Bang Bang Chicken Sliders are little pockets of big flavor! Crispy chicken coated in a creamy, spicy sauce, tucked into soft slider buns with a bit of crunch from fresh veggies. Each bite gives you a perfect mix of spicy, sweet, and savory that’s hard to resist.
I love making these for casual get-togethers because they’re so fun to eat and easy to share. The spicy sauce is my favorite part—it has just the right kick without being too hot, so everyone can enjoy it. I usually make extra sauce to drizzle on top because, well, you can never have too much!
These sliders are great served with some crunchy pickles or a simple side salad. I find they’re perfect for game day or a weekend lunch when you want something tasty but not too heavy. Plus, they always bring smiles to the table, which makes me happy every time I make them.
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Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken thighs for juiciness, but breasts work too if you prefer leaner meat.
Buttermilk: This tenderizes the chicken and keeps it moist. No buttermilk? Mix milk with a splash of lemon or vinegar as a quick substitute.
Flour and Cornstarch: Mixing these gives an extra crispy coating. You can swap cornstarch with rice flour or potato starch if gluten is a concern.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, and sriracha is what gives the kick and creaminess. Adjust the sriracha to your spice level or swap with hot sauce you like.
Slaw: A simple cabbage and carrot slaw adds freshness and crunch with a bit of lime zing. You can use store-bought coleslaw mix for ease and add cilantro for a pop of flavor.
Slider Buns: Soft, slightly sweet buns hold everything together perfectly. If unavailable, small sandwich rolls or mini brioche buns are great options.
How Can I Get Extra Crispy Fried Chicken for These Sliders?
Achieving a crispy crust is key for these sliders. Here’s what I do:
- Marinate chicken in buttermilk first — it tenderizes and adds flavor.
- Mix flour with cornstarch – cornstarch helps make the coating extra crunchy.
- Pat the chicken dry before dredging in flour mix so coating sticks well.
- Don’t overcrowd the fryer or pan – fry in batches so oil temperature stays steady at 350°F (175°C).
- Drain fried pieces on paper towels right after frying to remove excess oil but keep crispness.
- For extra crunch, double dredge: dip chicken back into buttermilk, then flour mix again before frying.
With these tips, you’ll get that perfect crispy outside and tender inside for every slider!
Equipment You’ll Need
- Deep skillet or heavy pot – perfect for frying chicken evenly and safely with enough oil.
- Tongs – help you turn the chicken pieces carefully without splashing hot oil.
- Mixing bowls – for marinating chicken, mixing batter, and preparing slaw.
- Whisk – great for blending the bang bang sauce smooth and creamy.
- Paper towels – essential for draining fried chicken to keep it crispy.
- Slider buns and a sharp knife – for slicing buns cleanly to assemble sliders.
Flavor Variations & Add-Ins
- Use fried shrimp instead of chicken for a seafood twist that pairs well with the spicy sauce.
- Swap regular cabbage slaw for a crunchy kimchi slaw to add extra tang and spice.
- Add sliced avocado or pickled jalapeños on the sliders for creamy texture and a little heat boost.
- Mix some grated cheddar or pepper jack cheese into the slaw for added richness.
How to Make Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Fried Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into small pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 to 2 tbsp Sriracha (adjust for spice preference)
- 1 tsp honey or sugar (optional, for sweetness)
- 1 tsp lime juice or rice vinegar
For the Slaw:
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrot
- 2 tbsp chopped fresh cilantro
- 1 tbsp mayonnaise
- 1 tsp lime juice
- Salt and pepper, to taste
- Slider buns (6-8 small buns)
- Fresh cilantro leaves, for garnish
Time Needed
This recipe takes about 45 minutes total. Plan 30 minutes to marinate the chicken plus 15 minutes for frying and assembly. Some extra chilling time for the slaw and sauce is optional but helpful.
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes to help tenderize and keep the meat juicy.
2. Prepare the Breading:
In a separate shallow dish, mix together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. This will give the chicken a crispy and flavorful coating.
3. Make the Bang Bang Sauce:
In a small bowl, whisk the mayonnaise, sweet chili sauce, Sriracha, honey (if using), and lime juice until smooth. Taste and adjust spice or sweetness as you like. Set aside or refrigerate until ready to use.
4. Make the Slaw:
Combine shredded green cabbage, purple cabbage, carrot, and cilantro in a bowl. Add mayonnaise, lime juice, salt, and pepper. Toss everything together and chill if time allows, to let the flavors blend.
5. Fry the Chicken:
Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Take chicken pieces out of buttermilk and dredge them in the flour mixture. Press lightly to coat well. Fry in batches for about 4-5 minutes until golden and cooked through. Drain on paper towels.
6. Assemble the Sliders:
Slice slider buns and toast them lightly if you like. Spread some bang bang sauce on the bottom bun, add a piece or two of fried chicken, then a generous scoop of slaw. Drizzle additional bang bang sauce on top and garnish with fresh cilantro leaves. Cover with the top bun.
7. Serve:
Serve your Bang Bang Chicken Sliders immediately while the chicken is crispy and the sauce is fresh. Enjoy these yummy, spicy, and crispy little sandwiches!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and frying. Pat the pieces dry to help the coating stick better.
How Can I Make These Sliders Less Spicy?
Reduce the amount of Sriracha or swap it for a milder hot sauce. You can also omit it entirely and add a bit more sweet chili sauce for flavor without the heat.
Can I Prepare the Slaw and Sauce Ahead of Time?
Absolutely! Both the slaw and bang bang sauce can be made up to a day in advance. Just keep them refrigerated separately and toss the slaw again before assembling the sliders.
What’s the Best Way to Store Leftovers?
Keep any leftover fried chicken, sauce, and slaw stored separately in airtight containers in the fridge. Reheat the chicken in the oven to retain crispiness before assembling fresh sliders.
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