Bang Bang Chicken Sliders Recipe You’ll Make on Repeat
Meet your new favorite crowd-pleaser: this Bang Bang Chicken Sliders Recipe delivers juicy buttermilk chicken, a crunchy panko crust, and that addictive creamy bang bang sauce — all tucked into a toasty little bun.
Table of Contents
Why You’ll Love This Bang Bang Chicken Sliders Recipe
Think of these as your new go-to crowd-pleaser. Juicy buttermilk-marinated chicken, a crunchy panko coating, and that creamy, sweet-heat bang bang sauce tucked into soft, toasty buns — every single bite is a whole experience. Whether you’re throwing a party or just treating yourself on a Tuesday, this easy chicken sandwich slider situation is always the right call.
They’re bold, fun, and surprisingly simple to pull together. No fancy equipment, no complicated techniques — just good food that makes people happy.
Bang Bang Chicken Sliders
Equipment
- Large skillet or deep fryer
- Mixing bowls
- Shallow dish
- Slotted spoon
- Paper towel-lined plate
- Griddle or toaster
- Instant-read thermometer
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken breasts cut into bite-sized slider pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- vegetable oil for frying
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha sauce adjust to taste
- 1 tbsp honey
- 1 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
For the Sliders
- 12 mini slider buns Kings Hawaiian rolls recommended
- 1 cup shredded lettuce
- ½ cup red onion thinly sliced
- ½ cup pickles optional
- fresh cilantro optional, for garnish
Instructions
- Cut the chicken breasts into small, bite-sized pieces suitable for sliders. In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth and creamy. Taste and adjust — more sriracha for heat, more honey for sweetness. Set aside.
- In a shallow dish, combine the flour and panko breadcrumbs. Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour-panko mixture, pressing firmly to coat evenly.
- Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C). Fry the chicken in batches for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate to drain.
- Lightly toast the slider buns on a griddle or in a toaster until golden brown. This keeps them from getting soggy and adds great texture.
- Spread a generous amount of bang bang sauce on the bottom half of each bun. Layer on the fried chicken, shredded lettuce, red onion slices, and pickles if desired. Garnish with fresh cilantro, place the top bun on, and serve immediately with extra bang bang sauce on the side for dipping.
Notes
Ingredients You’ll Need
Here’s everything to grab before you start. I’ve grouped it so it’s easy to shop for:
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Boneless, skinless chicken breasts | 2 lbs |
| Buttermilk | 1 cup | |
| Garlic powder | 1 tsp | |
| Onion powder | 1 tsp | |
| Paprika | 1 tsp | |
| Salt | 1/2 tsp | |
| Black pepper | 1/2 tsp | |
| All-purpose flour | 1 cup | |
| Panko breadcrumbs | 1 cup | |
| Vegetable oil (for frying) | As needed | |
| Bang Bang Sauce | Mayonnaise | 1/2 cup |
| Sweet chili sauce | 1/4 cup | |
| Sriracha sauce | 2 tbsp (adjust to taste) | |
| Honey | 1 tbsp | |
| Lime juice | 1 tbsp | |
| Garlic powder | 1 tsp | |
| Sliders | Mini slider buns | 12 |
| Shredded lettuce | 1 cup | |
| Thinly sliced red onion | 1/2 cup | |
| Pickles (optional) | 1/2 cup | |
| Fresh cilantro (optional) | For garnish |
Quick tip: If you can get your hands on Kings Hawaiian rolls, do it. They’re slightly sweet and pillowy, and they take these crispy chicken sliders recipes Kings Hawaiian-style to a whole new level.
Step-by-Step Instructions
Step 1: Marinate the Chicken
Start by cutting your chicken breasts into small, slider-sized pieces — think chunky nugget vibes. Nothing too thin or they’ll dry out when frying.
In a large bowl, mix together the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Toss in the chicken, make sure every piece is coated, cover it up, and pop it in the fridge for at least 1 hour. Overnight is even better — the longer it sits, the more tender and flavorful it gets. Trust me, don’t skip the marinade.
“The buttermilk is doing the heavy lifting here — it tenderizes the meat and helps the coating stick like a dream.”
Step 2: Make the Bang Bang Sauce
This sauce is honestly the star of the show. Combine the mayo, sweet chili sauce, sriracha, honey, lime juice, and garlic powder in a bowl and whisk it all together until smooth and creamy.
Give it a taste! Want more heat? Add another splash of sriracha. More sweetness? A little extra honey does the trick. Set it aside — you’ll use it for assembling and dipping. Make extra. You’ll thank yourself later.
Step 3: Fry the Chicken
Mix the flour and panko breadcrumbs in a shallow dish. Pull the chicken out of the buttermilk, let the excess drip off, then dredge each piece in the flour-panko mixture until fully coated. Press it in a little — you want a good thick crust.
Heat about an inch of vegetable oil in a large skillet to 350°F (175°C). Not sure if it’s ready? Drop in a tiny piece of chicken — it should sizzle immediately. Fry in batches (don’t crowd the pan or you’ll steam instead of fry) for about 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Tip: Use a thermometer if you have one. Oil that’s too cool = greasy chicken. Too hot = burnt outside, raw inside. 350°F is the sweet spot.
Step 4: Toast the Buns
This step is small but mighty. Toast your slider buns on a griddle or in a toaster until they’re lightly golden. It takes 2 minutes and adds so much texture — plus it keeps the buns from getting soggy when you add the sauce.
