Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders Recipe hits every craving at once: crispy, saucy, a little spicy, and totally messy in the best way. It works for busy weeknights, game day, or casual parties and comes together in about 35–40 minutes. I first tested these for a Sunday football spread and ended up eating three over the sink before guests arrived, so consider that my official endorsement.

Why You Should Try This Bang Bang Chicken Sliders Recipe

These Bang Bang Chicken Sliders pack crunchy chicken, creamy sweet heat, and soft toasted buns into one bite. The sauce tastes tangy, slightly spicy, and a little garlicky, which keeps everyone going back for “just one more.” Kids usually love it with mild heat, while spice fans can bump it up with extra sriracha.

You can prep most of this recipe ahead, which makes it perfect for parties or busy nights. The sliders hold well on a platter, and the chicken stays crisp if you sauce it right before serving. You also use simple pantry ingredients, so you skip a long grocery list.

“I served these Bang Bang Chicken Sliders for a family movie night, and they disappeared faster than the popcorn. The chicken stayed crunchy, the sauce tasted perfectly balanced, and even my ‘no spicy food’ uncle asked for seconds. This recipe now sits in our regular rotation for game days and potlucks.”

Ingredients You’ll Need

Bang Bang Chicken

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
  • Thighs stay juicier, but breasts work great if you avoid overcooking.
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
  • Use this shortcut if you do not keep buttermilk in the fridge.
• 1 teaspoon hot sauce (optional, for marinating)
• 1.5 cups panko breadcrumbs
  • I like Kikkoman or 4C for consistent crunch.
• 0.5 cup plain breadcrumbs or crushed cornflakes
  • Cornflakes add extra crunch if you have them.
• 0.5 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• Neutral oil for frying or shallow frying (canola, vegetable, or avocado oil)

Bang Bang Sauce

• 0.75 cup mayonnaise
  • Use full-fat mayo for the best texture; Duke’s or Hellmann’s both work nicely.
• 0.25 cup sweet chili sauce
  • Thai Kitchen or Mae Ploy both give a great flavor.
• 1–3 tablespoons sriracha or other hot sauce, to taste
  • Use 1 tablespoon for mild, 2 for medium, 3 if your crowd loves heat.
• 1 tablespoon honey or maple syrup
  • This rounds out the spice and adds a glossy finish.
• 1 teaspoon rice vinegar or lime juice
• 1 small garlic clove, very finely minced or grated
• Pinch of salt, to taste

Sliders

• 12 slider buns or small Hawaiian rolls
  • Soft, slightly sweet rolls pair especially well with the spicy sauce.
• 1 tablespoon melted butter or neutral oil (for toasting buns)
• 1.5 cups shredded cabbage or coleslaw mix
  • Bagged coleslaw mix saves time and adds crunch.
• 0.25 cup thinly sliced green onions
• 0.25 cup shredded carrots (optional, for extra crunch and color)
• 1 tablespoon lime juice
• Pinch of salt and pepper

Optional Toppings

• Sliced jalapeños or pickled jalapeños
• Extra sweet chili sauce
• Sesame seeds
• Fresh cilantro or parsley, chopped

Equipment List

• Mixing bowls (at least 2 medium, 1 large)
• Whisk and tongs
• Sheet pan with wire rack (helps keep chicken crisp)
• Large skillet or Dutch oven for frying
• Small saucepan (if you want to warm the sauce slightly)
• Cutting board and sharp knife
• Measuring cups and spoons
• Silicone spatula or spoon for mixing sauce

Tips & Tricks

• Pat chicken dry before marinating so the buttermilk clings better.
• Cut chicken pieces roughly the same size so they cook evenly and finish at the same time.
• Marinate at least 20 minutes, but up to 8 hours in the fridge for extra juicy chicken.
• Use panko for the main coating and mix in some regular breadcrumbs or crushed cornflakes for extra crunch.
• Season the breadcrumb mixture generously so the crust tastes flavorful on its own.
• Preheat oil fully before frying; aim for about 350°F so the crust crisps instead of soaking up oil.
• Fry in batches and avoid crowding the pan so the oil temperature stays steady.
• Place cooked chicken on a wire rack, not paper towels, so the bottom stays crisp.
• Toss chicken with sauce right before serving, or drizzle sauce over the sliders to keep the crust extra crunchy.
• Taste the sauce and adjust heat: add more sriracha for spice or more honey for sweetness.
• Lightly toast slider buns so they hold up to the sauce and stay sturdy.
• Build sliders right before serving if you host a crowd, and keep extra sauce on the side for dipping.

How to Make Bang Bang Chicken Sliders

Step 1: Marinate the chicken

Add the chicken pieces to a large bowl. Pour in the buttermilk and hot sauce, then stir until every piece looks coated. Cover and chill at least 20 minutes while you prep the rest.

Step 2: Mix the Bang Bang sauce

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Add the minced garlic and a pinch of salt, then whisk until smooth and creamy. Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more vinegar for tang.

Set the sauce aside. If you prep it ahead, cover and chill it. Stir again before serving so it looks smooth.

