Bang Bang Chicken Sliders Recipe – Easy Dinner Idea Everyone Loves

Posted on September 1, 2025

Bang Bang Chicken Sliders - featured image

The first time I bit into a Bang Bang Chicken Slider, my taste buds just about did a happy dance—juicy chicken, crispy edges, and a creamy, spicy sauce that made me want to lick my fingers clean. Honestly, it’s the kind of dinner that gets everyone gathered around the table in record time. There’s something magical about sliders—maybe it’s how they’re perfectly hand-held or how you can never stop at just one. Either way, these Bang Bang Chicken Sliders have become my go-to for easy dinners and casual get-togethers.

I discovered this recipe on a night when I wanted something quick but packed with flavor. You know those days when you’re too tired to fuss but still want a meal that wows? That’s how these sliders were born. I’d heard of Bang Bang Chicken from my travels and restaurant visits, but turning it into a fun, bite-sized slider just felt right. The combination of tender chicken, a crunch from the breading, and that signature creamy-sweet-spicy sauce is just… addictive (in the best way possible!).

What really makes this Bang Bang Chicken Sliders recipe a winner is how simple it is. You don’t need fancy ingredients or hours in the kitchen. Plus, it’s easy to scale up for a crowd or whip up last-minute for hungry kids. I’ve made these for everything from game day parties to sleepy Tuesday nights, and they never disappoint. If you’re looking for a dinner idea that’s equal parts fun, flavorful, and fuss-free, this is it. Plus, if you’re anything like me, you’ll love how easy it is to sneak some veggies or adjust the spice level for picky eaters. Trust me—Bang Bang Chicken Sliders will become a staple in your dinner rotation!

Why You’ll Love This Bang Bang Chicken Sliders Recipe

Quick & Easy: From start to finish, these sliders are on the table in under 40 minutes. Perfect for those evenings when you’re short on time but still want something really tasty.
Simple Ingredients: No obscure pantry items here. Most of what you’ll need is already in your fridge or cupboard.
Perfect for Any Occasion: These Bang Bang Chicken Sliders are always a hit at casual dinners, family gatherings, or even as a main dish for game night. They’re also a fun option for potlucks and picnics.
Crowd-Pleaser: Every time I serve these, there’s a scramble for seconds. Kids love the bite-sized format, and adults appreciate the bold, craveable flavors.
Unbelievably Delicious: The chicken is crispy on the outside and juicy inside, with that signature Bang Bang sauce tying it all together. It’s comfort food with just the right amount of kick!

What sets this Bang Bang Chicken Sliders recipe apart from the rest? I’ve tested different methods and found that marinating the chicken briefly in buttermilk really amps up the tenderness. Plus, the sauce is homemade—no bottled stuff—so you can tweak it just how you like it. I even use panko breadcrumbs for extra crunch (trust me, it’s worth it). If you want sliders that are bursting with personality and flavor, this is your recipe.

Let’s face it: We all need those reliable dinner ideas that make us feel like kitchen rockstars without breaking a sweat. These sliders check all the boxes—easy, adaptable, and seriously delicious. Whether you’re cooking for picky kids, spice lovers, or just want a fun dinner that’ll bring everyone together, you can’t go wrong with Bang Bang Chicken Sliders. They’re the kind of meal that makes you slow down and savor every bite (and maybe sneak one more slider before they disappear!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying bite without any fuss. Most of these items are probably already in your kitchen, and there’s plenty of room for easy swaps. Here’s everything you’ll need for these irresistible Bang Bang Chicken Sliders:

For the Chicken:
- 1 ½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into slider-sized pieces (about 2 inches wide)
- 1 cup (240 ml) buttermilk (for marinating; adds tenderness and flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (adds a subtle, smoky kick)
- Salt and freshly ground black pepper, to taste
- 1 ½ cups (90 g) panko breadcrumbs (for extra crunch; regular breadcrumbs work too)
- ½ cup (60 g) all-purpose flour (or use gluten-free flour blend if needed)
- 2 large eggs, beaten
- Oil for frying (vegetable, canola, or avocado oil all work well)
For the Bang Bang Sauce:
- ½ cup (120 g) mayonnaise (I love using Kewpie for extra richness, but regular works great)
- 2 tablespoons sweet chili sauce (Mae Ploy is my go-to brand for this—just the right balance of sweet and heat)
- 1 tablespoon Sriracha or hot sauce (adjust more or less for your heat preference)
- 1 tablespoon honey or maple syrup (for a touch of sweetness)
- 1 teaspoon rice vinegar (brings brightness)
- Pinch of salt
For Assembling the Sliders:
- 12 slider buns (brioche or potato buns are super soft and work beautifully)
- 2 cups (60 g) shredded lettuce or coleslaw mix (adds crunch and freshness)
- Thinly sliced cucumbers or pickles (optional, but highly recommended for tang)
- Chopped cilantro or green onions (for garnish and a pop of color—optional)

