Bang Bang Chicken Sliders Recipe: Sweet, Spicy & Addictive

Last Friday night, I wanted to make something fun and crave-worthy for our family movie night. I had some chicken in the fridge and slider buns on the counter—so I whipped up these Bang Bang Chicken Sliders.

Let me tell you, they were gone in minutes. The crispy chicken, melted cheese, and that sweet-and-spicy sauce? Pure magic. They’re messy in the best way and seriously addictive!

Ingredients

For the Chicken Sliders

2 thin-sliced chicken breasts (pound them to even thickness—they fry faster and crisp better)
½ teaspoon kosher salt (helps bring out the natural flavor of the chicken)
¼ teaspoon black pepper (adds a subtle kick)
½ teaspoon garlic powder (for depth of flavor)
½ cup all-purpose flour (for the initial coating)
2 tablespoons cornstarch (makes the coating crispier)
½ cup buttermilk (tenderizes the chicken and helps the coating stick)
1 tablespoon hot sauce (adds a mild heat to the buttermilk mix)
1 large egg (binds everything together)
1 cup panko breadcrumbs (extra crunch, better than regular breadcrumbs)
6 mozzarella cheese slices (melts beautifully over the hot chicken)
6 slider rolls (choose soft buns that can hold the juicy filling)

For the Bang Bang Sauce

½ cup mayonnaise (the creamy base of the sauce)
¼ cup sweet chili sauce (adds sweetness and a touch of heat)
1 tablespoon sriracha (you can adjust based on your spice preference)
1 teaspoon honey (balances the heat with a hint of sweetness)

Note: This recipe yields 6 sliders—perfect for 2 to 3 servings.

Variations

You can easily adapt this recipe to suit different dietary needs or flavor preferences.

Spicy Upgrade: Add extra sriracha or crushed red pepper flakes to the sauce.
Dairy-Free: Use vegan mayo and dairy-free cheese slices.
Cheese Variations: Try pepper jack or cheddar for a sharper taste.
Baked or Air-Fried: Skip pan-frying and bake the coated chicken at 400°F for 18–20 minutes or air-fry for 12 minutes, flipping halfway.
Gluten-Free: Use gluten-free panko and rolls, and replace flour with almond or rice flour.

Cooking Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Mixing bowls: For dredging and preparing the sauce
Whisk: To make your bang bang sauce smooth and creamy
Large skillet: For frying the chicken to golden perfection
Tongs: Helps flip the chicken easily and safely
Meat thermometer: To ensure chicken reaches 165°F internally

How to Make Bang Bang Chicken Sliders?

Making these sliders is super satisfying—and easier than you’d think. Once you try them, they’ll be on repeat!

Step 1: Prep the Chicken

Start by seasoning your thin-sliced chicken breasts with salt, pepper, and garlic powder. Set up your dredging station with three shallow bowls: one with flour and cornstarch, one with buttermilk whisked with hot sauce and egg, and the last with panko breadcrumbs. Coat each piece of chicken in the flour mix, then dip it into the buttermilk, and finish by pressing into the panko until well coated.

Step 2: Fry the Chicken

Heat a thin layer of oil in a large skillet over medium heat. When the oil is hot, carefully place the breaded chicken in the pan. Cook each side for about 2–3 minutes until golden brown and cooked through. The internal temperature should be at least 165°F. Let them rest on paper towels to remove excess oil.

Step 3: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Taste it and adjust spice or sweetness to match your preference. Let it sit at room temperature while you finish the rest.

Step 4: Assemble the Sliders

Slice the cooked chicken into bun-sized pieces. Layer each slider bun with chicken, then top with a slice of mozzarella cheese. Drizzle generously with your homemade bang bang sauce. You can even toast the buns slightly for extra texture.

Step 5: Serve and Enjoy

Stack the sliders on a serving platter while they’re still warm. These are best enjoyed immediately, with that melty cheese and bold sauce creating the perfect bite every time!

Additional Tips for Making this Recipe Better

Here are a few personal tips that made a big difference when I made these sliders:

Fry in Batches: Don’t overcrowd the pan—give the chicken space to get crispy.
Keep the Sauce Room Temp: Cold sauce can cool down the chicken too fast.
Toasted Buns: Lightly toast the slider buns for texture and to prevent sogginess.
Pre-slice Chicken: Cut the chicken into slider-size before frying to save time and ensure even cooking.
Double the Sauce: Trust me, you’ll want extra for dipping!

How to Serve Bang Bang Chicken Sliders?

These sliders shine on their own, but you can take things up a notch with sides. Add a fresh lettuce leaf or thin slice of tomato inside each slider for freshness and crunch. Serve them with crispy fries, coleslaw, or even a pickle spear. For a party or game day, pile them high on a tray and serve with toothpicks for easy grabbing.

Nutritional Information

Here’s a rough nutritional estimate per slider:

Calories: 340
Protein: 25g
Carbohydrates: 30g
Fat: 12g

Make Ahead and Storage

Preparing in Advance

You can prep the chicken by breading and refrigerating it a few hours ahead. Fry right before serving. The bang bang sauce can be made and stored in the fridge for up to 3 days.

Storing Leftovers

Store cooked chicken and sauce separately. Keep them in airtight containers in the fridge for up to 2 days. Reheat chicken in a 325°F oven until warm and crisp. Assemble with sauce and buns just before serving.

Why You’ll Love This Recipe?

These sliders are more than just tasty—they’re a total crowd-pleaser. Here’s why I think you’ll be hooked too:

Sweet & Spicy Goodness: The bang bang sauce hits all the right flavor notes.
Crispy Chicken Texture: You get a juicy inside and crunchy outside in every bite.
Perfect for Parties: They look great on a platter and disappear fast!
Fully Customizable: Make them gluten-free, dairy-free, or extra spicy—your call.
Quick & Easy: Done in just 20 minutes, without a mountain of dishes.

Ash Tyrrell