Go Back
–+ servings

Bang Bang Chicken Minis (Homemade + Freezer Nugget Version!)

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16
Calories: 176kcal
Author: Lauren
These Bang Bang Chicken Minis make the BEST appetizer, game day food or light meal idea. They feature breaded chicken and creamy bang bang sauce sandwiched in little yeast rolls. My version of bang bang sauce is not spicy but you can easily make it as spicy as you want by adding a touch more Sriracha.
Print Recipe

Equipment

Ingredients

Bang Bang Sauce:

  • 1/2 cup light mayonnaise (120g)
  • 1/4 cup sweet chili sauce (60g)
  • 1.5 tsp honey (10g)
  • 1.5 tsp lemon juice
  • 1 tsp sriracha can 1-2 tsp more more if you want it spicier

Homemade Chicken Nuggets (OPTION 1):

  • 1 lb. chicken breast cut into bite-size pieces
  • 3/4 cup dill pickle juice (180g) for the brine
  • 1/2 cup plain unsweetened almond milk (120g) or milk of choice
  • 1 large egg
  • 1/2 cup fine almond flour (56g) can sub for all-purpose flour or gluten-free flour
  • 1/2 cup cornstarch (64g)
  • 1.5 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 tsp salt + black pepper to taste

Freezer Chicken Nuggets (OPTION 2):

  • 1 lb. frozen Just Bare lightly breaded chicken nuggets

Chicken Minis

  • Parker House Style mini yeast rolls for serving – I used frozen Sister Schubert's rolls
  • 1 Tbsp melted butter for brushing
  • Sliced green onions and/or pickles for garnishing

Instructions

For the Bang Bang Sauce:

  • Whisk the bang bang sauce ingredients together until combined.
  • Then store in the fridge until ready to use.

OPTION 1 - Homemade Chicken Nuggets:

  • Cut the chicken into 16 roughly even-size pieces. Add to a mixing bowl and submerge in the pickle juice. Cover and refrigerate for at least 30 minutes.
  • Whisk the egg and milk together in a small bowl. Mix together the dry ingredients (flours and spices) in another shallow large bowl and set aside.
  • Drain the pickle juice from the chicken. Add the chicken pieces to the egg mixture then dip into the flour mixture (you can do this individually or all at once if your bowl is large enough). Repeat until all nuggets are coated.
  • Preheat the air fryer to 400F and spray the air fryer basket with cooking spray.
  • Cook for 8-10 minutes, tossing halfway or until the chicken is cooked throughout (I usually cut the largest nugget in half to check for doneness). Transfer to a plate and set aside.

OPTION 2 - Freezer Nuggets:

  • Heat the nuggets according to package directions. You can air fry them for 8 minutes at 350 F or bake in the oven for 20-22 minutes at 375F.

Assemble Chicken Minis:

  • Cut open each yeast roll, leaving the backside attached (this helps hold the chicken in). Brush the inside of each roll with the melted butter. Add a piece of chicken and drizzle with the bang bang sauce. Serve on a platter and garnish with sliced green onions and more bang bang sauce if desired!

Notes

To make gluten-free: use gluten-free rolls of choice.
Homemade Chicken Nugget Version:
Chicken Minis (w/ Sauce) - 1 mini + 1 Tbsp sauce (15g)
Nutrition per serving: 176 calories 17C | 8F | 9P
MFP entry: LFF Bang Bang Chicken Minis
Chicken Minis (No Sauce) - 1 mini
Per serving: 150 calories 15C | 6F | 9P
MFP entry: LFF Bang Bang Chicken Minis (No Sauce)
—------------------------------------------
Freezer Nugget (2-Ingredient) Version:
Chicken Minis (w/ Sauce) - 1 mini + 1 Tbsp sauce (15g)
Nutrition per serving: 151 calories 15C | 7F | 7P
MFP entry: LFF 2-Ingredient Bang Bang Chicken Minis
Chicken Minis (No Sauce) - 1 mini
Per serving: 125 calories 13C | 5F | 7P
MFP entry: LFF 2-Ingredient Bang Bang Chicken Minis (No Sauce)

Nutrition

Serving: 1mini + 1 Tbsp sauce (15g) | Calories: 176kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Fiber: 1g | Sugar: 4g