Bang Bang Chicken Sliders Recipe hits that perfect combo of crispy chicken, creamy sweet-heat sauce, and soft toasted buns that disappear from the platter in minutes. It works for busy weeknights, game day spreads, or casual parties, and you can pull it together in about 40 minutes. I tested this on my picky family in Ohio, and they inhaled three sliders each before I even sat down.
Why You Should Try This Bang Bang Chicken Sliders Recipe
These sliders pack bold flavor in a small package, so they feel fun but still stay easy to eat with one hand. The chicken turns out juicy inside with a light, crunchy coating outside, and the bang bang sauce hits that sweet, tangy, slightly spicy note. You get restaurant-style flavor without deep frying or complicated steps.
You can customize the heat level, so kids and spice-shy friends still enjoy them. Use more sauce for a messy, drippy slider or keep it light for a cleaner bite. The recipe also works great for meal prep, since you can make the chicken and sauce ahead and assemble right before serving.
“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have served in years. The chicken stayed juicy, the sauce tasted perfectly balanced, and everyone asked for the recipe before they left.”
Ingredients You’ll Need
You can find everything for this Bang Bang Chicken Sliders Recipe in a regular grocery store, and you probably have half of it in your pantry already. I will note some shortcuts and swaps as we go so you can use what you have.
chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- Thighs stay juicier and forgive slight overcooking.
- 1 cup buttermilk
- Shortcut: use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar and rest 5 minutes.
- 1 teaspoon hot sauce (optional, for marinade)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Cornstarch helps the coating fry up extra crisp.
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
bang bang sauce
This sauce makes the sliders special, so keep it generous.
- 1/2 cup mayonnaise
- Use a full-fat brand like Hellmann’s or Duke’s for best texture.
- 1/4 cup sweet chili sauce
- Any Thai-style sweet chili sauce works; I like Mae Ploy or Trader Joe’s.
- 1–3 tablespoons sriracha, to taste
- Use 1 tablespoon for mild, 2 for medium, 3 for spicy.
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- Pinch of salt
assembling the sliders
- 12 slider buns or small brioche rolls, split
- Hawaiian rolls also work if you like a sweeter bun.
- 1 tablespoon butter or neutral oil, for toasting buns
- 1.5–2 cups shredded lettuce (romaine or iceberg)
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded carrots or coleslaw mix (bagged mix works great)
- Optional: thin cucumber slices or pickles for crunch
Equipment list
You do not need fancy gear for this Bang Bang Chicken Sliders Recipe, just a few basics.
- Large mixing bowl for marinating chicken
- Medium bowl for coating mixture
- Small bowl for sauce
- Large skillet or sauté pan (cast iron works great)
- Tongs or a slotted spatula
- Wire rack or paper towel–lined plate for draining chicken
- Small skillet or griddle for toasting buns
- Measuring cups and spoons
Tips & Tricks
- Marinate at least 20 minutes
- Let the chicken sit in buttermilk for 20 to 30 minutes so it turns tender and flavorful.
- Pat chicken lightly before coating
- Shake off extra marinade so the flour mixture sticks in an even layer.
- Use cornstarch in the coating
- The flour and cornstarch combo gives you a crisp crust that stays crunchy under the sauce.
- Do not crowd the pan
- Fry the chicken in batches so the pieces brown nicely and stay crisp.
- Keep oil at the right temperature
- Aim for medium to medium-high heat; the chicken should sizzle steadily, not explode with bubbles or sit quietly.
- Taste and adjust the sauce
- Mix the bang bang sauce, then taste and tweak the sriracha, honey, or vinegar until it hits your sweet-heat preference.
- Toast the buns
- Lightly toast the slider buns so they hold up to the sauce and stay soft but not soggy.
- Assemble right before serving
- Add sauce and lettuce just before you eat so the sliders stay crisp and fresh.
- Make it lighter if you want
- Bake or air fry the chicken instead of pan frying, and use light mayo or Greek yogurt for part of the sauce.
How to Make Bang Bang Chicken Sliders
Step 1: Marinate the chicken
Add the chicken pieces to a large bowl. Pour in the buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Stir until every piece of chicken coats evenly, then cover and chill for at least 20 minutes and up to 4 hours.
