Name: Bang Bang Chicken Sliders Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into slider-sized pieces; 1 cup buttermilk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; vegetable oil, for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 2 tablespoons sriracha sauce; 1 tablespoon honey; 1 teaspoon rice vinegar; 8 slider buns, split and lightly toasted; 1 cup shredded lettuce; 1/2 cup thinly sliced cucumber; 2 green onions, thinly sliced

Bang Bang Chicken Sliders Recipe hits every craving at once: crispy chicken, creamy spicy-sweet sauce, and soft toasted slider buns that taste like game-day and weeknight dinner had a very delicious baby. You can get these on the table in about 40 minutes, so they work for busy nights, parties, or when you just want something fun that feels a little extra. I tested these on my very picky neighbors, and they now “just happen” to stop by whenever they smell chicken in my kitchen.

Why Bang Bang Chicken Sliders Recipe Is Worth It

These Bang Bang Chicken Sliders pack crunchy chicken, tangy heat, and a little sweetness in every bite, so they feel like restaurant food without the restaurant bill. The sauce hits that perfect balance of creamy, spicy, and slightly sweet, and the cool slaw on top keeps everything fresh. You get big flavor payoff with simple pantry ingredients and a quick stovetop fry or air fry.

“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have served in years. The chicken stayed crispy, the sauce tasted perfectly spicy and creamy, and even the ‘I don’t like spicy food’ people went back for seconds. My only complaint: I should have doubled the batch.”

Ingredients You Need

Here is everything you need for the Bang Bang Chicken Sliders Recipe, plus some helpful notes from years of testing.

the chicken

1.5 pounds boneless skinless chicken breasts or thighs, cut into 2-inch pieces
- Thighs stay juicier and forgive overcooking a bit more.
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, rest 5 minutes)
1 teaspoon hot sauce (any brand you like, I often use Cholula or Frank’s style)
1.5 cups all-purpose flour
1/2 cup cornstarch (helps extra crispiness)
1.5 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Neutral oil for frying (canola, vegetable, or peanut oil)

the bang bang sauce

1/2 cup mayonnaise
- Use full-fat for best texture; Duke’s or Hellmann’s both work great.
1/4 cup sweet chili sauce (Thai-style bottled sauce from the Asian aisle)
1–2 tablespoons sriracha, to taste
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar or lime juice
Pinch of salt

the slaw topping

2 cups shredded green cabbage or coleslaw mix (bagged mix works perfectly and saves time)
1/2 cup shredded carrots (often already in the bagged mix)
2 green onions, thinly sliced
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sugar or honey
Salt and pepper to taste

the sliders

12 slider buns or Hawaiian rolls, split
1 tablespoon melted butter or neutral oil, for brushing buns
Optional toppings:
- Thin cucumber slices
- Pickles
- Extra sliced green onions
- Sesame seeds

Equipment list

Large mixing bowls
Whisk and tongs
Large skillet, cast iron pan, or Dutch oven for frying
Wire rack set over a baking sheet (keeps chicken crispy)
Small bowl for sauce
Knife and cutting board
Measuring cups and spoons
Optional: air fryer for a lighter version

Quick Tips & substitutions

Use chicken thighs if you want maximum juiciness and more flavor; use breasts if you prefer leaner meat.
Swap buttermilk with plain yogurt thinned with water or milk if you do not keep buttermilk around.
Use gluten free flour blend and gluten free panko for dredging if you need a gluten free version.
Bake or air fry the chicken if you want to skip deep frying; spray the pieces lightly with oil and cook until golden and cooked through.
Adjust the heat by reducing or increasing sriracha in the sauce; for very mild sliders, use only sweet chili sauce and skip the sriracha.
Use bagged coleslaw mix to save chopping time; toss it with the quick dressing right before serving so it stays crunchy.
Toast the buns lightly so they hold up to the sauce and stay sturdy; brush with a little butter or oil for flavor.
Double the sauce if you like extra drizzle or want some for dipping on the side.

