Bang Bang Chicken Sliders are little bites packed with big flavor—crispy chicken tossed in a creamy, spicy sauce, nestled inside soft, pillowy slider buns. They’ve got the perfect mix of crunchy, tangy, and a gentle kick that makes every bite exciting but not too hot. These sliders are easy to love and even easier to make.
I really enjoy making these sliders for casual get-togethers or quick weeknight dinners because they’re such crowd-pleasers. I like to add a bit of crisp lettuce and a squeeze of lime on top for extra freshness. The bang bang sauce is the star here—it’s creamy with just enough heat that everyone in the family can enjoy it without reaching for water every bite.
Serving them up feels like a little celebration, whether it’s a family dinner or a fun party snack. I like having some extra sauce on the side for dipping and a simple slaw to balance out the spice. These sliders always bring smiles and happy fingers, which, to me, means a recipe done right!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they fry up crispy and stay juicy. You can swap with chicken thighs for more flavor and tenderness, or even use chicken tenders for convenience.
Buttermilk: It tenderizes the chicken and helps the flour coating stick well. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.
Flour & Spices: All-purpose flour is great for a crispy crust. The garlic powder and paprika boost flavor—but if you want less heat, reduce paprika or swap with smoked paprika for a smoky note.
Buns: Soft slider buns hold the sandwich perfectly without overpowering flavors. Brioche or Hawaiian rolls add a touch of sweetness that balances out the spicy sauce. You can also use mini sandwich rolls.
Bang Bang Sauce: It’s creamy, tangy, and spicy all at once. If you don’t have sweet chili sauce, mix ketchup with a little honey and a touch of vinegar. Adjust sriracha for your heat comfort zone.
How Do I Get Crispy, Juicy Fried Chicken Every Time?
The key is in the marinating and breading process combined with proper frying heat.
- Marinate chicken in buttermilk to keep it tender and help the coating stick.
- Pat excess buttermilk off before dredging in seasoned flour—pressing the flour on helps build a thicker crust.
- Use enough oil to fry the chicken pieces evenly without crowding the pan, which keeps the oil temperature steady.
- Maintain frying temperature around 350°F (175°C) to get golden, crisp chicken without overcooking inside.
- Drain cooked pieces on paper towels to remove excess oil and keep them crunchy.
Following these steps ensures your chicken stays juicy inside with a satisfying crunch outside every time!
Equipment You’ll Need
- Deep skillet or Dutch oven – perfect for frying chicken evenly and holds enough oil safely.
- Kitchen thermometer – helps keep the oil temperature steady at 350°F for crisp frying.
- Mixing bowls – for marinating chicken and mixing the bang bang sauce easily.
- Wire rack or paper towels – to drain fried chicken and keep it crispy.
- Small spoon or brush – to spread the bang bang sauce on the sliders without mess.
- Baking sheet – for toasting slider buns quickly and evenly.
Flavor Variations & Add-Ins
- Swap chicken for crispy fried shrimp for a seafood twist that pairs well with the bang bang sauce.
- Switch pepper jack cheese to cheddar or mozzarella for different melts and mild flavors.
- Add pickled jalapeños or sliced cucumbers for extra crunch and tanginess that brighten the sliders.
- Mix shredded carrot and green onions into the coleslaw for extra color and fresh taste.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For The Chicken:
- 1 lb boneless, skinless chicken breasts (cut into small 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 Sliders:
- 8 slider buns, preferably soft brioche or Hawaiian rolls
- 4 slices pepper jack or Monterey Jack cheese (cut in half to fit sliders)
- 1 cup coleslaw mix (shredded cabbage and carrots)
- Fresh cilantro leaves for garnish
For The Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust based on heat preference)
- 1 tsp honey
- 1 tsp lime juice
How Much Time Will You Need?
This recipe takes about 40 minutes total. You’ll spend 5-10 minutes prepping, 30 minutes marinating the chicken, and about 10-15 minutes frying and assembling the sliders.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes in the fridge—this makes the chicken tender and juicy.
2. Prepare the Coating:
Mix the flour, garlic powder, paprika, salt, and pepper in a shallow dish. This spice mix will give your chicken a tasty, crispy crust.
3. Make the Bang Bang Sauce:
In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and add more sriracha if you like it spicier. Set the sauce aside.
4. Bread the Chicken:
Take each chicken piece from the buttermilk, letting the extra drip off. Press it into the flour mixture to coat well on all sides.
5. Fry the Chicken:
Heat about an inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken pieces in batches for 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels to get rid of extra oil.
6. Assemble the Sliders:
Lightly toast the slider buns. On each bottom bun, place a fried chicken piece, a half slice of cheese, a spoonful of bang bang sauce, some coleslaw mix, and a few fresh cilantro leaves. Drizzle a bit more sauce on top if you like. Cover with the bun top.
7. Serve and Enjoy:
Serve your sliders warm with extra bang bang sauce on the side for dipping. Enjoy every bite of these flavorful, creamy, and slightly spicy chicken sliders!
Can I Use Frozen Chicken for These Sliders?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before cutting and marinating. This ensures even cooking and the best texture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken slightly before using—it works great for tenderizing the chicken.
How Do I Store Leftover Sliders?
Store leftover fried chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven for best crispiness, then assemble fresh sliders before serving.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be mixed and stored in the refrigerator for up to a week. Just stir well before using to keep the flavors fresh and well blended.
