Bold Bites: These Bang Bang Chicken Sliders Bring the Heat and the Crunch

Let’s talk sliders—those adorable, handheld mini sandwiches that are the ultimate party starters. And when you add crispy fried chicken, gooey mozzarella, and a drizzle of that sweet-and-spicy Bang Bang Sauce? You’ve got a guaranteed crowd-pleaser. Enter: Bang Bang Chicken Sliders.

Whether you’re hosting a game-day bash, a backyard BBQ, or just want a fun Friday night dinner that feels like a treat, this recipe checks all the right boxes. Crunchy, juicy, cheesy, and saucy all at once—it’s like your favorite fast food guilty pleasure, only homemade and way better.

So, grab your tongs, heat up the oil, and let’s make some magic.

Why You’ll Love These Bang Bang Chicken Sliders

• Flavor Explosion: That Bang Bang Sauce recipe is the stuff of legends.
• Crispy Chicken Sliders: Golden outside, juicy inside—the dream.
• Perfect Party Appetizers: Mini size, mega impact.
• Cheese? Yes, Please: Because mozzarella makes everything better.

Ingredients

For the Chicken:

• 1 1/2 lb (680 g) chicken breasts, thinly sliced
• Kosher salt, black pepper, garlic powder to taste
• 1/2 cup (65 g) flour
• 1/4 cup (30 g) cornstarch
• 1 cup (240 ml) buttermilk
• 1 tbsp (15 ml) hot sauce
• 1 large egg
• 2 cups (120 g) panko breadcrumbs (or more as needed)
• Vegetable or canola oil for frying

For Assembly:

• 12 slices of mozzarella cheese
• 12 mini slider buns

For the Bang Bang Sauce:

• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) sweet chili sauce
• 1 tbsp (15 ml) sriracha
• 1 tbsp (15 ml) honey

How to Make Bang Bang Chicken Sliders

1. Prep the Chicken: Season thin-sliced chicken breasts with salt, pepper, and garlic powder.
2. Breading Station Setup:
   • Bowl 1: Combine flour and cornstarch.
   • Bowl 2: Whisk together buttermilk, hot sauce, and egg.
   • Bowl 3: Fill with panko breadcrumbs.
3. Bread the Chicken: Dredge each piece in flour, dip in buttermilk mixture, then coat in panko. Press gently to ensure the coating sticks.
4. Fry It Up: Heat oil in a large skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
5. Make the Sauce: In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and honey.
6. Assemble the Sliders: Cut chicken into slider-sized pieces. Place on toasted buns, top with mozzarella, and drizzle with Bang Bang Sauce.

Pro tip: You can keep the fried chicken warm in a 325°F (160°C) oven for up to an hour before assembling.

Kitchen Tips for Crispy Chicken Sliders

• Panko is King: For maximum crunch, don’t skip the panko.
• Thin Cuts = Quick Frying: Thin-sliced chicken cooks fast and evenly.
• Don’t Crowd the Pan: Give your chicken space or risk sogginess.
• Sauce on the Side? Totally fine for picky eaters.

If you’re nervous about frying, just remember: shallow-frying is manageable and gives you restaurant-quality crunch without the deep fryer drama.

The Inspiration Behind These Party Appetizers

This recipe came to life after a tailgate party where I watched a tray of plain sliders disappear in minutes. I thought, “What if we leveled them up?” Enter: bang bang sauce, a crispy coating, and melty cheese. These little guys disappeared even faster, and someone literally licked the sauce bowl (no judgment).

It’s now my go-to for parties, birthdays, and even “just because” nights. There’s something so satisfying about stacking them up on a big platter and watching eyes light up. They’re fun, a little indulgent, and totally irresistible.

What to Serve with Bang Bang Chicken Sliders

These sliders love company! Pair them with:

• Crispy waffle fries or sweet potato fries
• Tangy coleslaw for crunch and contrast
• Pickle spears or jalapeño slices for zip
• Veggie sticks with ranch for a lighter side
• Pitcher of lemonade or iced tea to cool down the heat

And if you’re feeling fancy, add a side of extra Bang Bang Sauce for dipping.

