Bang Bang Chicken Sliders are little bites packed with big flavor. Crispy chicken tossed in that creamy, spicy Bang Bang sauce, all tucked inside soft slider buns. These sliders are a fun twist on the classic Bang Bang chicken you might find at your favorite Asian spot, but made perfectly bite-sized for parties, game days, or any casual get-together.
I love making these sliders because they’re quick to whip up and always a crowd-pleaser. The combination of crunchy chicken and that sweet, spicy sauce hits just right every time. Plus, they’re really adaptable—sometimes I like to add a little crunchy slaw or pickled veggies on top for extra texture and tang. I find that little touch makes these sliders even more irresistible.
When I serve Bang Bang Chicken Sliders, I usually put out some extra sauce on the side for dipping because, honestly, you can never have too much of that creamy, spicy goodness. They’re perfect for munching while watching a game or sharing with friends at a casual get-together. These sliders always bring smiles and happy bellies around the table!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. Thighs stay juicier and can be a bit more forgiving if overcooked slightly. If you prefer, chicken tenders work well too for fast prep.
Buttermilk: This helps tenderize the chicken and keeps it juicy. No buttermilk? Stir 1 tbsp lemon juice or vinegar into 1 cup milk and let sit 5 minutes for a simple swap.
Flour & Cornstarch Mix: The cornstarch adds extra crunch to the coating. You can replace all with flour, but expect slightly less crispiness.
Sweet Chili Sauce & Sriracha: These create the signature Bang Bang sauce flavor. If you want less heat, reduce the Sriracha or swap for mild chili sauce. Honey gives a nice balance, but sugar also works well.
Coleslaw: Adds freshness and crunch. Pre-made slaw mix is fine, or you can make your own with shredded cabbage and carrots tossed in a light mayo dressing.
How Do You Get the Chicken Extra Crispy and Juicy?
Getting that perfect crunch and moist inside is the key here. Here’s how I do it:
- Marinate chicken in buttermilk to tenderize and add moisture.
- Coat chicken in a mix of flour and cornstarch for crispiness.
- For even crunchier coating, dip the chicken back into buttermilk and then back into the dry mix (a double dredge).
- Fry in hot oil (about 350°F) but don’t overcrowd the pan—this keeps the oil temperature steady.
- Fry until golden brown and no longer pink inside, usually about 4-6 mins depending on size.
- Drain on paper towels to remove excess oil but serve soon so it stays crisp.
Following these simple steps will give you deliciously crispy chicken with a juicy bite every time!
Equipment You’ll Need
- Deep-fry thermometer – I find it helps keep the oil at the perfect temperature for crispy chicken without burning.
- Deep skillet or Dutch oven – ideal for frying the chicken evenly and safely.
- Wire rack or paper towels – for draining the fried chicken to keep it crispy.
- Mixing bowls – for marinating, coating, and making the sauce.
- Slotted spoon or tongs – for carefully lowering and removing chicken from hot oil.
- Mini spatula or butter knife – to spread sauce on the sliders easily.
Flavor Variations & Add-Ins
- Use cooked shrimp or tofu instead of chicken for different tastes and textures.
- Add sliced jalapeños or a dash of extra Sriracha in the sauce for more heat.
- Top with crispy bacon or fried onions for added crunch and flavor.
- Mix in chopped cilantro or green onions into the coleslaw for a fresh, herbal note.
How to Make Bang Bang Chicken Sliders?
Ingredients You’ll Need:
For The Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into slider-sized pieces
- 1 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika or regular paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
- 8 slider buns, split and lightly toasted
- 4 slices pepper jack or Monterey Jack cheese (cut in half)
- Coleslaw (about 2 cups, shredded green and purple cabbage mixed with shredded carrots)
For The Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tbsp Sriracha (adjust to taste for spiciness)
- 1 tsp honey or sugar
- 1/2 tsp garlic powder
- Juice of 1/2 lime (optional for brightness)
How Much Time Will You Need?
Prepare to spend about 45 minutes total, including 30 minutes for marinating the chicken, 15 minutes for cooking and assembling. This makes a perfect quick meal or appetizer you can whip up without too much fuss.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to help keep the chicken juicy and tender.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, garlic powder, and lime juice (if using). Taste the sauce and adjust the spiciness or sweetness to your liking. Cover and set aside for later.
3. Prepare the Coating:
In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until well blended.
4. Coat the Chicken:
Take each piece of chicken from the buttermilk, let excess drip off, then dredge it well in the flour mixture. For extra crispy coating, dip the chicken back into the buttermilk briefly and coat again in the flour mixture.
5. Fry the Chicken:
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry chicken pieces in batches, avoiding overcrowding, until golden brown and cooked through, about 4-6 minutes per batch. Remove and drain on paper towels.
6. Assemble the Sliders:
Place a piece of fried chicken on the bottom half of each toasted slider bun. Top with half a slice of cheese, a scoop of coleslaw, and a generous drizzle of the Bang Bang sauce.
7. Serve and Enjoy:
Cap each slider with the top bun and serve immediately while warm. For extra flavor, serve additional Bang Bang sauce on the side for dipping.
Can I Use Frozen Chicken for These Sliders?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat the pieces dry with paper towels to remove excess moisture before coating.
How Can I Make the Sliders Less Spicy?
Reduce or omit the Sriracha in the Bang Bang sauce, or swap it for a milder chili sauce. You can also add a little extra honey or sugar to balance the heat with sweetness.
Can I Bake Instead of Frying the Chicken?
Absolutely! For a healthier option, bake the coated chicken pieces on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway until golden and cooked through.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in a 350°F oven for 10-15 minutes to keep it crispy. Assemble sliders fresh just before serving.
