Ingredients

1 lb (450g) boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Neutral oil for frying (canola, vegetable, or peanut), if frying

Instructions

Place the cubed chicken in a medium bowl and pour the buttermilk over it. Toss to ensure all pieces are coated. Let it marinate for at least 15 minutes at room temperature (or up to 4 hours in the refrigerator). This step ensures juicy, tender chicken.

Notes

For a baked alternative, preheat oven to 425°F (220°C). Place breaded chicken on a wire rack over a baking sheet, lightly spray with oil, and bake for 15-18 minutes until cooked through and crispy. The Bang Bang sauce can be made spicier by adding more sriracha or a pinch of cayenne. For best results, let the chicken marinate in the buttermilk for at least 30 minutes, or up to 4 hours, for extra tenderness. Assemble sliders just before serving to prevent the buns from getting soggy.

Prep Time: 20
Cook Time: 15
Category: Appetizer
Method: Baking
Cuisine: French