Bang Bang Chicken Sliders are little bites of spicy, crunchy, and creamy all wrapped up in a soft slider bun. These sliders usually feature crispy fried chicken tossed in a sweet and spicy bang bang sauce, with a cool crunch from shredded cabbage or slaw. They’re fun to eat and full of flavor, making them a perfect snack or meal for any occasion.
I love making these sliders when I want something that feels special but doesn’t take forever in the kitchen. The bang bang sauce is my favorite part—it’s just the right mix of heat and sweetness that gets everyone asking for seconds. I like to add a little extra slaw on top for that refreshing crunch. Pro tip: letting the sauce sit on the chicken for a few minutes really helps those flavors come together.
These sliders are great for casual get-togethers, game nights, or anytime you want a quick snack that feels like more. I often serve them with some crispy fries or a simple salad on the side. They’re the kind of food that makes people smile and reach for another one without thinking twice!
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but chicken breasts work well and are leaner. Cut into small pieces so they fit perfectly in slider buns.
Buttermilk: This tenderizes the chicken and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Flour & Cornstarch: Cornstarch helps make the coating extra crispy. You can swap cornstarch for additional flour if needed, but the texture changes a bit.
Slider Buns: Soft, slightly sweet buns work best to balance the spicy sauce and crunchy chicken. Hawaiian rolls are a tasty alternative.
Slaw: The colorful mix of green and purple cabbage with carrot adds crunch and freshness. You can use pre-shredded slaw mix for convenience.
Bang Bang Sauce: This creamy sauce is key. If sweet chili sauce is hard to find, mix sriracha with honey or sugar and a bit of ketchup for a similar flavor.
How Do You Get the Chicken Extra Crispy and Tender?
The success of crispy chicken starts with marinating in buttermilk. It softens the meat and helps the coating stick.
- Marinate at least 30 minutes for best results.
- When coating, make sure to shake off excess buttermilk before dredging in the dry mix.
- Use a mixture of flour and cornstarch for a light, crunchy crust.
- Fry in oil heated to around 350°F (175°C). If oil is too cool, chicken soaks oil and gets soggy; too hot, it burns outside but stays raw inside.
- Don’t overcrowd the pan; fry in batches to keep oil temperature stable.
Let fried chicken drain on paper towels to remove extra oil before assembling your sliders. This keeps them crisp inside the bun without being greasy.
Equipment You’ll Need
- Deep skillet or heavy-bottomed pot – great for frying chicken evenly without oil splashing everywhere.
- Wire rack and baking sheet – lets fried chicken drain and stay crispy instead of soggy.
- Mixing bowls – for marinating chicken and mixing slaw and sauces easily.
- Tongs – help turn chicken pieces safely in hot oil without splashes.
- Whisk – to blend the bang bang sauce smoothly.
Flavor Variations & Add-Ins
- Try grilled chicken instead of fried for a lighter, less crispy slider that’s still packed with flavor.
- Add sliced pickles or jalapeños on top for extra tang or heat, perfect if you love a spicy kick.
- Swap mayo in the sauce for Greek yogurt to add creaminess with a tangy twist and fewer calories.
- Add shredded cheese like pepper jack inside the slider for a melty, spicy touch.
Bang Bang Chicken Sliders
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into small slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 8 slider buns, preferably soft and slightly sweet
- Fresh cilantro, chopped (for garnish)
For the Slaw:
- 1 cup shredded green cabbage
- ½ cup shredded purple cabbage
- ½ cup shredded carrot
- 1 tbsp mayonnaise
- 1 tsp rice vinegar
- Salt and pepper, to taste
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to heat preference)
- 1 tsp honey or sugar
- 1 tsp lime juice (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes to make, including 30 minutes to marinate the chicken. Cooking and assembling the sliders will take roughly 15 minutes. Perfect for a quick and tasty meal or snack!
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Let the chicken soak in the fridge for at least 30 minutes. This will make the chicken juicy and tender.
2. Prepare the Slaw:
In a mixing bowl, combine the shredded green cabbage, purple cabbage, and carrot. Add the mayonnaise and rice vinegar, then mix well. Season with a little salt and pepper. Set the slaw aside in the refrigerator until ready to use.
3. Make the Coating Mix:
In a shallow dish, mix together the flour, cornstarch, garlic powder, paprika, salt, and pepper. This dry mix will give the chicken its crispy crust.
4. Coat the Chicken:
Take the chicken out of the buttermilk, letting any extra drip off. Dredge each piece in the flour mixture until fully covered. Place the coated chicken pieces on a plate, ready to fry.
5. Fry the Chicken:
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the chicken pieces in batches, cooking for about 4-5 minutes or until golden brown and cooked through. Remove the chicken and lay it on paper towels to drain any excess oil.
6. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. This sauce is creamy, spicy, and a little sweet, perfect for drizzling over the chicken.
7. Assemble the Sliders:
Lightly toast the slider buns. Place one piece of crispy chicken on each bottom bun. Add a spoonful of the prepared slaw on top, then drizzle generously with the bang bang sauce. Sprinkle with chopped cilantro for a fresh finish, then place the top bun on each slider.
8. Serve and Enjoy:
Arrange your sliders on a serving tray and serve them right away. Enjoy the perfect mix of crispy chicken, creamy spicy sauce, and crisp fresh slaw in every delicious bite!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry well to prevent extra moisture in the coating.
Can I Bake Instead of Frying the Chicken?
Absolutely! Coat the chicken as directed and bake on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftover Sliders?
Keep leftover chicken, slaw, and buns separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven or air fryer to retain crispiness before assembling.
Is There a Substitute for Sweet Chili Sauce in the Bang Bang Sauce?
If you don’t have sweet chili sauce, mix together a little honey or sugar, chili garlic sauce, and a dash of ketchup for a similar sweet and spicy flavor.
