place chicken tenders in a bowl or resealable bag and cover with buttermilk. Refrigerate for at least 30 minutes, or up to 2 hours.
  2. In a separate bowl, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder.
  3. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Taste and adjust the sriracha to your liking.
  4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.
  5. Heat vegetable oil in a large frying pan or deep pot over medium-high heat to 350°F (175°C). Carefully add chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  6. Remove fried chicken from oil and place on a wire rack to drain excess oil.
  7. Toast slider buns if desired. Spread Bang Bang sauce on both halves of each bun. Layer with a half-piece of lettuce, crispy chicken, a drizzle more of the Bang Bang Sauce and pickle slices (if using). Top with the other half of the bun. Serve immediately.