Bang Bang Chicken Sliders are small bites packed with big flavor. These little sandwiches feature crispy chicken tossed in a creamy, spicy sauce that brings just the right amount of heat and sweetness. With soft slider buns holding everything together, they’re a perfect mix of crunchy, creamy, and tender all in one bite.
I love making these sliders when friends come over because they’re easy to eat and always a hit. It’s fun to see everyone’s faces light up when they take that first spicy, tangy bite. Plus, the recipe is pretty quick, which is a bonus for busy nights or last-minute gatherings.
My favorite way to serve Bang Bang Chicken Sliders is with a simple side of crunchy slaw or some pickles for extra zing. They also make a great party snack or a fun weekend dinner. Whenever I make them, I can’t help but grab a couple more—there’s just something about that sauce that keeps me coming back for another!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps the sliders tender but you can swap for thighs if you prefer juicier, richer flavor.
Buttermilk: It tenderizes and adds tang. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit 5 minutes.
Flour and cornstarch coating: The combination makes the chicken extra crispy. You can replace all-purpose flour with gluten-free flour if needed.
Sweet chili sauce and sriracha: These add sweetness and heat to the Bang Bang sauce. Adjust sriracha to control how spicy you want it or swap with hot sauce you prefer.
Slider buns: Soft and slightly sweet buns hold the sandwich well. You could also use small brioche buns or mini sandwich rolls.
Slaw: Using fresh shredded cabbage and carrots adds crunch and balances the spicy sauce. Feel free to add sliced green onions or cilantro for more flavor.
How Do I Get Crispy, Juicy Fried Chicken for the Sliders?
Crispy chicken is the star of these sliders! Here’s what helps:
- Marinate the chicken in buttermilk for at least 30 minutes. It tenderizes meat and helps the coating stick.
- Mix flour and cornstarch for an extra-crispy crust—cornstarch lowers the protein in the batter, giving you crunch.
- Shake off excess coating before frying to avoid soggy spots.
- Fry chicken in oil heated to 350°F (175°C) so it cooks fully without absorbing too much oil.
- Don’t crowd the pan, fry in batches for steady temperature.
- Drain on paper towels to keep it crisp before assembling.
Equipment You’ll Need
- Deep skillet or heavy pot – great for frying the chicken evenly and safely with enough oil.
- Cooking thermometer – helps you keep the oil at the perfect 350°F for crispy, juicy chicken every time.
- Mixing bowls – you’ll need a few for soaking chicken, mixing the coating, and tossing the slaw.
- Tongs – handy for flipping and removing the hot chicken from the oil without burning your fingers.
- Paper towels – for draining excess oil so your chicken stays crispy.
- Whisk – blends the Bang Bang sauce ingredients smoothly and quickly.
- Cutting board and sharp knife – for prepping chicken and slicing any fresh veggies or herbs.
Flavor Variations & Add-Ins
- Try shredded rotisserie chicken tossed in Bang Bang sauce for a quicker no-fry version that’s still tasty and saucy.
- Swap the classic slaw for pickled red onions or cucumber slices for a tangy crunch that freshens the sliders.
- Add shredded mozzarella or pepper jack cheese for a melty, rich layer that balances the heat.
- Mix in chopped fresh herbs like basil or mint into the slaw for a bright, fresh twist.
How to Make Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 8 slider buns, toasted
- Pickle slices, for topping
- Fresh cilantro leaves, for garnish
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar
For the Slaw:
- 2 cups shredded cabbage (green and purple mix)
- ¼ cup shredded carrots
- 2 tbsp mayonnaise
- 1 tsp lime juice
- Salt and pepper to taste
Time Needed:
Expect about 1 hour total: 30 minutes to marinate the chicken, 20 minutes to prepare and fry, plus 10 minutes to mix the sauce, slaw, and assemble the sliders.
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes, or up to 1 hour if you have the time. This helps keep the chicken juicy and tender.
2. Prepare the Coating:
In another large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix them well so the flavors blend evenly.
3. Fry the Chicken:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from the buttermilk and coat each piece thoroughly in the flour mixture, shaking off any extra. Carefully place chicken in hot oil and fry for 4–5 minutes per side until golden and cooked through. Drain on paper towels to keep them crispy.
4. Make the Bang Bang Sauce:
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Adjust the sriracha amount if you want it milder or spicier.
5. Mix the Slaw:
In a bowl, toss shredded cabbage and carrots with mayonnaise, lime juice, salt, and pepper until everything is nicely coated.
6. Assemble the Sliders:
Spread a generous amount of Bang Bang sauce on the bottom half of each toasted bun. Place a crispy chicken piece over the sauce, add some slaw, and top with a pickle slice. Drizzle extra sauce on top if you like. Finish by putting the bun crown on and garnishing with fresh cilantro leaves.
7. Serve & Enjoy:
Serve the sliders immediately while the chicken is warm and crispy. These are perfect for a fun meal or a tasty party treat!
Can I Use Frozen Chicken for Bang Bang Chicken Sliders?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before using. Pat it dry well to remove excess moisture before marinating and coating for frying.
Can I Bake the Chicken Instead of Frying?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place coated chicken pieces on a greased or parchment-lined baking sheet and spray lightly with oil. Bake for 20–25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftovers?
Store leftover chicken and buns separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a toaster oven or skillet to retain crispiness before assembling the sliders again.
Can I Adjust the Spice Level?
Yes! The sriracha in the Bang Bang sauce controls the heat. Start with 1 tsp if you prefer mild and add more for extra kick. You can also omit it or substitute with a milder hot sauce if desired.
