Lu-Ann Simon January 16, 2026

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Bang Bang Chicken Sliders Recipe

Name: Bang Bang Chicken Sliders
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 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; 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)

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There is something irresistibly cozy about a platter of warm, crunchy mini sandwiches that fill the kitchen with a sweet, spicy aroma and invite everyone to gather around. Bang Bang Chicken Sliders deliver that comforting feeling, with crisp, golden chicken, creamy, tangy sauce, and a bright hit of lime and cilantro that wakes up every bite. They are perfect for casual weeknight dinners, game day spreads, or relaxed weekend get-togethers when you want hands-on, shareable food that feels special but comes together quickly. If you enjoy the same bold, saucy flavors in a bowl, try the crunchy warmth of a Bang Bang Chicken Bowl for a heartier meal.

Why You’ll Love This

These Bang Bang Chicken Sliders are joyful, messy, and built to be loved. Each slider balances textures and temperatures, with hot, crackling fried chicken cushioned by soft, toasty buns, and a cooling, creamy sauce that sings of sweet chili and lime. They are simple enough for a weeknight, yet festive enough to anchor a party platter.

Reasons to reach for this recipe

Quick assembly after a short marinade, so the flavor feels deep with minimal active time
Sauce that is flexible, easy to taste and tailor, and doubles as a dip
Crowd friendly, easy to scale up or down for a small family or a full house
Kid approachable when you turn down the heat, yet exciting with an extra kick for adults

What You’ll Need

A few smart ingredients build every layer here, from tender marinated chicken to a bright, sticky sauce. The buttermilk softens the chicken while the panko and flour give you a crunchy, golden crust, and the sweet chili combined with sriracha creates that signature bang bang contrast.

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)

Notes, briefly: Use full-fat mayo for the creamiest sauce, or swap in light mayo if you prefer. Panko adds extra crunch, and a short buttermilk soak ensures juicy, flavorful chicken.

How to Cook Bang Bang Chicken Sliders Recipe

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 so the meat becomes tender and fragrant.
Make the Bang Bang Sauce, In a medium bowl whisk together mayonnaise sweet chili sauce sriracha honey lime juice and garlic powder, then taste and adjust heat or sweetness as desired to achieve a glossy sauce that smells tangy and slightly sweet.
Dredge and Fry the Chicken, In a shallow dish mix the flour and panko, remove the chicken from the marinade and shake off excess before dredging in the flour mixture; fry in 350°F (175°C) oil in batches until golden and cooked through about 3 to 4 minutes per side, the crust should sizzle and smell toasty. Drain on paper towels so the exterior stays crisp while the interior remains juicy.
Assemble the Sliders, Lightly toast the slider buns until they are warm and slightly browned, spread Bang Bang sauce on the bottom buns then top with fried chicken shredded lettuce red onion and pickles if desired, garnish with cilantro for a fresh, citrusy lift. The contrast of hot crunch and cool, creamy sauce makes each bite sing.
Serve, Transfer sliders to a serving platter and offer extra Bang Bang sauce for dipping, serve immediately so the textures stay distinct and the kitchen fills with that irresistible scent of fried breading and bright lime. For a lighter version bake the chicken at 400°F (200°C) for 20 to 25 minutes flipping once, or grill the chicken for a smoky note, adjust spice level by varying the sriracha, and if you want a meatless option try crispy tofu or roasted cauliflower.

Prep ~ 1 hour active, plus 1 hour marinating, Cook ~ 25 to 30 minutes, Total ~ 2 hours including marinating, Servings ~ 6 (12 sliders), Kcal ~ 450 per serving estimate

Make-Ahead and Prep Tips

You can break this recipe into simple steps for an easier cooking day. The chicken marinates well overnight in the buttermilk mixture, which deepens flavor and saves time when you want to fry quickly later. The Bang Bang sauce can be mixed up to 3 days ahead and kept chilled in an airtight container, which lets the flavors meld so the sauce becomes silkier. Dry components like the flour and panko should be combined just before coating so they stay airy, and buns can be split and wrapped in foil for a few hours before toasting to keep them soft.

If you are feeding a crowd, fry the chicken and hold it briefly in a low oven at 200°F to keep it warm and crispy, but avoid extended holding which can steam the crust. For transport to a party, pack fried chicken in a paper-lined container with ventilation and bring extra sauce in a squeeze bottle for fresh assembly on-site.

Storing and Reheating

Refrigerate leftover components separately for best results, place fried chicken in an airtight container and store in the fridge for up to 3 days, and keep the sauce refrigerated for up to 5 days. If you want to freeze cooked chicken pieces wrap them tightly in foil then place in a freezer bag and freeze for up to 2 months, thaw overnight in the refrigerator before reheating.

