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Bang Bang Chicken Sliders Recipe
Ash Tyrrell

Bang Bang Chicken Sliders Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. The internal temperature should be at least 165°F. Let them rest on paper towels to remove excess oil.
  5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy.
  6. Taste it and adjust spice or sweetness to match your preference. Let it sit at room temperature while you finish the rest.
  7. 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.
  8. 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!

Notes

  • 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!