There’s something about the crispy, creamy kick in this Bang Bang Chicken Sliders Recipe that just brightens up any meal. The perfect balance of crunchy, spicy, and sweet flavors makes these sliders unforgettable and totally worth the little effort they require.

The image shows three small sliders on a round white plate placed on a white marbled surface. Each slider has three layers: the top layer is a soft, golden-brown bun with slight wrinkles; the middle layer is a crispy, golden fried patty with a crunchy texture; the bottom layer has fresh, green lettuce leaves. Light orange sauce drips from the fried patty on each slider, adding creaminess to the dish. One slider on the right has a bite taken from the top bun, revealing the soft inside. A glass with a pinkish drink and a white plate with lettuce are blurred in the background, adding depth to the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bang Bang Chicken Sliders Recipe
Top Tip
How to Serve Bang Bang Chicken Sliders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bang Bang Chicken Sliders Recipe

Why You'll Love This Recipe

I’ve made these Bang Bang Chicken Sliders more times than I can count, and every single time they disappear quickly. They’re a total crowd-pleaser, simple to put together, and that bang bang sauce? It’s addictive—sweet, spicy, and creamy all at once.

Crispy Perfection: The double coating and panko breadcrumbs create a deliciously crunchy chicken that stands up perfectly in a slider.
Flavor Explosion: The homemade bang bang sauce balances heat and sweetness brilliantly without being overpowering.
Easy Entertaining: These sliders are great for parties or casual dinners because they’re bite-sized and finger-friendly.
Customizable: You can tweak the spice levels and add your own garnish twists to make these your signature sliders.

Ingredients & Why They Work

The magic of this Bang Bang Chicken Sliders Recipe lies not just in the steps but in the ingredients that work so harmoniously. Choosing fresh chicken and good-quality bread crumbs really makes a difference on texture, while the bold spices bring flavor without complicated prep.

Flat lay of a butterflied and pounded thin raw chicken breast, one whole brown egg with clean shell, a small white ceramic bowl of water, a small white ceramic bowl with all-purpose flour mixed with garlic powder, cayenne, ground coriander, salt, and freshly ground black pepper, a small white ceramic bowl filled with golden panko bread crumbs, a small white ceramic bowl of pale yellow avocado oil, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright red sweet chili sauce, a small white ceramic bowl of deep orange hot sauce, a small white ceramic bowl of clear rice wine vinegar, twelve fresh crisp green lettuce leaves neatly arranged, and a stack of soft shiny golden Hawaiian rolls halved horizontally, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Butterflied and pounded thin, it cooks quickly and crisps up nicely without drying out.
Egg and water: Acts as a sticky base so the coatings adhere well to the chicken.
All-purpose flour: Forms the first dry layer to create that extra crisp texture when combined with panko.
Garlic powder: Adds a warm, savory depth to the coating.
Cayenne: Gives a gentle spicy kick, perfectly balanced in the seasoning.
Ground coriander: Brings a subtle citrus note that brightens the flavor.
Salt and pepper: Essential for seasoning inside and out.
Panko bread crumbs: Unlike regular crumbs, they make the chicken extra crunchy and light.
Avocado oil (or vegetable oil): Great for frying due to its high smoke point and neutral flavor.
Mayonnaise: Creates the creamy base for the bang bang sauce and adds richness.
Sweet chili sauce: Brings sweetness and a little heat to the sauce, balancing the flavors well.
Hot sauce (Tabasco or similar): Adds a sharp kick for those who enjoy some heat.
Rice wine vinegar: Offers a subtle tang that brightens the sauce.
Hawaiian rolls: Soft, slightly sweet, and perfectly sized for sliders.
Lettuce leaves: Adds a fresh crunch and balances the spicy, creamy chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Bang Bang Chicken Sliders Recipe is how easily you can adjust it to suit your taste or what you have on hand. I love making it spicier or swapping out sauces depending on the vibe I’m going for that day.

Variation: I’ve tried swapping mayo for Greek yogurt in the sauce for a lighter feel, and it still packs plenty of flavor.
For less heat: Reduce the cayenne or hot sauce, or go easy on the sweet chili sauce to keep things mild but tasty.
Gluten-free option: Use gluten-free panko and flour blends—it works just as well, trust me!
Add crunch: A slice of crisp cucumber or pickled veggies inside the slider always makes it pop in texture.