Ingredient Tips & Swaps:

For a gluten-free version, use certified gluten-free flour and panko.
If you’re dairy-free, swap the buttermilk for unsweetened almond milk mixed with 1 tablespoon lemon juice.
You can use pre-cooked rotisserie chicken for a shortcut—just toss it in the sauce and skip the breading/frying step.
Feel free to add thinly sliced red onions, shredded carrots, or avocado slices for extra flavor and texture.

Pick what works best for your household—these sliders are super forgiving if you need to make a few substitutions!

Equipment Needed

You don’t need a professional kitchen to make these Bang Bang Chicken Sliders—just a few basic tools and a little counter space. Here’s what you’ll want to have on hand:

Mixing bowls – For marinating chicken and mixing the sauce; I use a medium and a large size.
Baking sheet – Handy for setting up a breading station or transferring cooked chicken.
Wire rack (optional) – Keeps the fried chicken crispy if you want to drain off excess oil. If you don’t have one, a paper towel-lined plate works in a pinch.
Large skillet or deep fryer – For frying the chicken. I use a heavy-bottomed cast iron pan, but a nonstick skillet or even an air fryer are great alternatives.
Tongs – For handling the chicken pieces safely. (Forks work too, if you’re careful!)
Measuring cups and spoons – For accuracy, especially with the sauce.
Whisk or fork – To blend the sauce till smooth.
Knife and cutting board – For prepping chicken and veggies.

If you’re frying, make sure to use a thermometer to keep oil at the right temperature (350°F/175°C) for best results. To clean up, soak greasy utensils and pans in hot soapy water—makes scrubbing a breeze! And if you’re on a budget, most dollar stores have basic mixing bowls and tongs that work just fine.

Preparation Method

Marinate the Chicken:
- In a large bowl, combine the chicken pieces with buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until evenly coated. Cover and refrigerate for at least 20 minutes (up to 2 hours for extra tenderness).
- Tip: If you’re short on time, even a quick 10-minute soak will help!
Prepare the Breading Station:
- Set up three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
- Remove chicken from marinade, letting excess drip off. Dredge each piece in flour, dip in egg, then coat in panko. Press gently so the crumbs stick well.
- Personal Tip: Use one hand for dry ingredients and the other for wet to keep things less messy.
Fry the Chicken:
- Heat about ½ inch (1 cm) of oil in a large skillet over medium-high heat. Once the oil shimmers and reaches 350°F (175°C), fry chicken in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C).
- Don’t overcrowd the pan—work in batches for the crispiest results.
- Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Warning: Hot oil can splatter! Keep a splatter guard handy or use a taller-sided pan.
Make the Bang Bang Sauce:
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and a pinch of salt until smooth and creamy.
- Taste and adjust heat or sweetness as needed. (Sometimes I add another squirt of Sriracha for extra zing!)
Assemble the Sliders:
- Lightly toast the slider buns for extra flavor and sturdiness (optional, but recommended).
- Place a handful of shredded lettuce or coleslaw mix on the bottom half of each bun.
- Add a piece of crispy chicken, then drizzle generously with Bang Bang sauce. Top with cucumber slices or pickles if using, and add cilantro or green onions for a fresh finish.
- Cap with the top bun and secure with a toothpick if needed.
Serve Immediately:
- These are best enjoyed hot and crispy, straight from the pan. Watch them disappear!

If you’re making a big batch, keep finished sliders warm in a low oven (200°F/90°C) while you assemble the rest. And don’t worry if your breading isn’t perfect—once the sauce goes on, nobody will notice! Listen for that sizzle when the chicken hits the oil and watch for a deep golden color. That’s when you know you’ve nailed it.