How to Store Leftovers

• Fridge: Store fried chicken separately in an airtight container for up to 3 days.
• Reheat: Use an oven or air fryer to restore crispiness—microwaving will make it soggy.
• Slider Assembly: Wait to assemble until just before serving for the best texture.
• Freezing? Not ideal, but you can freeze cooked chicken and reheat in the oven later.

FAQs About Bang Bang Chicken Sliders

Can I bake instead of frying the chicken?

Yes! Spray breaded chicken with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Is there a substitute for buttermilk?

You can use regular milk with a tablespoon of vinegar or lemon juice as a quick swap.

Can I make the Bang Bang Sauce ahead of time?

Absolutely! Store it in the fridge for up to a week.

Are these spicy?

They have a mild kick. Adjust the sriracha to make it hotter or tone it down.

Sliders That Steal the Show

Bang Bang Chicken Sliders are the kind of bite-sized beauties that stop conversations and start cravings. With crunchy fried chicken, a creamy, spicy-sweet sauce, and melty mozzarella all tucked into a toasted bun, they check every comfort food box. Whether you’re hosting a party or just want to spice up your weeknight dinner, these crispy chicken sliders are your new secret weapon.

So go ahead, double the batch. You’ll be glad you did.

Discover more delicious recipes by following me on Facebook and Pinterest.

Bang Bang Chicken Sliders Bring

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• Author: Olivia Hartwellen
• Total Time: 40 minutes
• Yield: 12 sliders 1x

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Description

Bang Bang Chicken Sliders are crispy mini sandwiches loaded with juicy fried chicken, melty mozzarella, and a drizzle of sweet-and-spicy Bang Bang Sauce. Perfect for parties, game day, or a fun weeknight dinner, these sliders bring bold flavor, crunch, and gooey cheesy goodness all in one bite.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1½ lb (680 g) chicken breasts, thinly sliced

• Kosher salt, black pepper, garlic powder (to taste)

• ½ cup (65 g) all-purpose flour

• ¼ cup (30 g) cornstarch

• 1 cup (240 ml) buttermilk

• 1 tbsp (15 ml) hot sauce

• 1 large egg

• 2 cups (120 g) panko breadcrumbs

• Vegetable or canola oil, for frying

For Assembly:

• 12 slices mozzarella cheese

• 12 mini slider buns

For the Bang Bang Sauce:

• ½ cup (120 ml) mayonnaise

• ¼ cup (60 ml) sweet chili sauce

• 1 tbsp (15 ml) sriracha

• 1 tbsp (15 ml) honey

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Instructions

• Season chicken: Sprinkle sliced chicken with salt, pepper, and garlic powder.

• Set up breading station:

  • Bowl 1: Mix flour + cornstarch.

  • Bowl 2: Whisk buttermilk, hot sauce, and egg.

  • Bowl 3: Panko breadcrumbs.

• Bread chicken: Dredge in flour, dip in buttermilk mix, then coat with panko. Press coating to stick.

• Fry chicken: Heat oil in skillet over medium. Fry chicken in batches, 3–4 minutes per side, until golden and cooked through. Drain on paper towels.

• Make sauce: Whisk mayo, sweet chili sauce, sriracha, and honey in a bowl.

• Assemble sliders: Cut chicken into slider-sized pieces. Place on toasted buns, add mozzarella, and drizzle with Bang Bang Sauce. Serve immediately.

Notes

Keep chicken warm in a 325°F (160°C) oven for up to 1 hour before assembly.

Bake instead of fry: Spray with oil, bake at 400°F (200°C) for 20–25 minutes.

Buttermilk substitute: Regular milk + 1 tbsp vinegar or lemon juice.

Sauce can be prepped ahead and refrigerated for up to 1 week.

Adjust sriracha for more or less heat.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer / Main Dish
• Method: Pan-Fried (with option to bake)
• Cuisine: American