Bang Bang Chicken Sliders bring together everything you love about comfort food in one incredible bite. These miniature sandwiches feature crispy, golden chicken pieces smothered in a sweet and spicy bang bang sauce that perfectly balances creamy mayonnaise with tangy sriracha and honey. Nestled between soft slider buns with fresh lettuce and pickles, these handheld delights are ideal for parties, game day gatherings, or any time you want to impress your guests with minimal effort. The combination of textures and flavors makes each slider an explosion of taste that will have everyone coming back for seconds.
Serves: 6-8 people (makes 12 sliders)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients for the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Ingredients for Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
Ingredients for Assembly
- 12 slider buns, split and lightly toasted
- 2 cups shredded lettuce
- 12 pickle slices
- Additional bang bang sauce for serving
Preparing the Bang Bang Sauce
Start by making the signature sauce that gives these sliders their name. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until smooth and well combined. The sauce should have a beautiful peachy-pink color and a balanced sweet-spicy flavor. Taste and adjust the sriracha if you prefer more heat. Set aside in the refrigerator while you prepare the chicken.
Preparing the Chicken
Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the buttermilk and eggs until well combined. In the third dish, mix the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
Take each piece of chicken and coat it first in flour, shaking off any excess. Next, dip it in the buttermilk mixture, allowing any excess to drip off. Finally, press the chicken firmly into the seasoned panko breadcrumbs, ensuring each piece is completely coated. Place the breaded chicken pieces on a clean plate.
Cooking the Chicken
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350 degrees Fahrenheit. If you don’t have a thermometer, test the oil by dropping in a small piece of breadcrumb – it should sizzle immediately and float to the surface.
Carefully add the breaded chicken pieces to the hot oil in small batches, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy on all sides, turning occasionally to ensure even cooking. The internal temperature should reach 165 degrees Fahrenheit.
Remove the cooked chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil. While the chicken is still hot, toss the pieces with about half of the bang bang sauce, ensuring each piece is well coated.
Assembling the Sliders
Lightly toast the slider buns in a dry skillet or toaster until just golden. This step prevents the buns from becoming soggy from the sauce.
To build each slider, spread a small amount of bang bang sauce on the bottom bun. Add a handful of shredded lettuce, followed by 3-4 pieces of the sauced chicken. Top with a pickle slice and finish with the top bun. Secure with a toothpick if needed.
Serving Suggestions
Arrange the sliders on a large platter with extra bang bang sauce on the side for dipping. These sliders pair perfectly with crispy sweet potato fries, coleslaw, or a simple green salad. For beverages, consider serving ice-cold beer, lemonade, or iced tea to balance the spicy-sweet flavors.
Storage and Make-Ahead Tips
The bang bang sauce can be made up to 3 days in advance and stored in the refrigerator. The chicken can be breaded earlier in the day and kept refrigerated until ready to fry. For best results, fry the chicken just before serving to maintain maximum crispiness. Leftover sliders can be stored in the refrigerator for up to 2 days, though they’re best enjoyed fresh.
Variations
For a lighter version, try baking the breaded chicken at 400 degrees Fahrenheit for 20-25 minutes instead of frying. You can also substitute the chicken with shrimp or cauliflower for different flavor profiles. Add sliced avocado or cucumber for extra freshness, or swap the lettuce for thinly sliced cabbage for added crunch.
