Bang Bang Chicken Sliders are little bites packed with big flavor! They’re made with crispy chicken tossed in a creamy, spicy bang bang sauce, all tucked inside soft, fluffy slider buns. The combination of spicy, sweet, and crunchy makes these sliders a real crowd-pleaser.
I love making these sliders for casual get-togethers or game day because everyone loves grabbing one (or three!). The bang bang sauce has just the right kick without being too hot, so it’s great for all ages. A little tip: adding some shredded lettuce or sliced cucumbers gives them a nice fresh crunch that balances out the rich sauce.
These sliders always bring people together with their fun size and bold taste. I often serve them with simple sides like crispy fries or a chilled slaw, and they disappear fast. If you’re looking for a playful, tasty appetizer or snack, Bang Bang Chicken Sliders are a must-try that never disappoint!
Bang Bang Chicken Sliders Key Ingredients & Simple Swaps
Chicken: I like using thighs for juiciness, but breasts work too if you prefer lean meat. Cutting into slider-size helps even cooking.
Buttermilk: This tenderizes and flavors the chicken. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Flour and spices: Garlic powder and smoked paprika give great flavor. For less heat, skip or reduce the cayenne pepper.
Buns: Brioche buns add a soft, slightly sweet touch that balances the spicy sauce. If unavailable, hamburger buns or soft dinner rolls work well too.
Bang Bang Sauce: The creamy sauce blends mayo, sweet chili sauce, and sriracha for heat and sweetness. Adjust Sriracha to your spice comfort level or use a mild chili sauce for less heat.
Cabbage slaw: The crisp cabbage adds freshness and crunch. You can swap for shredded lettuce or add thin cucumber slices for extra brightness.
How Do You Get Crispy Fried Chicken That’s Juicy Inside?
The fried chicken is the star here—crispy outside, juicy inside. The two key steps are marinating and frying right.
- Marinate in buttermilk: Soaking for 30 minutes or more tenderizes the chicken and keeps it moist during frying.
- Dredge and press coating: After marinating, coat the chicken well with the seasoned flour. Press it on firmly to avoid the crust falling off.
- Oil temperature matters: Heat oil to 350°F (175°C). Too low and the crust gets soggy; too hot and the outside burns before inside cooks.
- Don’t overcrowd the pan: Fry in batches so oil temperature stays steady and chicken crisps up nicely.
- Drain well: Place fried chicken on paper towels to soak up extra oil so the coating stays crunchy.
Following these will give you crispy, juicy chicken perfect for your sliders. Enjoy the crunch and creaminess together!
Equipment You’ll Need
- Deep-fry thermometer – I find it helps keep the oil at the perfect temp for crispy chicken.
- Large skillet or Dutch oven – provides enough space to fry the chicken safely and evenly.
- Wire rack or paper towels – for draining excess oil from the fried chicken to keep it crispy.
- Mixing bowls – for marinating, sauce mixing, and dredging the chicken.
- Sliders or small buns – to hold all the tasty ingredients together.
- Whisk or fork – for mixing the bang bang sauce to smooth consistency.
Flavor Variations & Add-Ins
- Use chicken tenders or nuggets for a quick, bite-sized version.
- Mix in chopped scallions or cilantro in the sauce or garnishes for fresh flavor.
- Swap green cabbage for shredded carrots or radishes for extra crunch and color.
- Spice up the sauce with more Sriracha or a dash of hot sauce, or mellow it out by adding more mayo for creaminess.
How to Make Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- Vegetable oil, for frying
For the Sliders:
- 8 slider buns, preferably brioche
- 1 cup shredded green and purple cabbage (coleslaw mix)
- Fresh cilantro leaves, for garnish
- Sesame seeds, for topping buns
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce (adjust for spiciness)
- 1 tsp sugar
- 1 tsp rice vinegar or lime juice
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate the chicken, around 15 minutes for frying, plus 5 minutes for assembling the sliders. Total active time is roughly 30-40 minutes, with some hands-off marinating time.
Step-by-Step Instructions:
1. Prepare the Chicken:
Cut the chicken into small pieces that will fit nicely on your slider buns. Season both sides with salt and pepper.
2. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes. This keeps the chicken juicy and tender.
3. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, sugar, rice vinegar (or lime juice), and a pinch of salt until smooth. Set it aside in the fridge until you’re ready to use it.
4. Prepare the Flour Mixture:
In a shallow dish, mix the flour, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
5. Heat the Oil:
Pour vegetable oil into a large skillet or pot, making it about 2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer if you have one—this helps get crispy chicken.
6. Coat and Fry the Chicken:
Remove chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, pressing gently so the coating sticks well. Fry the chicken pieces in batches until golden brown and cooked through—about 4-6 minutes per batch. Use a thermometer to check that the chicken reaches 165°F (74°C). Drain on paper towels.
7. Toast the Buns:
Lightly toast your slider buns. If you like, brush the tops with melted butter and sprinkle sesame seeds, then toast for a few minutes until shiny and warm.
8. Assemble the Sliders:
Spread a generous spoonful of bang bang sauce on the bottom bun. Place a crispy chicken piece on top, then add a handful of shredded cabbage for a fresh crunch. Drizzle a little more sauce if you like. Garnish with fresh cilantro leaves and finish with the top bun.
9. Serve and Enjoy!
Serve your Bang Bang Chicken Sliders right away while they are warm and crispy. They go great with fries, a fresh salad, or some pickled veggies on the side.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before marinating and frying. This ensures even cooking and a juicy result.
How Do I Store Leftover Sliders?
Keep any leftover components separately—store fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep it crispy. Store sauce and buns separately to avoid sogginess.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 3 days in advance and kept refrigerated. Just give it a quick stir before serving to make sure it’s well combined.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tangy effect of buttermilk.
