If you’re craving bold flavor in a bite-sized package, these bang bang chicken sliders are about to become your new obsession. Juicy chicken, a creamy-spicy sauce, and soft slider buns come together in a combo that’s impossible to resist. Keep reading to see how easy it is to bring this drool-worthy dish to your table!
| Servings: | 6 |
| Prep Time: | 20 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 35 minutes |
| Serving Size: | 2 sliders |
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
- 1 half cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 12 slider buns
- 2 cups shredded green or purple cabbage
- Chopped chives or green onions for garnish
Equipment
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Baking sheet
- Wire rack
Instructions
- Marinate the chicken: Cut chicken thighs into slider-sized pieces. Place them in a bowl with buttermilk and let soak for at least 15 minutes. This helps tenderize the chicken and adds tanginess.
- Prepare the breading mix: In a shallow bowl, mix flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. The combination of flour and panko gives a great texture contrast.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust spice by adding more or less sriracha depending on your heat preference.
- Bread the chicken: One piece at a time, remove chicken from buttermilk, allow excess to drip off, and coat thoroughly in the flour-panko mix. Press lightly to help the coating stick. Set aside.
- Fry the chicken: In a deep skillet, heat about one inch of vegetable oil over medium-high heat. Once hot, fry chicken in batches for 4 to 5 minutes per side, or until golden and cooked through to 165 degrees Fahrenheit. Avoid overcrowding the pan.
- Drain: Transfer fried chicken to a wire rack set over a paper-towel-lined baking sheet. This prevents sogginess and keeps the coating crispy.
- Coat in sauce: While chicken is still warm, either toss pieces gently in the bang bang sauce or spoon the sauce over them individually if you prefer lighter coverage.
- Assemble the sliders: Layer shredded cabbage onto the bottom half of each slider bun. Add a piece of sauced chicken, another drizzle of sauce if desired, a sprinkle of chopped chives or green onions, then top with the bun. Serve while warm and crisp.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Imagine biting into a warm, toasted slider bun that gives way to crispy, juicy chicken coated in a creamy, spicy bang bang sauce. The flavors are bold—sweet, tangy, spicy, and savory all at once—dancing across your tongue like the perfect opening act to a summer backyard barbecue or game-day gathering. These Bang Bang Chicken Sliders pack a punch, then ease into creamy comfort with every bite.
The chicken is double breaded for extra crunch, and the bang bang sauce has just the right kick of heat balanced with a velvety smooth sweetness. Topped with crisp shredded cabbage and tucked into a pillow-soft bun, each slider is a handheld flavor bomb. Whether you serve them fresh off the skillet or from a party tray, they disappear faster than you can say seconds.
Why You’ll Love This Recipe
These sliders are not only incredibly flavorful but also simple to make. Using pantry staples and a few fresh ingredients, you can whip these up faster than ordering takeout. They are perfect for feeding a crowd and can easily be scaled up or down.
Flexible enough to fit any occasion—from weeknight dinners to festive gatherings—these bang bang chicken sliders are an easy crowd-pleaser. You can air fry or bake the chicken if you’re going for a lighter version, and the tangy sauce can be made ahead of time to save precious prep minutes.
Serving and Storage Tips
For the best texture, assemble the sliders just before serving. If you are prepping ahead, store the cooked and coated chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350 degrees Fahrenheit until heated through and crispy.
You can also freeze the cooked chicken for up to one month. Thaw in the refrigerator overnight before reheating in a hot oven or air fryer. The bang bang sauce can be made up to five days in advance and stored in a mason jar or airtight container in the fridge. If preparing for a party, slice the slider buns and shred the cabbage ahead of time to speed up assembly.
Course, Cuisine, Keywords
Appetizer, American, spicy chicken, chicken sliders, bang bang chicken, party food, handheld snacks
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serving Size: 2 sliders
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Bang Bang Chicken Sliders
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 12 slider buns
- 2 cups shredded green or purple cabbage
- Chopped chives or green onions for garnish
Instructions
- Cut chicken thighs into slider-sized pieces. Place in a bowl with buttermilk and let soak at least 15 minutes.
- In a shallow bowl, combine flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Mix together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar for the bang bang sauce. Set aside.
- Dredge each piece of chicken in the flour and panko mixture, pressing gently to coat fully. Set aside.
- Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry chicken in batches for 4 to 5 minutes per side, until golden and cooked through to 165°F.
- Transfer fried chicken to a wire rack over a baking sheet lined with paper towels to drain excess oil.
- Toss hot chicken pieces in bang bang sauce to fully coat, or spoon sauce over as you assemble.
- To assemble: add a small handful of cabbage to the bottom half of each bun, top with bang bang chicken, drizzle with extra sauce if desired, and garnish with chopped chives or green onions. Serve immediately.
