Bang Bang Chicken Sliders Recipe is the ultimate combination of crispy, juicy chicken paired with a creamy, spicy-sweet bang bang sauce, all packed between soft slider buns to create a mini sandwich that bursts with flavor in every bite. These sliders are perfect for game days, parties, or a flavorful family dinner—easy to prepare, crowd-pleasing, and endlessly customizable. With a bold blend of Asian-inspired flavors and Southern comfort food textures, Bang Bang Chicken Sliders have become a modern favorite that bridges global cuisine with classic American comfort.
The history of Bang Bang Chicken Sliders is rooted in the evolution of fusion food. The original “Bang Bang Chicken” is a Sichuan Chinese dish made with poached chicken served with a spicy sesame sauce, named for the sound of a wooden mallet tenderizing the meat. However, the American version of Bang Bang Chicken, popularized by restaurants like Bonefish Grill, is typically made with crispy fried chicken or shrimp tossed in a creamy, sweet, and spicy chili sauce made from mayonnaise, sweet chili sauce, and Sriracha. This Westernized variation gave rise to a trend of using bang bang sauce in sandwiches, wraps, and sliders. Over time, creative cooks began using this addictive sauce in small, shareable sandwiches—thus, Bang Bang Chicken Sliders were born. The result is a perfect marriage of crispy coated chicken and zesty sauce with a soft bun, influenced by both Asian cuisine and American fast food culture. These sliders quickly gained traction on food blogs, TikTok, and Instagram for their mouthwatering appearance and crave-worthy taste, making them a staple at parties and casual gatherings.
Ingredients Breakdown starts with the chicken—typically boneless, skinless chicken breasts or thighs cut into slider-size portions. The chicken is coated in a seasoned flour or panko breadcrumb mixture to achieve a crispy, golden exterior. The bang bang sauce, the star of the show, is made with three primary ingredients: mayonnaise (for creaminess), sweet chili sauce (for sweetness and tang), and Sriracha or hot sauce (for heat). Some versions also include honey or lime juice for balance. The slider buns can be classic mini burger buns, Hawaiian rolls, or even brioche for added richness. Optional toppings include shredded lettuce, coleslaw, pickles, or sliced cucumbers to add crunch and contrast. A touch of melted butter or garlic butter brushed on the buns can take the flavor over the top. You may also need eggs, flour, salt, pepper, garlic powder, onion powder, and paprika for seasoning the chicken. Oil is required for frying—vegetable, canola, or peanut oil are common choices for their neutral flavor and high smoke points.
Step-by-Step Recipe begins with preparing the chicken. Start by slicing the chicken into pieces sized to fit the slider buns. Season the pieces with salt, pepper, garlic powder, and paprika. In one bowl, prepare a flour or breadcrumb coating, and in another, whisk a few eggs for dredging. Dip each chicken piece in the egg, then coat thoroughly in the flour or breadcrumbs. Heat oil in a deep pan or skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and fully cooked—about 4–5 minutes per side depending on thickness. Remove and drain on a wire rack or paper towels. While the chicken rests, prepare the bang bang sauce by mixing together mayonnaise, sweet chili sauce, and Sriracha in a bowl. Adjust the spice level to taste. Lightly toast the slider buns in a skillet or oven for extra texture. Spread a small amount of bang bang sauce on the bottom bun, place a piece of crispy chicken on top, add any toppings like lettuce or slaw, and drizzle more sauce over the chicken. Top with the other half of the bun and repeat for each slider. Serve immediately while hot and crispy.
Tips for the Perfect Bang Bang Chicken Sliders include using freshly fried chicken to maintain crispiness—avoid letting the chicken sit too long before assembling. Pat the chicken dry before breading to help the coating stick better. For extra crunch, use panko breadcrumbs or double-dip the chicken by repeating the egg and coating step. Always let fried chicken rest on a wire rack rather than paper towels to keep it crisp. Toasting the slider buns adds texture and prevents them from getting soggy from the sauce. When making the sauce, start with less Sriracha and increase to your heat preference. If making ahead for a party, fry the chicken and prepare the sauce in advance, then assemble just before serving. Add shredded lettuce or slaw last to maintain their crispness. For a cleaner presentation, use piping bags or a squeeze bottle for the sauce.
