Bang Bang Chicken Sliders are a fun and tasty little bite that packs a punch! Crispy chicken tossed in a creamy, spicy sauce sits on soft, fluffy slider buns for an easy-to-eat snack or meal. The combo of crunchy chicken and zesty sauce makes these sliders a total crowd-pleaser.
I love making these sliders when I want something flavorful but quick. The sauce brings just the right amount of kick without being too hot, so everyone can enjoy them. Plus, putting everything on small buns is not only cute but perfect for sharing and trying more than one.
I usually serve these with some crunchy pickles or a simple slaw on the side to add a fresh contrast. They’re great for game days, parties, or just a casual dinner. Once I started making Bang Bang Chicken Sliders, they quickly became a favorite in my house because they’re a great mix of spicy, creamy, and crispy in every bite!
Key Ingredients & Substitutions
Chicken: I like using thighs for juiciness, but breasts work if you prefer leaner meat. Cut into small pieces to fit slider buns perfectly.
Buttermilk: It tenderizes the chicken and helps the coating stick. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let sit 5 mins.
Flour and Spices: The mix gives crispy, flavorful breading. You can swap all-purpose flour with gluten-free flour if needed.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, and Sriracha is key. Adjust Sriracha for heat. Substitute vegan mayo for a dairy-free option.
Slider Buns: Soft and slightly sweet buns work best. Brioche or potato rolls add a nice touch. For a low-carb version, try lettuce wraps.
Cucumber & Coleslaw: They add a fresh crunch and cool down the spiciness nicely. Thin slices of cucumber or a handful of slaw are perfect here.
How Do You Get the Crispiest Chicken for Bang Bang Sliders?
Getting crispy chicken is about the coating and frying technique. Here’s what helps me nail it every time:
- Marinate chicken in buttermilk so it stays juicy under the crunchy crust.
- Pat the chicken pieces dry before dredging—too wet and the coating won’t stick well.
- Coat each piece thoroughly in seasoned flour, pressing gently to make sure it sticks.
- Fry in hot oil (around 350°F or 175°C) so the crust crisps quickly without absorbing too much oil.
- Fry in batches to keep oil temperature steady and avoid soggy chicken.
- Drain on paper towels briefly, but don’t cover or stack the chicken; that traps steam and softens the crust.
Following these steps helps the chicken stay golden and crunchy, perfect for your Bang Bang Sliders!
Equipment You’ll Need
- Heavy-bottomed pot or deep fryer – perfect for frying chicken evenly and keeping oil temperature steady.
- Thermometer – helps you monitor oil temperature to get crispy, not greasy chicken.
- Shallow dish or bowl – ideal for mixing and dredging the flour coating.
- Mixing bowl – for marinating chicken in buttermilk easily.
- Slotted spoon or tongs – makes lifting fried chicken out of oil safe and simple.
- Paper towels – for quick draining of excess oil to keep chicken crispy.
- Skillet or baking sheet – to toast slider buns evenly and add a nice crunch.
Flavor Variations & Add-Ins
- Swap chicken for fried shrimp or tofu to make a fun, different twist that still holds the sauce well.
- Add pickled jalapeños for extra heat and tang that pairs great with the creamy sauce.
- Mix shredded carrots into the coleslaw for a touch of sweetness and color.
- Try using pepper jack cheese melted on the chicken for a spicy, melty touch.
How to Make Bang Bang Chicken Sliders?
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar or lime juice
For Assembly:
- Slider buns (about 8)
- Thinly sliced cucumber
- Coleslaw mix or shredded cabbage
- Fresh parsley or cilantro, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes to marinate, and 15 minutes to cook and assemble, for a total of around 1 hour. It’s quick enough for a weeknight but special enough for guests!
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to help tenderize and keep the chicken juicy.
2. Prepare the Coating:
In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This will give the chicken a flavorful, crispy crust.
3. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust the spiciness if you like it hotter. Set the sauce aside for later.
4. Coat the Chicken:
Take the chicken out of the buttermilk, letting the extra drip off. Dredge each piece in the flour mixture, pressing gently so the coating sticks well.
5. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the chicken pieces in batches for 4-5 minutes or until golden brown and cooked through. Drain on paper towels to remove excess oil.
6. Toast the Slider Buns:
Lightly butter the buns and toast them in a skillet or oven until golden and warm. This adds a nice crunch and keeps the buns from getting soggy.
7. Assemble the Sliders:
On the bottom half of each bun, place a few slices of cucumber. Top with a piece of fried chicken, then add a spoonful of Bang Bang sauce, and finish with a small handful of coleslaw or shredded cabbage.
8. Finish and Serve:
Put the top bun on each slider. Garnish with chopped parsley or cilantro if you’d like. Serve immediately while warm and crispy. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before marinating. This ensures even cooking and better texture for your sliders.
Can I Make Bang Bang Chicken Sliders Ahead of Time?
You can prepare the chicken and sauce in advance, but it’s best to fry the chicken and assemble the sliders just before serving. This keeps the chicken crispy and the buns from getting soggy.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to retain crispiness before assembling fresh sliders.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use it as a substitute in the marinade.
