Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders are the ultimate crowd-pleasing appetizer, featuring crispy fried chicken tossed in a signature spicy-sweet sauce. Perfect for game days, parties, or a fun family dinner, they offer a delicious balance of heat and crunch in every bite.

Why You Will Love This Recipe

You will love this recipe because it brings restaurant-quality flavors right into your kitchen with simple, accessible ingredients. The combination of the creamy, tangy Bang Bang sauce and the ultra-crunchy panko-crusted chicken creates a sensory experience that is hard to beat. Plus, these sliders are incredibly versatile; you can easily adjust the spice level to suit your preference or swap the cooking method to suit your lifestyle. Whether you are hosting a large gathering or just looking for a way to spice up your weeknight meal rotation, these sliders are guaranteed to be a hit.

Ingredients

• 2 lbs boneless skinless chicken breasts, sliced thin or into bite-sized pieces
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 cups Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 12 mini slider buns
• 12 slices mozzarella cheese
• 1 cup shredded lettuce
• 1/2 cup thinly sliced red onion
• 1/2 cup pickles
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Prepare and Marinate the Chicken: Start by seasoning the chicken pieces with salt, black pepper, and garlic powder. In a medium bowl, whisk together the buttermilk, egg, and hot sauce. Submerge the chicken in this mixture and let it marinate for at least 30 minutes to 1 hour in the refrigerator to ensure the meat stays juicy.
2. Set Up the Breading Station: In one shallow dish, mix the flour, cornstarch, onion powder, and paprika. In a separate dish, place the Panko breadcrumbs. This three-step process (wet, flour, breadcrumbs) ensures a thick, crispy crust.
3. Coat the Chicken: Remove a piece of chicken from the buttermilk, dredge it in the flour mixture, dip it back into the buttermilk quickly, and finally press it firmly into the Panko breadcrumbs until fully coated. Repeat for all pieces.
4. Fry to Golden Perfection: Heat about an inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Fry the chicken in batches for 3-4 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. Drain on a paper towel-lined plate.
5. Whisk the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of garlic powder. Whisk until smooth and creamy.
6. Assemble the Sliders: Lightly toast the slider buns. Place a piece of hot fried chicken on the bottom bun, top with a slice of mozzarella cheese (the heat from the chicken will melt it), and drizzle generously with the Bang Bang sauce.
7. Add Toppings and Serve: Layer on shredded lettuce, red onion, and pickles. Garnish with fresh cilantro if desired, and place the top bun on. Serve immediately while hot.

Expert Tips / Pro Tips

To achieve the ultimate crunch, do not skip the cornstarch in the flour mixture; it helps create a lighter, crispier texture than flour alone. When frying, ensure you do not overcrowd the pan, as this drops the oil temperature and can lead to greasy chicken. For the best flavor, let your Bang Bang sauce sit in the fridge for 20 minutes before serving to allow the flavors to meld, but bring it back to room temperature before drizzling so it doesn’t cool down the hot chicken.

Variations & Substitutions

If you prefer a lighter version, you can make Baked Bang Bang Chicken Sliders by placing the breaded chicken on a wire rack over a baking sheet and cooking at 400°F for 20 minutes. For a Vegetarian Option, substitute the chicken with thick slices of cauliflower or firm tofu. If you want to change the flavor profile, try using pepper jack cheese instead of mozzarella for an extra kick of heat, or use brioche slider buns for a richer, sweeter base.

Serving Suggestions

These sliders pair perfectly with a side of sweet potato fries or a crisp vinegar-based coleslaw to cut through the richness of the sauce. For a party platter, serve them alongside extra dipping sauce and a pile of celery sticks and carrot sticks. They also go great with a cold lager or a refreshing lime-infused sparkling water.

Storage, Freezing & Reheating

Storage: Keep the chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. Do not assemble the sliders until you are ready to eat to prevent the buns from getting soggy.

Freezing: You can freeze the fried chicken pieces once they have cooled. Place them in a freezer-safe bag for up to 2 months.

Reheating: To maintain the crunch, reheat the chicken in an oven or air fryer at 350°F for 5-8 minutes. Avoid the microwave, as it will make the breading soft and rubbery.

Nutrition Information

Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders are the ultimate crowd-pleasing appetizer, featuring crispy fried chicken tossed in a signature spicy-sweet sauce. Perfect for game days, parties, or a fun family dinner, they offer a delicious balance of heat and crunch in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 sliders

Course: Appetizer, Main Course

Cuisine: American, Asian Fusion

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken & Marinade

• 2 lbs boneless skinless chicken breasts sliced thin or into bite-sized pieces
• 1 cup buttermilk
• 1 large egg
• 1 tbsp hot sauce

Breading

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 cups Panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• vegetable oil for frying

Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp lime juice

Assembly

• 12 mini slider buns
• 12 slices mozzarella cheese
• 1 cup shredded lettuce
• 1/2 cup red onion thinly sliced
• 1/2 cup pickles
• fresh cilantro for garnish

Method

 

1. Prepare and Marinate the Chicken: Start by seasoning the chicken pieces with salt, black pepper, and garlic powder. In a medium bowl, whisk together the buttermilk, egg, and hot sauce. Submerge the chicken in this mixture and let it marinate for at least 30 minutes to 1 hour in the refrigerator to ensure the meat stays juicy.
2. Set Up the Breading Station: In one shallow dish, mix the flour, cornstarch, onion powder, and paprika. In a separate dish, place the Panko breadcrumbs. This three-step process (wet, flour, breadcrumbs) ensures a thick, crispy crust.
3. Coat the Chicken: Remove a piece of chicken from the buttermilk, dredge it in the flour mixture, dip it back into the buttermilk quickly, and finally press it firmly into the Panko breadcrumbs until fully coated. Repeat for all pieces.
4. Fry to Golden Perfection: Heat about an inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Fry the chicken in batches for 3-4 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. Drain on a paper towel-lined plate.
5. Whisk the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of garlic powder. Whisk until smooth and creamy.
6. Assemble the Sliders: Lightly toast the slider buns. Place a piece of hot fried chicken on the bottom bun, top with a slice of mozzarella cheese (the heat from the chicken will melt it), and drizzle generously with the Bang Bang sauce.
7. Add Toppings and Serve: Layer on shredded lettuce, red onion, and pickles. Garnish with fresh cilantro if desired, and place the top bun on. Serve immediately while hot.

Notes

To achieve the ultimate crunch, do not skip the cornstarch in the flour mixture. Keep the chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.

FAQ