Description
Bang Bang Chicken Sliders are crispy, spicy mini sandwiches that pack big flavor into every bite. Featuring juicy, golden-fried chicken breasts topped with creamy, sweet-spicy Bang Bang sauce and melted mozzarella, these sliders are the perfect mix of crunch and heat. Quick enough for weeknights yet impressive enough for parties, they deliver restaurant-level satisfaction without the fuss. Bite-sized, bold, and dangerously snackable—these sliders are guaranteed to steal the show.
Ingredients
For the Chicken:
1 ½ lb thin-sliced chicken breasts
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ cup all-purpose flour
¼ cup cornstarch
1 cup buttermilk
1 tbsp hot sauce
1 large egg
2 cups (or more) Panko breadcrumbs
Vegetable or canola oil for frying
12 slices mozzarella cheese
12 slider rolls
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha
1 tsp honey
Instructions
Season the chicken: Sprinkle salt, pepper, and garlic powder over both sides of the chicken.
Set up dredging station:
Bowl 1: Flour + cornstarch
Bowl 2: Buttermilk + hot sauce + egg (whisked)
Bowl 3: Panko breadcrumbs
Coat the chicken: Dredge each piece in the flour mixture, dip into buttermilk mix, then coat with breadcrumbs, pressing gently to adhere.
Fry until crispy: Heat oil in a skillet over medium heat (350°F / 175°C). Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Make the sauce: Whisk mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy.
Assemble sliders: Place a slice of mozzarella on each piece of chicken, then layer on slider rolls. Drizzle with Bang Bang sauce and close the sandwiches. Serve warm.
Notes
Don’t overcrowd the skillet—fry in batches for even crispiness.
Keep cooked pieces warm in a 325°F oven while finishing the rest.
Adjust the heat level by adding more or less sriracha.
For a lighter version, bake at 400°F for 20–25 minutes, flipping halfway.
Reheat leftovers in a 375°F oven for 10 minutes to restore crunch.
Sauce keeps well refrigerated for up to one week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Main Dish
- Method: Frying
- Cuisine: American