Bang Bang Chicken Sliders – Crispy, Creamy, and Perfect for Sharing

Bang Bang Chicken Sliders are the perfect small-bite meal that delivers big flavor. If you’re craving something crispy, spicy, and creamy all in one bite-sized package, these sliders are for you. Inspired by the famous Bang Bang Shrimp, this recipe substitutes shrimp for chicken, making it heartier and more accessible for everyday meals or casual gatherings.

With golden-fried chicken pieces coated in crunchy breadcrumbs and topped with a sweet and spicy homemade Bang Bang sauce, these sliders are crowd-pleasers that are easy to prepare and even easier to love. Perfect for game nights, family dinners, or potlucks, these mini sandwiches can also be meal-prepped or adapted for larger meals. From prep to plate, this recipe is beginner-friendly, adaptable, and guaranteed to satisfy.

Ingredients and Preparation

Chicken and Seasoning

• 1½ pounds boneless, skinless chicken breasts (thinly sliced or cut into small cutlets)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Breading Station

• ½ cup all-purpose flour
• ¼ cup cornstarch
• 2 large eggs
• 1 tablespoon hot sauce (optional)
• 1½ cups panko breadcrumbs

For Frying

• Vegetable or canola oil (enough for shallow frying, around 1 to 2 inches in depth)

Bang Bang Sauce

• ½ cup mayonnaise
• 2 tablespoons Thai sweet chili sauce
• 1 tablespoon Sriracha (or more for heat)
• 1 tablespoon honey
• 1 teaspoon rice vinegar or fresh lime juice

Assembly Ingredients

• 12 slider buns or mini brioche rolls
• 1 cup shredded lettuce or coleslaw mix
• Thinly sliced cucumbers or pickles (optional)
• 2 tablespoons chopped green onions or chives (optional garnish)

Step-by-Step Instructions

1. Prepare the Chicken

• Trim and slice the chicken breasts into thin, slider-sized cutlets. You can pound thicker pieces for even cooking.
• In a large bowl, season the chicken with garlic powder, onion powder, paprika, salt, and black pepper. Mix well so every piece is coated evenly.

2. Set Up the Breading Station

• Use three shallow bowls or plates:
  • Bowl 1: Mix flour and cornstarch.
  • Bowl 2: Beat the eggs with hot sauce (optional for added spice).
  • Bowl 3: Add panko breadcrumbs.

3. Bread the Chicken

• Dredge each chicken cutlet in the flour mixture, coating fully.
• Dip the floured chicken into the beaten egg, allowing excess to drip off.
• Finally, coat each piece with panko breadcrumbs, pressing gently to adhere. Place them on a plate.

4. Fry the Chicken

• In a skillet or pan, heat oil over medium-high heat until it reaches 350°F (175°C).
• Fry the chicken pieces in small batches to avoid crowding. Cook 3–4 minutes per side or until golden brown and cooked through.
• Remove and let drain on a wire rack or paper towels.

5. Make the Bang Bang Sauce

• In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar.
• Whisk until smooth. Adjust flavor as needed—add more Sriracha for spice or honey for sweetness.
• Refrigerate the sauce until ready to use.

6. Toast the Buns (Optional)

• Lightly butter the inside of each slider bun.
• Toast in a skillet or oven for 1–2 minutes until golden and crisp. This adds flavor and keeps the buns from getting soggy.

7. Assemble the Sliders

• Lay the bottom half of each slider bun on a tray or plate.
• Add a layer of shredded lettuce or slaw.
• Place one fried chicken piece on top.
• Spoon a generous amount of Bang Bang sauce over the chicken.
• Add cucumbers or pickles if desired.
• Sprinkle chopped green onions or chives as garnish.
• Cover with the top bun and secure with toothpicks for easy serving.

Beginner Tips and Notes

• Uniform Sizing: Cutting chicken evenly ensures consistent cooking. Avoid large, thick pieces to prevent undercooked centers.
• Use a Thermometer: Internal temperature should be 165°F (74°C). This is the safest and most accurate way to confirm doneness.
• Crispier Chicken Tip: Let the breaded chicken rest 10 minutes before frying. It helps the coating adhere better.
• Bake or Air Fry Option: For a lighter version, bake chicken at 425°F (220°C) for 20–25 minutes or air fry at 375°F (190°C) for 14–16 minutes.
• Make Sauce Ahead: The Bang Bang sauce can be stored in an airtight container in the refrigerator for up to 5 days.
• Don’t Skip the Panko: Regular breadcrumbs work, but panko creates a crispier texture that complements the sauce.
• Oil Temperature Matters: If oil is too cold, chicken gets soggy. Too hot, and the crust burns before the inside cooks.

Serving Suggestions

• Game Day Platter: Arrange sliders on a platter with toothpicks and extra Bang Bang sauce on the side. Great for snacking or sharing.
• Weeknight Dinner: Serve with baked sweet potato fries, coleslaw, or a crisp cucumber salad for a balanced meal.
• Kids’ Meal: Make mini versions with chicken nuggets and serve plain or with mild sauce.
• Party Bar: Create a slider bar with toppings like sliced avocado, jalapeños, pineapple, and red onions so guests can build their own.
• Leftover Magic: Reheat leftover chicken in an air fryer or oven to retain crispiness and serve with rice or inside wraps for lunch.

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Engagement Features

• Try This Twist: Want to switch it up? Use grilled chicken for a healthier, smoky flavor or swap out the slider buns for mini tortillas to make Bang Bang Chicken Tacos.
• Flavor Variations: Add a splash of soy sauce or sesame oil to the Bang Bang sauce for an Asian fusion vibe.
• Build Your Version: What would you add to your slider? A slice of avocado? Pickled onions? Let your creativity take the lead.
• Meal Prep Friendly: You can bread and freeze uncooked chicken ahead of time. Fry from frozen by adding a few extra minutes per side.
• Custom Heat Levels: Adjust the Sriracha based on your spice tolerance. Or substitute with hot honey for a sweet-spicy balance.
• Slider vs. Sandwich: Double the chicken pieces and use burger buns instead of slider buns for a full-sized version of this recipe.