Cooking Tips & Techniques

Let’s talk about how to get the absolute best Bang Bang Chicken Sliders every single time. I’ve made these more times than I can count—here are my tried-and-true tips:

Keep it Crispy: Always fry in small batches. If you crowd the pan, the chicken will steam instead of crisp. After frying, set the chicken on a wire rack instead of paper towels to keep the bottom from getting soggy.
Check Oil Temperature: Use a thermometer if you have one. If the oil is too cool, the breading will soak up oil and get heavy. Too hot, and the outside burns before the inside is done. Aim for 350°F/175°C.
Make-Ahead Sauce: The Bang Bang sauce actually tastes even better if you make it a few hours ahead and let the flavors meld in the fridge. Just give it a quick stir before drizzling!
Personal Flubs: I once forgot to season the flour—don’t do that! Mixing in a little salt and pepper adds flavor at every layer. Also, be careful not to over-marinate the chicken (more than 2 hours) or it can get mushy.
Multitasking: While the chicken is marinating, prep all the slider toppings and sauce. This way, assembly is a breeze and you’re not scrambling at the last minute.
Consistency is Key: Cut chicken into even sizes for uniform cooking. If you’re in a rush, pound the chicken lightly for even thickness—it cooks faster and stays juicy.

Remember: It’s totally okay if your sliders aren’t magazine-perfect. The real magic is in those crispy edges and tangy sauce. And if you want to save a step, go for the air fryer—less mess, just as crispy!

Variations & Adaptations

One of the best things about Bang Bang Chicken Sliders is how easy they are to tweak for different tastes and needs. Here are a few of my favorite ways to switch things up:

Grilled Version: Skip the breading and toss marinated chicken on the grill for a lighter, smoky twist. Brush with Bang Bang sauce in the last minute for caramelized edges.
Spicy Lovers: Add extra Sriracha or a dash of cayenne pepper to the sauce. For real heat, sprinkle chili flakes over the assembled sliders.
Gluten-Free: Use gluten-free flour and panko breadcrumbs, and double-check your slider buns. Udi’s and Schär both make great gluten-free options.
Vegetarian: Swap the chicken for crispy tofu or cauliflower florets. Coat and fry/bake them just like the chicken—surprisingly yummy!
Low-Carb: Go bunless and serve the Bang Bang chicken over lettuce cups or in a bowl with slaw and cucumber ribbons.
Personal Favorite: I like to add a thin slice of ripe mango to each slider for a sweet, tropical twist—sounds odd, but it’s so good!

Don’t be afraid to experiment! If you’re allergic to eggs, use a flaxseed “egg” or aquafaba to help the breading stick. And if you want to make it even more family-friendly, just dial down the heat in the sauce. These sliders love a little customization.

Serving & Storage Suggestions

Bang Bang Chicken Sliders are best served hot and fresh, but there are plenty of ways to keep them delicious if you’re prepping ahead or have leftovers. Here’s how I like to serve and store them:

Serving Temperature: Serve immediately after assembly for ultimate crispiness. If you’re hosting, keep sliders warm on a baking sheet in a 200°F (90°C) oven until ready.
Presentation: Stack sliders on a wooden board or platter, sprinkle with extra cilantro or green onions, and add a bowl of Bang Bang sauce for dipping. Toothpicks make them easy to grab!
Pairing Ideas: These sliders go great with sweet potato fries, crunchy slaw, or a fresh cucumber salad. For drinks, try lemonade, iced green tea, or a light lager.
Storage: Store leftover chicken and buns separately. Chicken keeps in an airtight container in the fridge for 2-3 days. Sauce will last up to a week refrigerated.
Reheating: Reheat chicken in a 350°F (175°C) oven or air fryer for 8-10 minutes until hot and crispy. Avoid microwaving if possible—it’ll make the coating soggy.
Flavor Note: The sauce actually tastes even better the next day! If you have extra, use it as a dip for veggies or drizzle on grilled shrimp.