Variations and Customizations are plentiful. For a healthier version, bake or air fry the chicken instead of deep frying. For a gluten-free version, use gluten-free breadcrumbs and buns. For extra flavor, marinate the chicken beforehand in buttermilk or pickle juice. Want it spicier? Add cayenne to the flour or more Sriracha to the sauce. To cool things down, add a dollop of ranch or blue cheese dressing. Replace chicken with shrimp, tofu, or even cauliflower for different dietary preferences. Use Asian-style slaw with rice vinegar and sesame oil for a twist. Add pickled jalapeños, kimchi, or spicy cucumbers for an extra kick. Hawaiian rolls give a sweet contrast, while brioche offers a rich, buttery option. You can also make these as full-size sandwiches or wraps instead of sliders. Vegan versions can use plant-based chicken and vegan mayo for the sauce.
Health Considerations and Nutritional Value of Bang Bang Chicken Sliders vary depending on preparation. A typical slider with fried chicken and sauce can range from 250–400 calories each, with significant fat and sodium due to frying and the mayo-based sauce. However, you can reduce the calorie count by baking or air-frying the chicken, using low-fat or avocado oil mayo, and minimizing added sauce. The sliders provide protein from the chicken and some fiber if you add lettuce or slaw. The dish is generally high in flavor but should be enjoyed in moderation, especially for those watching saturated fat, sodium, or sugar intake. To make it more balanced, serve with a side salad, swap in whole grain or lettuce wraps instead of buns, or make mini open-faced versions.
FAQ: Can I make these ahead of time? You can fry the chicken and prepare the sauce ahead, but assemble just before serving for best texture. Can I bake the chicken instead of frying? Yes—bake at 400°F for 20–25 minutes or until crispy and cooked through. Is bang bang sauce spicy? It has a mild to moderate heat, but you can adjust by using less Sriracha or adding more mayo. Can I use store-bought sauce? Yes, but homemade is fresher and allows for better customization. Are these sliders good for kids? Yes, just reduce or omit the spice in the sauce. Can I use frozen chicken tenders? In a pinch, yes—just cook according to package instructions and toss in the sauce. How do I store leftovers? Store chicken and sauce separately; reheat chicken in the oven or air fryer for best results. Can I make these gluten-free? Absolutely—use gluten-free breadcrumbs and buns. What sides go well with these sliders? Try sweet potato fries, Asian slaw, cucumber salad, or crispy pickles.
Bang Bang Chicken Sliders Recipe
Ingredients
- 1½ pounds thinly sliced chicken breasts
- Kosher salt freshly ground black pepper, and garlic powder – for seasoning the chicken
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 cups or more as needed Panko breadcrumbs
- Vegetable oil or canola oil – for frying
- 12 slices mozzarella cheese
- 12 slider rolls
- Bang Bang Sauce – for drizzling or dipping
Instructions
- Begin by seasoning both sides of the chicken with kosher salt, freshly ground black pepper, and garlic powder. Next, prepare a breading station using three shallow bowls: in the first, combine the flour and cornstarch; in the second, whisk together the buttermilk, hot sauce, and egg; and in the third, add the Panko breadcrumbs.
- Take each seasoned chicken piece and dredge it in the flour mixture first, shaking off any excess. Then dip it into the buttermilk mixture, allowing any extra liquid to drip off. Finally, coat the chicken thoroughly in the breadcrumbs, pressing them in gently to ensure a firm, even coating. Set the breaded chicken aside on a plate and repeat the process with the remaining chicken pieces.
- In a large skillet, pour in a thin layer of vegetable or canola oil and heat over medium. Once the oil is hot, carefully add the breaded chicken cutlets to the pan, making sure not to overcrowd the skillet. You may need to cook them in 2 to 3 batches depending on the size of your pan, adding more oil as needed between batches. Fry the chicken for about 2–3 minutes per side, adjusting based on the thickness, until golden brown and the internal temperature reaches 165°F. Transfer the cooked cutlets to a paper towel–lined plate or board while you finish frying the rest.
- In the meantime, whisk together the bang bang sauce in a small bowl and set aside. To assemble the sliders, cut the fried chicken cutlets into smaller portions to fit the slider buns. Place a piece of chicken on each bun, top with a slice of mozzarella cheese while the chicken is still warm, then drizzle generously with the bang bang sauce. Serve immediately and enjoy!