There’s something about the crispy crunch paired with a spicy, creamy sauce that just hits the spot every time. This Bang Bang Chicken Sliders Recipe is exactly that kind of deliciously addictive bite-size treat you’ll want to make again and again.

Three small sandwiches sit on a white plate with a green tint, placed on a white marbled surface. Each sandwich has three layers: a shiny, soft golden-brown bun on top, a crispy brown fried patty in the middle, and green lettuce at the bottom. Orange sauce drips slightly from the patties, with two drops of sauce also on the plate. One sandwich is missing a bite, showing the soft texture inside the bun and the fried patty. In the background, there is a blurry transparent glass and another white plate with green lettuce. 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

This Bang Bang Chicken Sliders Recipe quickly became one of my go-to crowd-pleasers because it combines textures, flavors, and a little bit of spice all wrapped up in a soft Hawaiian roll. Plus, it’s surprisingly easy to make — you don’t need to be a pro chef to get fantastic results.

Crispy, Juicy Chicken: The double-dip breading technique locks in moisture while creating irresistible crunch.
Homemade Bang Bang Sauce: Mixing sweet chili with mayo and a hint of heat gives you a perfect balance of flavors without complicated prep.
Soft, Sweet Rolls: Hawaiian rolls add that subtle sweetness that contrasts beautifully with the spicy chicken and sauce.
Party-Ready: These sliders are perfect for gatherings — handheld, flavorful, and sure to impress everyone!

Ingredients & Why They Work

Each ingredient here has a role that makes this Bang Bang Chicken Sliders Recipe shine. From the seasoning in your breading to the creamy kick in the sauce, these components create layers of satisfying flavor that's easy to put together.

Flat lay of a single butterflied raw chicken breast pounded thin, one whole brown egg with clean shell, a small white ceramic bowl of water, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing mixed garlic powder, cayenne, ground coriander, salt, and freshly ground black pepper, a small white ceramic bowl holding golden panko bread crumbs, a small white ceramic bowl of clear avocado oil, a small white ceramic bowl with creamy mayonnaise, a small white ceramic bowl with glossy sweet chili sauce, a small white ceramic bowl with vibrant red hot sauce, a small white ceramic bowl containing pale rice wine vinegar, a cluster of soft Hawaiian rolls arranged in a simple stack, and crisp green lettuce leaves neatly fanned out, 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 so it cooks quickly and evenly, making each slider juicy, not dry.
Egg: Acts as the glue to hold the breading layers together, ensuring a crispy crust.
All-purpose flour: Helps the breading stick and gives structure to the crust.
Garlic powder, cayenne, coriander, salt, and black pepper: These spices add just the right amount of warmth and depth without overwhelming the chicken’s flavor.
Panko bread crumbs: The secret to that perfect golden crunch you crave in fried chicken.
Avocado oil (or vegetable oil): Ideal for frying because of its high smoke point and neutral taste.
Mayonnaise: Adds creaminess and richness to balance the sweet and spicy elements in the sauce.
Sweet chili sauce: Brings a subtle sweetness with a nice hint of heat that’s signature to bang bang sauce.
Hot sauce: Gives that extra spicy punch — I like Tabasco, but feel free to adjust based on your heat preference.
Rice wine vinegar: Offers a gentle tanginess that brightens up the sauce and rounds out the flavors.
Hawaiian rolls: Soft, fluffy, and slightly sweet — the perfect little bun for sliders.
Lettuce leaves: Crisp and fresh, adding a nice crunch and a clean bite amidst all the richness.

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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 things I love most about this Bang Bang Chicken Sliders Recipe is how easy it is to customize. I’ve played around with different heat levels and buns, and it’s fun to make it your own.

Variation: I sometimes swap the mayo-based sauce for a Greek yogurt version to lighten things up; it still packs flavor but feels a bit fresher and tangier — a nice twist for summer.
Heat: If you’re shy about spice, start with less hot sauce and add more after tasting the sauce. Or swap cayenne in the breading for smoked paprika for a milder smoky touch.
Bread options: Hawaiian rolls are my favorite, but you can absolutely use mini brioche buns or even slider-sized pretzel rolls for a different texture and flavor profile.

