Bang Bang Chicken Sliders are little bites full of big flavor—crispy chicken tossed in a spicy, creamy sauce, all loaded into soft, mini buns. These sliders bring together a perfect mix of crunchy, sweet, and a little kick of heat that makes every bite exciting and satisfying.
I love making these sliders for casual get-togethers because they’re easy to share and always disappear fast. The sauce is what really makes them special—it’s creamy with just enough spice to make you want another one. I like to add a bit of fresh cabbage or lettuce for crunch and a little coolness to balance the heat.
One of my favorite ways to enjoy Bang Bang Chicken Sliders is with a side of crispy fries or a simple salad to keep things light. They’re perfect as a fun lunch or a snack at a party, and they always get great reviews from friends and family. If you want to impress without too much fuss, these sliders are where it’s at!
Key Ingredients & Substitutions
Chicken Breast: Using boneless, skinless chicken breast keeps the sliders lean and tender. You can swap for thigh meat if you prefer juicier, more flavorful bites.
Buttermilk: This is great for tenderizing the chicken. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
Flour & Spices: The seasoned flour coating gives the chicken crispiness and flavor. Feel free to use gluten-free flour if needed, and adjust paprika and pepper for spice level.
Bang Bang Sauce: Mayonnaise provides creaminess, while sweet chili sauce and Sriracha add the spicy-sweet kick. Adjust Sriracha to make it milder or hotter. Honey balances heat with sweetness, but you can skip it if you want less sugar.
Coleslaw Mix: Adds crunch and freshness. You can make your own with shredded cabbage and carrots or use pre-packaged coleslaw mix. Toss lightly in sauce to keep it crisp.
Slider Buns: Soft, small buns are perfect for holding the crispy chicken and sauce without overwhelming the bite. Brioche buns make a nice, slightly sweet choice.
How Do You Get Chicken Crispy and Tender Every Time?
The secret to perfect crispiness is in both preparation and frying:
- Soak chicken in buttermilk to keep it juicy and tender inside.
- Coat it well in seasoned flour—don’t forget to press the flour onto the chicken so it sticks.
- Double-dip the chicken in flour (flour, wet, then flour again) for extra crunch.
- Heat the oil to 350°F before frying—too low and the chicken will be greasy; too high and it’ll burn outside before cooking through.
- Don’t overcrowd the pan to keep oil temperature steady and get even crisping.
Let the chicken drain on paper towels briefly to keep it crispy before assembling your sliders.
Equipment You’ll Need
- Deep skillet or heavy-bottomed pot – perfect for frying chicken evenly and safely.
- Cooking thermometer – helps keep oil at the right temperature for crispy chicken.
- Mixing bowls – handy for marinating chicken and mixing the sauce.
- Tongs – great for flipping chicken pieces without breaking the coating.
- Paper towels – essential for draining excess oil to keep chicken crispy.
- Small whisk or fork – for blending the bang bang sauce smoothly.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or cauliflower bites to make a tasty vegetarian slider.
- Add sliced avocado or pickled jalapeños for creamy or spicy layers of flavor.
- Use pepper jack or cheddar cheese on the sliders for a melty, cheesy twist.
- Mix shredded carrots and green onions into the coleslaw for extra crunch and freshness.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into small tender-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Sliders:
- 8 slider buns, toasted
- 1 cup coleslaw mix (shredded cabbage and carrots)
- Fresh parsley, chopped (for garnish)
For Bang Bang Sauce:
- ½ cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to spice preference)
- 1 tsp honey
- 1 tsp rice vinegar
- Pinch of garlic powder
How Much Time Will You Need?
This recipe takes about 45 minutes total: 30 minutes for marinating the chicken, 10-15 minutes for frying, and a few minutes for assembling the sliders. It’s a quick and fun recipe perfect for a tasty meal or party snack!
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a bowl and cover with buttermilk. Let them soak for at least 30 minutes to keep the chicken juicy and tender.
2. Prepare the Coating:
In a separate bowl, mix the flour, paprika, garlic powder, salt, and black pepper. This seasoning blend will give your chicken a flavorful, crispy crust.
3. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture. For extra crispiness, you can coat each piece twice by dipping back into the buttermilk and flour again. Fry the chicken in batches for 4-5 minutes each, or until golden brown and cooked through. Drain on paper towels.
4. Make the Bang Bang Sauce:
While the chicken fries, mix the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and a pinch of garlic powder in a bowl until smooth.
5. Dress the Coleslaw (Optional):
Toss the coleslaw mix lightly with a little bit of the bang bang sauce for added flavor and crunch.
6. Assemble the Sliders:
Take the toasted slider buns and spread some bang bang sauce on the bottom half. Add a crispy piece of chicken, a scoop of the dressed coleslaw, and more sauce if you like. Top with the bun crown and sprinkle with chopped parsley.
7. Serve:
Enjoy your Bang Bang Chicken Sliders fresh and warm for the best taste and texture!
Can I Use Frozen Chicken for Bang Bang Chicken Sliders?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating it in buttermilk. This helps maintain tender, juicy chicken.
How Can I Make These Sliders Less Spicy?
Simply reduce the amount of Sriracha in the bang bang sauce or omit it altogether. You can also use a milder chili sauce or add a bit more mayonnaise to balance the heat.
Can I Prepare the Chicken Ahead of Time?
Absolutely! Marinate the chicken in buttermilk up to 24 hours in advance and keep it covered in the fridge. You can also make the bang bang sauce ahead and refrigerate it for up to 3 days.
What’s the Best Way to Store Leftovers?
Store any leftover chicken pieces and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy before assembling fresh sliders.
