Bang Bang Chicken Sliders

Let me take you back to the first time I made Bang Bang Chicken Sliders. I had a few friends coming over last minute, and I needed something that felt like comfort food but wouldn’t take all night in the kitchen. These sliders saved the day—crispy chicken, creamy spicy sauce, and warm buns coming together in the most satisfying way.

What surprised me most was how easy they were. This recipe doesn’t require culinary school experience or a pantry full of obscure ingredients. It’s straightforward, speedy, and has built-in wow factor. Whether you’re cooking for a small gathering or meal prepping for yourself, this dish checks all the boxes for quick and healthy meals, with an irresistible punch of flavor.

Why These Bang Bang Chicken Sliders Are Special

What sets these sliders apart is their addictive contrast of textures and flavors. Crispy golden chicken pairs perfectly with a creamy, sweet-spicy sauce known as Bang Bang Sauce. Layer it all onto pillowy slider buns and you’ve got a meal that feels indulgent, but can actually be made with healthier choices—like air frying the chicken or using lean cuts.

For beginner cooks, this dish is ideal. It teaches useful kitchen skills like breading, pan-frying (or air frying), and simple sauce mixing. Best of all, the steps are repetitive enough to build confidence, yet flexible enough to play around with ingredients. There’s room to mess up a little and still end up with something delicious.

Ingredients and Preparation

Here’s a breakdown of the key ingredients, including why they matter and how you can substitute if needed:

Chicken breasts (thin-sliced)
The star of the dish—choose thin cuts for quicker cooking and more surface area for crunch. You can also use chicken tenders or boneless thighs for juicier meat.

Seasonings (salt, pepper, garlic powder)
Simple seasonings that enhance the natural flavor of the chicken. Garlic powder adds a subtle savory depth.

Flour and cornstarch
This combo helps create a crisp, golden crust. Cornstarch lightens the texture—if unavailable, just use all-purpose flour.

Buttermilk, egg, and hot sauce
The soaking mixture keeps the chicken juicy and adds flavor. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar.

Panko breadcrumbs
These Japanese-style breadcrumbs are extra crunchy. Swap with regular breadcrumbs or crushed cornflakes in a pinch.

Mozzarella cheese slices
Mild and melty, mozzarella balances the spice. Swap with provolone, Swiss, or even pepper jack for more kick.

Slider buns
Mini burger buns or Hawaiian rolls work great here. Toast them lightly for added texture.

Bang Bang Sauce (mayo, sweet chili sauce, sriracha, honey)
Creamy, sweet, spicy magic. Customize the heat level to your liking, or try Greek yogurt instead of mayo for a lighter option.

Step-by-Step Instructions

Step 1
Start by seasoning your chicken breasts on both sides with salt, pepper, and garlic powder. This gives a solid base of flavor before breading begins.

Step 2
Prepare your breading station: in one bowl, mix flour and cornstarch; in a second, combine buttermilk, egg, and hot sauce; in a third, add your Panko breadcrumbs.

Step 3
Dip each chicken breast into the flour mixture first, coating both sides and shaking off excess. Then submerge it in the buttermilk mixture, letting the extra liquid drip off. Finally, press the chicken into the breadcrumbs until well coated.

Step 4
Heat a thin layer of vegetable or canola oil in a large skillet over medium heat. Once shimmering, carefully add the breaded chicken without crowding the pan. Fry for 2–3 minutes per side, until golden and the internal temperature hits 165°F. If unsure, slice one piece open—no pink means it’s done.

Step 5
Set cooked chicken on a paper towel-lined plate to drain. Repeat the process until all chicken is cooked. Keep warm in a 325°F oven if needed.

Step 6
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and honey to create the Bang Bang Sauce. Adjust the sriracha to control spiciness.

Step 7
To assemble, place chicken on slider buns, top with a slice of mozzarella cheese, and drizzle with sauce. Serve immediately while warm and crispy.

Beginner Tips and Notes

• Air Fryer Option: Skip the oil and air fry the breaded chicken at 375°F for 10–12 minutes, flipping halfway. Spray lightly with oil for extra crisp.
• No thermometer? Just cut into the thickest part of the chicken—if the juices run clear and there’s no pink, you’re good.
• Crust not sticking? Make sure to press the breadcrumbs onto the chicken firmly and let it rest for 5 minutes before frying.
• Too much sauce? Serve it on the side and let everyone dip or drizzle as they like.

Serving Suggestions

These sliders go great with:

• Sweet potato fries or oven-roasted potato wedges
• A crisp green salad with vinaigrette to balance the richness
• Pickles or slaw on the side for crunch and acidity
• Extra Bang Bang Sauce for dipping—trust me, people will ask

Leftovers? Store cooked chicken and sauce separately. Reheat chicken in the oven or air fryer to retain crispiness, and assemble fresh the next day.

Give It a Try and Share Your Twist

Cooking can feel intimidating at first, but a recipe like this is all about building confidence while having fun. Don’t stress about perfect frying or exact measurements. These Bang Bang Chicken Sliders are forgiving and full of flavor.

If you try it out, I’d love to hear how it turned out—did you go the spicy route? Use a different cheese? Add a cool slaw on top? Drop your version in the comments or share a pic. Let’s make cooking at home something you actually look forward to.

FAQ About Bang Bang Chicken Sliders

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