Name: Bang Bang Chicken Sliders
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1 cup buttermilk; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 1 tsp garlic powder; 1 tsp paprika; Salt and black pepper to taste; 2 large eggs; Vegetable oil for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 2 tbsp Sriracha (adjust to taste); 12 slider buns (e.g., Hawaiian rolls); 1 cup shredded lettuce or cabbage (optional)

I’ve always had a soft spot for bite-sized comfort foods, and Bang Bang Chicken Sliders are at the top of my list. They’re crispy, creamy, and pack just enough kick to keep things interesting. Whether it’s game day, a summer cookout, or just a casual dinner, these sliders never fail to impress. What I love most is how they blend that golden crunch of perfectly fried chicken with the creamy, sweet-heat punch of bang bang sauce. One bite, and you’re hooked.

The beauty of this recipe lies in its simplicity and massive flavor payoff. I can whip up a batch in under an hour, and they disappear even faster. The soft, slightly sweet slider buns paired with tender chicken and spicy sauce make each one the perfect mouthful. If you’re craving something bold, fun, and incredibly satisfying, these Bang Bang Chicken Sliders are the answer.

Why You’ll Love This Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders are the kind of snack that turns a regular gathering into a feast. Here’s why they stand out:

Incredible flavor contrast: Crispy chicken meets creamy, spicy sauce.
Perfect for sharing: Great party food or casual dinner option.
Customizable heat: You control the spice level.
Quick and approachable: No complicated steps, just simple, satisfying bites.
Great for meal prepping: Components can be made ahead of time.

What’s the Best Chicken to Use for Bang Bang Sliders?

For sliders like these, I prefer using boneless, skinless chicken thighs. They’re juicier than breast meat and stay tender even after frying. That said, chicken breast works just as well if you’re aiming for a leaner bite. Just make sure to pound the pieces evenly so they cook consistently. You want a crisp outside with a tender, moist center every time.

Cutting the chicken into slider-sized portions before breading ensures you get that ideal bite without the need for slicing after cooking. Whether you choose thighs or breasts, freshness matters. Go for quality chicken—your sliders will thank you for it.

Options for Substitutions

Bang Bang Chicken Sliders are flexible, and that’s part of their charm. If you’re out of something or want to try a twist, here are a few solid swaps:

Chicken: Swap with crispy tofu, cauliflower florets, or even shrimp for a pescatarian spin.
Breadcrumbs: Panko gives that golden crunch, but crushed cornflakes or even Ritz crackers can work in a pinch.
Buttermilk: Regular milk with a splash of lemon juice is a great quick fix if buttermilk isn’t on hand.
Bang Bang Sauce: Mix mayo, Sriracha, and a drizzle of honey or sweet chili sauce. Adjust heat to taste.
Slider Buns: Hawaiian rolls are a go-to, but brioche or potato rolls also complement the rich flavors beautifully.

Let your kitchen guide you—this recipe plays well with creativity.

Ingredients for This Bang Bang Chicken Sliders Recipe

Each ingredient plays a key role in creating that addictive bite. Here’s what you’ll need and why it matters:

Boneless, skinless chicken thighs or breasts – These are the heart of the slider, providing juicy, tender meat that crisps beautifully when fried.
Buttermilk – Used for marinating, it helps tenderize the chicken and gives the breading something to cling to.
All-purpose flour – Forms the base layer for coating, giving structure and thickness to the crust.
Panko breadcrumbs – The secret to that extra-crunchy exterior.
Garlic powder and paprika – These spices bring a subtle depth to the breading.
Salt and black pepper – Essential for seasoning both the marinade and the coating.
Eggs – Help bind the flour and breadcrumbs to the chicken.
Mayonnaise – The creamy base for the bang bang sauce.
Sweet chili sauce – Adds a sweet and slightly tangy heat to the sauce.
Sriracha – Brings in the kick and rounds out the bang bang flavor.
Slider buns (like Hawaiian rolls) – Soft, slightly sweet rolls that complement the spicy chicken perfectly.
Shredded lettuce or cabbage (optional) – Adds a fresh, crunchy layer beneath the chicken.

With these ingredients, you’ll have a tray full of sliders that disappear as fast as you make them.

Step 1: Marinate the Chicken

Start by cutting your chicken into slider-sized pieces—about 2 to 3 inches across. In a bowl, whisk together buttermilk, salt, pepper, and a pinch of paprika. Add the chicken, toss to coat, and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor and tenderness).

Step 2: Set Up the Breading Station

In one shallow bowl, beat two eggs. In another, combine flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Remove each piece of chicken from the marinade, dip it into the egg, then coat it generously in the breadcrumb-flour mixture. Press the coating on well so it sticks.

Step 3: Fry the Chicken

Heat oil in a skillet (about 1 inch deep) over medium-high heat. Once hot, gently add the chicken in batches—don’t overcrowd the pan. Fry each piece for about 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha. Taste and adjust the spice depending on how bold you want it. The sauce should be creamy, slightly sweet, and have a good kick.

Step 5: Assemble the Sliders

Slice your slider buns if needed and lightly toast them for extra texture. Spread a little bang bang sauce on the bottom bun, layer with shredded lettuce or cabbage, place a crispy chicken piece on top, and drizzle more sauce. Add the top bun and secure with a toothpick if desired.

