Hey friends, gather around! I’m sharing my go-to Bang Bang Chicken Sliders Recipe that’s been a game-changer at every party I’ve hosted. These sliders pack a punch with crispy chicken, a spicy-sweet sauce, and soft buns. They’re perfect for game nights or casual hangouts.

Why I Love These Sliders

I first whipped up these sliders for a summer barbecue. The combo of crunchy chicken and that creamy, zesty bang bang sauce had everyone asking for seconds. They’re easy to make and always a hit. You can tweak the spice to suit any crowd.

Bang Bang Chicken Sliders Recipe

The Magic of Bang Bang Sauce

The sauce is the star here. It’s a blend of creamy mayo, sweet chili sauce, and a sriracha kick. I’ve spent years perfecting it, and it’s versatile enough for dipping or drizzling. Trust me, you’ll want extra for fries.

Ingredients You’ll Need

Here’s what I use to make about 12 sliders. Each ingredient plays a role in the flavor explosion. Prep them right, and you’re halfway to perfection.

For the Chicken

• Boneless, skinless chicken breasts (2 lbs): Cut into slider-sized pieces, about 2-3 inches wide, for even cooking.
• Buttermilk (1 cup): Soak the chicken to keep it tender and juicy.
• All-purpose flour (1 cup): Forms the base of the crispy coating.
• Panko breadcrumbs (1 cup): Adds extra crunch to the breading.
• Cornstarch (¼ cup): Mixed with flour for a lighter, crispier texture.
• Garlic powder (1 tsp): Boosts savory flavor in the marinade and coating.
• Onion powder (1 tsp): Adds depth to the seasoning.
• Paprika (1 tsp): Gives a subtle smokiness and color.
• Kosher salt (½ tsp): Enhances all the flavors.
• Black pepper (½ tsp): Adds a mild heat to the mix.
• Large egg (1): Binds the coating to the chicken.
• Hot sauce (1 tbsp): Adds a slight kick to the wet mixture.
• Vegetable oil (for frying): Use enough for shallow frying, about ½ inch deep.

For the Bang Bang Sauce

• Mayonnaise (½ cup): Creates a creamy base for the sauce.
• Sweet chili sauce (¼ cup): Brings sweetness and a mild heat.
• Sriracha (2 tbsp): Adds the signature spicy kick; adjust to taste.
• Honey (1 tbsp): Balances the heat with sweetness.
• Lime juice (1 tbsp): Adds a fresh, tangy note.
• Garlic powder (1 tsp): Enhances the sauce’s savory profile.

For the Sliders

• Mini slider buns (12): Soft, slightly sweet buns like Hawaiian rolls work best.
• Shredded lettuce (1 cup): Adds crunch and freshness.
• Sliced red onion (½ cup): Thinly sliced for a sharp, tangy bite.
• Pickles (½ cup, optional): Adds a tangy crunch if you like.
• Fresh cilantro (optional): Chopped for a fresh, herby finish.

Tools You’ll Need

I keep it simple in the kitchen. You’ll need a large skillet for frying. Three mixing bowls for the breading station. A baking sheet to keep sliders warm.

Step-by-Step Cooking Process

Let’s get cooking! I’ve broken this down so you can follow along easily. Each step builds those bold flavors we love.

Step 1: Marinate the Chicken

I start by cutting the chicken into slider-sized pieces. In a bowl, I mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. I submerge the chicken and let it chill in the fridge for at least an hour. Overnight is even better for max flavor.

Step 2: Make the Bang Bang Sauce

While the chicken marinates, I whip up the sauce. In a small bowl, I combine mayo, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. I whisk until smooth and set it aside. Pro tip: make extra for dipping!

Step 3: Set Up the Breading Station

I set up three bowls for breading. One has flour and cornstarch mixed. Another has the egg, hot sauce, and a splash of water whisked together. The third has panko breadcrumbs for that crunch.

Step 4: Bread the Chicken

I take the chicken out of the marinade, letting excess drip off. Each piece gets dredged in the flour mix, then the egg mix, and finally the panko. I press the crumbs gently to make sure they stick.

Step 5: Fry the Chicken

I heat about ½ inch of vegetable oil in a skillet to 350°F. I fry the chicken in small batches, 3-4 minutes per side, until golden and crispy. An instant-read thermometer should hit 165°F inside. I drain them on paper towels.

Step 6: Toast the Buns

I slice the slider buns in half and lightly toast them on a griddle. This adds texture and keeps them from getting soggy. Don’t skip this step—it makes a difference.

Step 7: Assemble the Sliders

Now for the fun part! I spread a generous layer of bang bang sauce on the bottom bun. I add a piece of fried chicken, then top with lettuce, red onion, pickles, and a sprinkle of cilantro. I drizzle more sauce and cap it with the top bun.

