Preparation

Step 1: Marinate the Chicken

1. Cut the chicken into slider-sized pieces.
2. In a mixing bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated.
4. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 2: Prepare the Coating

1. In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
2. Remove the chicken from the marinade and let excess buttermilk drip off.
3. Dredge the chicken in the flour mixture, pressing firmly to ensure an even coating.
4. Place coated chicken pieces on a baking rack and let them sit for 10 minutes — this helps the coating stick better during frying.

Step 3: Fry the Chicken

1. Heat about 2 inches of vegetable oil in a deep skillet or frying pan to 350°F (175°C).
2. Carefully place the coated chicken pieces into the hot oil (do not overcrowd the pan).
3. Fry for 4 to 5 minutes per side, or until the chicken is golden brown and crispy.
4. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

Step 4: Make the Bang Bang Sauce

1. In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic.
2. Whisk until smooth and creamy. Adjust the spice level by adding more sriracha if desired.

Step 5: Assemble the Sliders

1. Lightly toast the slider buns.
2. Spread a generous amount of Bang Bang sauce on the bottom half of each bun.
3. Place a piece of fried chicken on top of the sauce.
4. Add lettuce, coleslaw, pickles, and jalapeños (if using).
5. Drizzle more Bang Bang sauce over the top.
6. Place the top half of the bun on the slider and secure it with a toothpick if needed.