Bang Bang Chicken Sliders are little bites of spicy, crunchy, and creamy all wrapped up in soft, sweet mini buns. The crispy chicken is coated with a tangy, spicy bang bang sauce that gives these sliders a fun kick, making every bite exciting without being too hot. They’re the perfect mix of flavors and textures, from the crunchy chicken to the cool, smooth sauce and soft roll.
I love making these sliders whenever friends come over because they’re super easy to eat with your hands and always disappear fast. I usually add a little shredded lettuce or some pickles on top for an extra crunch and fresh taste. One tip I like to share is to not overload the sauce—just enough to get that yummy bang bang flavor but not so much that it gets messy!
These sliders remind me of casual weekends and fun gatherings where everyone is relaxed and enjoying good food without fuss. They’re great for game day, parties, or just when you want a satisfying snack that feels special but is quick to put together. If you like a little spice and a lot of crunch, these Bang Bang Chicken Sliders are definitely a winner in my book!
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work well too. Cutting them into smaller pieces helps with even cooking and slider size.
Buttermilk: It tenderizes the chicken nicely. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice and let sit for 5 minutes.
Flour & Cornstarch: The combo makes the coating extra crispy. You can swap cornstarch for rice flour if needed.
Bang Bang Sauce: Mayonnaise and sweet chili sauce create the creamy, sweet, and spicy flavor. Adjust sriracha to control the heat. Honey softens the spice and balances flavors.
Slaw: Adds crunch and a fresh bite. Use any pre-shredded cabbage mix or even finely sliced lettuce for a quick substitute.
Slider Buns: Soft, slightly sweet buns work best to complement the spicy chicken. Potato rolls are a great option.
How Do I Get the Crispiest Fried Chicken for My Sliders?
To make the chicken crispy and tender inside, follow these simple steps:
- Marinate: Soak chicken in buttermilk for at least 30 minutes to keep it juicy.
- Dredge well: Combine flour and cornstarch with spices for a crunchy crust. Press the mix firmly onto the chicken pieces.
- Oil temperature: Heat oil to around 350°F (175°C). If the oil is too cool, the chicken absorbs fat and gets greasy. Too hot, and the coating burns before cooking through.
- Frying: Cook in batches to avoid crowding the pan; this keeps oil temperature steady for even frying.
- Drain: Let fried pieces rest on paper towels to remove excess oil but serve promptly for the best crunch.
Following these tips helps you get tender chicken with a crispy, flavorful crust—perfect for holding lots of bang bang sauce without getting soggy!
Equipment You’ll Need
- Heavy skillet or deep fryer – holds heat well for frying and helps cook chicken evenly.
- Mixing bowls – for marinating chicken and mixing the sauce and slaw separately.
- Shallow dish – makes dredging the chicken easy and keeps the coating uniform.
- Wire rack or paper towels – lets fried chicken drain so it stays crispy.
- Spatula or tongs – for safely flipping and removing chicken from hot oil.
- Small whisk or fork – to mix the bang bang sauce smoothly.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or cauliflower for a vegetarian version that still gets that crunch and spice.
- Try adding shredded cheese like pepper jack or cheddar inside the slider for a melty surprise.
- Mix in thinly sliced jalapeños or pickled veggies with the slaw for extra tang and heat.
- Use buffalo sauce instead of bang bang sauce for a tangier, more classic spicy flavor.
How to Make Bang Bang Chicken Sliders?
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into small slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tsp sriracha (adjust to desired heat)
- 1 tsp honey or sugar (optional)
- 1 tsp lime juice
For the Slaw:
- 1 cup coleslaw mix (shredded green cabbage, purple cabbage, and carrot)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sugar
- Salt to taste
For Assembling:
- 8 slider buns or small soft rolls
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 30 minutes for marinating the chicken, about 20 minutes for frying and assembling. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Cover the bowl and let it sit in the refrigerator for at least 30 minutes, or up to 2 hours, to help the chicken become tender and juicy.
2. Prepare the Slaw:
In a small bowl, mix the coleslaw mix with vinegar, sugar, and a pinch of salt. Toss everything well and let it sit for 10 to 15 minutes while you prepare the other parts. This gives the slaw a nice tangy flavor.
3. Make the Bang Bang Sauce:
In another bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if you like it a bit sweeter), and lime juice. Taste and adjust the spice to your liking. Set this sauce aside for later.
4. Prepare the Coating Mixture:
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix these dry ingredients well – this is what will coat your chicken and create that delicious crispy crust.
5. Coat the Chicken:
Take the chicken pieces out of the buttermilk, letting any extra drip off, then press each piece into the flour mixture until well coated on all sides. Make sure the coating sticks well for maximum crunch!
6. Fry the Chicken:
Heat plenty of vegetable oil in a deep pan or skillet to about 350°F (175°C). Fry the coated chicken pieces in batches, so you don’t overcrowd the pan. Cook for about 4 to 5 minutes per batch, or until golden brown and cooked through. Remove them and drain on paper towels.
7. Toss Chicken in Sauce:
Place the fried chicken pieces in a large bowl. Pour about half of the bang bang sauce over them and gently toss to coat evenly, but not too messy.
8. Toast the Buns:
Optionally, warm the slider buns in a skillet or oven until lightly toasted and golden, which adds a nice texture contrast.
9. Assemble Your Sliders:
Spread some bang bang sauce on the bottom half of each bun. Add a piece or two of the sauced chicken on top, then pile a small handful of the tangy slaw over it. Drizzle a little more bang bang sauce if you like, then top with the other half of the bun. Garnish with a sprinkle of chopped cilantro or parsley for a fresh touch.
10. Serve and Enjoy!
Serve these sliders immediately while the chicken is warm and crispy. They’re perfect for a fun party snack or a casual meal!
Can I Use Frozen Chicken for These Sliders?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry well to avoid excess moisture that can affect the crispiness.
How Can I Make These Sliders Spicier or Milder?
Adjust the sriracha in the bang bang sauce to your preferred heat level. You can add more for extra spice or reduce it if you want a milder flavor. Adding honey helps balance out the heat, too.
Can I Prepare Any Parts of This Recipe Ahead of Time?
Definitely! You can marinate the chicken up to 2 hours ahead and make the slaw and bang bang sauce in advance. Just fry and assemble right before serving for best texture.
How Should I Store Leftovers?
Store leftover fried chicken, sauce, and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy before assembling fresh sliders.
