introduction
Bang Bang Chicken Sliders are spicy, sweet, and crunchy mini sandwiches that pack big flavor into party-friendly portions. Crispy buttermilk-fried chicken is tossed or topped with a creamy, tangy bang bang sauce and served on toasted slider buns with fresh lettuce, red onion, and optional pickles or cilantro for brightness. They’re perfect for game day, casual gatherings, or an indulgent weeknight meal.
why make this recipe
These sliders are a crowd-pleaser: they come together relatively quickly, can be prepped ahead, and deliver bold flavors and textures — crunchy fried chicken, creamy-sweet-spicy sauce, and crisp greens. They’re versatile (can be baked or made vegetarian), easy to scale up, and ideal for serving a group without fussing over individual plates.
how to make Bang Bang Chicken Sliders
Follow the steps to marinate, sauce, fry, and assemble for juicy, crispy slider-ready chicken and that signature bang bang flavor.
Ingredients :
For the Chicken: 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. 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).
Directions :
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and submerge; cover and refrigerate at least 1 hour (up to overnight).
- Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
- Dredge and Fry the Chicken: In a shallow dish, mix flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
- Serve: Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping. Tips: For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once; or grill the chicken. Adjust spice level by varying the sriracha; you can substitute crispy tofu or cauliflower for a vegetarian option; add a touch of Dijon mustard to the sauce for extra tang.
how to serve Bang Bang Chicken Sliders
Serve warm on a platter with extra bang bang sauce in a small bowl for dipping. Add sides like sweet potato fries, coleslaw, or a simple cucumber salad to balance the heat. For parties, keep a small stack of napkins nearby — these sliders are deliciously messy.
how to store Bang Bang Chicken Sliders
Store components separately for best results: keep fried chicken in an airtight container in the fridge for up to 3 days, bang bang sauce in a sealed jar for up to 5 days, and buns/produce stored as usual. Reheat chicken in a 375°F (190°C) oven for 8–10 minutes to crisp; avoid microwaving if you want to retain crunch.
tips to make Bang Bang Chicken Sliders
- Pat chicken pieces dry before dredging to help the coating adhere.
- Use a thermometer to keep frying oil steady at 350°F (175°C) for even cooking.
- Toasting the buns adds flavor and helps them resist sogginess from the sauce.
- If marinating overnight, keep chicken fully submerged in buttermilk to ensure even flavor and tenderness.
- For extra crunch, double-dip the chicken: flour, egg (or buttermilk again), then panko.
variation (if any)
- Baked version: Coat and bake chicken at 400°F (200°C) for 20–25 minutes, flipping once.
- Vegetarian option: Use battered and fried cauliflower florets or slices of extra-firm tofu.
- Flavor twists: Add a teaspoon of Dijon to the sauce for tang, or swap sweet chili for gochujang for a deeper umami heat.
- Sauce variations: Use Greek yogurt instead of mayo for a lighter sauce.
FAQ
Q: Can I prepare these sliders ahead of time?
A: Yes — marinate the chicken up to 24 hours ahead, make the sauce 2–3 days in advance, and toast buns just before serving. Fry the chicken the day of for best texture.
Q: How can I reduce the spice level?
A: Reduce or omit sriracha and increase honey or sweet chili sauce to keep sweetness while lowering heat.
Conclusion
For a tested, crowd-pleasing version of this appetizer, you can compare techniques or inspiration with the original recipe on Bang Bang Chicken Sliders | Mantitlement.
Bang Bang Chicken Sliders
Ingredients
Method
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces and submerge; cover and refrigerate for at least 1 hour (up to overnight).
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder.
- Taste and adjust heat or sweetness as desired.
- In a shallow dish, mix flour and panko.
- Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
- Lightly toast the slider buns.
- Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired.
- Garnish with cilantro and cap with the top bun.
- Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.