How to Make Bang Bang Chicken Sliders

Step 1: Marinate the chicken

Add the chicken pieces to a large bowl. Pour in the buttermilk and hot sauce, then stir until every piece gets coated. Cover and chill for at least 20 minutes while you prep the other parts; you can also marinate up to 8 hours for more flavor.

Step 2: Mix the bang bang sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust the heat or sweetness to your liking. Chill the sauce so it thickens slightly and the flavors meld while you cook the chicken.

Step 3: Toss the quick slaw

In another bowl, add shredded cabbage, carrots, and green onions. Stir together mayonnaise, vinegar, sugar, salt, and pepper in a small cup, then pour over the veggies. Toss until everything gets lightly coated, then chill until you build the sliders.

Step 4: Set up the dredge

In a shallow dish, mix flour, cornstarch, salt, paprika, garlic powder, onion powder, and black pepper. Lift the chicken from the buttermilk, let excess drip off, then coat each piece in the flour mixture. Press the coating onto the chicken so it sticks well and forms a nice crust.

Step 5: Fry or air fry the chicken

Heat 1 to 1.5 inches of oil in a large skillet or Dutch oven over medium to medium-high heat until it reaches about 350°F. Fry the chicken in batches so you do not crowd the pan, turning as needed, until golden brown and cooked through, about 4 to 6 minutes per batch depending on size. Transfer cooked pieces to a wire rack over a baking sheet and lightly sprinkle with salt while hot.

For an air fryer version, spray the basket and the dredged chicken with oil. Cook at 390°F for 10 to 14 minutes, flipping halfway, until crispy and the internal temperature reaches 165°F.

Step 6: Toast the slider buns

Set your oven to broil on low or heat a skillet over medium heat. Brush the cut sides of the slider buns with melted butter or oil. Toast until lightly golden and crisp around the edges, which adds flavor and keeps the buns from getting soggy.

Step 7: Sauce the chicken

Place the hot crispy chicken pieces in a large bowl. Spoon some of the bang bang sauce over the top and toss gently until the chicken gets lightly coated. Keep some extra sauce on the side for drizzling over the sliders or for dipping.

Step 8: Build the Bang Bang Chicken Sliders

Place the bottom halves of the toasted slider buns on a tray or platter. Add one or two pieces of sauced chicken to each bun. Top with a small handful of slaw, a drizzle of extra sauce if you like, and any extras like cucumber slices or green onions, then cap with the top bun.

Recipe Variations

You can tweak this Bang Bang Chicken Sliders Recipe in a bunch of fun ways without losing the core flavor.

Gluten free: Use gluten free flour and gluten free panko or crushed gluten free cornflakes for the coating; serve on gluten free slider buns or lettuce cups.
Dairy free: Swap the buttermilk with unsweetened plant milk plus a splash of vinegar, and use dairy free mayonnaise in both sauce and slaw.
Lighter version: Bake or air fry the chicken instead of deep frying, and use Greek yogurt for part of the mayo in the sauce and slaw.
Low carb: Use almond flour and crushed pork rinds for the coating, and serve the chicken in lettuce wraps instead of buns.
Extra heat: Add a pinch of cayenne to the flour mixture and more sriracha to the sauce.
Kid friendly: Cut back on sriracha, use mostly sweet chili sauce, and serve extra sauce on the side so adults can add more heat.

Ways to Serve Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders fit into a lot of menus, from casual parties to lazy Sunday dinners.

Serve as the main dish with a side of baked fries, sweet potato wedges, or a simple green salad.
Set up a slider bar with buns, chicken, slaw, and toppings in separate bowls so everyone builds their own.
Pack cooled sliders in lunchboxes; keep the slaw separate and add it right before eating.
Serve mini versions on toothpicks for party appetizers or game day snacks.
Pair with fruit salad, corn on the cob, or roasted veggies for a balanced plate.

Storage Success

Store leftover chicken, buns, sauce, and slaw separately so everything keeps its best texture. Keep the cooked chicken in an airtight container in the fridge for up to 3 days, and reheat it in the oven or air fryer so it crisps back up. Store the sauce in a jar in the fridge for up to a week, and stir it before using. Keep the slaw for up to 2 days; it softens a bit, but it still tastes great on sliders or as a side.