Description
High-protein keto-friendly sliders with spicy-sweet Bang Bang sauce. Crispy buttermilk-marinated chicken, melted mozzarella, and a tangy glaze in soft buns for bold flavor and satisfying crunch.
Ingredients
1.5 pounds boneless chicken breasts, thinly sliced
1/2 cup buttermilk
2 tablespoons hot sauce (adjust to taste)
1/2 cup panko breadcrumbs
2 tablespoons unsalted garlic butter
4 ounces shredded mozzarella cheese
1 cup shredded lettuce
1/2 cup light mayonnaise
1/4 cup granulated sugar
2 tablespoons Dijon mustard
1 tablespoon Frank’s RedHot sauce
1 teaspoon sugar (for sauce)
Kosher salt and freshly ground black pepper to taste
Lime wedges for serving
Instructions
1. Preheat oven to 400°F (200°C) and prepare 12 slider buns
2. In a bowl, marinate chicken slices in buttermilk and hot sauce for 15 minutes
3. Press chicken slices into panko breadcrumbs to coat all sides
4. Heat garlic butter in oven-safe skillet over medium heat until sizzling
5. Sear chicken for 2 minutes per side, transfer to oven
6. Bake 8-10 minutes until golden and internal temperature reaches 165°F (74°C)
7. Top each chicken patty with mozzarella and return to oven 2-3 minutes to melt
8. Meanwhile mix mayonnaise, sugar, Dijon, Frank’s RedHot, and 1 tsp kosher salt for sauce
9. Top buns with lettuce, chicken, and a spoonful of Bang Bang sauce before serving
10. Garnish with lime wedges
Notes
Chicken doubles well for make-ahead portions
Use a meat thermometer for perfect doneness
Lettuce adds freshness and keto-friendly crunch
Storage: Refrigerate leftovers for 2-3 days in airtight containers
- Prep Time: 25
- Cook Time: 15
- Category: Main dish
- Method: Frying and Baking
- Cuisine: American-Asian Fusion