Ingredients
1 lb bite‑sized chicken pieces (like tenders or thighs), seasoned with salt and pepper
1 cup panko breadcrumbs
½ cup all‑purpose flour
2 eggs, beaten
8 mini slider buns, —split
½ cup shredded cabbage slaw (coleslaw mix)
2 tbsp mayonnaise (for slaw)
1 tsp apple cider vinegar (for slaw)
½ tsp sugar (for slaw)
1 tbsp chopped cilantro or green onion (optional slaw topper)
For bang bang sauce:
½ cup mayonnaise
2 Tbsp sweet chili sauce
1 Tbsp sriracha (adjust for spice level)
1 Tbsp honey (or sugar)
1 tsp lime juice
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper and lightly grease.
Set up dredging stations: flour in one bowl, beaten eggs in another, panko in a third.
Dip each chicken piece in flour, then egg, then panko—pressing to coat well. Place on baking sheet.
Bake chicken for ~15–18 minutes until golden and cooked through, flipping halfway.
While chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make bang bang sauce. Taste and adjust heat or sweetness.
In a small bowl, toss slaw with mayonnaise, apple cider vinegar, sugar, and cilantro or green onion if using.
Once chicken is ready, toss pieces in the bang bang sauce to coat evenly.
Assemble sliders: place coated chicken on each bun bottom, top with slaw, then bun top. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
