Crispy Bang Bang Chicken Sliders

Ingredients

• 7 pieces Boneless Skinless Chicken Thighs (cut in half to make 14 slider‑size pieces, about 1.5 lb total)
• 2 cups Whole Milk (used as a buttermilk substitute)
• 2 tablespoons Lime Juice (freshly squeezed for tang and thickening)
• 1 tablespoon Pickle Juice (adds briny depth to the marinade)
• 2 tablespoons Kinder All‑Purpose Seasoning (flavor base for both wet and dry mixes)
• 1 tablespoon Kinder Woodfire Garlic (smoky garlic flavor, used in wet and dry mixes)
• 1 teaspoon Smoked Paprika (adds subtle smokiness)
• 1 teaspoon Onion Garlic Pepper Blend (additional seasoning for the dry coating)
• 1 cup All‑Purpose Flour (dry coating base (used instead of cornstarch))
• 1 teaspoon Salt (seasoning for the flour coating)
• ½ teaspoon Black Pepper (freshly ground)
• 3 cups Vegetable Oil (for deep‑frying) (high smoke‑point oil such as canola or peanut)
• 2 tablespoons Duke’s Mayonnaise (base of the bang‑bang sauce)
• 2 tablespoons Sweet Red Thai Chili Sauce (adds sweet heat)
• 1 teaspoon Gochujang (Korean Chili Paste) (provides a subtle heat)
• 8 slices Pickle Slices (for topping the sliders)
• 4 pieces Slider Buns (Homemade) (soft 30‑minute buns; see optional bun recipe below)
• 2 cups Bread Flour (for buns) (high‑gluten flour for fluffy buns)
• 1 teaspoon Instant Yeast (for bun rise)
• 1 tablespoon Sugar (feeds the yeast)
• ½ teaspoon Salt (for buns)
• 2 tablespoons Unsalted Butter (softened, for bun dough)
• ¾ cup Milk (for buns) (warm (110°F) for yeast activation)
• 1 large Egg (beaten, for bun enrichment)

Instructions

1. Make the Lime‑Buttermilk Marinade

   In a large mixing bowl combine 2 cups whole milk, 2 Tbsp lime juice, 1 Tbsp pickle juice, 2 Tbsp Kinder All‑Purpose seasoning, 1 Tbsp Kinder Woodfire Garlic, 1 tsp smoked paprika, and 1 tsp onion‑garlic‑pepper blend. Stir until the milk thickens slightly.

   Time: PT10M

2. Marinate the Chicken

   Add the 14 chicken thigh pieces to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (up to overnight).

   Time: PT4H

3. Prepare the Dry Coating

   In a shallow dish whisk together 1 cup all‑purpose flour, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and an additional 1 Tbsp Kinder All‑Purpose seasoning.

   Time: PT5M

4. Double‑Coat the Chicken

   Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece in the flour mixture, then dip back into the wet marinade, and dredge again in flour for a second coating. Place coated pieces on a plate.

   Time: PT10M

5. Heat Oil for Frying

   Fill the deep‑fryer or pot with enough vegetable oil to submerge the chicken (about 3 cups). Heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Deep‑Fry the Chicken

   Working in small batches, carefully lower 3‑4 pieces into the hot oil. Fry for 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

7. Drain and Rest

   Using tongs, lift the chicken onto a wire rack set over a baking sheet or onto paper towels. Let rest for 2 minutes to finish cooking and retain crispness.

   Time: PT5M

8. Make the Bang‑Bang Sauce

   In a small bowl combine 2 Tbsp Duke’s mayonnaise, 2 Tbsp sweet red Thai chili sauce, and 1 tsp gochujang. Stir until smooth.

   Time: PT5M

9. Brush Sauce onto Chicken

   Using a pastry brush, lightly coat each fried chicken piece with the bang‑bang sauce.

   Time: PT2M

10. Prepare Slider Buns (Optional Homemade)

    In a bowl combine 2 cups bread flour, 1 tsp instant yeast, 1 Tbsp sugar, and ½ tsp salt. Add 2 Tbsp softened butter, ¾ cup warm milk, and 1 beaten egg. Knead 5 minutes until smooth, then let rise 20 minutes. Shape 4 buns, place on a parchment‑lined sheet, and bake at 375°F for 10 minutes until golden.

    Time: PT30M

    Temperature: 375°F

11. Assemble the Sliders

    Slice each bun horizontally. On the bottom half place a bang‑bang chicken piece, add a pickle slice, then top with the bun crown.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g