Bang Bang Chicken Sliders are a fun, flavorful twist on the classic slider that brings a little spicy kick to the party. These little sandwiches are packed with crispy, tender chicken tossed in a creamy, sweet, and spicy sauce that makes every bite a delicious surprise. Think juicy chicken paired with a sauce that has just the right amount of heat and a bit of crunch from fresh veggies or a slaw on a soft slider bun.
I love making these sliders for gatherings because they’re easy to handle and always a hit, especially with anyone who likes a mix of sweet and spicy flavors. I like to add a little extra cooling element, like a touch of ranch or some crunchy slaw, to balance out the sauce. It’s one of those dishes that’s messy but totally worth it because every bite is packed with flavor and texture.
These sliders work great as a casual appetizer or even a main course if you pile on a few. I often serve them with some crispy fries or a fresh green salad on the side to keep things simple but satisfying. If you’re looking for a recipe that brings big flavor to a small package, Bang Bang Chicken Sliders are sure to be a crowd-pleaser in your kitchen too!
Key Ingredients & Substitutions
Chicken: I like using chicken breasts or tenders for tender, juicy bites. If you want less fat, skinless chicken breast works best. For a lighter option, try baked chicken instead of frying.
Panko Breadcrumbs: These create that nice crunchy texture. If you don’t have panko, regular breadcrumbs work too but may give a less crunchy coating.
Bang Bang Sauce: The sauce is key! Mayonnaise gives creaminess, sweet chili sauce adds sweetness and tang, and sriracha brings heat. Adjust sriracha to control spiciness. You can swap honey for maple syrup or agave for a vegan sweetener.
Slider Buns: Soft buns work best so they don’t overpower the crunchy chicken. If you can’t find slider buns, small dinner rolls or mini brioche buns make great alternatives.
How Do You Get the Chicken Crispy and Juicy Every Time?
Coating and frying chicken can be tricky. Follow these steps for crispy, juicy pieces:
- Set up your dredging stations: flour mix, beaten eggs, and panko breadcrumbs.
- Fully coat chicken pieces in flour first. This helps the egg and breadcrumbs stick better.
- Dip in egg and then coat evenly with panko. For extra crunch, double dip by repeating the egg and panko step.
- Heat oil to about 350°F (175°C). Use a thermometer for accuracy—too hot will burn crumbs; too cool makes it greasy.
- Fry chicken in batches, don’t crowd the pan. Cook 3-4 minutes per side until golden and cooked through.
- Drain on paper towels to avoid soggy chicken.
Following these tips helps the coating stay crunchy while keeping the chicken juicy inside.
Equipment You’ll Need
- Deep frying pan or heavy skillet – perfect for frying chicken evenly and keeping the oil temperature steady.
- Cooking thermometer – helps you monitor oil temperature for crispy, not greasy, chicken.
- Mixing bowls (3) – great for setting up your flour, egg, and breadcrumb dredging stations.
- Tongs – easy to flip and handle chicken pieces safely in hot oil.
- Paper towels – essential for draining excess oil and keeping the chicken crispy.
- Small whisk or fork – to mix your Bang Bang sauce smoothly.
- Cutting board and knife – for prepping chicken into bite-sized pieces.
Flavor Variations & Add-Ins
- Swap chicken for crispy shrimp for a seafood twist with the same sauce that clings well.
- Add sliced avocado or cucumber slices inside the sliders to add a fresh, cooling crunch.
- Mix shredded carrots and green cabbage into the slaw to give extra texture and sweetness.
- Use a spicy ranch or blue cheese sauce instead of mayo in the bang bang sauce for a tangier bite.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar (optional)
For the Sliders:
- 8 slider buns, lightly toasted
- 1 cup coleslaw mix (shredded cabbage and carrots)
- Fresh chopped parsley or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 15 minutes to cook. Overall, you’ll spend around 35 minutes from start to finish, perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Set up three bowls: in one, mix the flour, paprika, garlic powder, salt, and pepper. In the second, beat the eggs. In the third, place the panko breadcrumbs. This’ll help you coat the chicken easily and evenly.
2. Coat the Chicken:
Take each chicken piece and dip it first in the flour mixture, then the beaten eggs, and finally coat it well with the panko breadcrumbs. For extra crunch, you can dip it again in the eggs and breadcrumbs.
3. Fry the Chicken:
Heat vegetable oil in a deep frying pan or skillet until it reaches about 350°F (175°C). Fry the chicken pieces in batches for about 3 to 4 minutes on each side, or until they’re a beautiful golden brown and cooked through. Drain on paper towels to remove excess oil.
4. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and optional rice vinegar until smooth. Taste and adjust sriracha if you like it spicier.
5. Assemble the Sliders:
Spread some Bang Bang sauce on the bottom half of each toasted slider bun. Add a couple of crispy chicken pieces, then a handful of coleslaw mix on top. Drizzle some more sauce over the slaw for extra flavor.
6. Top and Garnish:
Place the top half of the slider bun on the chicken and garnish with fresh chopped parsley or cilantro for a touch of freshness and color.
7. Serve:
Enjoy your Bang Bang Chicken Sliders immediately while the chicken is warm and crispy. They go great with fries or a simple green salad on the side.
Can I Use Frozen Chicken for the Sliders?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before coating and frying. This helps ensure even cooking and a crispy coating.
Can I Bake Instead of Frying the Chicken?
Absolutely! To make a healthier version, bake coated chicken pieces on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and cooked through.
How Should I Store Leftover Sliders?
Store any leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in the oven to keep it crispy, then assemble sliders fresh before serving.
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 using to recombine any ingredients that may have separated.
