Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Bang Bang Chicken Sliders give you crunchy, saucy, slightly spicy goodness in mini form. They are basically the perfect cheat meal that still feels like effort because you fried something. If you like handheld deliciousness, you might also want to check out this Bang Bang Chicken Bowl recipe for when your slider mood needs a bowl upgrade.

Why This Recipe is Awesome

Why is this recipe a winner? For starters, it hits three big boxes: crunchy, creamy, and sticky. The chicken gets super tender from a buttermilk bath and then gets an armor of panko and flour that fries up like golden little nuggets. The sauce brings sweet, spicy, and tangy vibes all at once, so every bite feels like a tiny celebration.

It is also pretty forgiving. Marinate, dredge, fry, assemble. Even if you dance around the kitchen and forget a step or two, you still end up with something tasty. Marinating for at least an hour makes a noticeable difference so do not skip it unless you like dry chicken. Also, these sliders are party friendly and can scale up fast if friends text you an SOS at dinner time. If you want other slider ideas, IMO these pair well with that Chicken Bacon Ranch Sliders vibe when you need variety.

Ingredients You’ll Need

For the Chicken

2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
1 cup buttermilk, for tender goodness
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, for extra crunch
Vegetable oil for frying, enough for shallow frying

For the Bang Bang Sauce

1/2 cup mayonnaise, the base you love
1/4 cup sweet chili sauce, brings sweetness and glaze
2 tablespoons sriracha sauce, adjust to taste if you like it hot
1 tablespoon honey, because balance
1 tablespoon lime juice, brightens everything
1 teaspoon garlic powder, for punch

For the Sliders

12 mini slider buns, or small dinner rolls
1 cup shredded lettuce, for crunch and freshness
1/2 cup thinly sliced red onion, optional but nice
1/2 cup pickles, optional, I will never judge you either way
Fresh cilantro for garnish, optional and pretty

Step-by-Step Instructions

Marinate the Chicken
Cut the chicken breasts into bite sized pieces. In a large bowl whisk buttermilk with garlic powder onion powder paprika salt and black pepper. Add the chicken and press pieces so they submerge. Cover and refrigerate at least 1 hour up to overnight for maximum yum.
Make the Bang Bang Sauce
In a medium bowl whisk mayonnaise sweet chili sauce sriracha honey lime juice and garlic powder. Taste and adjust the heat or sweetness as desired. If you want it milder add a little extra mayo. If you want more zing add more lime.
Dredge and Fry the Chicken
In a shallow dish mix flour and panko. Remove chicken pieces from the marinade letting excess drip off then dredge in the flour mixture pressing so it sticks. Heat oil to 350 F 175 C in a deep skillet or heavy pot. Fry in batches until golden and cooked through about 3 to 4 minutes per side. Drain on paper towels. Do not crowd the pan or the crust will steam instead of crisp.
Assemble the Sliders
Lightly toast the slider buns to keep them from getting soggy. Spread Bang Bang sauce on the bottom buns then top with a piece of fried chicken. Add shredded lettuce then red onion and pickles if you like. Garnish with cilantro and cap with the top bun. Serve right away for best texture.
Serve
Transfer sliders to a serving platter and put extra Bang Bang sauce in a small bowl for dipping. These are perfect for game night casual dinner or pretending you cooked a lot more than you did.

Tips

For a lighter version bake at 400 F 200 C for 20 to 25 minutes flipping once.
You can grill the chicken if you want smoky notes.
Adjust spice level by varying the sriracha amount.
Vegetarian swap idea substitute crispy tofu or cauliflower for the chicken and fry or roast until golden.
Add a touch of Dijon mustard to the sauce for extra tang which actually works surprisingly well.

Common Mistakes to Avoid

Skipping the marination step. Rushing this turns the chicken from juicy to meh. Don’t be that person.
Crowding the pan when frying. If pieces touch they will not crisp up properly. Fry in batches and keep warm in a low oven if needed.
Overdoing the sauce on the bun. Too much sauce equals soggy buns five seconds in. Use sauce wisely and offer extra for dipping.
Not testing oil temperature. Too hot burns the coating too fast; not hot enough makes the chicken greasy. Use a thermometer or drop a tiny breadcrumb in to test.
Assembling too early. Sliders sit for a minute while you pose for a photo then soggy buns happen. Assemble right before eating for best results.

Alternatives & Substitutions

No buttermilk? Use 1 cup milk plus 1 tablespoon lemon juice or vinegar. Let it sit five minutes. Works fine in a pinch.
No panko? Use regular breadcrumbs but expect slightly less crunch. You can also blitz some cornflakes for a fun texture twist.
Want different heat? Swap sriracha for more sweet chili sauce to tone it down or add a splash of hot honey to kick sweetness and heat together.
Looking for an herb swap? Try parsley instead of cilantro if cilantro tastes like soap to you. I feel you.
Prefer a creamier kick? Stir a teaspoon of Dijon into the sauce for tang and depth. I use that trick when I want a little extra sass.
If you like exploring similar flavors check out this Peruvian creamy green sauce recipe which pairs with grilled chicken nicely.

FAQ

Q What if I only have thighs can I use those
A Absolutely. Thighs stay juicier and have more flavor. Just adjust frying time if pieces are thicker so they cook through.

Q Can I make the sauce ahead of time
A Sure thing. Make it up to three days ahead and keep it refrigerated. Give it a stir before serving. FYI the flavors meld and often improve after a few hours.

Q How do I keep buns from getting soggy during prep
A Lightly toast them and only add the sauce right before serving. You can also spread a thin swipe of butter or mayo on the cut sides to help form a barrier.

Q Can I bake the chicken instead of frying
A Yes bake at 400 F 200 C for 20 to 25 minutes flipping halfway. It will be less crunchy but still delicious. For more crisp try spraying with oil before baking.

Q Is there a kid friendly version
A Tone down or omit the sriracha. The sweet chili plus honey gives plenty of flavor without heat if you use less or none of the sriracha.

Q How do I reheat leftovers without losing crunch
A Reheat in a preheated oven or air fryer at 350 F until warmed through. Skip the microwave unless you like soggy textures.

Q Can I double this recipe for a crowd
A Yes just work in batches for frying and keep finished pieces warm in a single layer in a low oven until assembly time.

Final Thoughts

You just made a fleet of mini flavor bombs that will likely disappear fast. These Bang Bang Chicken Sliders are great for feeding hungry friends family or your very demanding self. They look like a bit more work than they are which is always a win. Protein plus crunch plus a sticky sweet spicy sauce equals happiness. Now go impress someone or yourself with your new culinary skills. You have earned it.

Conclusion

If you want another take or more inspiration try this fun variation from another source Bang Bang Chicken Sliders | Mantitlement.

Bang Bang Chicken Sliders Recipe