Introduction

Bang Bang Chicken Sliders are a deliciously crispy and flavorful treat, perfect for game day or casual gatherings. Tender chicken bites coated in a zesty Bang Bang sauce come together on mini slider buns with fresh toppings. They’re easy to make and sure to impress your guests.

A close-up view of a slider featuring a glossy, golden sesame seed bun on top. Below the bun, there is a thick layer of creamy, light orange sauce dripping down the sides. Under the sauce, a crispy, golden-brown fried chicken patty adds a textured and crunchy look. Beneath the chicken, a smooth, melted white cheese slice covers the bottom bun, which is soft and golden brown. The slider sits on a white marbled surface with a few potato chips blurred in the background, highlighting the slider as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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)

Instructions

Step 1: Cut the chicken breasts into small, bite-sized pieces suitable for sliders. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken and make sure it’s fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
Step 2: In a medium bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. Adjust seasoning by adding more sriracha for heat or honey for sweetness. Set aside.
Step 3: In a shallow dish, combine flour and panko breadcrumbs. Remove chicken pieces from the marinade, letting excess drip off, then dredge each piece in the flour mixture evenly.
Step 4: Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C). Test oil by dropping a small piece of chicken—it should sizzle immediately. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
Step 5: Lightly toast the slider buns until golden. Spread a generous amount of Bang Bang sauce on the bottom half of each bun, add fried chicken pieces, then top with shredded lettuce, red onion slices, and pickles if using. Garnish with cilantro and place the top bun on each slider.
Step 6: Arrange sliders on a platter and serve with extra Bang Bang sauce on the side. Enjoy fresh and hot for the best flavor.

Tips & Variations

For extra crunch, double dip the chicken by dipping back into the buttermilk and then flour mixture before frying.
Swap out mini slider buns for Hawaiian rolls for a sweeter flavor profile.
Add sliced avocado or jalapeños to the sliders for an extra creamy or spicy kick.
Use baked chicken tenders instead of fried for a lighter version.

Storage

Store leftover sliders in an airtight container in the refrigerator for up to 2 days. To reheat, warm the chicken pieces in a 350°F oven for about 10 minutes to maintain crispiness before assembling fresh buns and toppings. Avoid storing assembled sliders as buns may become soggy.

How to Serve

A close-up of a Bang Bang Chicken Slider shows a small sandwich with a sesame seed-topped soft golden bun. The bottom bun holds a layer of crispy fried chicken with a crunchy brown texture. Above the chicken is a smooth white slice of cheese, slightly melted. A creamy, light orange sauce generously drips down over the chicken and cheese, adding a glossy finish. The top bun rests on the sauce, completing the slider. The background has a white marbled texture and some crispy potato chips are visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Bang Bang sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Give it a good stir before serving.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.