Bang Bang Chicken Sliders are small but mighty, packed with crispy chicken tossed in a creamy, spicy sauce that gives every bite a perfect kick. These sliders combine tender chicken, a zesty bang bang sauce, and soft slider buns that make them just the right size for snacking or serving at a party. The mix of crunchy, creamy, and spicy textures keeps things exciting from the first bite to the last.
I love making these sliders when I want something fun and flavorful without a lot of fuss. The bang bang sauce is where all the magic happens—it’s creamy with just enough heat that it wakes up your taste buds without being overpowering. I usually double the sauce because I can’t help but drizzle a little extra on everything. These sliders are great because you can prep most of it ahead and then assemble quickly when you’re ready to eat.
They’re perfect for casual get-togethers or weekend snacks, especially when you want something a bit different from the usual. I sometimes add a slice of pickled cucumber or a bit of shredded lettuce for a little crunch and freshness. Trust me, once you try these, they might just become your go-to when you’re craving something spicy, creamy, and downright delicious in slider form.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts ensures tender, juicy meat. If you prefer darker meat, chicken thighs work well and stay moist after frying.
Panko Breadcrumbs: These create a light, crispy coating. If you don’t have panko, regular breadcrumbs are okay but the texture won’t be as crunchy. You can also try crushed cornflakes for an extra crisp finish.
Bang Bang Sauce: The sauce is a creamy mix of mayo, sweet chili sauce, sriracha, honey, and lime juice. If you want less heat, reduce sriracha or swap with a mild chili sauce. For a dairy-free version, use vegan mayo.
Slaw Topping: The cabbage and fresh cilantro add crunch and freshness to balance the spicy sauce. Feel free to swap cilantro with parsley or omit if you’re not a fan. Adding thinly sliced cucumber also works well.
Slider Buns: Soft buns like brioche are perfect for sliders since they’re tender yet sturdy. If unavailable, small dinner rolls or even mini sandwich buns can be used.
How Do I Get the Chicken Crispy and Juicy Without Overcooking?
Perfect fried chicken means a crisp crust and moist meat. Here’s how I do it:
- Cut chicken into uniform pieces so they cook evenly.
- Use a three-step dredging process: flour, egg-buttermilk mix, then panko. This layers on the crunch.
- Keep your oil at a steady 350°F (175°C). Too hot burns the coating before cooked; too low makes it greasy.
- Don’t overcrowd the pan—this drops oil temperature and leads to soggy chicken.
- Cook each side for about 4-5 minutes until golden. Use a meat thermometer if unsure—the internal temp should be 165°F (74°C).
- Drain on paper towels to remove excess oil but don’t stack chicken pieces; it traps moisture and softens crust.
Following these steps helped me get consistently crispy yet juicy chicken that holds up well inside the slider buns.
Equipment You’ll Need
- Deep-fry thermometer – I use it to keep the oil at the right temperature for crispy chicken.
- Heavy-bottomed skillet or large pot – for safe, even frying without splattering all over.
- Cooling rack or paper towels – to drain excess oil and keep the chicken crunchy.
- Mixing bowls – one for dredging stations, one for the sauce and slaw.
- Small whisk or fork – to mix the sauce ingredients smoothly.
- Sharp knife and cutting board – to prep chicken and veggies easily.
- Mini slider buns or small dinner rolls – for assembling the sliders.
Flavor Variations & Add-Ins
- Try grilled chicken instead of fried for a lighter version, keeping the sliders less greasy.
- Add sliced spicy pickles or jalapeños for extra heat and tang.
- Mix in shredded carrots or thinly sliced cucumbers into the slaw for extra crunch and flavor.
- Swap the spicy sriracha with sweet chili sauce for a milder, sweeter kick.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For The Chicken:
- 1 lb boneless, skinless chicken breasts (cut into slider-sized pieces)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup buttermilk
- 1½ cups panko breadcrumbs
- Vegetable oil, for frying
- 8 slider buns (small brioche or similar soft buns)
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey or sugar
- 1 tsp lime juice
Slaw Topping:
- 2 cups shredded cabbage (mix of green and red)
- ¼ cup chopped fresh cilantro
- 2 tbsp thinly sliced red onion
- 1 tbsp rice vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including making the slaw and bang bang sauce. Frying the chicken will take another 15 minutes, and toasting buns about 5 minutes. In total, you can enjoy your sliders in about 40 minutes.
Step-by-Step Instructions:
1. Make the Slaw:
In a bowl, mix together shredded cabbage, chopped cilantro, sliced red onion, rice vinegar, salt, and pepper. Toss everything well and place the bowl in the fridge to keep the slaw fresh and crisp while you prepare the rest.
2. Prepare the Bang Bang Sauce:
In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice together. Taste the sauce and adjust the heat or sweetness as you like. Set aside until ready to use.
3. Prepare Chicken for Frying:
Set up three bowls: In the first bowl, mix flour, paprika, garlic powder, salt, and black pepper. In the second bowl, whisk eggs and buttermilk together. In the third bowl, pour panko breadcrumbs.
4. Coat the Chicken:
Take each chicken piece and first dip it into the flour mixture, shake off extra flour. Next, dip it into the egg-buttermilk mixture, then coat it well with panko breadcrumbs. Repeat for all chicken pieces.
5. Fry the Chicken:
Pour about 1 inch of vegetable oil in a deep skillet or pan and heat to 350°F (175°C). Carefully fry the coated chicken pieces in batches without crowding until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
6. Toast the Buns:
Lightly toast the slider buns until golden and warm. This helps prevent them from getting soggy once you add the sauce.
7. Assemble the Sliders:
Spread some bang bang sauce on the bottom half of each bun. Place a piece of crispy fried chicken on top. Add a generous spoonful of the cabbage slaw, then drizzle more bang bang sauce over the slaw. Finally, cover with the top bun.
8. Serve and Enjoy!
Serve your Bang Bang Chicken Sliders fresh and enjoy the perfect combination of crunchy, spicy, and creamy flavors in every bite!
Can I Use Frozen Chicken for These Sliders?
Yes! Just make sure to thaw the chicken completely in the fridge overnight before cutting and coating. Pat the chicken dry with paper towels to remove excess moisture for the crispiest coating.
How Can I Make These Sliders Less Spicy?
Simply reduce the amount of sriracha in the bang bang sauce or swap it for a milder chili sauce. You can also omit it entirely for a creamy, sweet sauce without heat.
Can I Bake Instead of Frying the Chicken?
Absolutely! To bake, preheat your oven to 400°F (200°C), place the breaded chicken on a greased baking sheet, and spray lightly with oil. Bake for about 20-25 minutes, flipping halfway, until golden and cooked through.
How Should I Store Leftovers?
Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy, and assemble sliders just before serving to prevent sogginess.
