Bang Bang Chicken Sliders are small bites packed with big flavor! Crispy chicken tossed in a creamy, spicy sauce, all tucked inside soft little slider buns. They’re the perfect mix of crunchy, tangy, and just a little bit sweet, making each slider a fun and tasty treat.
I love making these sliders when friends come over because everyone can’t stop munching on them. The sauce is what really makes it special – it’s got a nice kick without being too hot, so it’s great for all taste buds. I usually add a little shredded lettuce or a pickle slice on top to add some fresh crunch, which just makes the whole thing better.
These sliders are perfect for casual gatherings or game day snacks. I like to serve them with some simple fries or a big bowl of crunchy slaw to round out the meal. If you’re in the mood for a finger food that’s fun to eat and full of flavor, these Bang Bang Chicken Sliders are an easy go-to that always gets applause.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs because they stay juicy, but breasts work well too if you prefer leaner meat.
Panko Breadcrumbs: These give the chicken a super crispy crust. You can swap for regular breadcrumbs, but panko is best.
Sweet Chili Sauce: It brings the sweet heat. If you don’t have it, try a mix of honey and a mild chili sauce.
Slider Buns: Soft dinner rolls are ideal. You can use mini brioche buns for a bit more richness.
Cabbage & Cilantro: Adds a fresh crunch and herbaceous note. You can swap cilantro for parsley if you’re not a fan.
How Do I Get the Chicken Crispy and Juicy Every Time?
Getting crispy chicken that’s juicy inside is all about the breading and frying technique:
- Pat chicken dry before breading to help coating stick.
- Use 3-step breading: flour, egg, then panko, pressing gently so crumbs stay put.
- Heat oil to medium-high (about 350°F). Too hot burns crumbs; too low makes it greasy.
- Fry in batches so the oil temperature doesn’t drop.
- Drain on paper towels immediately to keep crispness.
- Serve promptly to enjoy that perfect crunch.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the perfect temperature for crispy chicken.
- Large skillet or frying pan – perfect for frying the chicken evenly and in batches.
- Small bowls – one for flour, one for beaten eggs, and one for panko breadcrumbs; they keep your assembly organized.
- Slotted spoon or tongs – easy to lift fried chicken out of hot oil without splashing.
- Baking sheet with paper towels – for draining fried chicken to stay crispy.
- Slider buns – soft and easy to split, these make great little sandwiches.
Flavor Variations & Add-Ins
- Use grilled chicken instead of fried for a lighter variation—great for a health-conscious option.
- Add shredded cheese like mozzarella or cheddar inside the sliders for extra gooeyness.
- Mix in sliced green onions or chopped peanuts for added crunch and flavor.
- Spice it up with more hot sauce or a squeeze of lime in the sauce for a tangy kick.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into small slider-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1–2 tbsp sriracha sauce (adjust to your heat preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
For Assembly:
- 8 slider buns (small soft dinner rolls), split and toasted
- 1 cup shredded cabbage (green or a mix of green and purple)
- Fresh cilantro leaves
- Optional: sliced pickles or cucumber for extra crunch
Time Needed
This recipe will take about 30 minutes from start to finish. You’ll spend around 15 minutes prepping and breading the chicken, 10 minutes frying, and a few minutes for assembling the sliders. Perfect for a quick and tasty snack or party treat!
Step-by-Step Instructions:
1. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and rice vinegar (or lime juice). Taste and adjust the heat or sweetness as you like. Set aside.
2. Prepare the Breading Station:
Set out three shallow bowls — one with the flour mixed with garlic powder, paprika, salt, and pepper, one with the beaten eggs, and one with the panko breadcrumbs. This makes it easy to bread each chicken piece quickly.
3. Bread the Chicken:
Take each chicken piece and dip it first into the seasoned flour, then into the eggs, and finally coat it well with panko breadcrumbs. Press the breadcrumbs gently so they stick nicely.
4. Fry the Chicken:
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it’s shimmering (about 350°F if you have a thermometer). Fry the breaded chicken pieces in batches so the oil stays hot. Cook each piece for about 3–4 minutes on each side or until golden brown and cooked through. Drain on paper towels to crisp up.
5. Toast the Buns and Assemble:
Lightly toast the slider buns to help keep them from getting soggy. Spread a thin layer of sweet chili sauce or some extra Bang Bang sauce on the bottom bun. Place a crispy chicken piece on top, drizzle generously with the Bang Bang sauce, add shredded cabbage and a few cilantro leaves. If you like, add pickles or cucumber slices for some extra crunch. Finish with the top bun and serve right away!
Enjoy your Bang Bang Chicken Sliders – deliciously crispy, creamy, and full of flavor in every bite!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and breading. This helps it cook evenly and retain juiciness.
How Do I Store Leftover Sliders?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat the chicken in the oven or air fryer to keep it crispy, then assemble fresh with the buns and toppings.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made 1–2 days ahead and stored in the fridge. Just give it a quick stir before using if it separates slightly.
What Can I Substitute If I Don’t Have Panko Breadcrumbs?
You can use regular breadcrumbs or crushed cornflakes as a crunchy alternative, but panko works best for that crispy, airy coating.