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Bang Bang Chicken Sliders are a fun, tasty twist on the classic slider – juicy, crispy chicken tossed in a creamy, spicy sauce that gives just the right amount of kick. These little sandwiches pack a big punch with their crunchy coating, cool slaw, and soft buns all working together for a perfect bite.

I love making these sliders when friends come over because they’re easy to eat and full of flavor. The sauce is the star here, and I always make a little extra because it’s so tempting to add more! It’s got that balance of sweet, spicy, and creamy that everyone seems to agree on.

Serving these sliders with a side of crunchy pickles or a simple green salad turns it into a great meal. I like to keep it casual—perfect for game day, a weekend lunch, or anytime you want something satisfying without a lot of fuss. They always bring smiles to the table!

Key Ingredients & Substitutions

Chicken: I use chicken breasts or tenders for juicy, tender bites that fit slider size perfectly. If you want even quicker cooking, thin-cut chicken cutlets work well.

Buttermilk: It tenderizes the chicken and helps the breading stick better. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes to sour.

Panko Breadcrumbs: These give extra crunch, which I love for contrast with the soft bun. If you don’t have panko, regular breadcrumbs work but might be less crispy.

Bang Bang Sauce: The combo of mayo, sweet chili sauce, and sriracha gives creamy heat and sweetness. You can swap mayo for Greek yogurt for a lighter sauce, or adjust sriracha to suit your spice level.

Slaw: Cabbage adds crunch and freshness, balancing spicy fried chicken and creamy sauce. Store-bought coleslaw mix saves time; add your own dressing to keep it fresh and crisp.

Slider Buns: Soft brioche or dinner rolls work best to soak up sauce without falling apart. You can toast them lightly for a bit more texture and flavor.

How Do You Get Crispy, Crunchy Chicken Without It Being Greasy?

Crispy chicken is the heart of these sliders, so I follow these steps for the best results:

• Marinate in buttermilk to tenderize and help breading stick well.
• Use a two-step breading process: first seasoned flour, then panko crumbs, pressing gently to coat evenly.
• Heat oil to the right temperature (350°F / 175°C). Too low makes greasy chicken; too high burns crust before cooking inside.
• Fry chicken pieces in batches, don’t crowd the pan to keep oil temperature steady.
• Drain cooked chicken on paper towels to remove excess oil immediately, keeping crust crispy.

Patience and oil temperature control make all the difference—crispy outside, juicy inside every time!

Equipment You’ll Need

• Deep-fry thermometer – I use this to make sure the oil stays at the right temp for crispy chicken.
• Large skillet or deep fryer – for frying the chicken evenly and safely.
• Wire rack or paper towels – to drain the cooked chicken and keep it crispy.
• Mixing bowls – for marinating, breading stations, and sauces.
• Slotted spoon or tongs – to handle hot chicken pieces easily and safely.

Flavor Variations & Add-Ins

Switch the chicken marinade with soy sauce and ginger for an Asian twist, or add a dash of curry powder to the breading for extra flavor. You can also top sliders with thinly sliced cucumbers or pickled veggies for added crunch.

Use a different sauce like spicy mayo, or mix in chopped scallions into the slaw to change up the flavor profile. For extra creaminess, stir in a little ranch or blue cheese dressing into the slaw.

Bang Bang Chicken Sliders

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless, skinless chicken breasts or tenders
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Breading:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional for extra heat)
• 1 cup panko breadcrumbs (for extra crispiness)

For Frying:

• Vegetable oil, for frying (enough to fill a skillet about 1 inch deep)

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1-2 tbsp sriracha (adjust to heat preference)
• 1 tsp honey or sugar
• 1 tsp rice vinegar or lemon juice

For the Slaw:

• 2 cups coleslaw mix (shredded cabbage and carrots)
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

For Assembly:

• 8 slider buns (soft brioche or dinner rolls)
• Fresh cilantro or parsley for garnish (optional)

How Much Time Will You Need?

This recipe takes about 40 minutes in total: 30 minutes of marinating, 10 minutes for prep and frying, and a few minutes to assemble and serve. It’s quick and well worth the wait for that crispy and spicy bite!

Step-by-Step Instructions:

1. Marinate the Chicken:

Slice the chicken into slider-sized pieces. In a bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces, making sure they’re all coated. Cover and chill for at least 30 minutes to let the flavors soak in and keep the chicken tender.

2. Prepare the Breading Station:

Mix the flour, baking powder, salt, black pepper, and cayenne pepper in one bowl. Pour the panko breadcrumbs into a separate bowl. You’ll dip the chicken first in the flour mix, then buttermilk again, and then coat it with the crunchy panko.

3. Bread the Chicken:

Take the chicken out of the marinade, letting any excess drip off. Coat each piece in the flour mixture, then dip it lightly back into the buttermilk, and finally cover it with panko breadcrumbs. Press the breadcrumbs firmly so they stick well.

4. Fry the Chicken:

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches without crowding the pan. Cook each side for about 4-5 minutes until golden brown and cooked through. Place cooked pieces on paper towels to drain excess oil.

5. Make the Bang Bang Sauce:

Mix together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Adjust spiciness with sriracha to your taste.

6. Prepare the Slaw:

In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and pepper until evenly coated. This fresh and tangy slaw balances the spicy chicken nicely.

7. Assemble the Sliders:

Slice the buns if not pre-sliced. Add a spoonful of slaw on the bottom half, place a crispy chicken piece on top, and drizzle with plenty of bang bang sauce. Garnish with cilantro or parsley if you like, then top with the bun.

8. Serve and Enjoy:

Arrange sliders on a platter and serve immediately. Don’t forget extra bang bang sauce on the side for dunking or adding more flavor!

Can I Use Frozen Chicken for These Sliders?

Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry well to avoid excess moisture that could affect the breading crispiness.

Can I Bake Instead of Frying the Chicken?

Absolutely! For a healthier version, bake the breaded chicken pieces at 425°F (220°C) on a greased or parchment-lined baking sheet for about 20-25 minutes, flipping halfway through, until crispy and cooked through.

How Do I Store Leftovers?

Keep any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy before assembling fresh sliders.

What Can I Substitute for Buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to thicken and sour before using it to marinate the chicken.