Step 8: Serve and Enjoy

I arrange the sliders on a platter. They’re best served hot with extra sauce on the side. Pair them with fries or a fresh salad for a complete meal.

Tips for Perfect Sliders

Over the years, I’ve learned a few tricks. Don’t overcrowd the skillet when frying—it lowers the oil temp and makes the chicken greasy. Keep the sauce at room temp so it doesn’t cool the sliders. Always toast the buns to avoid sogginess.

Variations to Try

I love experimenting with this Bang Bang Chicken Sliders Recipe. For a lighter version, I bake the chicken at 400°F for 20-25 minutes. You can swap sriracha for milder hot sauce for kids. Add crushed peanuts to the panko for a nutty crunch.

Gluten-Free Option

I’ve made these gluten-free for friends. Use gluten-free flour and panko. Swap slider buns for gluten-free ones. The texture stays just as crispy.

Vegetarian Twist

For my veggie friends, I replace chicken with tofu or jackfruit. Marinate and bread them the same way. The bang bang sauce ties it all together.

Extra Heat

If you’re like me and love spice, add sliced jalapeños. You can also mix in extra sriracha or cayenne to the sauce. It’s a fiery kick that’s addictive.

Nutritional Breakdown

These sliders are indulgent but balanced. Each slider has about 380 calories, 22g protein, 31g carbs, and 19g fat. Load up on veggie toppings for extra nutrition. Always check with a health pro if you’re watching your diet.

Nutrient	Per Slider (Approx.)
Calories	380 kcal
Protein	22g
Carbohydrates	31g
Fat	19g
Saturated Fat	4g
Fiber	2g
Sugar	7g
Sodium	610mg

Make-Ahead and Storage Tips

I often prep these ahead for parties. Marinate the chicken and make the sauce a day in advance. Fry the chicken just before serving to keep it crispy. Store leftovers in the fridge for up to 2 days, keeping components separate.

Reheating

To reheat, I pop the chicken in an air fryer at 350°F for 5-7 minutes. This restores the crispiness. Assemble just before serving to avoid soggy buns. You can freeze cooked chicken for up to 2 months.

Pairing Suggestions

These sliders shine with the right sides. I love serving them with sweet potato fries for a sweet-savory balance. A cucumber salad adds a refreshing crunch. For drinks, cold beer or iced tea complements the heat.

Why These Sliders Are a Party Hit

I’ve served these at countless gatherings. They’re bite-sized, so guests can mingle while eating. The bold flavors keep everyone coming back. Even picky eaters can’t resist that creamy, spicy sauce.

My Journey with This Recipe

I stumbled on the bang bang flavor at a food festival years ago. The shrimp version inspired me to try it with chicken. After tweaking the sauce and breading, I landed on this crowd-pleaser. It’s now a staple at my table.

Customizing for Your Crowd

The beauty of this recipe is its flexibility. Adjust the sriracha for less heat or add smoked paprika for depth. You can even swap mozzarella for cheddar if you prefer. Make it your own!

Pro Chef Secrets

Here’s what I’ve learned over years in the kitchen. Pat the chicken dry before breading to help the coating stick. Use a thermometer to nail the oil temp. Let the fried chicken rest briefly to lock in juices.

Serving Presentation

I love making these sliders look as good as they taste. Arrange them on a wooden board with lime wedges for color. A small bowl of extra bang bang sauce invites dipping. Sprinkle sesame seeds for a final touch.

Why This Recipe Stands Out

Unlike other sliders, these pack a unique flavor punch. The Bang Bang Chicken Sliders Recipe balances crispy, creamy, and spicy perfectly. It’s simple enough for weeknights but impressive for parties. Plus, it’s endlessly customizable.

FAQ

Can I make these sliders gluten-free?

Yes, use gluten-free flour, panko, and buns. The texture stays crispy. Check labels for allergens.

How do I keep the sliders from getting soggy?

Toast the buns and assemble just before serving. Drain fried chicken well on paper towels.

Can I bake the chicken instead of frying?

Absolutely. Bake at 400°F for 20-25 minutes until golden. Flip halfway for even crispiness.

What’s a good sriracha substitute?

Try hot sauce or chili garlic sauce. For milder flavor, use ketchup with a pinch of cayenne.

Can I make these vegetarian?

Yes, swap chicken for tofu or jackfruit. Marinate and bread the same way.

How do I store leftovers?

Keep chicken, sauce, and buns separate in the fridge for up to 2 days. Reheat chicken in an air fryer.

Can I freeze the chicken?

Yes, freeze cooked chicken in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.

How do I adjust the spice level?

Reduce sriracha for milder sauce or add more for extra heat. Taste and tweak as you mix.