Bang Bang Chicken Sliders are little bundles of bold flavor and juicy crunch all tucked inside soft, fluffy buns. The star here is the spicy, creamy bang bang sauce that makes each bite exciting, paired with tender chicken that’s perfectly cooked and crisped just right. These sliders bring together a fun mix of heat, creaminess, and fresh bites that really make them stand out.
I love making these sliders when friends come over because they’re easy to eat and always a crowd-pleaser. One thing I like to do is add a bit of sliced cucumber or crunchy slaw to balance the spice and add a fresh texture. It’s my little secret to turning the sliders from tasty to seriously addictive.
For serving, these sliders are great as part of a casual meal or party spread. I usually set them out with a few simple sides like sweet potato fries or a crisp salad, and they’re instantly the star on the table. Bang Bang Chicken Sliders remind me of lively get-togethers where the food is fun and everyone’s smiling as they reach for the next bite.
Key Ingredients & Substitutions
Chicken: Using chicken tenders keeps the sliders tender and easy to cook. If you prefer, boneless chicken breasts sliced thin work too. For a lighter option, you can bake instead of fry.
Buttermilk: Soaking chicken in buttermilk tenderizes it and helps coating stick. If you don’t have buttermilk, mix milk with a little lemon juice or vinegar and let it sit for 5 minutes.
Flour and Spices: The seasoned flour adds flavor and crunch. Feel free to swap paprika for smoked paprika or add cayenne for extra heat.
Bang Bang Sauce: This is the flavor star with mayo, sweet chili sauce, and sriracha. Adjust sriracha to your heat preference. For a dairy-free option, try vegan mayo.
Coleslaw: Adds crunch and freshness. You can use pre-made coleslaw mix or finely shredded cabbage and carrots. Toss lightly with sauce or keep plain for contrast.
Slider Buns: Soft, slightly sweet buns work best. Hawaiian rolls are a popular choice. Toasting them lightly prevents sogginess.
How Can You Get Extra Crispy and Juicy Chicken in Your Sliders?
The key to perfect bang bang chicken is balancing a crispy crust with juicy meat inside. Here’s how to nail it:
- Soak chicken in buttermilk to tenderize and help the coating stick.
- Coat the chicken well in seasoned flour, pressing firmly so it’s covered evenly.
- Use oil heated to about 350°F; too hot burns crust, too cool makes it greasy.
- Fry chicken pieces in batches without crowding the pan to keep oil temperature steady.
- Drain fried chicken on paper towels to remove excess oil and keep crisp.
- Serve immediately to enjoy the texture at its best!
These tips help create that golden, crunchy outside with juicy, flavorful chicken inside—just what you want for sliders everyone loves.
Equipment You’ll Need
- Deep skillet or heavy-bottomed pan – great for frying chicken evenly and safely.
- Cooking thermometer – helps you keep oil at 350°F for perfect crispiness without burning.
- Mixing bowls – for soaking chicken and mixing the bang bang sauce easily.
- Tongs – make flipping chicken pieces safe and simple.
- Paper towels – to drain excess oil from fried chicken and keep it crispy.
- Small whisk or fork – handy for mixing the sauce smoothly.
- Toaster or pan – to lightly toast the slider buns for a nice texture.
Flavor Variations & Add-Ins
- Swap chicken for crispy fried shrimp for a seafood twist that pairs well with bang bang sauce.
- Add sliced pickles or quick-pickled jalapeños for a crunchy, tangy contrast to the creamy sauce.
- Mix shredded carrots and green onions into the coleslaw for extra color and mild onion flavor.
- Use ranch or blue cheese dressing in place of mayo in the sauce for a different creamy base.
How to Make Bang Bang Chicken Sliders?
Ingredients You’ll Need:
For The Chicken and Coating:
- 1 lb boneless, skinless chicken tenders or chicken breasts (cut into slider-sized pieces)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For The Slider Assembly:
- 8 slider buns (soft and lightly toasted)
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 2 tbsp cilantro, chopped (for garnish)
For The Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust to your preferred spice level)
- 1 tsp honey
- 1 tsp rice vinegar or lime juice
How Much Time Will You Need?
This recipe takes about 40 minutes in total. About 30 minutes to soak the chicken and prep your sauce, 10-15 minutes frying and assembling the sliders. It’s quick and perfect for a flavorful meal or party snack!
Step-by-Step Instructions:
1. Marinate the Chicken:
Place chicken pieces in a bowl and pour in the buttermilk. Let them soak for at least 30 minutes in the fridge. This helps keep the meat juicy and tender.
2. Mix the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice. Taste and add more sriracha if you like it spicier. Set aside for later.
3. Prepare the Coating:
In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper. Stir to mix well.
4. Coat the Chicken:
Remove chicken pieces from the buttermilk, letting the excess drip off. Press each piece firmly into the seasoned flour, making sure they’re fully coated.
5. Fry the Chicken:
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches so you don’t overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should be 165°F (74°C). Drain on paper towels to remove excess oil.
6. Prepare the Buns and Slaw:
Lightly toast the slider buns. Toss the coleslaw mix with a small amount of bang bang sauce if you like, or keep it plain for extra crunch.
7. Assemble the Sliders:
Spread some bang bang sauce on the bottom half of each toasted bun. Add a fried chicken piece, then a handful of coleslaw. Drizzle a little more sauce over the top if you want extra flavor. Cap with the top bun and sprinkle chopped cilantro on top.
8. Serve and Enjoy!
These Bang Bang Chicken Sliders are best served immediately while the chicken is crispy and the sauce is fresh. They make a fantastic party appetizer or tasty meal!
Can I Use Frozen Chicken for Bang Bang Chicken Sliders?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before marinating and cooking. This helps ensure even cooking and a juicy texture.
Can I Bake Instead of Frying the Chicken?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place the coated chicken pieces on a greased baking sheet and spray lightly with oil. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.
How Long Can I Store Leftover Sliders?
Store any leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy, then assemble fresh to avoid sogginess.
Can I Make the Bang Bang Sauce Ahead of Time?
Yes! The sauce keeps well in the fridge for up to 5 days. Just give it a good stir before using. Making it ahead can save time when preparing the sliders.
