Last spring, my husband’s cousin from the Midwest came to visit for a few days. He’s one of those polite eaters—never picky, never demanding, but you can tell when he’s impressed.
On the second evening, after we’d worked in the garden all morning and lounged around the porch all afternoon, I decided to try something playful and bold: crispy chicken sliders with a creamy spicy kick.
We didn’t sit at the table that night. Instead, I lined up the sliders on a wooden board, handed out paper napkins, and we stood around chatting, laughing, grabbing seconds and then thirds. I’ve made these Bang Bang Chicken Sliders a few times since, and they always disappear fast.
They’re crunchy, creamy, spicy, and soft in one bite-sized package. The kind of food that doesn’t need a knife or even a plate, just a group of hungry people and a little music in the background. These sliders don’t belong to any old family recipe book—but they’ve quickly earned a permanent spot in mine.
Short Description
Bang Bang Chicken Sliders are crispy, juicy chicken bites layered with melted mozzarella and drizzled with creamy spicy sauce, all tucked into soft slider buns. Perfect for parties, picnics, or casual family meals.
Key Ingredients
For the chicken:
- 1½ pounds thin-sliced chicken breasts
- Kosher salt, to taste
- Fresh black pepper, to taste
- Garlic powder, to taste
For the breading:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 cups panko breadcrumbs (or more as needed)
- Vegetable or canola oil, for frying
For assembly:
- 12 slices mozzarella cheese
- 12 slider rolls
- Bang Bang sauce (prepared separately — typically a mix of mayo, sweet chili sauce, and a touch of sriracha)
Tools Needed
- Large mixing bowls
- Shallow dredging bowls
- Tongs
- Sharp knife and cutting board
- Large skillet or frying pan
- Paper towels
- Sheet tray or large serving board
Cooking Instructions
Step 1: Season the Chicken
Pat dry the chicken breasts and season both sides with kosher salt, black pepper, and garlic powder.
Step 2: Set Up the Breading Station
In one bowl, combine flour and cornstarch. In a second, whisk buttermilk, hot sauce, and egg until smooth. Place panko breadcrumbs in a third bowl.
Step 3: Bread the Chicken
Dip each piece of chicken into the flour mixture first, then the buttermilk mixture, and finally coat thoroughly with panko. Press firmly to ensure the crumbs stick well.
Step 4: Fry the Chicken
Heat a thin layer of oil in a skillet over medium heat. Fry chicken in batches until golden brown and cooked through (about 3–4 minutes per side). Avoid overcrowding the pan. Drain on a paper towel-lined plate.
Step 5: Prepare the Sauce
While the chicken rests, mix your Bang Bang sauce. A simple version combines ½ cup mayo, ¼ cup sweet chili sauce, and 1–2 teaspoons sriracha, adjusted to your heat preference.
Step 6: Assemble the Sliders
Cut the chicken into smaller slider-sized portions. Place a piece on the bottom bun, add a slice of mozzarella while it’s still warm to help it melt slightly, drizzle generously with Bang Bang sauce, and cap with the top bun.
Step 7: Serve Immediately
Serve while the sliders are warm, cheesy, and dripping with sauce. For parties, they hold well on a warming tray.
Why You’ll Love This Recipe
– Crispy, juicy chicken with a satisfying crunch
– Spicy-sweet sauce that’s creamy and bold
– Bite-sized and fun — ideal for gatherings
– Easy to make in batches
– Adaptable for different spice levels
– A crowd-pleaser with both kids and adults
Mistakes to Avoid & Solutions
1. Overcrowding the skillet
Too much chicken lowers the oil temperature, leading to soggy breading. Fry in small batches for best results.
2. Breadcrumbs not sticking
Pat the chicken dry and press the panko in firmly. Wet batter plus dry crumbs ensures good adhesion.
3. Undercooked or dry chicken
Use thin-sliced breasts for even cooking. Fry just until golden; overcooking dries the meat.
