Bang Bang Chicken Sliders Recipe hits every craving at once: crispy chicken, creamy sweet-heat sauce, and soft buns that soak up every drop. You can pull this off in about 40–45 minutes, so it works on a weeknight or for a casual party spread. I first tested these for a game night, and my friends stopped talking mid-sentence after the first bite, which I take as the highest compliment.
Why You Should Try This Bang Bang Chicken Sliders Recipe
These sliders taste crunchy, saucy, and a little spicy, with a cool, tangy finish from the slaw. The chicken stays juicy inside a crisp coating, and the bang bang sauce hits that perfect balance of sweet, creamy, and chili heat. Every bite feels like a mini restaurant-style sandwich, only you control the spice and the budget.
This recipe works for busy weeknights, parties, potlucks, and game days. You can fry or bake the chicken, use store-bought shortcuts, and build a slider bar so everyone customizes their own. Kids usually love the smaller size, and adults appreciate the flavor punch.
“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have served in years. The chicken turned out super crispy, the sauce had just the right kick, and the soft buns held everything together without falling apart. My family already requested them again for next weekend.”
Ingredients You’ll Need
The Bang Bang Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 2-inch pieces
- Thighs stay extra juicy, breasts taste leaner and lighter.
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice (rest 5 minutes)
- 1 teaspoon hot sauce (optional, for extra heat in the marinade)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.25 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Neutral oil for frying (canola, vegetable, or peanut oil)
- Use enough to reach about 1.5 inches up the side of a heavy skillet or Dutch oven.
The Bang Bang Sauce
- 1/2 cup mayonnaise
- Use your favorite brand; Japanese mayo gives a richer flavor.
- 1/4 cup sweet chili sauce
- 1–2 tablespoons sriracha or other chili sauce, to taste
- 1 tablespoon honey
- 1 tablespoon rice vinegar or apple cider vinegar
- Pinch of salt
The Slaw Topping
- 2 cups shredded cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works great here.
- 1/4 cup shredded carrots (skip if your mix already includes carrots)
- 2 green onions, thinly sliced
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon honey or sugar
- Salt and pepper to taste
Assembling the Sliders
- 12 slider buns or small brioche rolls
- Soft Hawaiian-style rolls taste amazing with the sweet-heat sauce.
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds (optional)
- Extra sliced pickles, jalapeños, or lettuce, optional for topping
Equipment
- Cutting board and sharp knife
- Mixing bowls (at least 3)
- Whisk and tongs
- Heavy skillet or Dutch oven for frying
- Wire rack set over a sheet pan (for draining fried chicken)
- Small saucepan (optional, if you want to warm the sauce slightly)
- Baking sheet for toasting buns
Tips & Tricks
This Bang Bang Chicken Sliders Recipe turns out best when you treat each step with a little care and a little patience.
- Marinate the chicken at least 20–30 minutes in the buttermilk mixture so it stays juicy and flavorful.
- Cut chicken pieces in similar sizes so they cook evenly and finish at the same time.
- Mix flour and cornstarch for a crispier crust than flour alone.
- Press the chicken firmly into the flour mixture so the coating sticks and forms craggly bits that crisp nicely.
- Shake off only the excess flour; keep a good layer on the chicken for crunch.
- Heat oil to about 350°F and keep it there; use a thermometer if you have one for best results.
- Fry in small batches so the oil temperature stays hot and the chicken turns golden instead of soggy.
- Drain fried chicken on a wire rack, not paper towels, so the bottom side stays crisp.
- Toss chicken with bang bang sauce right before serving so the coating keeps some crunch.
- Toast slider buns lightly with garlic butter to add flavor and prevent sogginess.
- Taste the sauce and adjust sriracha and honey so it matches your heat and sweetness preference.
- Use bagged coleslaw mix and pre-shredded carrots when you want a faster prep.
- For a lighter version, bake or air fry the chicken and drizzle the sauce instead of tossing.
- Warm the buns slightly before serving if you make the components ahead, so everything tastes fresh.
How to Make Bang Bang Chicken Sliders
Step 1: Marinate the Chicken
Add chicken pieces to a bowl. Pour in buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Stir until every piece of chicken gets coated, then cover and chill for at least 20 minutes and up to 4 hours.
