Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders Recipe hits every craving at once: crispy, saucy, a little spicy, and totally snackable. You can pull these together in about 35–40 minutes, so they work for busy weeknights, game days, or casual hangouts when everyone wants “fun food” but you still want real flavor. I tested these on my very picky family, and they vanished faster than I could get photos.

Why Make This Bang Bang Chicken Sliders Recipe at Home

This Bang Bang Chicken Sliders Recipe gives you juicy chicken, a crunchy coating, and a creamy sweet heat sauce that tastes better than takeout. You control the spice level, the quality of the ingredients, and the size of each slider, so kids and heat-lovers both stay happy. You also skip mystery oils and extra sugar that often sneak into restaurant versions.

You can prep the chicken and sauce ahead, then cook and assemble right before serving. That flexibility makes these sliders perfect for parties, game nights, or a fun dinner where everyone builds their own. Plus, mini sandwiches feel special without extra effort, which always feels like a win.

“These Bang Bang Chicken Sliders disappeared in minutes, and everyone asked for the recipe before they even finished the first one.”

Ingredients You Need

Bang Bang Chicken

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into small 1.5–2 inch pieces
  • Thighs stay extra juicy, but breasts work great if you avoid overcooking.
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, rest 5 minutes)
• 1 teaspoon hot sauce (optional, for extra kick in the marinade)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Crispy Coating

• 1 cup all-purpose flour
• 1/2 cup cornstarch (helps extra crispiness and lighter texture)
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)

Bang Bang Sauce

Use pantry staples here and stir in a bowl; no blender needed.

• 1/2 cup mayonnaise
  • Use a good quality mayo; Japanese-style mayo tastes extra rich if you have it.
• 1/4 cup sweet chili sauce (Thai-style bottled sauce from the Asian aisle)
• 1–2 tablespoons sriracha or other chili sauce, to taste
• 1 tablespoon honey or maple syrup (balances the heat)
• 1 tablespoon lime juice or rice vinegar
• Pinch of salt, to taste

Sliders

• 12–14 slider buns or small soft dinner rolls
  • Brioche or Hawaiian-style rolls taste especially good here.
• 1.5 cups shredded green cabbage or coleslaw mix (bagged mix works perfectly)
• 1/2 cup shredded carrots (or use the pre-shredded kind)
• 2 green onions, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise or plain Greek yogurt
• Pinch of salt and pepper

Optional toppings:

• Thin pickle slices
• Extra sriracha
• Sesame seeds
• Fresh cilantro or parsley, chopped

Oil & Equipment

• Neutral oil for frying (canola, vegetable, or peanut oil)
  • You need enough to reach about 1–1.5 inches in a heavy skillet or Dutch oven.
• Large heavy skillet or Dutch oven
• Wire rack set over a baking sheet (keeps chicken crispy after frying)
• Tongs or spider strainer
• Mixing bowls
• Whisk
• Sheet pan (for toasting buns, optional)

Tips & Mistakes

• Pat the chicken dry before marinating so the buttermilk clings well.
• Cut chicken pieces roughly the same size so they cook evenly and finish at the same time.
• Marinate at least 20 minutes; if you have time, chill for up to 4 hours for extra flavor.
• Season both the marinade and the flour mixture so the chicken tastes good all the way through.
• Use cornstarch in the coating; it keeps the crust light and crisp instead of heavy.
• Do not crowd the pan; fry in batches so the oil stays hot and the coating stays crisp.
• Keep oil around 350°F; too cool gives greasy chicken, too hot burns the crust before the inside cooks.
• Drain fried chicken on a wire rack, not paper towels, so steam does not soften the crust.
• Toss chicken with sauce lightly; coat, do not drown, or the sliders turn soggy.
• Toast the slider buns so they hold up to the saucy filling.
• Taste the sauce before serving and adjust heat with more sriracha or sweetness with more honey.
• Build sliders right before serving so the cabbage stays crunchy and the buns stay sturdy.

How to Make Bang Bang Chicken Sliders

Step 1: Marinate the chicken

Add the chicken pieces to a bowl. Pour in buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Stir so every piece gets coated, then cover and chill at least 20 minutes while you prep everything else.

Step 2: Mix the Bang Bang sauce

In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and add a pinch of salt if you want more balance. Adjust heat with extra sriracha or sweetness with a touch more honey, then set the bowl aside.

Step 3: Toss the quick slaw

In another bowl, mix shredded cabbage, carrots, and green onions. Stir in lime juice, mayonnaise or Greek yogurt, and a pinch of salt and pepper. Toss until the veggies look lightly coated, then chill until slider assembly.

Step 4: Set up the coating station

In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Lift chicken pieces from the marinade, let extra liquid drip off, then drop them into the flour mixture. Toss to coat every piece thoroughly, pressing the coating on so it sticks.

