Get ready to meet your new favorite appetizer! These Bang Bang Chicken Sliders are the ultimate crowd-pleaser, featuring incredibly crispy chicken tossed in a creamy, sweet, and spicy sauce, all tucked into soft slider buns. This recipe is surprisingly easy to make and delivers a flavor explosion in every single bite. Whether you’re looking for a game-day snack, a party appetizer, or a fun weeknight dinner, these sliders are guaranteed to disappear in minutes.
What Are Bang Bang Chicken Sliders?
Bang Bang Chicken Sliders are a mouthwatering appetizer inspired by the famous Bang Bang Shrimp. The star of the show is the iconic sauce—a creamy and addictive blend of mayonnaise, sweet chili sauce, and a touch of sriracha for heat. This irresistible sauce coats pieces of golden, crispy fried chicken, which are then served on soft slider buns, often with a bit of crunchy lettuce or coleslaw to complete the perfect bite.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of sweet, spicy, and savory flavors is simply unforgettable.
- Amazingly Crispy: We use a special coating technique to ensure the chicken is perfectly golden and crunchy every time.
- Perfect for Parties: These sliders are easy to assemble and are always a huge hit with guests.
- Quick and Easy: You can whip up this impressive appetizer in under 30 minutes!
The Simple Ingredients You’ll Need
For the Crispy Chicken:
- Chicken Breasts: Boneless, skinless chicken breasts cut into small, 1-inch pieces are perfect.
- Buttermilk: This is our secret weapon for tender, juicy chicken.
- All-Purpose Flour: Forms the base of our crispy coating.
- Cornstarch: Helps make the chicken extra crispy and golden.
- Seasonings: A simple mix of paprika, garlic powder, salt, and black pepper provides the perfect flavor base.
- Vegetable Oil: For frying. Use a neutral oil with a high smoke point.
- Slider Buns: Soft brioche or Hawaiian rolls work best.
For the Signature Bang Bang Sauce:
- Mayonnaise: Use a good quality, full-fat mayonnaise for the creamiest sauce.
- Sweet Chili Sauce: This provides the signature sweet and slightly spicy flavor.
- Sriracha: Add as much or as little as you like to control the heat.
- Lime Juice: A little fresh lime juice brightens up the entire sauce.
How to Make Bang Bang Chicken Sliders
Making these show-stopping sliders is easier than you think. Just follow these simple steps for perfect results.
Step 1: Make the Bang Bang Sauce
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until smooth and creamy. Set it aside while you prepare the chicken. This allows the flavors to meld together.
Step 2: Prepare the Chicken
Place the cubed chicken pieces in a bowl and pour the buttermilk over them. Let them marinate for at least 15 minutes. In a separate shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and pepper. Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. For an extra-crispy coating, dip it back in the buttermilk and then into the flour mixture a second time.
Step 3: Cook the Chicken
Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3-5 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack to drain any excess oil.
Step 4: Assemble the Sliders
Place the cooked crispy chicken in a large bowl and pour about two-thirds of the bang bang sauce over it. Gently toss until every piece is coated in the creamy sauce. Lightly toast your slider buns if desired. Spoon the saucy chicken onto the bottom buns, top with lettuce or coleslaw, and place the top bun on. Serve immediately!
Tips for the Crispiest, Juiciest Chicken Sliders
- Don’t Skip the Buttermilk: Soaking the chicken in buttermilk tenderizes the meat and helps the coating stick.
- Double Dredge for a Thicker Crust: For an ultra-crispy exterior, coat the chicken in the flour mixture twice.
- Maintain Oil Temperature: Use a thermometer to keep the oil around 350°F. If the oil is too cool, the chicken will be greasy; if it’s too hot, the outside will burn before the inside cooks.
- Don’t Overcrowd the Pan: Fry the chicken in batches to ensure each piece has enough space to get crispy.
Fun Variations to Try
While this classic recipe is a winner, it’s also fun to customize! For a similar flavor profile with a different twist, you could try these incredible Air Fryer Bang Bang Shrimp Tacos. If you’re short on time, you can even use rotisserie chicken and toss it with the sauce for a super-fast version. For a healthier option, try air frying the chicken at 400°F (200°C) for 10-12 minutes, flipping halfway through.
What to Serve With Your Sliders
These Bang Bang Chicken Sliders are fantastic on their own, but they also pair wonderfully with a variety of sides. For a truly epic spread, serve them alongside some crispy Loaded Fries or a fresh and simple salad. A side of Honey Butter Skillet Corn also complements the sweet and spicy flavors beautifully.
Storage and Make-Ahead Instructions
These sliders are best enjoyed fresh to maintain the chicken’s crispiness. However, you can store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 400°F (200°C) for 5-7 minutes, or until warmed through and crispy again. You can also prepare the bang bang sauce up to a week in advance and store it in the fridge.
Frequently Asked Questions
Yes! For a healthier alternative, you can air fry the coated chicken at 400°F (200°C) for 10-12 minutes, flipping halfway through. To bake, place it on a wire rack on a baking sheet and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. The chicken will be less crispy than the fried version but still delicious.
These sliders are best served immediately to enjoy the crispy chicken. However, you can make the components ahead of time. The bang bang sauce can be prepared and stored in the fridge for up to a week. You can also cook the chicken ahead and reheat it in an oven or air fryer to crisp it up again before tossing with the sauce and assembling.
For the crispiest chicken, we recommend a two-part coating of buttermilk and a flour/cornstarch mixture. The cornstarch is key to a light, crispy texture. For an even thicker crust, you can double-dredge the chicken (dip in flour, then buttermilk, then flour again) before frying.
Bang bang sauce is a simple, creamy sauce made from a mixture of mayonnaise, sweet chili sauce, and sriracha for a bit of heat. Some recipes, like ours, also include a splash of fresh lime juice to brighten the flavors.
Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 400°F (200°C) for 5-7 minutes, or until warmed through and crispy. Do not microwave the chicken, as it will become soggy.
The Perfect Bang Bang Chicken Sliders Recipe
Bang Bang Chicken Sliders: The Ultimate Crispy Recipe!
Ingredients
Equipment
Instructions
- Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until smooth. Set aside.
- Prepare the Chicken: Place chicken cubes in a bowl and cover with buttermilk. In a separate dish, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Dredge each piece of chicken in the flour mixture to coat completely.
- Fry the Chicken: Heat vegetable oil in a large skillet to 350°F (175°C). Fry the chicken in batches for 3-5 minutes, until golden brown and cooked through. Transfer to a wire rack to drain.
- Sauce and Assemble: In a large bowl, toss the crispy chicken with the bang bang sauce until well-coated. Spoon the chicken onto toasted slider buns. Top with lettuce or slaw if desired and serve immediately.
Notes
Ensure your oil is at the correct temperature for frying to prevent the chicken from becoming greasy.
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