Pro tip: Assemble sliders just before serving for the crispiest results. If you’re prepping for a party, fry the chicken ahead and reheat in the oven while you set out toppings and buns.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each Bang Bang Chicken Slider (estimate per slider):

Calories: ~280
Protein: ~18g
Carbs: ~26g
Fat: ~11g
Fiber: ~2g

Health Benefits: Chicken is an excellent source of lean protein, keeping you satisfied and fueled. The lettuce or slaw adds fiber and crunch, while the sauce brings flavor without heavy cream or loads of sugar. If you go for gluten-free or low-carb options, these sliders can fit a variety of dietary needs.

Allergen Note: Contains eggs, wheat, and dairy (in the buttermilk and buns). For allergies, substitute as needed—see the variations section for ideas.

From a wellness perspective, I love that these sliders are portion-controlled. Plus, you can easily sneak in more veggies or swap in whole grain buns for a nutritional boost. It’s all about balance, right?

Conclusion

If you’re craving a dinner that’s easy to make and guaranteed to put smiles on faces, these Bang Bang Chicken Sliders are the answer. They’re crispy, saucy, and packed with bold flavor—honestly, they’re the kind of meal you’ll want to make on repeat. I love how customizable they are, so don’t hesitate to tweak the sauce or swap in your favorite toppings.

Whether you’re feeding a busy family, hosting a casual get-together, or just looking for a new way to enjoy chicken, these sliders always deliver. Personally, these have become my “secret weapon” for easy entertaining (and picky eaters!).

Let me know how your Bang Bang Chicken Sliders turn out—drop a comment below, share your own twists, or tag me on Pinterest so I can see your creations! Happy cooking, and remember: good food is meant to be shared!

FAQs About Bang Bang Chicken Sliders

Can I make Bang Bang Chicken Sliders in an air fryer?

Absolutely! Bread the chicken as usual, then air fry at 400°F (200°C) for 10-12 minutes, flipping halfway. They come out crispy with less oil.

What can I use instead of buttermilk for marinating?

If you’re out of buttermilk, mix 1 cup (240 ml) milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes—it works just as well!

How spicy is the Bang Bang sauce?

The sauce has a gentle kick, but you control the heat. For less spice, cut back on Sriracha or use a mild chili sauce. For more, add extra hot sauce or chili flakes.

Can I prepare the chicken ahead of time?

Yes! Fry the chicken, cool completely, and store in the fridge. Reheat in the oven or air fryer before assembling sliders. The sauce can be made ahead, too.

Are Bang Bang Chicken Sliders kid-friendly?

Definitely! Kids love the crispy chicken and fun size. Just dial down the spice in the sauce and add extra veggies if you like.

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Bang Bang Chicken Sliders recipe

Bang Bang Chicken Sliders

Author: Sarah
Total Time: 35 minutes
Yield: 12 sliders 1x

Print Recipe

Description

These Bang Bang Chicken Sliders feature juicy, crispy chicken topped with a creamy, spicy homemade sauce, all tucked into soft slider buns. Perfect for easy dinners, parties, or family gatherings, they’re a crowd-pleasing, hand-held meal everyone will love.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into slider-sized pieces (about 2 inches wide)
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
Oil for frying (vegetable, canola, or avocado oil)
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha or hot sauce
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
Pinch of salt
12 slider buns (brioche or potato buns recommended)
2 cups shredded lettuce or coleslaw mix
Thinly sliced cucumbers or pickles (optional)
Chopped cilantro or green onions (optional, for garnish)

Instructions

In a large bowl, combine chicken pieces with buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours).
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Remove chicken from marinade, letting excess drip off. Dredge each piece in flour, dip in egg, then coat in panko, pressing gently to adhere.
Heat about 1/2 inch of oil in a large skillet over medium-high heat to 350°F. Fry chicken in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate to drain.
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and a pinch of salt until smooth. Adjust heat or sweetness to taste.
Lightly toast slider buns if desired. Place shredded lettuce or coleslaw mix on the bottom half of each bun, add a piece of crispy chicken, drizzle with Bang Bang sauce, and top with cucumbers/pickles and cilantro/green onions if using. Cap with the top bun.
Serve immediately while hot and crispy.

Notes

For a gluten-free version, use gluten-free flour and panko. For dairy-free, substitute buttermilk with almond milk plus lemon juice. Air fryer method: bread chicken as usual and air fry at 400°F for 10-12 minutes, flipping halfway. Sauce can be made ahead and stored in the fridge. Assemble sliders just before serving for best crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American, Asian Fusion