Bang Bang Chicken Sliders Recipe: The Little Sandwich That Steals the Show!

Alright, stop whatever sad sandwich you’re about to eat and listen: Bang Bang Chicken Sliders will change your snack game.

These tiny, saucy, crunchy chicken bites wrapped in pillowy slider buns deliver sweet, spicy, and tangy in every mouthful.

I made a batch for a game night once and watched grown adults have a full-on emotional reaction. Want to be that person? Cool — let’s make it happen.

What Are Bang Bang Chicken Sliders?

Bang Bang Chicken started as a viral shrimp dish tossed in a creamy, sweet-spicy sauce. I swapped in crispy chicken, shrank it to slider size, and added melty cheese for extra joy. The result?

Handheld explosions of flavor that work for parties, weeknight dinners, or anytime you secretly want to eat five in a row.

Why these sliders work

• Crunchy coating makes each bite satisfyingly crisp.

• Creamy bang bang sauce delivers heat and sweetness in balanced proportions.

• Slider format makes them shareable and portable.

Ever wondered why small things taste better? I have a theory: portion size hides sinfully good calories. 🙂

Ingredients — Simple Stuff, Big Flavor

Here’s everything you need for about 12 sliders. Bold the essentials in your shopping list, then improvise freely.

For the chicken:

• 1.5 lb boneless, skinless chicken thighs or breasts (thighs stay juicier)

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper to taste

• Vegetable oil for frying

For the bang bang sauce:

• 1/2 cup mayonnaise

• 2–3 tbsp sweet chili sauce (adjust for sweetness)

• 1–2 tbsp sriracha (adjust for heat)

• 1 tsp honey or brown sugar (optional for extra sweetness)

• 1 tsp rice vinegar or lime juice

Assembly & extras:

• 12 slider buns (brioche or potato rolls ideal)

• 1 cup shredded lettuce or slaw

• Pickles or quick-pickled cucumbers (optional but recommended)

• Sliced cheese (American or Monterey Jack), optional

Bold tip: Use thighs if you want extra flavor and juiciness. Breast works if you press it thin and don’t overcook.

Equipment & Prep

You don’t need fancy gear. Use:

• A deep skillet or Dutch oven for frying

• A wire rack for cooling and draining

• Three shallow bowls for dredging

• A thermometer (optional) to keep oil at 350°F

Prep early: slice the chicken, set up the dredging station, and mix the sauce. Organization = no greasy chaos.

Step-by-Step: How to Make Bang Bang Chicken Sliders

1. Marinate the chicken

Cut chicken into slider-sized pieces (about 2–3 inches). Soak in buttermilk with a pinch of salt for at least 20 minutes. The acid tenderizes and helps the coating stick.

2. Make the coating

In bowl one, whisk flour, cornstarch, garlic powder, onion powder, salt, and pepper. In bowl two, keep the buttermilk. In bowl three, place more flour mixture or panko for extra crunch.

3. Fry to crisp perfection

Heat oil to about 350°F. Dredge each chicken piece: buttermilk → flour mix → back into buttermilk → final flour/panko. Fry in batches 3–4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a wire rack so they stay crispy.

Bold instruction: Do not overcrowd the pan. Crowding drops oil temp and ruins the crunch.

4. Make the bang bang sauce

Whisk mayo, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Taste and tweak—add more sriracha for heat or more sweet chili for sweetness.

5. Assemble the sliders

Lightly toast buns. Layer shredded lettuce or slaw, place a fried chicken piece, drizzle bang bang sauce, add pickles, and cap with the bun. If you like cheese, melt a slice on the hot chicken briefly before saucing.

Rhetorical question: Want everyone at the table to go quiet before the first bite? Do the drizzle.

Tips & Tricks I Use Every Time

• Double-dip the chicken for an extremely crunchy crust. I do two coats and never regret it.

• Keep the chicken warm in a low oven (200°F) on a wire rack while frying the rest.

• Sweet vs. Spicy balance: if your sauce feels one-note, add acid (lime) to brighten or honey to soften heat.

• Make them smaller for parties—mini sliders please crowds. Big sliders feed the soul.

Variations — Make It Your Own

• Crispy Oven-Baked: Skip frying. Bake chicken at 425°F on a wire rack after brushing with oil for 20–25 minutes. Less crisp than fry, but lighter and easier.

• Grilled Bang Bang: Grill marinated chicken slices and toss with sauce—smoky twist.

• Veggie Option: Use battered and fried cauliflower florets or tofu for a vegetarian version.

• Korean-Inspired: Replace sauce with gochujang-based glaze and add kimchi slaw.

IMO, the oven-baked version is great for feeding kids, but real adults deserve the fry.

Make-Ahead, Storage & Reheating

• Sauce keeps in the fridge in a sealed jar for up to 1 week.

• Cooked chicken stores 2–3 days refrigerated. Re-crisp in a 375°F oven for 8–10 minutes.

• Assemble last: keep buns and sauce separate and build sliders right before serving for maximum crunch.

FYI: Freezing cooked fried pieces works, but re-crisping is mandatory—microwave will make them soggy.

Serving Suggestions & Pairings

These sliders pair perfectly with:

• Crispy fries (classic), sweet potato fries, or waffle fries

• Coleslaw (vinegar-based to cut richness)

• Pickled veggies to brighten every bite

• Cold beer or a citrusy soda to wash down the heat

Want to impress? Serve a small bowl of extra bang bang sauce for dunking. People will judge you affectionately.

Nutrition Snapshot (approximate per slider)

• Calories: ~350–450 (varies by fry vs. bake, sauce amount)

• Protein: 12–18g

• Fat: moderate to high (thanks, frying)

• Swap ideas: use whole-grain buns, less sauce, or oven-bake to reduce calories.

Bold note: These sliders are indulgent. Enjoy them intentionally and pair them with a fresh side.

Troubleshooting — When Things Go Wrong

Coating falls off

• Likely cause: oil too cool or chicken too wet. Pat pieces dry but keep a thin layer of buttermilk for adhesion.

Sauce tastes flat

• Fix: add an acid (lime/ rice vinegar) and re-balance sweet vs. spicy.

Slider soggy after 10 minutes

• Solution: toast buns well and assemble just before serving. Keep fried chicken on a wire rack—not paper towels—to avoid steam sogginess.

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Yes, shred it, toss with a bit of sauce, and lightly pan-fry for texture. It won’t be as crunchy but still tasty.

Q: How spicy is the bang bang sauce?
A: You control it. Sriracha adds heat; sweet chili sauce adds sweetness. Start with less sriracha and add to taste.

Q: Can I air-fry the chicken?
A: Absolutely. Air-fry at 400°F for 10–12 minutes, flipping halfway. Spray lightly with oil for extra crisp.

Q: Will these freeze well?
A: Freeze cooked chicken only. Reheat in an oven or air fryer to restore crispness.

Q: How long does the sauce last?
A: Store in an airtight container in the fridge for up to 7 days.

Party Planning & Scaling Up

Hosting a crowd? Plan 2–3 sliders per person as an appetizer, 4–6 as a main. Double the dredging station and fry in multiple pans or bake batches.

I made 60 sliders for a tailgate once; people still talk about it. Pro tip: Prepare sauce and slaw the day before to save hands-on time.