Introduction

Bang Bang Chicken Sliders are a flavorful mix of spicy, tangy, and creamy sauce paired with crispy, tender chicken on mini buns. They make a perfect appetizer or main dish for parties, game days, or casual family dinners.

Bang Bang Chicken Sliders Recipe - Recipe Image

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
Vegetable oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon garlic powder
12 mini slider buns
1 cup shredded lettuce
1/2 cup thinly sliced red onion
1/2 cup pickles (optional)
Fresh cilantro for garnish (optional)

Instructions

Step 1: Cut the chicken breasts into small, bite-sized pieces. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight to marinate.
Step 2: In a medium bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. Adjust seasoning to taste and set aside.
Step 3: Combine flour and panko breadcrumbs in a shallow dish. Remove chicken from marinade, letting excess drip off, then dredge each piece in the flour mixture to coat evenly.
Step 4: Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken pieces in batches without overcrowding, about 3-4 minutes per side, until golden and cooked through. Drain on paper towels.
Step 5: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom half of each bun, add fried chicken pieces, then top with shredded lettuce, red onion, pickles if using, and fresh cilantro. Cover with the top half of the bun.
Step 6: Arrange sliders on a platter and serve immediately with extra Bang Bang sauce for dipping.

Tips & Variations

For a healthier option, bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway.
Grill the marinated chicken instead of frying for a smoky flavor.
Adjust sriracha in the sauce to control the spice level.
Add a teaspoon of Dijon mustard to the sauce for extra tanginess.
Use crispy fried tofu or cauliflower instead of chicken for a vegetarian version.

Storage

Store leftover cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 325°F oven until warmed through to maintain crispiness. Bring sauce to room temperature before serving to avoid cooling the sliders.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken overnight and fry it just before serving, or fry ahead and keep warm in a low oven until ready to serve.

Can I make the Bang Bang sauce in advance?

Absolutely. Prepare the sauce ahead and refrigerate it. Take it out about 30 minutes before serving to bring it to room temperature so it doesn’t cool down the sliders.

Bang Bang Chicken Sliders Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

These Bang Bang Chicken Sliders combine crispy, juicy fried chicken cutlets coated in a flavorful breading with a spicy and tangy Bang Bang sauce, topped with melted mozzarella cheese and served on mini slider buns. Perfect for parties, game days, or a fun family meal, these sliders offer a satisfying blend of creamy, spicy, and crunchy textures.

Author: Cleo
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 12 sliders 1x
Category: Dinner
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken

2 lbs boneless, skinless chicken breasts, cut into small bite-sized pieces
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
Vegetable oil for frying (about 1 inch deep)

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon garlic powder

For the Sliders

12 mini slider buns
1 cup shredded lettuce
1/2 cup thinly sliced red onion
1/2 cup pickles (optional)
Fresh cilantro for garnish (optional)
12 slices mozzarella cheese

Instructions

Marinate the Chicken: Cut the chicken breasts into small, bite-sized pieces. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken pieces ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, up to overnight.
Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Mix until smooth. Taste and adjust seasoning, adding more sriracha for heat or honey for sweetness. Set aside at room temperature.
Coat the Chicken: In a shallow dish, combine flour and panko breadcrumbs. Remove chicken from marinade, letting excess drip off. Dredge each piece first in the flour mixture, then back into the buttermilk if needed, then again in breadcrumbs pressing to adhere a good coating. Place coated chicken on a plate.
Fry the Chicken: Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry chicken pieces in batches to avoid overcrowding for 3-4 minutes per side until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
Toast the Buns: Lightly toast the slider buns on a griddle or toaster until golden brown.
Assemble the Sliders: Cut fried chicken into smaller slider-size pieces. Place chicken on bottom half of buns, top each with a slice of warm mozzarella cheese, drizzle with Bang Bang sauce, then add shredded lettuce, sliced red onion, pickles if using, and garnish with fresh cilantro. Place top bun over sliders.
Serve: Arrange sliders on a platter and serve immediately with extra Bang Bang sauce on the side for dipping.

Notes

For a healthier version, bake coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway.
Grill the marinated chicken instead of frying for a smoky flavor.
Adjust sriracha in the sauce to control spice level.
Add Dijon mustard to the sauce for an extra tangy flavor.
Substitute chicken with crispy fried tofu or cauliflower for a vegetarian version.
Keep Bang Bang sauce at room temperature before serving so it doesn’t cool down the sliders.
To keep chicken warm for serving ahead, hold in a 325°F oven for up to an hour.

Keywords: Bang Bang Chicken Sliders, fried chicken sliders, spicy chicken sliders, game day recipes, party appetizers, mini chicken sandwiches