Bang Bang Chicken Sliders Recipe

I saw the light hit a sheet of toasted buns and thought, yes. Crispy chicken, glossy red sauce, a flash of cilantro. That little pile of contrasts is why I make these, they feel like a party on a quiet afternoon.

If you want something playful and quick, this Bang Bang Chicken Sliders Recipe does that. It’s bold, bright, and not fussy. The crunch of the fried chicken against soft buns. The sauce that glints like candy. You know the kind of thing I mean.

And if you’ve liked saucy handhelds before, you might enjoy this small-plate cousin of the bang bang chicken bowl. It feels the same in the mouth but sings differently in your hands.

How the Recipe Bang Bang Chicken Sliders Unfolds

I think of this like quick storytelling. Marinate, sauce, fry, build. Little beats that stack into something lively. No dramatic moves. Just rhythm.

First, the chicken naps in tangy buttermilk so it softens up. Then a crunchy coat. The sauce is lazy to whisk. It loves a smear on the bun. The whole thing comes together fast when you pick a good pan and keep a steady oil temp. (Yes, that part matters.)

If you want a fuller meal instead of sliders, this technique sits well next to a salad or rice bowl like the classic bang bang chicken you might already know. Little changes, big feelings.

Ingredients to Have Ready

For the Chicken:

2 lbs boneless, skinless chicken breasts, 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 cup all-purpose flour, 1 cup panko breadcrumbs, vegetable oil for frying.

For the Bang Bang Sauce:

1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha sauce (adjust to taste), 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon garlic powder. For the Sliders: 12 mini slider buns, 1 cup shredded lettuce, 1/2 cup thinly sliced red onion, 1/2 cup pickles (optional), Fresh cilantro for garnish (optional).

Lay these out on the counter. Seeing them together helps decide if you want extra heat, more lime, or fewer pickles. Small choices change the mood.

Bringing Bang Bang Chicken Sliders Together With Easy Steps

1. Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and submerge; cover and refrigerate at least 1 hour (up to overnight).
2. 2) Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
3. 3) Dredge and Fry the Chicken: In a shallow dish, mix flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
4. 4) Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
5. 5) Serve: Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping. Tips: For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once; or grill the chicken. Adjust spice level by varying the sriracha; you can substitute crispy tofu or cauliflower for a vegetarian option; add a touch of Dijon mustard to the sauce for extra tang.

These steps keep the work tidy. Marinate the night before if you want less fuss the day you cook. Fry in small batches so the oil temperature doesn’t drop. I learned that the hard way.

Serving Ideas That Feel Natural and Flexible

Pile them on a rimmed platter. Let people grab and go. A simple slaw on the side with a squeeze of lime feels right. Or serve with plain kettle chips for crunch.

If you want something green, try a crisp side like this lighter apple chicken salad. The cold, sweet apple balances the heat and adds a clean snap.

Serve extra sauce in a small bowl. Folks will dunk, and it looks friendlier that way.

Keeping Leftovers for Later

Wrap leftover chicken tightly and keep sauce separate. In the fridge, they last 2–3 days. Reheat the chicken on a wire rack in a 375°F oven for about 8–10 minutes so it stays crisp.

If you baked instead of fried, reheat the same way. Or toss chilled chicken into a salad. It even makes a good sandwich the next day like when you want something fast that still feels special. And if you want a different chicken idea later, consider this easy baked chicken thighs recipe for weeknight rotation.

Small Details That Matter and Tips That Help

Salt the flour mix lightly. It seasons the crust. Use panko for a popcorn-like crunch. If your breadcrumbs are old, the crust feels flat; fresh panko lifts it.

Don’t overcrowd the pan. Crowding cools the oil and makes soggy edges. Keep a thermometer nearby or watch the foam a steady sizzle tells you the oil is happy.

Toast the buns. Trust me. A slightly crisp interior keeps them from getting soggy under the sauce. Little things like that make the sliders feel deliberate.

Prep Tips That Help

Cut the chicken into uniform pieces. They cook evenly that way. Set up a dredge station: flour mix in one shallow dish, a tray for the dredged pieces, and the fryer nearby. It speeds everything.

Make the sauce first and chill it. It thickens and tastes better after a short rest. Also, shred the lettuce and slice the onion while the chicken marinates. Simple timing saves a small panic later.

Easy Variations You Can Try

Swap mayo for Greek yogurt if you want tang. Swap sriracha for gochujang for a deeper, sweeter spice. Use crispy tofu or cauliflower to keep it vegetarian, they hold up well in the same dredge and fry routine.

Make sliders mini tacos: swap buns for small tortillas and top with quick pickled cucumber. Little swaps, same mood.

Choosing the Right Pan or Dish

A heavy skillet works best. Cast iron holds temperature and gives a steady sear. A wide, straight-sided pan keeps oil splatter in check. Use a deep pot if you prefer to fry in less oil depth; it’s safer for small pieces.

For toasting buns, a flat skillet over medium heat gives more control than the broiler. You see color come on slowly and don’t risk burning.

Questions That Come Up

Q: Can I use thighs instead of breasts?
A: Yes. Thighs stay juicier and handle frying well, just cut them to similar sizes for even cooking.

Q: How spicy will this be?
A: Mild to medium, depending on sriracha amount. Cut sriracha back if you want gentle heat. Or add more for a kick.

Q: Can I air fry the chicken?
A: You can. Spray pieces lightly with oil and air fry at 400°F for about 10–12 minutes, flipping once. It won’t be quite the same crunch, but it’s good.

Q: Is there a make-ahead option?
A: Marinate overnight, make sauce early, and dredge right before frying. Do the toasting and assembly just before serving.

Q: Any swap for sweet chili sauce?
A: A mix of honey and a touch of rice vinegar plus a little chili paste can mimic it. Taste as you go.

A Thought Before You Go

These sliders feel like a quick, bright thing you pull together when the light looks right or people drop by. They’re noisy, a little messy, and perfectly fine that way. Make the sauce your own. Adjust the heat. Eat with your hands. It’s small joy.

Conclusion

If you want another take or a slightly different method, I like the original riff here: Bang Bang Chicken Sliders – Mantitlement.

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