Bang Bang Chicken Sliders Recipe

If you’re craving something that’s crunchy, spicy, and downright addictive, you’re in for a treat with this Bang Bang Chicken Sliders Recipe. I remember the first time I made these sliders—they were the hit of the party, and I quickly realized this recipe was a keeper. They’re juicy, coated with that crispy golden crust, and smothered in a creamy, spicy Bang Bang sauce that just can’t be beat. Stick with me, because I’ll guide you through every step to make these sliders just as incredible as I make them (and trust me, you’ll want to keep the sauce close for everything else too!).

this Recipe

Ingredients You’ll Need

Each ingredient in this Bang Bang Chicken Sliders Recipe plays a key role—whether it’s the crispy coating that holds the chicken juicy or the sauce that brings everything to life. I always make sure to get fresh chicken breasts and the right brand of panko for that unbeatable crunch.

• Chicken breasts: Thin-sliced cuts cook quickly and stay tender, perfect for sliders.
• Kosher salt, black pepper, garlic powder: Basic seasonings that build a flavorful foundation—don’t skip!
• Flour: Helps the coating stick and adds crispiness.
• Cornstarch: Adds extra crunch to the breading.
• Buttermilk: Tenderizes the chicken and helps the batter adhere beautifully.
• Hot sauce: Gives the buttermilk bath a subtle spicy kick, making the chicken pop with flavor.
• Egg: Binds the wet and dry ingredients together in the breading process.
• Panko bread crumbs: The secret to that irresistible crispy coating.
• Vegetable or canola oil: For frying—the neutral flavor won’t overpower your chicken.
• Mozzarella cheese: Melts perfectly on top of the warm chicken for creamy richness.
• Slider rolls: Soft yet sturdy enough to hold your delicious chicken and sauce without falling apart.

Variations

I love experimenting with these sliders depending on what’s in season or what mood I’m in. Feel free to tweak the levels of heat or swap out ingredients to make it your own.

• Spicy Variation: I sometimes add extra hot sauce or sprinkle cayenne flakes into the breading mix to kick it up a notch.
• Healthier Option: Baking instead of frying works well if you want a lighter version—just spray the breaded chicken with oil and bake until crispy.
• Different Cheeses: Swapping mozzarella for pepper jack adds a nice smoky spice, which my family loves on game days.
• Gluten-Free: Use gluten-free flour and panko to make these sliders suitable for gluten-sensitive eaters.

How to Make Bang Bang Chicken Sliders Recipe

Step 1: Season and Set Up Your Breading Station

Start by seasoning your thin-sliced chicken breasts generously with kosher salt, fresh black pepper, and a bit of garlic powder. This simple seasoning is key to layering flavor right from the start. Then, set up three bowls: one with a mix of flour and cornstarch, another with buttermilk blended with hot sauce and a beaten egg, and the last with panko breadcrumbs. Having this ready keeps things smooth and organized when you start breading.

Step 2: Breading the Chicken

Dredge each seasoned chicken piece first in the flour-cornstarch mixture—this dry layer helps the wet ingredients cling better. Tap off excess, then dip into the buttermilk mixture, letting any extra drip off, and finally press it firmly into the panko crumbs. I found pressing the breadcrumbs well into the chicken gives the crispiest crust, so don’t be shy here! Place the breaded chicken on a plate and repeat.

Step 3: Frying to Golden Perfection

Heat a thin layer of vegetable or canola oil in a skillet over medium heat—just enough to cover the bottom. Once hot (test with a breadcrumb: it should sizzle), place your chicken pieces in without crowding. I usually do 2-3 pieces per batch to keep the oil temperature consistent and the crust crisp. Fry each side until golden brown, about 3-4 minutes per side, and make sure the chicken is cooked through but still juicy inside. Drain on a paper towel-lined plate to soak up excess oil.

Step 4: Assemble Your Bang Bang Chicken Sliders

Slip a slice of melty mozzarella over each chicken piece while it’s still hot so it softens just right. Toast your slider rolls lightly—in my experience, toasted buns hold up better to the saucy filling. Spread a generous helping of that signature Bang Bang sauce (recipe below) on the bottom buns, add the chicken, then crown it with the top bun. These sliders are perfect bite-sized flavor bombs that pack a punch.

How to Serve Bang Bang Chicken Sliders Recipe

Garnishes

For garnishes, I like to keep it simple but fresh—some shredded lettuce or thinly sliced cucumber adds a nice crunch that balances the spicy sauce. If you want a little brightness, a sprinkle of chopped green onions or fresh cilantro really elevates the flavor. My go-to is always a few pickled jalapeño slices for that extra zing without overwhelming the sliders.

Side Dishes

These sliders pair beautifully with crispy sweet potato fries, a simple classic coleslaw, or even a light Asian slaw to complement the bang bang sauce’s flavors. When my family’s gathered, I often whip up a batch of homemade potato chips that soak up every last drop of the sauce you’ll have on your fingers.

Creative Ways to Present

For a fun twist, I’ve served these sliders at parties with colorful toothpicks and arranged them on wooden boards with mini bowls of extra Bang Bang sauce for dipping—it makes for a lively and interactive snack station. You can also layer the sliders with avocado slices or a fried egg for an indulgent brunch version!

Make Ahead and Storage

Storing Leftovers

My family rarely has leftovers, but when we do, I store the chicken separately from the buns and sauce in airtight containers in the fridge for up to three days. This keeps the breading from getting soggy and the rolls from becoming chewy.

Freezing

If you want to prep ahead, I’ve frozen breaded but uncooked chicken cutlets successfully by placing them on a baking sheet to freeze individually, then transferring them to a freezer-safe bag. When ready, just thaw and fry fresh—this keeps them crisp and fresh tasting.

Reheating

To revive leftovers, I reheat the chicken in a 350°F oven on a wire rack to keep the crust crispy—usually about 10 minutes. Avoid microwaving if you want to keep that crunch intact. Toast the buns fresh, then assemble just like the first time!

FAQs

Final Thoughts

This Bang Bang Chicken Sliders Recipe has become one of my favorite go-to dishes when I want something quick, fun, and guaranteed to please a crowd. It’s one of those recipes that’s easy to pull together but feels special and packed with flavor. If you love crispy chicken with a spicy creamily zing, I know you’ll absolutely enjoy making and sharing these sliders. Give it a try—you might just find yourself making them again and again!

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