Dynamite Chicken Buns
These dynamite chicken buns are crispy, spicy fusion sliders that disappear in minutes. Golden fried chicken meets addictive creamy-spicy sauce with cool, crunchy toppings it's the kind of comfort food that makes everyone ask for seconds and the recipe.
Print Pin Servings: 4 sliders
Calories: 520kcal
Cost: $12.00
Equipment
- 1 Meat mallet To pound chicken breasts to even thickness
- 3 Shallow dishes For breading station setup (flour, egg, panko)
- 1 large skillet To fry chicken at controlled temperature
- 1 Cooking thermometer To maintain oil at exactly 350°F
- 1 Wire rack To drain fried chicken without sogginess
- 1 Mixing Bowl To prepare dynamite sauce
Ingredients
- 4 large chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- vegetable oil for frying
- 0.5 cup mayonnaise
- 3 tablespoon sriracha sauce
- 2 tablespoon sweet chili sauce
- 1 tablespoon honey
- 2 cloves fresh garlic minced
- 1 tablespoon lime juice
- 8 soft slider buns
- 2 cups shredded lettuce
- 1 cucumber sliced
- 8 slices pickles
- 8 slices cheese optional
Instructions
- Pat chicken breasts completely dry with paper towels. Pound each breast to ½-inch even thickness using a meat mallet. Season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes before breading.
- Arrange three shallow dishes in a row. Mix flour with half the garlic powder, onion powder, and paprika in dish one. Beat eggs with a splash of water in dish two. Combine panko with remaining spices in dish three.
- Coat each chicken piece in flour first and shake off excess. Dip in egg mixture and let excess drip off. Press firmly into panko on both sides - really press it in. The pressing step is critical for coating that stays on during frying.
- Whisk together mayonnaise, sriracha, sweet chili sauce, and honey in a mixing bowl. Add minced fresh garlic and lime juice. Start with 3 tablespoons sriracha and adjust to taste. Let flavors meld for 10 minutes while chicken rests.
- Heat ½ inch of vegetable oil in large skillet over medium-high heat to exactly 350°F. Use a cooking thermometer to monitor temperature. Test with a bread cube - it should sizzle and brown in about 60 seconds.
- Fry only 2-3 pieces at a time without crowding the pan. Cook 4-5 minutes per side until deep golden brown and internal temperature reaches 165°F. Monitor oil temperature constantly and adjust heat to maintain 350°F. Transfer to wire rack.
- Lightly toast slider buns in a dry skillet or under the broiler for 1-2 minutes. This creates structure that won't get soggy from the sauce.
- Spread generous dynamite sauce on both sides of each bun. Layer crisp lettuce on the bottom bun. Add hot fried chicken. Top with cucumber slices, pickles, and cheese if using. Add more sauce and top bun. Serve immediately while chicken is hot and crispy.
Notes
The secret to perfect dynamite chicken buns is all in the technique — press that panko coating in firmly like you mean it, keep your oil steady at 350°F with a thermometer, and build a sauce with real flavor layers. That's what turns regular fried chicken into something people beg you to make again.
Nutrition
Serving: 2sliders | Calories: 520kcal | Carbohydrates: 45g | Protein: 32g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2.2mg