Step 2: Mix the bang bang sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, vinegar, and a pinch of salt. Taste the sauce and adjust the heat with more sriracha or sweetness with a bit more honey. Chill the sauce while you cook the chicken so the flavors blend.
Step 3: Prepare the coating
In a medium bowl, combine flour, cornstarch, paprika, salt, and black pepper. Stir until everything mixes evenly. Set the bowl near the stove so you can coat and cook without dripping across the kitchen.
Step 4: Coat the chicken
Lift a few pieces of chicken from the marinade and let extra liquid drip off. Toss those pieces in the flour mixture until fully coated, then shake off any loose flour. Place the coated chicken on a plate while you finish the rest.
Step 5: Cook the chicken
Heat a generous layer of oil in a large skillet over medium to medium-high heat. When the oil shimmers and a pinch of flour sizzles on contact, add a single layer of chicken pieces. Cook 3 to 4 minutes per side until the coating turns golden and the chicken cooks through, then move the pieces to a wire rack or paper towel–lined plate.
Repeat with remaining chicken, adjusting the heat so the oil stays hot but not smoking. If the pan looks dry, add a bit more oil between batches. Let the cooked chicken rest for a few minutes while you toast the buns.
Step 6: Toast the slider buns
Heat a clean skillet over medium heat and add butter or a drizzle of oil. Place the slider buns cut side down in the pan and toast 1 to 2 minutes until golden and lightly crisp. Move the toasted buns to a tray or cutting board for assembly.
Step 7: Assemble the Bang Bang Chicken Sliders
Spread a spoonful of bang bang sauce on the bottom half of each bun. Add a layer of shredded lettuce and a few shreds of carrot or coleslaw mix. Place 1 to 2 pieces of crispy chicken on top, drizzle with a bit more sauce, and sprinkle with green onions and optional cucumber or pickles.
Cap each slider with the top bun and press gently so everything holds together. Serve the Bang Bang Chicken Sliders right away while the chicken stays hot and the buns stay toasty. Keep extra sauce on the side for dipping, because someone always asks for more.
What to Serve with Bang Bang Chicken Sliders
These Bang Bang Chicken Sliders pair nicely with crisp sides that balance the creamy, spicy sauce. Serve them with a simple green salad, crunchy coleslaw, or a tray of raw veggies and ranch for dipping. Oven baked fries, sweet potato wedges, or corn on the cob also match the flavor and keep the meal fun. For drinks, offer iced tea, lemonade, flavored seltzer, or a simple fruit punch.
Storage Options
- Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.
- Keep extra bang bang sauce in a jar in the fridge for up to 5 days, and stir before using.
- Freeze cooked, cooled chicken pieces on a baking sheet, then move them to a freezer bag and store for up to 2 months.
- Reheat chicken in a 375°F oven or air fryer until hot and crisp, then assemble fresh sliders with new buns and lettuce so everything tastes just-cooked.
Bang Bang Chicken Sliders Recipe
Ingredients
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha (if using), honey, rice vinegar or lime juice, garlic powder, and salt until smooth. Cover and refrigerate until ready to use.
- In a medium bowl, combine buttermilk and hot sauce. Add the chicken pieces, stir to coat, and let marinate for at least 15 minutes while you prepare the coating and heat the oil.
- In a shallow dish, whisk together the flour, cornstarch, salt, paprika, garlic powder, and black pepper.
- Heat 1 to 2 inches of vegetable oil in a large heavy skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere. Place coated pieces on a wire rack or tray.
- Fry the chicken in batches, without crowding the pan, turning occasionally, until golden brown and cooked through, about 4 to 6 minutes per batch depending on thickness. Transfer to a wire rack set over a baking sheet to drain.
- Spread a spoonful of bang bang sauce on the bottom half of each toasted slider bun.
- Top with a piece of crispy chicken, a small handful of shredded cabbage or coleslaw mix, and sliced cucumbers or pickles if using.
- Drizzle with additional bang bang sauce and sprinkle with chopped cilantro or green onions.
- Cap with the top bun and serve immediately while the chicken is hot and crispy.
Notes
Approximate per 1 slider: 280 calories; fat 15 g; saturated fat 3 g; carbohydrates 23 g; fiber 1 g; sugars 6 g; protein 13 g; sodium 550 mg. Values are estimates and will vary based on exact ingredients, frying oil absorption, and portion size.
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