Bang Bang Chicken Sliders are little bundles of big flavor! Crispy chicken tossed in a creamy, spicy bang bang sauce slides into soft, fluffy buns for a tasty bite that’s both crunchy and saucy. These sliders mix a bit of heat with a touch of sweetness, making every mouthful a fun surprise.
I love making these sliders when friends come over because they’re easy to eat with your hands and always bring smiles all around. The sauce is the star here—creamy and just spicy enough, it sticks to the chicken perfectly and keeps you reaching for the next slider. I usually double the sauce because I can’t resist dunking everything in it.
These sliders are perfect for game day, casual dinners, or whenever I want something quick but special. I often add a little shredded cabbage or pickles on top for extra crunch and freshness, which balances the sauce nicely. It’s a quick way to turn simple ingredients into a crowd-pleaser!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and flavorful. If you prefer leaner meat, chicken breasts work well too. Cutting chicken into slider-sized pieces ensures each bite is just right.
Buttermilk: This tenderizes the chicken and adds moisture. 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 flour coating is key for crispiness. Garlic powder and paprika add a nice depth of flavor. For a gluten-free option, try using cornmeal or a gluten-free flour blend.
Bang Bang Sauce: The sauce’s creamy, spicy, and sweet combo is what makes the sliders special. Mayonnaise is the base, but Greek yogurt can be a lighter substitute. Adjust Sriracha to control the heat—start small if you’re sensitive to spice.
Slider Buns: Soft, slightly sweet buns hold the filling without overpowering it. Hawaiian rolls are a favorite for their buttery texture. You can swap for regular slider buns or small burger buns.
Crunchy Topping: Shredded cabbage or coleslaw mix adds a fresh crunch that balances the rich sauce and chicken nicely. I sometimes add pickles for a tangy twist.
How Do You Get Crispy, Juicy Fried Chicken Perfect for Sliders?
The secret lies in the coating and frying process. Here’s how I do it:
- Marinate the chicken in buttermilk to tenderize and add moisture.
- Use seasoned flour with spices for a flavorful crust.
- Don’t rush frying—keep the oil at a steady 350°F (175°C) to cook evenly without burning.
- Fry chicken pieces in batches without overcrowding to maintain oil temperature.
- Use a thermometer to check chicken is fully cooked (165°F / 74°C), so it’s juicy inside.
- Drain on paper towels to remove excess oil and maintain crispness.
Following these steps ensures you get that perfect crunchy outside and tender, juicy inside every time, making your sliders irresistible.
Equipment You’ll Need
- Heavy skillet or deep fryer – perfect for frying chicken evenly and keeping oil temperature steady.
- Mixing bowls – handy for marinating chicken and mixing the flour coating separately.
- Tongs – lets you safely turn chicken pieces in hot oil without burns.
- Meat thermometer – ensures chicken is cooked through to 165°F for safety and juiciness.
- Paper towels – absorb excess oil so your chicken stays crispy, not greasy.
- Baking sheet or wire rack – great for resting fried chicken while keeping it crisp.
Flavor Variations & Add-Ins
- Try shrimp or crispy tofu instead of chicken for pescatarian or vegetarian sliders that still pack a bang.
- Swap the cabbage for shredded carrots or sliced cucumber to add different crunch and freshness.
- Add a slice of pepper jack cheese on the chicken for a melty, spicy twist.
- Mix a little lime zest or chopped fresh basil into the bang bang sauce for a bright, herby flavor.
How to Make Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- 8 slider buns
- 1 cup shredded cabbage or coleslaw mix (optional for crunch)
- Fresh cilantro, chopped (for garnish)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1–2 teaspoons Sriracha sauce (adjust heat to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar or lime juice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, 30 to 60 minutes for marinating the chicken, 10 minutes to fry, and a few minutes to assemble. Total time is roughly 1 to 1.5 hours, including marination.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by cutting the chicken into small pieces about 2-3 inches each—perfect for sliders. Place the chicken pieces in a bowl and pour the buttermilk over them. Cover the bowl and put it in the fridge for at least 30 minutes, or up to 1 hour, to help tenderize the meat.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar or lime juice. Taste and adjust the spice level by adding more or less Sriracha. Set this sauce aside; you’ll pour it over the chicken later.
3. Prepare the Coating:
In a separate bowl, mix the flour, garlic powder, paprika, salt, and black pepper. This seasoned flour will coat the chicken and give it a crispy and flavorful crust.
4. Heat the Oil:
Pour vegetable oil into a heavy skillet or deep fryer until it’s about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you have one to check the temperature.
5. Coat and Fry the Chicken:
Take the chicken pieces out of the buttermilk, letting any extra drip off. Dredge each one in the flour mixture, pressing gently so the coating sticks well. Carefully place the coated chicken pieces into the hot oil. Fry each piece for about 4-5 minutes per side or until golden brown and fully cooked (the internal temperature should be 165°F or 74°C). Once cooked, drain the chicken on paper towels to remove excess oil.
6. Assemble the Sliders:
If you’d like, lightly toast the slider buns for extra flavor and texture. Place a piece of fried chicken on the bottom half of each bun. Drizzle a generous amount of the bang bang sauce over the chicken. Add shredded cabbage or coleslaw mix on top for crunch, then sprinkle with a little chopped fresh cilantro.
7. Serve:
Place the top bun on each slider and serve immediately. They’re best enjoyed warm, and feel free to serve extra bang bang sauce on the side for dipping.
Can I Use Frozen Chicken for These Sliders?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and marinating. This helps ensure even cooking and the best texture.
How Do I Store Leftover Sliders?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, and add a little extra bang bang sauce to freshen them up.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce stores well in an airtight container in the fridge for up to 5 days. Give it a quick stir before using, as ingredients might separate a bit.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, then use as a substitute to tenderize the chicken.