Bang Bang Chicken Sliders are little bites packed with crispy, tender chicken coated in a creamy, spicy sauce that gives you just the right amount of kick. These sliders are the perfect mix of crunchy, saucy, and soft, all tucked into small, fluffy buns that are easy to hold and even easier to enjoy.
I love making these sliders for gatherings because they’re always a hit with everyone, no matter their spice tolerance. The sauce balances heat and creaminess so beautifully that even the kids can’t resist. I usually add a little shredded cabbage or carrot on top for some extra crunch, and it really takes the sliders to the next level.
One of my favorite things about Bang Bang Chicken Sliders is how simple they are to put together, yet they feel so fun and special. They’re perfect for game day, casual dinners, or when friends drop by unexpectedly. Whenever I make a batch, I find myself grabbing just one more before the plate is empty—warning: they’re addictive in the best way!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy, but breasts work well too. For a lighter option, swap fried chicken for grilled or baked pieces.
Buttermilk: This tenderizes and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit 5 minutes.
Flour & Seasonings: The flour mix with paprika and garlic powder creates a flavorful crispy crust. You can use gluten-free flour if needed.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, and sriracha gives creamy heat. Adjust sriracha to your spice liking or sub a mild chili sauce.
Coleslaw: Adds crunch and freshness. Feel free to mix in shredded carrots, cabbage, or even a little sliced cucumber for variety.
Slider Buns: Soft buns are key to balance the spicy filling. Hawaiian rolls are a great substitute for slightly sweet flavor and soft texture.
How Do I Get Crispy Chicken Without Making a Mess?
Crispy chicken is the star here, but frying can be tricky. Here’s my simple way:
- Pat the chicken dry before dipping in buttermilk to help the flour stick better.
- Use a heavy pan and enough oil for about 1 inch depth, heating it to the right temperature (350°F) for even cooking.
- Coat chicken generously but shake off excess flour to avoid clumps.
- Cook in batches without crowding the pan to keep the oil hot and the crust crispy.
- Use a thermometer to ensure the chicken reaches 165°F inside.
- Drain on paper towels to remove extra oil before adding the cheese to melt.
These tips help you get that perfect crunch while keeping things tidy and tasty!
Equipment You’ll Need
- Frying pan or deep skillet – I recommend a heavy-bottomed pan for even heat and crispy chicken.
- Thermometer – helps monitor the oil temperature so chicken cooks perfectly without burning.
- Shallow dishes – one for seasoned flour, another for buttermilk, to make dredging easier.
- Whisk – for mixing the bang bang sauce smoothly.
- Slotted spoon or tongs – to safely turn and remove the fried chicken pieces.
- Cutting board and knife – for prepping chicken and other toppings.
- Baking sheet or plate – for draining fried chicken and assembling sliders.
Flavor Variations & Add-Ins
- Use chicken thighs for juicier, more flavorful filling compared to breasts.
- Mix in sliced green onions or chopped peanuts on top for extra crunch and flavor.
- Swap coleslaw for shredded lettuce or pickled vegetables to change textures and tang.
- Adjust heat: add more sriracha or a dash of cayenne pepper to spice up the sauce.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Sliders:
- 12 slider buns (small, soft rolls)
- 1 lb boneless, skinless chicken breasts or thighs, cut into slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 1 cup shredded cheddar cheese
- 2 cups coleslaw mix (shredded cabbage and carrot)
- Fresh cilantro leaves (optional, for garnish)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust for desired spice)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
How Much Time Will You Need?
This recipe takes about 45 minutes to 1 hour total. You’ll spend about 30 minutes marinating the chicken, then 15–20 minutes frying and assembling the sliders. It’s a fun and fairly quick recipe for a tasty meal or party snack!
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes in the fridge to get tender and flavorful.
2. Prepare the Flour Coating:
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. This spiced flour will give the chicken a crispy and tasty coating.
3. Fry the Chicken:
Heat about an inch of vegetable oil in a large skillet or deep pan to 350°F (175°C). Take each chicken piece from the buttermilk, coat it evenly in the seasoned flour, and shake off any extra. Fry the chicken in batches for 3–4 minutes on each side, until golden brown and cooked through. Place the fried chicken on paper towels to drain excess oil.
4. Melt the Cheese:
While the chicken is still hot, sprinkle shredded cheddar cheese on top so it melts nicely over the crispy pieces.
5. Make the Bang Bang Sauce:
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
6. Dress the Coleslaw:
Toss the coleslaw mix with about half of the bang bang sauce, coating it lightly for a fresh and spicy crunch.
7. Assemble the Sliders:
Slice your slider buns in half horizontally and toast lightly if you like. Spread a little bang bang sauce on the bottom half, add a piece of the cheesy fried chicken, a handful of the dressed coleslaw, and top with fresh cilantro if using. Close the bun and serve right away.
Enjoy Your Bang Bang Chicken Sliders!
These sliders are crispy, creamy, spicy, and crunchy all at once — the perfect handheld treat for any occasion. Have fun making and sharing them!
Can I Use Frozen Chicken for These Sliders?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking to ensure even frying and safe preparation.
How Do I Store Leftover Sliders?
Store any leftover chicken, sauce, and buns separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in the oven or air fryer to keep it crispy before assembling fresh sliders.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be mixed up to 3 days ahead and kept refrigerated in a sealed container. Give it a quick stir before serving to bring back the creamy texture.
What Can I Substitute for Sweet Chili Sauce?
If you don’t have sweet chili sauce, mix together some honey, rice vinegar, and a little chili garlic sauce or hot sauce to mimic the sweet-spicy flavor in the bang bang sauce.