Step 5: Fry the chicken

Pour oil into a heavy skillet or Dutch oven so it reaches about 1–1.5 inches deep. Heat over medium to medium-high until the oil reaches about 350°F, or until a pinch of flour sizzles on contact. Add chicken pieces in a single layer without crowding, and fry 3–4 minutes per side until golden and cooked through.

Transfer cooked chicken to a wire rack set over a baking sheet. Repeat with remaining chicken, letting the oil return to temperature between batches. Keep the rack in a low oven (around 225°F) if you want to keep the chicken hot while you finish.

Step 6: Toast the slider buns

Slice slider buns if they do not come pre-sliced. Place them cut side up on a baking sheet. Toast in a 350°F oven for 3–5 minutes until lightly golden, or toast in a dry skillet on the stove.

Step 7: Toss chicken with sauce

Place the hot fried chicken pieces in a large bowl. Spoon some of the Bang Bang sauce over the top and toss gently until the pieces look nicely coated. Add more sauce as needed, but keep a little extra for drizzling on the sliders.

Step 8: Assemble the Bang Bang Chicken Sliders

Lay out the bottom halves of the toasted slider buns. Add a small pile of slaw to each bun, then top with 1–2 pieces of sauced chicken. Drizzle with a bit more Bang Bang sauce, sprinkle with green onions, cilantro, or sesame seeds if you like, then cap with the top bun and serve right away.

Variations I’ve Tried

Use grilled chicken instead of fried for a lighter version; marinate the chicken, then grill and slice before tossing with sauce. Swap the chicken for crispy tofu or cauliflower florets for a meatless Bang Bang slider that still hits all the flavor notes. Add a slice of fresh pineapple or mango for a sweet, tropical twist that cools the heat.

Use spicy mayo instead of classic Bang Bang sauce if you want a simpler build with fewer ingredients. Turn these into lettuce wraps instead of sliders and skip the buns entirely for a low-carb version. For kids, cut the sriracha in half and serve extra sauce on the side so adults can add more heat.

How to Serve Bang Bang Chicken Sliders

Serve this Bang Bang Chicken Sliders Recipe hot, with the buns toasted and the slaw still crisp. Pair the sliders with simple sides like baked fries, sweet potato wedges, or a crunchy cucumber salad. A big platter of fresh fruit or a simple green salad balances the richness of the chicken and sauce.

Offer extra Bang Bang sauce, sliced pickles, and extra shredded cabbage on the side so everyone can customize. For drinks, think iced tea, lemonade, flavored sparkling water, or a fruity mocktail to cool the spice.

Make-Ahead

• Marinate the chicken up to 4 hours in advance and keep it covered in the fridge.
• Mix the Bang Bang sauce up to 3 days ahead and store it in an airtight container in the fridge.
• Toss the slaw up to 4 hours ahead; keep it chilled and stir before serving.
• Store leftover cooked chicken in the fridge for up to 3 days in an airtight container.
• Freeze cooked, un-sauced chicken pieces for up to 2 months; cool completely before freezing.
• Reheat chicken in a 375°F oven or air fryer until hot and crisp, then toss with fresh sauce right before serving.
• Avoid microwaving the chicken as the coating turns soft and loses its crunch.

Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders are crispy chicken bites coated in a creamy, spicy-sweet bang bang sauce, served on soft slider buns for a fun party appetizer or casual meal.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Appetizer

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 cups vegetable oil, for frying

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

• 12 slider buns, split
• 1 cup shredded lettuce
• 1/2 cup thinly sliced cucumber
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onions

Instructions

 

1. In a medium bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
2. Add the chicken pieces to the buttermilk mixture, stir to coat well, cover, and refrigerate for at least 30 minutes or up to 4 hours.

1. In a shallow dish, combine the flour, cornstarch, salt, paprika, garlic powder, and black pepper. Mix well and set aside.
2. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha (if using), honey, and rice vinegar until smooth. Refrigerate until ready to use.

1. Heat the vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat to 350°F (175°C).
2. Remove chicken pieces from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to coat thoroughly. Shake off excess flour.
3. Fry the chicken in batches, without crowding the pan, for 5–6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
4. Transfer fried chicken to a wire rack or paper towel–lined plate to drain.

1. Place the warm fried chicken pieces in a large bowl and drizzle with enough bang bang sauce to coat, tossing gently.
2. Lightly toast the slider buns if desired. Layer each bottom bun with shredded lettuce and cucumber slices.
3. Top with a piece or two of sauced chicken, then sprinkle with cilantro and green onions if using. Drizzle with a bit more bang bang sauce if desired and finish with the top bun.
4. Serve immediately while the chicken is still crispy and warm.

Notes

Nutrition Information
Approximate per 1 slider (about 1/12 of recipe): 290 calories; fat 17 g; saturated fat 3 g; carbohydrates 23 g; fiber 1 g; sugars 6 g; protein 11 g; sodium 530 mg. Values are estimates and will vary based on exact ingredients, brands, frying oil absorption, and portion size.