What the heck is this?
These Bang Bang Chicken Sliders are the spicy, creamy, crunchy, flavor-packed mini sandwiches you didn’t know you needed but will instantly obsess over. Think juicy chicken tossed in a sweet-heat creamy bang bang sauce, tucked inside soft slider buns with a crisp slaw for freshness and crunch. They’re bold, a little spicy, a little sweet, and basically perfect for game days, parties, or any time you want to level up your sandwich game. Warning: these disappear fast—double the batch if you’re smart.
Why You’ll Love This Recipe
Mini sandwiches = maximum cuteness and flavor.
The bang bang sauce is creamy, spicy, and totally addictive.
Easy to prep and quick to assemble.
Perfect for parties, picnics, or fun family dinners.
Customizable heat level to keep everyone happy.
Leftovers (if any) make awesome next-day lunches.
The Good Stuff You’ll Need
For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk (or milk with a squeeze of lemon)
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt + pepper to taste
Oil for frying (or bake/air fry if you prefer)
For the Bang Bang Sauce:
1/2 cup mayo
1/4 cup sweet chili sauce
1–2 tbsp sriracha (adjust to taste)
1 tbsp honey or maple syrup
Juice of 1/2 lime
For Assembly:
12 slider buns (Hawaiian rolls work great)
1 cup shredded cabbage or coleslaw mix
Chopped green onions or cilantro (optional)
Pickles (optional, but highly recommended)
Let’s Do This
Step 1: Marinate the Chicken
Toss chicken pieces in buttermilk, cover, and let sit for at least 30 minutes (or overnight for extra tenderness).
Step 2: Bread and Cook the Chicken
In a shallow dish, mix flour, panko, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk and dredge in the flour mixture until coated.
Fry in hot oil (about 350°F) until crispy and cooked through, about 4–5 minutes per side. Drain on paper towels.
(Or bake at 425°F for 20–25 minutes or air fry at 390°F for 12–15 minutes.)
Step 3: Make the Bang Bang Sauce
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Step 4: Sauce the Chicken
Toss the hot crispy chicken in the bang bang sauce until fully coated.
Step 5: Assemble the Sliders
Toast your slider buns if desired.
Add a layer of slaw or shredded cabbage on the bottom bun.
Pile on bang bang chicken, top with extra sauce, green onions, and pickles if using.
Pop on the top bun and get ready to fall in love.
Serving Suggestions
Serve with sweet potato fries, chips, or a simple side salad.
These pair beautifully with a cold beer, lemonade, or iced tea.
Great for tailgates, potlucks, or family movie night.
Switch It Up
Spice Control: Use less sriracha or swap in hot honey for a milder version.
Lighter Version: Use grilled chicken instead of fried.
Low Carb: Serve in lettuce wraps instead of buns.
Extra Crunch: Add crispy fried onions or jalapeño slices.
Make-Ahead Tips
The bang bang sauce can be made up to 3 days ahead and stored in the fridge.
Chicken can be breaded ahead and kept chilled until ready to cook.
Leftover sliders? Store components separately and assemble fresh.
Questions People Actually Ask
Q: Can I use store-bought chicken tenders?
A: Absolutely—toss them in the sauce and you’re golden.
Q: Can I make these gluten-free?
A: Yep! Use GF breadcrumbs and flour, and check your sauce ingredients.
Q: How spicy is bang bang sauce?
A: It’s a mild to medium heat—easy to adjust by adding more or less sriracha.
Q: Can I bake the chicken instead of frying?
A: Yes! It still comes out crispy and delicious.
Bang Bang Chicken Sliders Recipe
- Total Time: 45 minutes
- Yield: 12 sliders 1x
Description
These Bang Bang Chicken Sliders are the spicy, creamy, crunchy, flavor-packed mini sandwiches you didn’t know you needed but will instantly obsess over. Think juicy chicken tossed in a sweet-heat creamy bang bang sauce, tucked inside soft slider buns with a crisp slaw for freshness and crunch. They’re bold, a little spicy, a little sweet, and basically perfect for game days, parties, or any time you want to level up your sandwich game. Warning: these disappear fast—double the batch if you’re smart.
Ingredients
For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk (or milk with a squeeze of lemon)
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt + pepper to taste
Oil for frying (or bake/air fry if you prefer)
For the Bang Bang Sauce:
1/2 cup mayo
1/4 cup sweet chili sauce
1–2 tbsp sriracha (adjust to taste)
1 tbsp honey or maple syrup
Juice of 1/2 lime
For Assembly:
12 slider buns (Hawaiian rolls work great)
1 cup shredded cabbage or coleslaw mix
Chopped green onions or cilantro (optional)
Pickles (optional, but highly recommended)
Instructions
Toss chicken pieces in buttermilk, cover, and let sit for at least 30 minutes (or overnight for extra tenderness).
In a shallow dish, mix flour, panko, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk and dredge in the flour mixture until coated.
Fry in hot oil (about 350°F) until crispy and cooked through, about 4–5 minutes per side. Drain on paper towels.
(Or bake at 425°F for 20–25 minutes or air fry at 390°F for 12–15 minutes.)
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Toss the hot crispy chicken in the bang bang sauce until fully coated.
Toast your slider buns if desired.
Add a layer of slaw or shredded cabbage on the bottom bun.
Pile on bang bang chicken, top with extra sauce, green onions, and pickles if using.
Pop on the top bun and get ready to fall in love.
Notes
Serve with sweet potato fries, chips, or a simple side salad.
These pair beautifully with a cold beer, lemonade, or iced tea.
Great for tailgates, potlucks, or family movie night.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~310 kcal
- Fat: ~18g
- Carbohydrates: ~20g
- Protein: ~15g