Bang Bang Chicken Sliders are little bites full of bold flavors and fun textures! These sliders feature crispy chicken tossed in a creamy, spicy bang bang sauce, all tucked into soft, mini buns. The combination of crunchy chicken, cool sauce, and fluffy bread makes every bite a tasty surprise.
I love making these sliders for casual get-togethers or game nights because they’re easy to eat and everyone always asks for seconds. The bang bang sauce has just the right amount of kick to wake up your taste buds without being too spicy. I like to add a little shredded lettuce or cabbage for a fresh crunch that balances the richness perfectly.
One tip I’ve learned is to toast the slider buns just a bit before assembling to keep everything from getting soggy—and it adds a nice bit of texture too. These bang bang chicken sliders are a fun way to spice up a regular weeknight dinner or impress guests without spending hours in the kitchen. I always enjoy seeing how quickly they disappear from the plate!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. Thighs stay juicier and more flavorful, but breasts are leaner. You can also use pre-cut chicken tenders to save time.
Buttermilk: This helps tenderize the chicken and adds flavor. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes as a substitute.
Flour & Spices: The flour mix creates a crispy coating. Feel free to swap all-purpose flour for gluten-free flour if needed, and adjust spices to your taste. Paprika adds color and mild smokiness.
Bang Bang Sauce: The mix of mayo, sweet chili sauce, and sriracha gives creamy, sweet, and spicy notes. You can swap sweet chili sauce for regular chili sauce mixed with a little sugar if unavailable.
Buns & Toppings: Soft slider buns are perfect but any small rolls or even sandwich bread cut to size will work. Adding shredded lettuce or coleslaw mix adds freshness and crunch. Cilantro is optional but brightens flavors.
How Do You Get Crispy, Juicy Fried Chicken Every Time?
Getting the perfect crispy coating while keeping the chicken juicy is key.
- Marinate in buttermilk: This tenderizes and helps the flour stick better.
- Dredge well: Shake off excess buttermilk but keep chicken damp so the flour coats evenly.
- Use seasoned flour: Adds flavor and creates a crunchy crust.
- Maintain oil temperature: Heat oil to 350°F (175°C). Too hot burns crust; too cool makes it greasy.
- Don’t overcrowd the pan: Fry in batches to keep oil temperature steady for even crispiness.
- Drain properly: Use paper towels to soak up extra oil after frying.
Following these simple steps helped me nail crispy chicken every time. Tossing it in the bang bang sauce right after frying coats it with flavor without sogginess. This way your sliders stay crunchy and delicious!
Equipment You’ll Need
- Deep-fry thermometer – I recommend it to keep the oil at the right temperature for crispy chicken.
- Large heavy-bottomed pot or deep fryer – makes frying easier and safer.
- Slotted spoon or spider strainer – helps lift fried chicken out of the oil without breaking it.
- Baking sheet lined with paper towels – for draining excess oil after frying.
- Mixing bowls and whisk – for making sauce and dredging the chicken.
- Mini slider buns or small rolls – these are perfect for assembling the sliders.
- Sharp knife and cutting board – for slicing chicken and prepping toppings.
Flavor Variations & Add-Ins
- Use spicy chicken tenders or shredded cooked chicken instead of fried pieces for a different texture and ease.
- Include shredded carrots or thinly sliced bell peppers in the coleslaw for extra crunch and color.
- Add a slice of pepper jack or cheddar cheese on the chicken before assembling the sliders for a cheesy twist.
- Mix in a few drops of sesame oil or soy sauce into the bang bang sauce for an Asian-inspired flavor boost.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For The Sliders:
- 12 slider buns or small dinner rolls
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 1 cup shredded lettuce or coleslaw mix
- Fresh cilantro leaves for garnish (optional)
For The Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust to heat preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
Time Needed
This recipe takes about 15 minutes to prep, 30 minutes while the chicken marinates, then roughly 20 minutes to fry and assemble. Overall, you should plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken
Slice your chicken breasts or thighs into pieces that fit nicely on your slider buns. Place them in a bowl and pour the buttermilk over the chicken. Cover and refrigerate for at least 30 minutes. This will tenderize the chicken and help the coating stick.
2. Make the Bang Bang Sauce
While the chicken marinates, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste and adjust the heat or sweetness as you like. Set the sauce aside for later.
3. Coat and Fry the Chicken
Mix the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Remove each piece of chicken from the buttermilk, letting the extra drip off, and coat evenly with the flour mixture. Heat vegetable oil to 350°F (175°C) in a deep pan or skillet. Fry the chicken pieces in batches, turning them occasionally, until golden and cooked through—about 4 to 5 minutes per side. Drain on paper towels.
4. Toss the Chicken in Sauce and Assemble
Put the fried chicken into a clean bowl and drizzle about two-thirds of the bang bang sauce on top. Toss gently to coat. Slice your slider buns in half and toast them lightly if you like. Place the coated chicken onto the bottom bun, add shredded lettuce or coleslaw, a few cilantro leaves for freshness if you like, then spoon a bit of the reserved sauce over the toppings. Top with the bun and repeat to make all sliders.
5. Serve and Enjoy!
Arrange your bang bang chicken sliders on a platter and serve immediately. These sliders are best when crisp and fresh, perfect for sharing with family and friends!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before slicing and marinating. This helps ensure even cooking and better texture.
Can I Bake Instead of Frying the Chicken?
Absolutely! To bake, preheat your oven to 400°F (200°C). Place the coated chicken pieces on a greased baking sheet and spray with cooking oil. Bake for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
How Should I Store Leftovers?
Store any leftover sliders or chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or toaster oven to help maintain crispiness before assembling the sliders again.
Can I Make the Bang Bang Sauce Ahead of Time?
Yes, the sauce can be made a day ahead and kept refrigerated in a sealed container. Just give it a good stir before tossing with the chicken for best flavor and texture.
