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Close-up of delicious Bang Bang Chicken Sliders Recipe - Quick & Easy, showcasing the creamy sauce and toasted buns.

Best Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders deliver a flavor explosion with a perfect balance of sweet, spicy, and creamy. Crispy, buttermilk-marinated chicken is tossed in a homemade Bang Bang sauce and served on soft slider buns for an irresistible appetizer or quick meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Vegetable oil, for frying
  • 1 cup mayonnaise full-fat preferred
  • 1/2 cup sweet chili sauce
  • 1-2 tablespoons sriracha adjust to your spice preference
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 12 slider buns, split
  • Shredded lettuce or coleslaw
  • Chopped green onions, for garnish optional
  • Sesame seeds, for garnish optional

Equipment

  • Large bowl
  • whisk
  • shallow dish
  • Large skillet or Dutch oven
  • tongs
  • wire rack
  • Medium bowl

Method
 

  1. Marinate the Chicken: In a large bowl, combine the chicken cubes, buttermilk, salt, and pepper. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, garlic powder, and paprika.
  3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
  4. Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
  5. Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
  6. Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the sriracha to your desired level of spiciness.
  7. Combine Chicken and Sauce: Add the fried chicken to the bowl with the Bang Bang sauce and toss to coat evenly.
  8. Assemble the Sliders: Spread a thin layer of mayonnaise (optional) on the bottom halves of the slider buns. Top with shredded lettuce or coleslaw, followed by the Bang Bang chicken. Place the top halves of the buns on the sliders.
  9. Garnish and Serve: Garnish the sliders with chopped green onions and sesame seeds, if desired. Serve immediately and enjoy!

Notes

For best results, use high-quality slider buns. Don't overcrowd the pan when frying the chicken. Adjust the amount of sriracha to your desired spice level. Assemble the sliders just before serving to prevent them from becoming soggy. The buttermilk marinade tenderizes the chicken, so don't skip it! You can also bake the chicken if you prefer, but frying provides a crispier texture. To store leftover chicken, refrigerate separately from the buns and sauce in airtight containers for up to 3 days. Reheat the chicken in the oven or air fryer to maintain its crispness.