Bang Bang Chicken Sliders are little bursts of flavor wrapped in soft, fluffy buns. They’re packed with crispy chicken tossed in a creamy, spicy bang bang sauce that has just the right amount of kick. These sliders combine crunchy, saucy, and tender textures, making every bite exciting and satisfying.
I love making these sliders when I want a fun and easy meal that brings everyone to the table with big smiles. The spice isn’t overwhelming, so even if you’re not usually into heat, you’ll still enjoy the creamy sauce that coats the chicken perfectly. Plus, they’re quick to put together, which makes them my go-to for a casual dinner or friendly get-together.
My favorite way to serve Bang Bang Chicken Sliders is with a side of crunchy pickles or a simple slaw to add a fresh, cool bite. They’re perfect for game day, party appetizers, or even a weeknight dinner. Honestly, once you try them, you might find yourself making these sliders again and again—they’re just that good.
Key Ingredients & Substitutions
Chicken: I like using tenders because they cook evenly and stay juicy. You can use chicken breasts cut into pieces, but tenders are easier for sliders. For a lighter option, try grilled chicken instead of fried.
Buttermilk: It helps tenderize the chicken and adds flavor. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes.
Flour & Seasonings: Flour with garlic powder and paprika gives a flavorful, crispy coating. You can swap paprika for smoked paprika for a deeper flavor or add cayenne for extra heat.
Bang Bang Sauce: This creamy, spicy sauce combines mayo, sweet chili sauce, and sriracha. If you want it milder, reduce sriracha or add more mayo. For a dairy-free option, use vegan mayo.
Coleslaw Mix: Adds crunch and freshness. You can make your own with shredded cabbage and carrots or buy pre-made slaw mix. Cilantro is optional but adds a nice herbal touch.
How Do I Get the Chicken Crispy and Juicy Every Time?
Getting that perfect crunch with juicy chicken is all about preparation and frying technique:
- Soak chicken in buttermilk to tenderize and keep it moist.
- Coat thoroughly but tap off excess flour to avoid a heavy crust.
- Heat oil to around 350°F (175°C); if too cool, coating gets soggy; if too hot, outside burns before inside cooks.
- Fry chicken in batches to prevent overcrowding and maintain oil temperature.
- Drain cooked chicken on a wire rack instead of paper towels to keep crust crisp.
Following these tips helped me get crunchy, juicy chicken every time! Enjoy your sliders with the sauce and slaw while they’re still warm for the best taste.
Equipment You’ll Need
- Deep frying skillet or large saucepan – I find a heavy-bottomed pan helps maintain oil temperature for crispy chicken.
- Cooking thermometer – ensures the oil stays at the right heat (around 350°F) for perfect frying.
- Mixing bowls – one for buttermilk, one for flour mixture, and one for the sauce—keeps ingredients organized and easy to work with.
- Wire rack or paper towels – for draining fried chicken and keeping it crispy.
- Slotted spoon or tongs – makes flipping and removing chicken safer and less messy.
- Toaster or oven for buns – to toast buns nicely so they don’t get soggy when assembled.
Flavor Variations & Add-Ins
- Swap chicken tenders for cooked shrimp or tofu to make it vegetarian or seafood-based—still tasty with the spicy sauce.
- Mix in chopped scallions or shredded cheese into the coleslaw for extra flavor and richness.
- Use different buns, like brioche or whole wheat, to change the flavor and texture of the sliders.
- Add sliced jalapeños or hot sauce to the Bang Bang sauce if you like it extra spicy.
How to Make Bang Bang Chicken Sliders?
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken tenders or chicken breasts cut into slider-size pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Sliders:
- 8 slider buns, split and toasted
- 1 cup coleslaw mix (shredded cabbage and carrots)
- Fresh cilantro leaves for garnish
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste for heat)
- 1 teaspoon honey
- 1 teaspoon rice vinegar or lime juice
How Much Time Will You Need?
This recipe takes about 40 minutes total. You’ll need 30 minutes (or up to 2 hours) to soak the chicken for tenderness, around 10 minutes for cooking, and additional time for assembling your delicious sliders.
Step-by-Step Instructions:
1. Prep the Chicken:
Place the chicken pieces in a bowl and cover them with buttermilk. Let them soak for at least 30 minutes (or up to 2 hours) to make sure the chicken stays juicy and tender.
2. Make the Coating:
In a shallow bowl or plate, mix together the flour, garlic powder, paprika, salt, and black pepper. This will be the tasty coating for your chicken.
3. Bread the Chicken:
Remove the chicken from the buttermilk, allowing any extra liquid to drip off. Dredge each piece in the flour mixture, pressing gently so it sticks all over. Set the coated chicken aside on a plate.
4. Fry the Chicken:
Heat about 1 inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil—it should sizzle right away. Fry the chicken in batches so the pieces don’t crowd each other. Cook each piece for 4-5 minutes per side, or until they turn golden brown and are cooked through. Remove and let drain on a wire rack or paper towels.
5. Prepare the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice. Taste and adjust heat or sweetness as you like.
6. Assemble the Sliders:
Spread a good amount of Bang Bang sauce on the bottom half of each toasted slider bun. Add a piece of crispy fried chicken, top with some coleslaw mix, and sprinkle a few fresh cilantro leaves. Drizzle more Bang Bang sauce on top if you want an extra kick.
7. Serve and Enjoy:
Place the top buns on your sliders and serve them right away while the chicken is warm and crispy. Enjoy the spicy, creamy, crunch combo in every bite!
Can I Use Frozen Chicken for These Sliders?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before soaking it in buttermilk. This helps it cook evenly and stay juicy.
How Can I Make These Sliders Less Spicy?
Simply reduce the amount of sriracha in the Bang Bang sauce or omit it entirely. You can also add more mayonnaise to mellow out the heat without losing the creamy texture.
Can I Bake the Chicken Instead of Frying?
Absolutely! To bake, coat the chicken as usual, place on a greased baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy and cooked through. For extra crispiness, lightly spray the chicken with cooking oil before baking.
How Should I Store Leftover Sliders?
Keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the chicken in the oven to keep it crispy, and assemble the sliders fresh with sauce and slaw to avoid sogginess.