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.
Ingredients
For the Chicken:
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1½ lb (680 g) chicken breasts, thinly sliced
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Kosher salt, black pepper, garlic powder (to taste)
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½ cup (65 g) all-purpose flour
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¼ cup (30 g) cornstarch
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1 cup (240 ml) buttermilk
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1 tbsp (15 ml) hot sauce
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1 large egg
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2 cups (120 g) panko breadcrumbs
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Vegetable or canola oil, for frying
For Assembly:
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12 slices mozzarella cheese
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12 mini slider buns
For the Bang Bang Sauce:
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½ cup (120 ml) mayonnaise
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¼ cup (60 ml) sweet chili sauce
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1 tbsp (15 ml) sriracha
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1 tbsp (15 ml) honey
Instructions
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Season chicken: Sprinkle sliced chicken with salt, pepper, and garlic powder.
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Set up breading station:
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Bowl 1: Mix flour + cornstarch.
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Bowl 2: Whisk buttermilk, hot sauce, and egg.
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Bowl 3: Panko breadcrumbs.
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Bread chicken: Dredge in flour, dip in buttermilk mix, then coat with panko. Press coating to stick.
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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.
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Make sauce: Whisk mayo, sweet chili sauce, sriracha, and honey in a bowl.
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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