Step 3: Prep the crunchy coating

In another large bowl or shallow dish, combine panko, plain breadcrumbs or crushed cornflakes, flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything looks evenly mixed. This mix gives the chicken a thick, crunchy crust.

Set a wire rack over a sheet pan. This gives the breaded chicken a place to rest before frying and keeps the crust from getting soggy. Keep it close to your stove for easy transfer.

Step 4: Bread the chicken

Lift a few pieces of chicken out of the buttermilk, letting excess drip off. Toss them in the breadcrumb mixture and press the coating onto each piece so it sticks well. Place coated chicken on the wire rack.

Repeat with the remaining chicken. Try to keep the pieces in a single layer so they do not stick together. Let them sit 5–10 minutes so the coating adheres before frying.

Step 5: Fry the chicken

Pour oil into a large skillet or Dutch oven, enough to cover the bottom by about 0.5–1 inch. Heat over medium to medium-high until the oil reaches about 350°F, or until a breadcrumb dropped in sizzles immediately. Work in batches and add chicken pieces in a single layer.

Cook each side 3–4 minutes, turning as needed, until the crust looks deep golden and the chicken cooks through. Transfer cooked chicken back to the clean wire rack so air circulates around each piece. Let the oil return to temperature between batches so every batch fries evenly.

Step 6: Toss or drizzle with sauce

Place the hot chicken pieces in a large bowl. Spoon some Bang Bang sauce over the top and toss gently until the pieces look lightly coated. Use just enough sauce to coat without soaking the crust.

If you want extra crunchy chicken, skip tossing and instead drizzle sauce over the assembled sliders. Keep extra sauce in a small bowl on the side for dipping. Both methods taste great, so pick the texture you prefer.

Step 7: Prep the slaw and buns

In a medium bowl, combine shredded cabbage or coleslaw mix, green onions, shredded carrots, lime juice, salt, and pepper. Toss until everything looks evenly dressed and slightly softened. Taste and adjust seasoning.

Heat a skillet over medium heat. Brush the cut sides of the slider buns with melted butter or oil. Toast them cut side down until they turn golden and feel slightly crisp.

Step 8: Assemble the Bang Bang Chicken Sliders

Place bottom buns on a platter. Add a small pile of slaw to each bun. Top with one or two pieces of Bang Bang chicken, depending on size.

Drizzle with extra sauce if you did not toss the chicken earlier. Add any optional toppings like jalapeños, sesame seeds, or herbs. Cap with the top buns and serve right away while the chicken still feels hot and crisp.

What to Serve with Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders pair well with crisp, fresh sides that balance the rich sauce. Serve them with a simple green salad, cucumber salad, or a crunchy veggie tray with ranch or yogurt dip. Baked sweet potato fries or regular oven fries also taste great with the extra Bang Bang sauce as a dip. For drinks, offer iced tea, lemonade, flavored sparkling water, or a fruity mocktail.

Storage Options

• Store leftover cooked chicken (unsauced if possible) in an airtight container in the fridge for up to 3 days.
• Keep extra Bang Bang sauce in a sealed jar or container in the fridge for up to 1 week.
• Freeze cooked, cooled chicken pieces on a sheet pan, then transfer to a freezer bag and store up to 2 months.
• Reheat chicken in a 375°F oven or air fryer until hot and crisp; avoid the microwave if you want to keep the crust crunchy.
• Store buns at room temperature in a sealed bag for a couple of days, and toast again before serving leftovers.

Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders are bite-sized sandwiches featuring crispy chicken tossed in a creamy, spicy-sweet bang bang sauce, served on soft slider buns with fresh toppings.

Pin This Recipe Share on Facebook

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Appetizer

Cuisine: American

Ingredients

  

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon Sriracha sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

• 1 1/2 pounds boneless, skinless chicken breasts, cut into slider-size pieces
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• vegetable oil, for frying

• 12 slider buns, split and lightly toasted
• 2 cups shredded lettuce
• 1 small cucumber, thinly sliced
• 2 green onions, thinly sliced

Instructions

 

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside.

1. In a medium bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and stir to coat. Let marinate for at least 15 minutes while you prepare the coating.
2. In a shallow dish, whisk together the flour and cornstarch.
3. Heat 1 to 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
4. Remove chicken pieces from the buttermilk, letting excess drip off, then dredge in the flour-cornstarch mixture, pressing lightly so the coating adheres. Shake off any excess.
5. Fry chicken in batches, without crowding the pan, until golden brown and cooked through, 4 to 6 minutes per batch, turning as needed. Transfer to a wire rack or paper towel–lined plate to drain.

1. Place a small handful of shredded lettuce on the bottom half of each toasted slider bun.
2. In a large bowl, gently toss the fried chicken pieces with enough bang bang sauce to coat.
3. Arrange a few pieces of sauced chicken over the lettuce on each bun. Top with cucumber slices and green onions if using.
4. Drizzle with a little extra bang bang sauce if desired, cap with the top bun, and serve immediately.

Notes

Nutrition Information
Approximate per 1 slider: 260 calories; fat 13 g; saturated fat 2 g; carbohydrates 23 g; fiber 1 g; sugars 6 g; protein 12 g; sodium 520 mg. Values will vary based on specific ingredients, brands, and portion sizes.