4. Sauce too runny or too spicy
Start with a balanced mix. Adjust chili sauce or sriracha gradually to taste. If too thin, add a touch more mayo.
5. Cheese not melting
Add the cheese immediately while the chicken is hot, or lightly broil the assembled sliders for 1–2 minutes.
Serving and Pairing Suggestions
Great as a game-day snack or picnic sandwich
Serve with coleslaw, crispy fries, or a fresh garden salad
Pair with lemonade, iced tea, or light beer
Present on a platter for buffet-style serving
Add toothpicks for grab-and-go parties
Storage and Reheating Tips
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days
Keep buns and sauce separate to avoid sogginess
Reheat chicken in a 350°F oven for 10–12 minutes until hot and crispy
Avoid microwaving to preserve texture
Assemble sliders fresh just before serving
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully. They stay juicy and offer a richer flavor.
2. Can I bake the chicken instead of frying?
You can. Bake at 425°F on a wire rack for 20–25 minutes, flipping halfway through. Spray with oil for crispiness.
3. What can I substitute for buttermilk?
Use 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.
4. Can I make this gluten-free?
Yes, use gluten-free flour and panko. Double-check all labels, especially on sauces.
5. How spicy is the Bang Bang sauce?
It’s mild to medium. Reduce or omit sriracha for a gentler heat, or increase it for more kick.
Tips & Tricks
Freeze breaded chicken before frying for easier party prep
Toast slider buns for extra texture
Add shredded lettuce or pickles for crunch
Try air-frying for a lighter version
Use a meat thermometer to ensure chicken reaches 165°F inside
Recipe Variations
1. Asian-Inspired Twist
Swap the sauce for teriyaki mayo (1:1 ratio of teriyaki glaze and mayo). Add a sprinkle of sesame seeds and sliced scallions on top.
2. Cajun Bang Bang Sliders
Add 1 tsp Cajun seasoning to the flour mixture. Swap mozzarella for pepper jack and serve with a tangy slaw.
3. Veggie Version
Use thick slices of cauliflower instead of chicken. Bread and fry or bake as directed, then assemble with sauce and cheese.
4. Grilled Option
Marinate chicken in the buttermilk/hot sauce mix, then grill instead of breading and frying. Lighter, but still flavorful.
5. Kid-Friendly Version
Skip the hot sauce, reduce spice in the Bang Bang sauce, and use American cheese instead of mozzarella.
Final Thoughts
Those sliders didn’t just feed us—they brought life to a quiet night and turned it into a little celebration. That’s the kind of recipe I keep close. The kind that bridges moods and moments. I still picture the crumbs on the porch railing, the trail of sauce on someone’s chin, and the surprise in our guest’s voice when he asked for “just one more.” It’s a dish built for connection, casual joy, and hands-on seconds. Perfectly messy and worth every bite.
Bang Bang Chicken Sliders
Print ThisIngredients
- For the chicken:
- 1½ pounds thin-sliced chicken breasts
- Kosher salt, to taste
- Fresh black pepper, to taste
- Garlic powder, to taste
- For the breading:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 cups panko breadcrumbs (or more as needed)
- Vegetable or canola oil, for frying
- For assembly:
- 12 slices mozzarella cheese
- 12 slider rolls
- Bang Bang sauce (prepared separately — typically a mix of mayo, sweet chili sauce, and a touch of sriracha)
Instructions
Step 1: Season Chicken
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Step 2: Prep Breading Station
Set up three bowls: one with flour + cornstarch, one with buttermilk + hot sauce + egg, and one with panko.
Step 3: Bread Chicken
Coat chicken in flour, dip in buttermilk mixture, then press into panko until fully coated.
Step 4: Fry Chicken
Fry in hot oil over medium heat, 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Step 5: Make Sauce
Mix ½ cup mayo, ¼ cup sweet chili sauce, and 1–2 tsp sriracha.
Step 6: Assemble Sliders
Cut chicken to fit buns, top with mozzarella and sauce, and close with the bun.
Step 7: Serve
Serve hot. Keep warm on a tray if needed.
