These Bang Bang Chicken Sliders deliver crispy chicken, a creamy-spicy sauce, and soft toasted buns in every bite. They’re perfect for game day, weeknight dinners, or when you want a fun, shareable meal without a lot of fuss. The sauce is tangy, slightly sweet, and as spicy as you like.
The chicken stays juicy with a light crunch. Make a batch and watch them disappear fast.
Why This Recipe Works
Bang Bang sauce hits that sweet-heat-creamy balance that makes people come back for seconds. Using panko for breading gives the chicken a light, crisp texture without feeling heavy.
A quick brine or buttermilk soak keeps the chicken tender and flavorful. Toasted slider buns hold everything together and add a buttery edge. Fresh toppings cut through the richness and brighten every bite.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into slider-sized pieces
- Buttermilk or brine: 1 cup buttermilk (or 2 cups water + 1 tablespoon salt for a quick brine)
- Coating: 1 cup panko breadcrumbs, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Oil for cooking: Neutral oil like canola or avocado oil
- Bang Bang Sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tablespoons Sriracha (to taste), 1 tablespoon honey or sugar, 1 teaspoon rice vinegar or lime juice, pinch of salt
- Slider build: 12 slider buns or Hawaiian rolls, 1 tablespoon butter (for toasting)
- Toppings: Shredded lettuce or cabbage, thinly sliced cucumbers, sliced green onions or chives, optional pickles
- Optional garnish: Sesame seeds, lime wedges, fresh cilantro
Step-by-Step Instructions
- Prep the chicken. Cut the chicken into pieces that fit your slider buns—roughly 2 to 3 inches across. Aim for even thickness so they cook at the same rate.
- Soak for tenderness. Add the chicken to buttermilk and let it sit for 20–30 minutes in the fridge. If using a brine, dissolve 1 tablespoon salt in 2 cups water and soak for 20 minutes, then pat dry.
- Mix the sauce. In a bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Add a pinch of salt. Taste and adjust heat and sweetness. Set aside.
- Build the coating. In a shallow dish, stir together panko, flour, garlic powder, onion powder, paprika, salt, and pepper. This mix gives a crisp, flavorful crust.
- Coat the chicken. Remove the chicken from the buttermilk and let excess drip off. Press each piece into the panko mixture, coating all sides. Set on a rack to rest for 5 minutes so the crust sticks.
- Choose your cooking method.
- Pan-fry: Heat 1/4 inch oil in a skillet over medium to medium-high. Cook chicken 3–4 minutes per side until golden and internal temp reaches 165°F.
- Air-fry: Spray basket, place coated pieces in a single layer, mist with oil, and cook at 390°F for 10–12 minutes, flipping halfway.
- Bake: Place on a wire rack over a sheet pan, mist with oil, and bake at 425°F for 15–18 minutes, flipping once.
- Toast the buns. Split the slider buns and lightly butter the cut sides. Toast in a skillet or under the broiler until golden.
- Dress the chicken. Toss the cooked chicken in half of the Bang Bang sauce for a full-flavor coating. Keep the rest for drizzling.
- Assemble the sliders. Layer shredded lettuce or cabbage on the bottom bun. Add a piece of chicken, a few cucumber slices, and green onions. Drizzle with more sauce. Sprinkle sesame seeds if you like.
- Serve right away. Top with the bun and serve with lime wedges. These are best when hot and crisp.
Keeping It Fresh
Make-ahead tips: Mix the Bang Bang sauce up to 5 days ahead and store it in the fridge.
You can bread the chicken and refrigerate it on a sheet pan for up to 4 hours before cooking.
Storing leftovers: Keep cooked chicken in an airtight container for up to 3 days. Store buns and toppings separately to prevent sogginess.
Reheating: Use an air fryer at 375°F for 5–7 minutes or a 400°F oven for 8–10 minutes to re-crisp the chicken. Avoid microwaving if possible—it softens the crust.
