Bang Bang Chicken Sliders Recipe

Update : January 11, 2026

Delicious Bang Bang Chicken sliders served on a platter

Why Make This Recipe

Bang Bang Chicken Sliders are a delicious and fun food option perfect for gatherings, game days, or just a tasty dinner at home. The crunchy fried chicken paired with the zesty Bang Bang sauce creates a flavor explosion that everyone loves. Plus, these sliders are easy to make, and you can customize them to fit your taste. They bring a bit of excitement and a great kick to any meal!

How to Make Bang Bang Chicken Sliders

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 the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, cover, and refrigerate for at least 1 hour (you can also do this overnight).
Make the Bang Bang Sauce: In a medium bowl, mix the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust the heat or sweetness to your liking.
Dredge and Fry the Chicken: In a shallow dish, mix the flour and panko breadcrumbs together. Take the chicken out of the marinade, dredge it in the flour mixture, and fry it in hot oil (350°F or 175°C) in batches. Cook each piece for about 3–4 minutes on each side until golden and cooked through. After frying, drain the chicken on paper towels.
Assemble the Sliders: Lightly toast the slider buns. Spread some Bang Bang sauce on the bottom buns, place the fried chicken on top, add shredded lettuce, red onion, and pickles if you want. Garnish with cilantro and cap with the top bun.
Serve: Place the sliders on a serving platter and enjoy with extra Bang Bang sauce for dipping!

How to Serve Bang Bang Chicken Sliders

Bang Bang Chicken Sliders are best served fresh and warm. You can present them on a platter for guests to pick from. Offer extra Bang Bang sauce on the side for those who want to dunk their sliders. These sliders pair well with chips, fries, or a fresh salad!

How to Store Bang Bang Chicken Sliders

To store leftovers, place any uneaten sliders in an airtight container and refrigerate. They are best eaten within 2–3 days. To reheat, pop them in the oven or microwave until warm. The chicken may lose some of its crunch, but it will still be tasty.

Tips to Make Bang Bang Chicken Sliders

For a lighter option, you can bake the chicken at 400°F (200°C) for 20–25 minutes. Flip the chicken halfway through for even cooking.
Try grilling the chicken for a smoky flavor.
If you want a vegetarian alternative, use crispy tofu or cauliflower instead of chicken.
Add a touch of Dijon mustard to the Bang Bang sauce for an extra kick!

Variation

You can easily adapt this recipe to suit different tastes. If you like spice, increase the sriracha in the sauce. For something sweet, add more honey. You can also switch up the toppings with sliced jalapeños, avocado, or even a different kind of lettuce.

FAQs

1. Can I make the chicken ahead of time?
Yes, you can marinate and fry the chicken ahead of time. Just store it in the fridge and reheat when you’re ready to serve.

2. How spicy is Bang Bang sauce?
The spice level can vary based on how much sriracha you use. Start with the recommended amount and adjust according to your taste.

3. Can these sliders be frozen?
It’s best to freeze the cooked chicken separately. You can fry it, let it cool, and then freeze it for later use. However, assembled sliders may not hold up well after freezing.