If you’re going the easy baked chicken sliders route, you can also brush the buns with a little butter and toast them cut-side-down in a skillet. Absolute perfection.
Step 5: Assemble the Sliders
Here’s the fun part. Spread a generous swipe of bang bang sauce on the bottom half of each bun. Layer on a few pieces of crispy fried chicken, then pile on the shredded lettuce, a few rings of red onion, and pickles if you’re into them (I always am).
Finish with a little fresh cilantro for a pop of brightness, slap the top bun on, and you’re basically done. Arrange them on a platter and put the extra sauce in a bowl on the side for dipping. They’re absolutely best eaten hot, fresh, and with people you like.
Expert Tips, Variations & Troubleshooting
Tips for the Crispiest Chicken
Don’t skip the panko. Regular breadcrumbs work, but panko gives you that extra crunch that makes these chicken sandwich sliders so satisfying. Also, let the coated chicken sit for about 5 minutes before frying — it helps the coating adhere better.
Always fry in batches. Crowding the pan drops the oil temperature and leads to soggy, greasy chicken. Patience here pays off big time.
Tasty Variations to Try
Baked version: Not feeling the frying? These work as easy baked chicken sliders too. Bake the coated chicken pieces at 425°F on a wire rack for about 20–22 minutes, flipping halfway. You’ll still get a solid crunch without the oil.
Air fryer option: Spray the coated pieces with cooking spray and air fry at 400°F for 12–15 minutes, flipping once. Crispy and quick.
Make it milder: Cut the sriracha in half and add a little more honey to the bang bang sauce. Great for kids or spice-sensitive guests.
Make it spicier: Add a pinch of cayenne to the flour coating AND bump up the sriracha in the sauce. Fire emoji energy.
Troubleshooting Common Issues
Coating falling off? Make sure you’re shaking off the excess buttermilk before dredging, and really pressing the coating into the chicken. Also, avoid moving the chicken around too much in the pan right after you drop it in — let it set for a minute first.
Chicken not cooking through? Cut your pieces smaller and more even, and don’t rush the fry time. Internal temp should hit 165°F.
Storage & Reheating
| Method | Duration | Notes |
|---|---|---|
| Refrigerator (chicken only) | Up to 3 days | Store separately from buns and sauce |
| Freezer (fried chicken only) | Up to 2 months | Freeze on a baking sheet, then transfer to a bag |
| Bang bang sauce | Up to 1 week | Airtight container in the fridge |
| Assembled sliders | Not recommended | They get soggy — assemble fresh! |
Reheating: The oven or air fryer is your best friend here. Reheat fried chicken at 375°F for 8–10 minutes until crispy again. Microwaving works in a pinch but you’ll lose that crunch.
No-waste ideas: Leftover fried chicken is amazing chopped up over a salad, stuffed into a wrap, or tossed into a rice bowl with extra bang bang sauce drizzled on top. Honestly, sometimes I make extra just for the leftovers.
If you love bold, saucy flavors, you might also enjoy these crowd-pleasing snack board ideas or check out my overnight croissant breakfast casserole for your next brunch spread.
Nutritional Information
Per slider (approximate, based on 12 sliders):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~18g |
| Carbohydrates | ~28g |
| Fat | ~14g |
| Sodium | ~520mg |
| Sugar | ~6g |
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes used.
Bang Bang Chicken Sliders Recipe FAQs
Can I make the bang bang sauce ahead of time?
Absolutely! The sauce actually gets better as it sits, so making it the day before is a great move. Store it in an airtight container in the fridge for up to a week. Give it a quick stir before using.
Can I use chicken thighs instead of chicken breasts?
Yes, and honestly? Thighs are even juicier. Boneless, skinless chicken thighs work beautifully here — just cut them into similar-sized pieces so they cook evenly. They’re a little more forgiving in the fryer too.
What buns work best for these sliders?
Soft, slightly sweet rolls are the move. King’s Hawaiian slider buns are a fan favorite for crispy chicken sliders recipes Kings Hawaiian-style — their sweetness plays really well against the spicy bang bang sauce. Brioche mini buns are another great option.
Can I make these as easy baked chicken sliders instead of frying?
Totally! Bake the coated chicken on a wire rack at 425°F for 20–22 minutes, flipping once halfway through. You get a nice crispy exterior without the oil. They’re slightly less crunchy than the fried version but still absolutely delicious.
How do I keep the sliders from getting soggy at a party?
The key is to keep everything separate until the last minute. Set out the fried chicken, sauce, and toppings in little bowls and let guests assemble their own — it’s fun and interactive, and nothing gets soggy. Toasting the buns also helps create a moisture barrier.
Go Make These Right Now!
Seriously, if you’ve been on the fence, this is your sign. These Bang Bang Chicken Sliders are the kind of recipe that makes people ask for it over and over. They’re crispy, saucy, a little spicy, and just flat-out fun to eat.
Give them a try, and when you do — save this to Pinterest so you can find it again (and share the love with your friends!). I’d love to hear how they turned out — drop a comment below and let me know if you went baked or fried, and how spicy you made that sauce.
Looking for more fun recipes to add to your rotation? Check out my fried croissant beignets, these dreamy cinnamon roll cookies, or these ridiculously good swirled brownie cookies for dessert after your slider feast.