Why This is Good for You
Balanced flavors help portion control. These sliders are satisfying without being heavy, thanks to crispy texture and a bright, tangy sauce.
Smaller portions let you enjoy big flavor without overdoing it.
Lean protein supports fullness. Chicken breast or thigh provides high-quality protein that keeps you satisfied longer. Using air-fry or bake methods lowers added oil.
Fresh toppings add nutrients. Lettuce, cucumbers, and green onions bring fiber, vitamins, and crunch without extra calories. Add extra greens to make the meal more filling.
Common Mistakes to Avoid
- Skipping the soak. Buttermilk or brine keeps chicken juicy. Without it, the meat can dry out.
- Overcrowding the pan. Crowding drops the oil temperature and makes the coating soggy. Cook in batches.
- Uneven pieces. Thick pieces take longer to cook and risk drying out. Keep sizes consistent.
- Underseasoning the coating. The breading needs salt and spices for maximum flavor. Taste a pinch before coating.
- Saucing too early. Toss the chicken in sauce right before serving to keep the crust crisp.
- Cold buns. A quick toast adds structure and prevents sogginess from the sauce.
Recipe Variations
- Grilled Bang Bang Chicken: Skip the breading. Marinate chicken in buttermilk, oil, garlic, and a spoon of chili sauce. Grill, then sauce lightly.
- Baked Coconut Crunch: Swap half the panko for unsweetened shredded coconut. Bake on a rack for a tropical twist.
- Extra Spicy: Add crushed red pepper to the coating and increase Sriracha in the sauce.
- Lighter Yogurt Sauce: Replace half the mayo with Greek yogurt. Add an extra teaspoon of honey to balance tang.
- Gluten-Free: Use gluten-free panko and flour, and check bun labels. Cornstarch can replace flour in a pinch.
- Slaw Swap: Use a quick slaw of shredded cabbage, lime juice, and a pinch of salt instead of lettuce for more crunch.
- Bang Bang Shrimp or Cauliflower: Use the same method with shrimp or cauliflower florets. Adjust cook time—shrimp cook fast; cauliflower needs a bit longer.
FAQ
Can I use rotisserie chicken?
Yes, but skip the breading and crisp the shredded chicken in a skillet with a little oil. Toss with sauce and build the sliders. You won’t get the same crunch, but it’s fast and tasty.
What if I don’t have sweet chili sauce?
Mix 2 tablespoons honey, 1 tablespoon rice vinegar, and a pinch of red pepper flakes as a quick stand-in.
Add a bit of soy sauce for depth if you like.
How spicy is this?
Medium by default. For mild, cut the Sriracha to 1 teaspoon. For extra heat, add more Sriracha or a dash of chili oil.
Can I make these ahead for a party?
Cook the chicken and keep it on a sheet pan in a 200°F oven for up to 30 minutes.
Assemble right before serving. Keep the sauce and toppings separate until the last minute.
What’s the best way to keep the coating from falling off?
Pat the chicken dry before coating, press firmly into the panko mix, and let the breaded pieces rest 5 minutes. Don’t flip too early—give the crust time to set.
Which buns work best?
Soft slider buns or Hawaiian rolls are great.
Brioche gives a richer bite. Just be sure to toast them lightly so they don’t go soggy.
Can I bake without a wire rack?
Yes, but line the sheet with parchment and flip the chicken halfway. Mist with oil on both sides for better browning.
Is there a dairy-free option?
Use a dairy-free mayo and soak the chicken in salted water with a splash of lemon instead of buttermilk.
The texture will still be juicy.
Final Thoughts
These Bang Bang Chicken Sliders bring big flavor in a small package. With crispy chicken, a punchy sauce, and fresh toppings, they’re the kind of meal that feels special but stays easy. Keep the sauce ready in the fridge and you’re halfway to dinner any night of the week.
Serve them with a simple slaw or roasted potatoes, and you’ve got a crowd-pleaser from first bite to last crumb.