For gentle reheating, place chicken pieces on a wire rack over a baking sheet and warm in a 375°F oven for 8 to 12 minutes until heated through, this restores crispness and avoids sogginess. Reheat buns briefly in the oven or on a skillet until just warm to recreate that fresh, toasty contrast. A freshness cue to watch for is aroma and texture, the chicken should still smell savory and have a firm, crisp exterior; if it smells off or becomes mushy discard it.

Perfect Pairings

Crisp kettle chips or seasoned fries for a salty contrast
A chilled cucumber and radish slaw to add crunchy, bright notes
Sweet potato wedges for a slightly sweet partner to the spicy sauce
Tangy coleslaw to cool the palate between bites
Pickled vegetables for extra acidity and crunch

If you want another lively chicken idea for a game day spread try the tangy, grilled flavors of Alice Springs Chicken recipe for a contrasting main or side.

Variations and Swaps

Spicy Version, Increase the sriracha or add a pinch of cayenne to the sauce for more heat, toss extra sauce with the chicken if you like every bite bold.
Lighter Option, Bake or air fry the coated chicken at 400°F for 20 to 25 minutes, flipping once, the exterior crisps while using less oil.
Vegetarian Swap, Use extra-firm tofu pressed dry then breaded and fried or roast cauliflower florets with the same coating for a satisfying meatless slider.
Crunch Upgrade, Add crushed toasted sesame seeds to the panko for a nutty note and extra texture.
Herb Forward, Stir chopped fresh basil or mint into the sauce for a bright herbaceous twist that complements the lime.
Sweet Heat Balance, Swap honey for maple syrup in the sauce for a deeper sweetness that pairs nicely with smoky paprika.
Tangy Boost, Add a teaspoon of Dijon mustard to the Bang Bang sauce to brighten the overall flavor and give a slight tang.
Slider Stacking, Layer thin slices of avocado under the chicken for creaminess, or add shredded carrots for color and crunch.

All variations keep the core idea intact, while letting you tune texture heat and richness to your crowd.

Pro Tips for Best Results

Oil Temperature, Maintain frying oil at around 350°F so pieces cook through without burning the crust.
Spacing, Fry in small batches to avoid crowding, crowded oil drops temperature and yields soggy breading.
Resting, Let chicken drain briefly on a wire rack rather than paper towels to keep the crust crisp.
Crust Texture, Combine equal parts flour and panko for a sturdy yet airy coating that browns beautifully.
Internal Temp, Cook chicken until it reaches 165°F internally for safety, use an instant-read thermometer in the thickest piece.
Sauce Balance, Taste the sauce after whisking and adjust lime or honey in small increments for just the right tang and sweetness.

Frequently Asked Questions

What cut of chicken works best for these sliders?
Boneless skinless chicken breasts are recommended because they cut into consistent pieces that fry evenly, however you can use boneless thighs for a juicier result, just watch the cooking time as thighs may need a touch longer.

Can I make the sauce ahead of time?
Yes, the Bang Bang sauce actually benefits from resting in the fridge for a few hours, which lets flavors meld. Store in an airtight container for up to 5 days and stir before serving.

Is there a way to reduce the oil absorption when frying?
Pat the chicken pieces well after removing them from the buttermilk before dredging, and ensure the oil is fully up to temperature before cooking. Frying in small batches keeps oil temperature stable and reduces greasy results.

How do I keep sliders from getting soggy if I assemble early?
Toast the buns and spread sauce just before serving, or serve sauce on the side for people to add. Keep lettuce and pickles separate and assemble quickly to preserve crunch.

Can I make these gluten free?
Yes, swap the all-purpose flour for a 1 to 1 gluten free flour blend and use gluten free panko or crushed rice crackers for the coating, proceed with the same technique to get a delightful crisp.

Final Thoughts

These Bang Bang Chicken Sliders are a warm, inviting choice for moments when you want bold flavor without fuss. The crunchy fried chicken paired with a glossy, tangy sauce and crisp toppings creates a lineup of contrasts that keeps every bite lively. They are easy to scale and adapt, making them a dependable option for weeknights friends night or a casual celebration, so warm the oven and the oil and give these sliders a try soon, everyone will be glad you did.

Bang Bang Chicken Sliders

Author: anastasia-rice
Total Time: 120 minutes
Yield: 6 servings (12 sliders) 1x
Diet: N/A

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Description

Irresistibly cozy mini sandwiches filled with crispy chicken, creamy sauce, and a bright hit of lime and cilantro.

Instructions

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 for at least 1 hour up to overnight.
Make the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Adjust the heat or sweetness as desired.
Dredge and fry the chicken: In a shallow dish, mix the flour and panko. Remove the chicken from the marinade, shake off excess, and dredge in the flour mixture. Fry in 350°F oil in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
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.
Serve: Transfer sliders to a serving platter with extra Bang Bang sauce for dipping, and serve immediately.