Go Back
Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders are the perfect party food or easy weeknight dinner, featuring crispy chicken tossed in an addictive sweet, spicy, and creamy sauce. Piled onto soft slider buns, this straightforward recipe delivers a massive flavor payoff and is a guaranteed crowd-pleaser. They are so delicious they will disappear from the plate almost as fast as you can make them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 2-3 inches in the pan)
  • 1 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 2-3 teaspoons Sriracha (or more, to taste)
  • 1 teaspoon rice vinegar
  • 12 slider buns (Hawaiian rolls work perfectly)
  • 2 tablespoons melted butter
  • Shredded lettuce

Equipment

  • medium bowl
  • Whisk
  • Shallow dish
  • Large, heavy-bottomed skillet or pot
  • Slotted spoon
  • Wire rack
  • Large bowl

Method
 

Instructions
  1. Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Taste and adjust the Sriracha for your desired level of heat. Set the sauce aside. You can even make this a day ahead and keep it in the fridge.
  2. Prepare the Chicken: Place the cut chicken pieces in a bowl and cover them with buttermilk. Let them soak for at least 15 minutes. This helps make the chicken tender and juicy. In a separate shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper.
  3. Fry the Chicken: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat until it reaches 350°F (175°C). Working in batches, take the chicken pieces from the buttermilk, let any excess drip off, and dredge them thoroughly in the flour mixture. Carefully place the coated chicken into the hot oil.
  4. Cook Until Golden: Fry the chicken for about 4-6 minutes, turning occasionally, until it's golden brown and cooked through. Don't overcrowd the pan, as this can lower the oil temperature and result in greasy chicken. Use a slotted spoon to transfer the cooked chicken to a wire rack to drain.
  5. Sauce the Chicken: Once all the chicken is cooked, place it in a large bowl. Pour about half of the Bang Bang sauce over the chicken and toss gently to coat every piece. Add more sauce as needed until the chicken is coated to your liking.
  6. Toast the Buns: Slice the slider buns in half. Brush the cut sides with melted butter. You can toast them in a large skillet over medium heat for a minute or two until lightly golden, or place them under the broiler for about a minute (watch closely!).
  7. Assemble the Sliders: Place a few pieces of the sauced-up crispy chicken onto the bottom half of each slider bun. Top with a pinch of shredded lettuce, then place the top bun on. Serve immediately and enjoy!

Notes

To keep the chicken crispy, toss it with the sauce right before serving. The buttermilk soak is key for tender chicken. The sauce can be made ahead of time. For variations, try baking or air-frying the chicken, or substituting shrimp or tofu. Add other toppings like coleslaw, red onion, or pickles.