How Long to Cook the Bang Bang Chicken Sliders

Once the oil is hot (around 350°F/175°C), each chicken piece should take about 6 to 8 minutes total, flipping halfway through. You’re aiming for a golden brown crust and an internal temperature of 165°F (74°C). Toasting the buns takes just a minute or two, and assembly is quick—so you can have everything ready in about 45 minutes if you’re working efficiently.

Tips for Perfect Bang Bang Chicken Sliders

Marinate longer for flavor: Even 30 minutes in buttermilk makes a difference, but overnight works wonders.
Don’t skip the panko: It’s what gives the chicken that addictive crunch.
Fry in batches: Overcrowding cools the oil and results in soggy chicken.
Use a thermometer: Both for checking oil temperature and ensuring chicken is cooked through.
Toast the buns lightly: It keeps them from getting soggy and adds a subtle crisp contrast.
Drizzle sauce just before serving: This keeps the chicken crispy and fresh.
Rest fried chicken on a wire rack: Prevents it from getting soggy on the bottom.

With these small tweaks, your sliders will hit that perfect balance of crispy, creamy, spicy, and juicy every time.

Watch Out for These Mistakes While Cooking

Even a simple slider can go sideways without a little attention. Here’s what to avoid:

Skipping the marinade: It’s tempting to rush, but marinating builds both flavor and tenderness.
Breading too early: Breaded chicken that sits too long gets soggy. Coat just before frying.
Oil too cool or too hot: Use a thermometer—too cool and the chicken soaks up oil, too hot and it burns outside while staying raw inside.
Overcrowding the pan: This drops the oil temp and leads to uneven cooking.
Heavy-handed sauce: A little goes a long way. Too much, and your crisp chicken turns mushy fast.
Forgetting to season throughout: Layered seasoning—from the marinade to the coating—is what makes each bite sing.

What to Serve With Bang Bang Chicken Sliders?

Crispy Waffle Fries

Their ridges are perfect for scooping up any extra bang bang sauce.

Asian-Style Slaw

A fresh, tangy slaw with rice vinegar and sesame oil balances the heat and richness.

Sweet Potato Fries

They add a touch of sweetness and a crisp contrast to the spicy chicken.

Pickles or Pickled Veggies

A zippy, tangy crunch cuts through the richness of the fried chicken.

Corn on the Cob

Grilled or boiled, it’s a classic summer side that goes great with sliders.

Garlic Parmesan Brussels Sprouts

Roasted until crispy, these pack flavor and offer a healthy green side.

Fruit Skewers

Refreshing and light, they bring a cool-down effect after all that spice.

Macaroni Salad

Creamy and chilled, it pairs well with the warm crunch of the chicken sliders.

Storage Instructions

If you have leftover Bang Bang Chicken Sliders (rare, but it happens!), here’s how to keep them tasting great:

Chicken: Store the fried chicken separately in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for about 10 minutes to bring back the crunch.
Sauce: Keep it in a sealed jar or container in the fridge for up to 1 week. Give it a quick stir before using again.
Buns and toppings: Best stored separately. Toast the buns fresh before reassembling sliders to avoid sogginess.
Freezing: You can freeze the cooked chicken pieces (without sauce) for up to 1 month. Reheat directly from frozen in an oven or air fryer until hot and crispy.

Assembled sliders don’t hold well overnight, so for best results, store components individually and assemble just before eating.

Estimated Nutrition

Per one Bang Bang Chicken Slider (estimated values):

Calories: 340
Protein: 20g
Fat: 18g
Carbohydrates: 25g
Sugar: 5g
Fiber: 1g
Sodium: 480mg

These numbers can vary based on your exact ingredients and portion sizes, but this gives you a general idea of what to expect nutritionally.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes, you can. Place breaded chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway. It won’t be as crispy as frying, but still delicious.

What if I don’t have buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’ve got a great substitute.

Can I make the sliders ahead of time?

You can prep components (marinate chicken, mix sauce) ahead, but it’s best to fry the chicken and assemble the sliders right before serving to keep them crispy.

Is there a gluten-free version?

Definitely—use gluten-free breadcrumbs and a 1:1 gluten-free flour blend. Make sure your buns and sauces are gluten-free too.

Can I use store-bought bang bang sauce?

Sure! Though homemade sauce is quick and tastes fresher, a quality store-bought version can save time in a pinch.

What’s the best way to reheat the sliders?

If already assembled, use an oven at 350°F (175°C) for about 10 minutes. For just the chicken, an air fryer works best to bring back the crunch.

Can I use chicken tenders or nuggets instead?

Absolutely! If you’re in a hurry or feeding kids, using tenders or even quality frozen nuggets can work great with the sauce and buns.

How spicy are these sliders?

They have a mild to medium heat, depending on your Sriracha-to-sweet chili ratio. Adjust the sauce to suit your taste.

Conclusion

Bang Bang Chicken Sliders are the kind of crave-worthy dish that turns any meal into a mini celebration. With crispy chicken, a creamy, spicy sauce, and soft slider buns, they check all the right boxes—flavor, texture, and fun. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers bold flavor with minimal fuss.

Don’t be surprised if these become your go-to for parties, potlucks, or even weekday dinners. Once you’ve tried them, you’ll see why they always disappear fast!