Step-by-Step: How I Make Bang Bang Chicken Sliders Recipe

The image shows eleven small sandwiches on a baking tray with a golden-brown color. Each sandwich has three layers: a shiny, soft square bun on the top and bottom, enclosing a piece of crispy, golden fried chicken in the middle, and a bright green leaf of lettuce between the chicken and the bottom bun. The sandwiches are arranged in two rows on the baking tray, which rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Chicken and Coatings

Start by butterflying your chicken breasts and pounding them to an even thickness. This helps them cook evenly and get that perfect crispiness. Then cut the chicken into 12 slider-sized pieces. Set up your dredging station with three shallow bowls: one with egg and water, one with seasoned flour, and one with panko breadcrumbs. This “double dip” method – egg, flour, egg, panko – creates an incredible crunchy shell that I deeply love.

Step 2: Chill Before Frying

Once coated, pop the chicken pieces on a parchment-lined baking sheet and refrigerate for about 15-20 minutes. I learned this trick to keep the coating crisp and firmly attached during frying. It really makes a difference, so don’t skip this step!

Step 3: Whip Up the Bang Bang Sauce

While the chicken chills, mix your mayonnaise, sweet chili sauce, hot sauce, and rice vinegar in a small bowl. I like to put mine in a squirt bottle—it makes assembling the sliders so much easier and keeps things neat.

Step 4: Fry to Golden Perfection

Heat avocado or vegetable oil in a cast iron skillet over medium heat until shimmering. Fry the chicken carefully, one piece at a time, until golden brown on both sides, about 3 minutes per side. Make sure the internal temperature hits 165°F (74°C) to ensure it’s juicy and fully cooked. I never skip testing with a thermometer because undercooked chicken isn’t worth it!

Step 5: Build Your Sliders

Slice Hawaiian rolls in half and toast them lightly for a nice texture contrast. Spread a good amount of bang bang sauce on the bottom bun, place two lettuce leaves, add your fried chicken piece, drizzle more sauce on top, and finish with the other half of the bun. That first bite? Pure joy.

Top Tip

After making these sliders several times, here are the key tips that helped me achieve the best results — and I’m passing these along to save you some trial and error too!

Chilling is Crucial: Allowing the breaded chicken to chill sets the crust for frying, which means less crumb loss and more crunch.
Use a Thermometer: Cooking chicken just right is everything. I always check the temperature to avoid dryness or undercooking.
Squirt Bottle Sauce: Using a squirt bottle for the bang bang sauce makes assembly cleaner and ensures every slider is proportioned perfectly.
Don’t Crowd the Pan: Fry chicken in small batches to keep the oil temperature steady and promote even browning.

How to Serve Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders - Serving Suggestion

Garnishes

I personally love adding a thin slice of cucumber or pickled jalapeños on top of the chicken for a fresh snap and a little heat boost. Sometimes a dash of chopped green onions adds a nice pop of color and flavor. Lettuce is a must for crunch and freshness, no question about it.

Side Dishes

These sliders pair perfectly with crispy sweet potato fries or a tangy, refreshing coleslaw. I like to keep the sides light and crisp since the sliders themselves are rich and flavorful.

Creative Ways to Present

For parties, I like serving these on a large wooden board with small bowls of extra bang bang sauce and assorted pickles around. It creates a fun, shareable vibe that always gets people talking (and eating).

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken pieces separately from the sliders to keep the buns from getting soggy. Place the chicken in an airtight container in the fridge for up to 2 days.

Freezing

You can freeze the cooked chicken pieces on a baking sheet first, then transfer to a freezer bag to prevent clumping. They keep well for up to a month and reheat nicely from frozen.

Reheating

To keep that crispy crust, I reheat chicken in a hot oven or toaster oven at 375°F for about 10 minutes instead of the microwave. This restores the crunch way better.

Frequently Asked Questions:

Can I make these sliders gluten-free?

Absolutely! Just swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. The texture may vary slightly but the flavor stays amazing.

How spicy is the bang bang sauce?

The sauce has a gentle heat thanks to cayenne and hot sauce, balanced by sweetness from the chili sauce and creaminess of mayo. You can always adjust to your spice tolerance.

Can I bake the chicken instead of frying?

Yes, baking is possible for a lighter version. I recommend coating the chicken well and baking at 425°F on a wire rack for about 20 minutes, flipping halfway through to crisp evenly.

What’s the best way to keep the buns from getting soggy?

Toast the Hawaiian rolls lightly and spread a thin layer of sauce just before serving. Keeping the chicken separate until assembly also helps maintain bun texture.

Final Thoughts

This Bang Bang Chicken Sliders Recipe holds a special place in my heart because it brings people together effortlessly. Whether it’s a casual weekend meal or a fun gathering, these sliders always shine with their perfect balance of crisp, creamy, sweet, and spicy. I really hope you enjoy making and sharing them as much as I do—it feels like a little celebration in every bite.