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Bang Bang Chicken Sliders are a crispy, sweet-spicy handheld ideal for crowds and casual gatherings. The contrast between crunchy panko chicken and creamy bang bang sauce makes them easy to eat and quick to pass around.
People search for this recipe when they need a party appetizer that scales and stores well. You can prep parts ahead, adjust heat, and swap proteins to suit guests and dietary needs. If you enjoy other comforting chicken dishes, also see this best smothered chicken and rice recipe for a heartier main course.
Why Make This Recipe
The recipe works with pantry staples and simple techniques. You use buttermilk to tenderize and panko for extra crunch. The bang bang sauce comes together in one bowl.
Preparation is straightforward and mostly hands-off during marinating and frying. Total active time is modest, and you can marinate overnight. That makes it suitable for parties, game days, and weeknight meals.
This dish solves the need for a finger food that still feels substantial. Each slider delivers protein, crunch, and a flavor boost from the sweet chili and sriracha in the sauce.
How to Make Bang Bang Chicken Sliders
This approach separates marinating, breading, frying, and assembly so timing is predictable. Buttermilk breaks down the chicken fibers for tender results. The flour-panko mix creates a light, shattering crust when fried or baked.
The bang bang sauce pairs mayo, sweet chili sauce, and sriracha for balanced heat and sweetness. Tossing the cooked chicken in some sauce before assembly keeps each slider saucy without soggy buns.
Ingredients
- For the Chicken: 2 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- vegetable oil for frying
- For the Bang Bang Sauce: 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- For the Sliders: 12 mini slider buns
- 1 cup shredded lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup pickles (optional)
- Fresh cilantro for garnish (optional)
Directions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces and submerge: cover and refrigerate at least 1 hour (up to overnight).
- Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
- Dredge and Fry the Chicken: In a shallow dish, mix flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
- Serve: Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.
- Tips: For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once or grill the chicken. Adjust spice level by varying the sriracha you can substitute crispy tofu or cauliflower for a vegetarian option add a touch of Dijon mustard to the sauce for extra tang.
How to Serve Bang Bang Chicken Sliders
Serve the sliders warm on a platter with extra bang bang sauce for dipping. Arrange lettuce and onions so guests can add more if they want. Offer pickles on the side for a tangy contrast.
Pair these sliders with a crisp lager, iced tea, or a citrusy soda. For a lighter spread, add a simple cucumber salad or a platter of raw vegetables. Use fresh cilantro or lime wedges as a garnish for a bright finish.
How to Store Bang Bang Chicken Sliders
Store leftover chicken and sauce separately for best texture. Keep cooked chicken in an airtight container in the refrigerator for up to 3 days. Store the bang bang sauce in a sealed jar for up to 5 days.
If you want to freeze cooked chicken, flash-freeze pieces on a tray, then transfer to a freezer bag for up to 2 months. Reheat frozen pieces in a 375°F oven until heated through to help restore crispness. Avoid assembling sliders before refrigeration to prevent soggy buns.
Tips to Make Bang Bang Chicken Sliders
Start with one short sentence introducing the tips.
- Use boneless, skinless chicken breasts and cut them uniformly for even cooking.
- Let the chicken marinate at least one hour; overnight is better for flavor and tenderness.
- Pat chicken dry before dredging to help the panko adhere and crisp properly.
- Maintain oil temperature around 350°F to avoid greasy or undercooked centers.
- For a lighter option, bake panko breaded chicken at 400°F and flip once for even browning.
- Toss fried chicken in a little bang bang sauce to coat before assembling for consistent flavor.
- Lightly toast mini slider buns to prevent sogginess from the sauce.
- Adjust sriracha to control heat and add honey if you want a sweeter sauce.
Common Mistakes to Avoid
A common mistake is overcrowding the pan when frying. Cook in small batches to keep oil temperature steady and to maintain crispness.
Another mistake is assembling sliders too early. Wait to add sauce and toppings until just before serving to prevent soggy buns and wilted lettuce.
FAQs
What is bang bang sauce made of?
Bang bang sauce is a mayo-based mix with sweet chili sauce, sriracha, honey, lime juice, and garlic powder for a sweet-spicy balance.
Can I bake instead of frying the chicken?
Yes. Bake at 400°F for 20–25 minutes, flipping once, for a crispier baked version without frying.
How long should I marinate the chicken?
Marinate at least 1 hour, but overnight yields more tender chicken and deeper flavor.
Can I make these vegetarian?
Yes. Substitute crispy tofu or roasted cauliflower for the chicken and follow the same breading and sauce steps.
How do I keep the sliders from getting soggy?
Toast the buns and keep sauce and chicken separate until assembly. Use minimal sauce on the bun and add extra for dipping.
Are these sliders freezer-friendly?
You can freeze cooked chicken pieces for up to 2 months; thaw and reheat in the oven to restore crispness. Do not freeze assembled sliders.
Conclusion
For a tested version and an alternate plating idea, check the original Bang Bang Chicken Sliders recipe which served as inspiration and offers visual guidance.