Step 2: Mix the Dry Coating
In a separate large bowl, whisk together flour, cornstarch, smoked paprika, baking powder, salt, and pepper. Taste a pinch of the dry mix so you check the salt level before you coat the chicken. Adjust seasoning if it tastes bland.
Step 3: Make the Bang Bang Sauce
In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, vinegar, and a pinch of salt. Taste and adjust the heat with more sriracha or the sweetness with more honey. Set the bowl aside so the flavors meld while you cook the chicken.
Step 4: Toss Together the Slaw
Add shredded cabbage, carrots, and green onions to a medium bowl. Stir together mayonnaise, vinegar or lime juice, honey, salt, and pepper in a separate small bowl, then pour over the veggies. Toss until the slaw looks lightly coated, then chill until you build the sliders.
Step 5: Coat the Chicken
Lift a few pieces of chicken from the buttermilk, let the excess drip off, then drop them into the flour mixture. Toss and press the coating onto each piece until fully covered. Set coated chicken on a plate or rack while you finish the rest.
Step 6: Fry the Chicken
Pour oil into a heavy skillet or Dutch oven and heat over medium to medium-high heat until it reaches about 350°F. Add chicken in a single layer without crowding the pan and fry 4–6 minutes, turning once, until the coating looks deep golden and the chicken cooks through. Move cooked pieces to a wire rack and repeat with remaining chicken, letting the oil return to temperature between batches.
Step 7: Toast the Slider Buns
Set your oven to 375°F. Place slider buns on a baking sheet, cut side up. Brush with melted butter mixed with garlic powder and sprinkle with sesame seeds if you use them, then toast for 4–6 minutes until lightly golden.
Step 8: Sauce the Chicken
Place the fried chicken pieces in a clean bowl. Spoon some bang bang sauce over the top and toss gently until each piece gets a glossy coating. Add more sauce if you want them extra saucy, or save some for drizzling.
Step 9: Assemble the Sliders
Lay out the bottom halves of the toasted slider buns. Add a small handful of slaw on each bun, then place a few pieces of sauced chicken on top. Drizzle with extra bang bang sauce if you like, add pickles or jalapeños, then cap with the top bun and serve right away.
What to Serve with Bang Bang Chicken Sliders
These Bang Bang Chicken Sliders pair well with crisp sides that balance the rich, saucy chicken. Serve them with baked sweet potato fries, crunchy cucumber salad, or a simple green salad with a citrus dressing. A side of fresh fruit, like pineapple or melon, cools the heat and adds a refreshing contrast. For drinks, try iced tea, sparkling water with lime, or a fruity mocktail.
Storage Options
- Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
- Keep extra bang bang sauce in a sealed jar in the fridge for up to 1 week.
- Store slaw separately in the fridge for 1–2 days so it stays crisp.
- Keep buns at room temperature in a bread bag for 2–3 days, or freeze for up to 2 months.
- Reheat chicken in a 375°F oven or air fryer for 8–10 minutes until hot and crisp again.
- Avoid reheating sauced chicken in the microwave, since it softens the coating; reheat plain, then toss with fresh sauce.
Bang Bang Chicken Sliders Recipe
Ingredients
Method
- In a medium bowl, whisk together the buttermilk, garlic powder, paprika, salt, and black pepper.
- Add the chicken pieces and stir to coat well. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
- In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set the bang bang sauce aside.
- Heat 1 to 1 1/2 inches of vegetable oil in a large heavy skillet or pot over medium-high heat to 350°F (175°C).
- Working in batches, remove chicken pieces from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat all sides.
- Fry the chicken pieces for 4 to 6 minutes, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer cooked chicken to a wire rack or paper towel–lined plate to drain.
- In a large bowl, toss the warm fried chicken pieces with enough bang bang sauce to coat generously.
- Lightly toast the slider buns if desired.
- Place a small handful of shredded lettuce on the bottom half of each bun.
- Top with 2 to 3 pieces of sauced chicken, then sprinkle with green onions and sesame seeds if using.
- Place the top bun on each slider and serve immediately with extra bang bang sauce on the side.
Notes
Approximate per 1 slider (1 of 12): 260 calories; fat 14 g; saturated fat 3 g; carbohydrates 22 g; fiber 1 g; sugars 6 g; protein 11 g; sodium 520 mg. Values will vary based on brands, frying oil absorption, add-ins, and portion size.