Oh my gosh, you HAVE to try these bang bang chicken sliders! They’re my go-to when I need something crispy, spicy, and ridiculously easy to make. I first fell in love with them at this little food truck downtown, and after about a dozen “research” trips (okay, maybe more), I cracked the code. The combo of that crunchy chicken with the creamy-spicy sauce? Absolute perfection. Trust me, once you make these, they’ll disappear faster than you can say “bang bang!”
Why You’ll Love These Bang Bang Chicken Sliders
Listen, these sliders are basically magic—they disappear every time I make them! Here’s why they’re a total crowd-pleaser:
- Crazy easy: Just marinate, fry, and assemble—no fancy skills needed
- That sauce though: Sweet, spicy, creamy perfection in every bite
- Party perfect: Great for game day or when friends drop by unexpectedly
- Customizable heat: Dial the sriracha up or down to your taste
- Leftovers? Ha! (Spoiler: there won’t be any)
Seriously, these sliders check all the boxes—quick, delicious, and guaranteed to impress. My neighbors literally text me when they smell me frying the chicken!
Ingredients for Bang Bang Chicken Sliders
Okay, let’s gather our bang bang essentials! Here’s what you’ll need to make these flavor bombs (and yes, every single ingredient matters – I learned that the hard way when I tried skipping the buttermilk once… disaster!).
- 1 lb boneless, skinless chicken breasts – cut into slider-sized pieces (about 1-inch chunks)
- 1 cup buttermilk – the secret to ultra-tender chicken
- 1 cup all-purpose flour – for that perfect crispy coating
- 1 tsp each salt & black pepper – basic but essential
- 1 tsp paprika + ½ tsp each garlic & onion powder – my little spice trio that makes all the difference
- ¼ cup mayo + 2 tbsp sweet chili sauce + 1 tbsp sriracha + 1 tsp honey – the magical bang bang sauce components
- 8 slider buns – lightly toasted, because soggy buns are sad buns
- 1 cup shredded lettuce + ¼ cup chopped green onions – for that fresh crunch and pop of color
See? Nothing too fancy – just good, honest ingredients that come together in the most delicious way. Now let’s get cooking!
How to Make Bang Bang Chicken Sliders
Alright, let’s dive into the good stuff! Making these sliders is seriously simple, but I’ve got all the little tricks to take them from good to “oh my gosh, can I have another?” level amazing.
Step 1: Marinate the Chicken
First things first – that buttermilk soak! I like to cut my chicken into 1-inch chunks (perfect slider size!) and drown them in buttermilk for at least 30 minutes. This isn’t just some old wives’ tale – the acidity actually tenderizes the chicken while the thickness helps our coating stick later. No buttermilk? No problem! Just mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes.
Step 2: Coat and Fry the Chicken
Here’s where the magic happens! Mix your flour with all those gorgeous spices (I always taste my flour mix – if it’s bland now, it’ll be bland later). Drain your chicken (shake off excess buttermilk), dredge in flour, and fry at 350°F for 4-5 minutes per side until golden brown and crispy. Pro tip: Don’t overcrowd the pan or your chicken will steam instead of crisp up!
Step 3: Prepare the Bang Bang Sauce
While the chicken cooks, whip up that addictive sauce. Just mix mayo, sweet chili sauce, sriracha, and honey until smooth. Taste it! Want more heat? Add sriracha. Too spicy? More honey. This is your moment to make it perfect for your crew.
Step 4: Assemble the Sliders
Toast those buns lightly (trust me, it matters), then layer up: lettuce first (acts like a moisture barrier), then crispy chicken, a generous drizzle of sauce, and a sprinkle of green onions. The first bite will have you doing a happy dance – I promise!
Tips for Perfect Bang Bang Chicken Sliders
After making these sliders approximately a million times (okay, maybe a few dozen), I’ve picked up some game-changing tricks:
- Double-dip for extra crunch: After the first flour coating, dunk chicken back in buttermilk, then flour again for maximum crispiness
- Fry in batches: Crowding the pan = soggy chicken. I learned this the hard way!
- Sauce on the side: Let guests drizzle their own to keep buns from getting soggy
- Tweak the heat: Start with half the sriracha, then add more to taste – you can always amp it up!
- Keep it warm: Place finished chicken on a wire rack in a 200°F oven while you fry the rest
These little tricks will take your sliders from “pretty good” to “where have these been all my life?” territory!
