Bang Bang Chicken Sliders are a fun little twist on a classic snack, combining crispy chicken pieces tossed in a creamy, spicy bang bang sauce all tucked inside soft, mini buns. These sliders pack a flavorful punch with a nice balance of heat and sweetness from the sauce, while the tender chicken adds a great crunchy texture that everyone loves.
I always find that these sliders are perfect for casual get-togethers or game day because they’re bite-sized and easy to share. I like to add a bit of fresh slaw or crunchy pickles on top—it gives a nice fresh crunch that contrasts well with the spicy sauce. Plus, making the bang bang sauce at home is quick and straightforward, which means you spend less time in the kitchen and more time enjoying the party.
Whenever I bring these out, they disappear fast, and I love that people can grab one or two without getting too full. If you’re anything like me, you might find yourself sneaking a few before the guests arrive. They’re just that good! These sliders are a great way to enjoy big, bold flavors in a small, fun package.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts or thighs. Thighs are juicier and more forgiving if slightly overcooked. If you want a lighter option, turkey cutlets can work too.
Buttermilk: This helps tenderize the chicken and keep it moist. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes as a quick substitute.
Shredded coconut: This is optional but adds great crunch and a subtle sweetness to the crust. If you prefer, swap with panko breadcrumbs or crushed cornflakes for that crisp texture.
Bang Bang Sauce: The mix of mayo, sweet chili sauce, and Sriracha balances creaminess, sweetness, and heat. Adjust spice by adding less or more Sriracha. For a dairy-free twist, use vegan mayo.
Slider Buns: Mini brioche buns are perfect because they’re soft and slightly sweet. If those aren’t available, dinner rolls or any soft small buns will do just fine.
How Do You Get Crispy, Juicy Fried Chicken Every Time?
Crispy chicken with juicy meat inside is the star here. Here’s what helps me nail it:
- Marinate in buttermilk: This tenderizes the chicken and keeps it moist during frying.
- Coat well: Press the flour and coconut mixture firmly onto the chicken to get a good crust.
- Oil temp: Keep the oil around 350°F. Too hot burns the crust; too cool makes it greasy.
- Don’t crowd the pan: Fry in batches so the chicken cooks evenly and stays crispy.
- Drain excess oil: Place fried chicken on paper towels to avoid soggy bites.
Following these steps gives you that perfect crispy exterior with juicy chicken inside, making your sliders a real hit!
Equipment You’ll Need
- Deep frying pan or large skillet – I use this to get the oil hot enough for crispy chicken.
- Thermometer – helps you maintain the right oil temperature for perfect frying.
- Mixing bowls – you’ll need one for marinating the chicken and another for the sauce.
- Whisk – makes stirring the bang bang sauce easy and smooth.
- Sliders or small buns – these hold all the tasty chicken and sauce in one perfect bite.
- Cooling rack or paper towels – to drain excess oil after frying.
Flavor Variations & Add-Ins
- Swap chicken for crispy shrimp or tofu for a different protein.
- Mix in chopped green onions or cilantro in the sauce for extra fresh flavor.
- Add sliced jalapeños or a dash of cayenne to increase the heat level.
- Pickles or shredded lettuce can be added for extra crunch and freshness.
How to Make Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup shredded coconut (optional, for coating texture and flavor)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp Sriracha (adjust to spice preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar (optional, for a bit of tang)
For Assembly:
- 8 slider buns (small soft rolls or mini brioche buns work well)
- 1 cup shredded cabbage or coleslaw mix
- Thinly sliced cucumbers (optional)
- Butter, for toasting buns
How Much Time Will You Need?
This recipe takes about 10-15 minutes prep time, around 15 minutes for frying and assembling, plus 20 minutes if you marinate the chicken before cooking. Overall, you can expect to spend about 45 minutes to have your delicious bang bang chicken sliders ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Cut the chicken breasts or thighs into slider-sized pieces (around 3-4 inches wide). Season them with salt and pepper, then place the pieces in buttermilk for at least 20 minutes to tenderize and add moisture.
2. Make the Coating and Heat the Oil:
In a shallow bowl, mix flour, shredded coconut (if using), smoked paprika, garlic powder, onion powder, salt, and pepper. Pour vegetable oil into a large skillet or deep pan about ½ inch deep, and heat over medium heat until the oil reaches about 350°F (175°C).
3. Coat and Fry the Chicken:
Take each chicken piece out of the buttermilk and let excess drip off. Dredge them thoroughly in the flour mixture, pressing gently so the coating sticks well. Fry each piece in the hot oil for about 4-5 minutes per side until golden and cooked through. Place cooked chicken on paper towels to drain any extra oil.
4. Prepare the Bang Bang Sauce:
While frying the chicken, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a bowl. Taste and adjust the spice or sweetness to your preference.
5. Toast the Buns and Assemble the Sliders:
Lightly butter the slider buns and toast them until golden and warm. Spread a generous amount of bang bang sauce on the bottom half of each bun. Place a fried chicken piece on top, add shredded cabbage or coleslaw, and some cucumber slices if you like. Drizzle a bit more bang bang sauce before topping with the bun lid.
6. Serve and Enjoy:
Serve your bang bang chicken sliders immediately while warm, and enjoy the wonderful mix of crispy, creamy, and spicy flavors in every bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the fridge overnight before marinating and cooking. This helps maintain even cooking and the best texture.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the fridge. Just give it a quick stir before using to recombine any separated ingredients.
How Should I Store Leftover Sliders?
Store any leftover sliders in an airtight container in the refrigerator for up to 2 days. Reheat the chicken gently in the oven or air fryer to maintain crispiness before assembling the sliders again.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade substitute works great for tenderizing the chicken.
