These Bang Bang Chicken Sliders are crispy, saucy little bites of joy. Made with golden fried chicken, zippy sauce, and soft buns, they turn any weeknight into a flavor party. Whether you’re cooking for a crowd or a cozy two, this recipe is fuss-free and downright delicious.
Why You’ll Love These Sliders
- ideal for Week Day Meal Ideas
- Perfect for parties or last-minute Dinner With Buns
What You’ll Need (and Why It Matters)
Let’s break this down like we’re standing at my butcher-block counter. You don’t need fancy—just the right stuff:
Chicken Breast: Boneless, skinless, and cut thin so they fry fast and stay juicy. Think crispy outside, tender inside vibes. It’s the heart of this Chicken Sammie moment.
Buttermilk: This helps tenderize the chicken and gives the flour something to stick to—making for that ultra-crisp crunch.
Flour + Cornstarch: Combo gives a crackly coating that rivals anything from a deli counter. This is our answer to irresistible Hot Deli Food Ideas.
Panko Breadcrumbs: Brings the crunch. Regular breadcrumbs just don’t compare.
Bang Bang Sauce: Mayo, sweet chili sauce, a dash of sriracha, and a splash of rice vinegar. It’s creamy, sweet, tangy, and spicy—aka flavor fireworks.
Mini Buns or Hawaiian Rolls: Soft, slightly sweet, and slider-perfect. This recipe screams Food Recipes Sliders from top to bottom.
Romaine or Butter Lettuce: Adds that fresh, crisp snap to balance out all that rich flavor.
How to Make Bang Bang Chicken Sliders
Grab your apron (or don’t—we’re getting messy in the best way).
First, marinate your chicken in buttermilk and a pinch of salt for 30 minutes or overnight if you’re planning ahead. This step adds moisture and flavor. Meanwhile, let’s whip up that sauce: mix mayo, sweet chili sauce, sriracha, and rice vinegar until smooth. Stick it in the fridge.
Next, dredge the chicken: flour, then buttermilk, then panko. Get each piece coated and crunchy-looking. Fry in oil over medium heat until golden brown and cooked through (about 3–4 minutes per side).
Slice your buns and give ’em a quick toast. Spread bang bang sauce on both sides. Layer lettuce, a piece of crispy chicken, and more sauce (trust me). Cap it with the top bun and serve hot.
What to Watch Out For
Even a dish this simple can go sideways. Here’s what to avoid:
Skipping the Buttermilk Soak: Don’t. It’s what keeps the chicken tender—not tough.
Overcrowding the Pan: Crispy needs space. Too many pieces and you’ll steam, not fry.
Cold Oil: If it’s not hot enough, the coating will soak up oil. Greasy, not golden.
Little Slider, Big Wisdom (Pro Tips)
Let’s talk about how to make these sliders legendary:
Double Fry for Extra Crunch: Wanna level up? After the first fry, let the chicken rest 10 minutes. Fry again for just a minute. This trick comes straight from my Crack Burger days and never fails.
Make the Sauce Ahead: Letting it sit overnight in the fridge lets the flavors marry. Trust me—it gets better the longer it rests.
Mix Buns for Fun: Not a fan of sweet rolls? Try brioche or even soft pretzel buns. They all pair differently with the sauce, giving you endless Dinner Recipes New Ideas.
Bang Bang Chicken Sliders
Ingredients
- – 1 lb boneless chicken breast thinly sliced
- – 1 cup buttermilk
- – 1/2 cup flour
- – 1/4 cup cornstarch
- – 1 cup panko breadcrumbs
- – Oil for frying
- – 8–10 slider buns or Hawaiian rolls
- – Lettuce leaves
Bang Bang Sauce
- – 1/2 cup mayonnaise
- – 2 tbsp sweet chili sauce
- – 1 tbsp sriracha
- – 1 tsp rice vinegar
Instructions
- Soak chicken in buttermilk for 30 minutes.
- Mix flour and cornstarch in one bowl, panko in another.
- Dredge chicken in flour, then buttermilk, then panko.
- Fry in 350°F oil until golden and cooked through.
- Toast slider buns, spread bang bang sauce, and layer lettuce + chicken.
- Top with more sauce and the top bun. Serve hot.
Notes
- Use a cooling rack to maintain crispiness after frying.
- Double-fry for restaurant-level crunch.
- Air fryer option: 400°F for 10 mins, flipping halfway.
- Sauce improves overnight—make it ahead!
FAQs
How do I keep fried chicken sliders crispy?
Once fried, place the chicken on a cooling rack (not paper towels) to let air circulate. This keeps ’em crisp. If you’re serving later, reheat in a 375°F oven for 5–7 minutes to re-crisp.
Can I make these Bang Bang Chicken Sliders in the air fryer?
You sure can! Spray both sides of the breaded chicken with oil and air fry at 400°F for 8–10 minutes, flipping halfway. It’s a lighter twist, still packed with flavor and that signature crunch.
What’s a good side for sliders like these?
Fries, obviously—but don’t stop there. Think coleslaw, cucumber salad, or even waffle fries with extra bang bang sauce. They also pair well with flavorful protein-based sides for a well-rounded lunch.
Can I freeze Bang Bang Chicken Sliders?
You can freeze the cooked chicken patties. Let them cool, wrap individually, and freeze for up to 2 months. Just don’t freeze the assembled sliders—the buns and sauce don’t love that journey.
Let’s Wrap This Baby Up (Literally)
There’s just something about that first bite—warm bun, crunchy chicken, that saucy heat—that makes you pause and say, “Dang, I did that.” These Bang Bang Chicken Sliders bring dinner table applause without the sweat. Whether you’re brainstorming your next Sliders Easy Recipes board or need last-minute Lunch Idea Recipes, these deliver big on flavor and ease.
And if you’re looking to experiment further, this Allrecipes variation adds a few spicy twists worth peeking at. It’s proof that even comfort food can surprise you—every single time.