Variations for Bang Bang Chicken Sliders
One of the best things about these sliders? You can totally make them your own! Here are my favorite twists when I want to switch things up:
- Gluten-free crew? Swap the flour for your favorite GF blend and grab GF buns – the sauce is already safe!
- Not into frying? Bake the chicken at 400°F for 15-20 minutes instead (still use the buttermilk trick!)
- Spice lovers: Add a pinch of cayenne to the flour mix or extra sriracha to the sauce
- Bun alternatives: Try Hawaiian rolls for sweetness or pretzel buns for salty contrast
- Extra crunch: Toss in some shredded cabbage with the lettuce for texture
See? Endless possibilities to make these sliders work for any crowd or craving. That’s why they’re always in my recipe rotation!
Serving Suggestions for Bang Bang Chicken Sliders
These sliders shine brightest with simple sides that balance their bold flavors. My go-tos? Crispy sweet potato fries (the sweetness plays so nice with the spicy sauce) or a tangy vinegar-based coleslaw to cut through the richness. For parties, I’ll set out pickle spears and extra sauce for dipping – because trust me, people will want more!
If you are looking for a great side to balance the heat, check out this recipe for creamy crunchy side dish.
Storage and Reheating Instructions
Okay, real talk – these sliders are best fresh, but if you must save some (who are you, superhero?), here’s how: Store chicken and sauce separately in airtight containers in the fridge for up to 2 days. To reheat, pop the chicken in a 350°F oven for 5-7 minutes to bring back that crunch. Microwave = soggy sadness, so just don’t! Assemble with fresh toppings when ready to serve.
Nutritional Information for Bang Bang Chicken Sliders
Okay, let’s be real – we’re not eating these sliders because they’re “healthy,” but because they’re ridiculously delicious! That said, here’s the nutritional breakdown per slider (remember, these are estimates – your exact amounts may vary depending on how generous you are with that amazing sauce!):
- Calories: 280
- Protein: 16g (that chicken packs a punch!)
- Carbs: 28g
- Fat: 12g
Not too shabby for something that tastes this indulgent! Everything in moderation, right? Now go enjoy that saucy, crispy goodness! For more information on general food safety and handling, consult resources from the U.S. Food and Drug Administration.
Frequently Asked Questions
I get questions about these bang bang chicken sliders all the time – here are the ones that pop up most often in my kitchen (and my DMs!):
Can I bake the chicken instead of frying?
Absolutely! For baked bang bang chicken, just coat as usual and bake at 400°F for 15-20 minutes, flipping halfway. You won’t get quite the same crunch, but it’s still delicious – I like to spritz with oil before baking for extra crisp.
How spicy is the bang bang sauce?
The sauce has a nice kick but isn’t overpowering. Start with 1 tbsp sriracha – you can always add more! For kids or spice-sensitive folks, use just ½ tbsp. My husband always adds an extra squirt to his portion (show-off).
Can I prep these sliders ahead?
You can marinate the chicken overnight and mix the sauce ingredients ahead, but fry and assemble right before serving for maximum crispiness. Day-old sliders lose their magic texture (though I’ve definitely eaten them anyway!).
What’s the best bun for bang bang sliders?
My top pick is classic potato rolls or brioche – soft enough to complement the crispy chicken but sturdy enough to hold up. Hawaiian rolls add nice sweetness, and pretzel buns make a fun salty contrast! If you are looking for a great bun recipe, check out this guide on homemade soft pretzels.
Irresistible Bang Bang Chicken Sliders in Just 30 Minutes
- Total Time: 45 minutes
- Yield: 8 sliders 1x
- Diet: Low Lactose
Description
Bang bang chicken sliders are a delicious and easy-to-make appetizer or meal. They feature crispy chicken topped with a creamy, spicy sauce, served on soft slider buns.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 8 slider buns
- 1 cup shredded lettuce
- 1/4 cup chopped green onions
Instructions
- Marinate chicken in buttermilk for 30 minutes.
- Mix flour, salt, pepper, paprika, garlic powder, and onion powder in a bowl.
- Coat chicken pieces in the flour mixture.
- Fry chicken in oil until golden and crispy, about 4-5 minutes per side.
- Mix mayonnaise, sweet chili sauce, sriracha, and honey in a bowl.
- Toast slider buns lightly.
- Assemble sliders with lettuce, chicken, and sauce.
- Garnish with green onions.
Notes
- For extra crispiness, double-coat the chicken in flour.
- Adjust sriracha for more or less heat.
- Serve immediately for best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg
Keywords: bang bang chicken, sliders, spicy chicken, appetizer