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

The image shows a rectangular baking tray with twelve small sandwiches arranged in two rows. Each sandwich has three visible layers: a toasted golden-brown bread top with slight wrinkles, a light green leaf of lettuce in the middle, and a crispy breaded fried patty underneath. The sandwiches are spaced evenly on the tray, which rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare your chicken for crunch perfection

Once you've butterflied and pounded your chicken breasts thin, cut them into pieces roughly the size of your slider buns. This ensures bite-sized goodness in every slider. I like to stagger my breading in three bowls — egg wash, seasoned flour, then panko — dipping twice in egg wash and dry mix for that signature extra-crispy coating. Don’t skip chilling the coated pieces in the fridge! It really helps the breading hold tight when frying.

Step 2: Mix up the bang bang sauce magic

In a small bowl, stir together mayo, sweet chili sauce, hot sauce, and rice vinegar until smooth. I like pouring mine into a squirt bottle — makes it way easier to control how much sauce goes on each slider later. Taste and tweak here: more sweet chili for balance, or extra hot sauce if you’re feeling fiery.

Step 3: Fry the chicken to golden perfection

Heat your avocado oil in a cast iron or heavy skillet over medium heat — it should shimmer but not smoke. Fry chicken pieces carefully in batches, about 3 minutes on each side, until golden and cooked through (internal temp of 165°F). I use tongs and a slotted spoon to gently move them around while frying, to keep that breading intact. Once done, rest them on paper towels to drain excess oil before assembling.

Step 4: Assemble your sliders like a pro

Slice your Hawaiian rolls in half and lightly toast them for a little extra texture and to prevent sogginess. On each bottom half, squeeze or spread a generous amount of the bang bang sauce, top with two fresh lettuce leaves, then add a piece of your crispy chicken. Add another drizzle of sauce on top before closing with the roll. And there you go — sweet, spicy, crunchy sliders ready to wow!

Top Tip

Having made these sliders many times, I can’t stress enough how crucial the chilling step is before frying. It helps keep the breading firmly stuck during cooking, which means you’ll get that satisfying crunch every time, not soggy patches.

Chill Your Chicken: Don’t skip adding your coated chicken to the fridge for at least 15 minutes—it really makes a difference in how well the breading sticks during frying.
Control Your Oil Temperature: Using a thermometer or watching the oil carefully prevents burning the breading while the chicken cooks through.
Use Panko for Crunch: I tried regular breadcrumbs once, but panko gives you that irresistible light and crispy texture that just can’t be beaten.
Customize Your Heat: Adjust the hot sauce in the bang bang sauce according to your spice tolerance — start small, taste, then add more.

How to Serve Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders - Serving Suggestion

Garnishes

I stick with crisp leaf lettuce—romaine or iceberg works great—because it adds a fresh, crunchy contrast to the rich chicken and sauce. Sometimes I throw on a few pickled jalapeño slices for an extra zing and a pop of color. Thinly sliced green onions also work wonderfully sprinkled on top for a mild onion bite.

Side Dishes

I love pairing these sliders with classic coleslaw for a cool, tangy crunch. Sweet potato fries or crispy kettle-cooked chips also complement them nicely. On a sunny day, a fresh cucumber salad or fruit salad keeps the meal light but satisfying.

Creative Ways to Present

For parties, I arrange these Bang Bang Chicken Sliders on a large wooden board with mini bowls of extra bang bang sauce for dipping. Adding colorful garnishes like chopped cilantro and lime wedges elevates the look. You can even bake the chicken instead of frying for an easier cleanup, then let guests build their own sliders at a DIY sauce station!

Make Ahead and Storage

Storing Leftovers

I like to store leftover cooked chicken pieces separately in an airtight container in the fridge for up to 3 days. The rolls and sauce keep best apart too, so your sliders don’t get soggy. When you’re ready, just reassemble them for maximum freshness.

Freezing

I’ve frozen breaded cooked chicken pieces before with decent results; just flash freeze them on a baking sheet first, then transfer to a freezer bag. Reheat in the oven to crisp back up the breading before building sliders. The rolls and sauce won’t freeze well, so keep those fresh if possible.

Reheating

The trick to reheating is to use the oven or air fryer to preserve crispiness. I heat the chicken at 350°F for about 8 minutes or until warmed through, then assemble with fresh lettuce and sauce just before serving. Microwaving tends to make the coating soggy, so I avoid that.

Frequently Asked Questions:

Can I bake the chicken instead of frying?

Absolutely! To bake, place breaded chicken pieces on a greased baking sheet and bake at 425°F for about 15-20 minutes, flipping halfway through. It’s a healthier option and still delicious, though the texture will be a bit different.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs can be used in a pinch, but panko is ideal for creating a lighter, crunchier coating. If using regular breadcrumbs, consider mixing in crushed cornflakes or crackers for added crunch.

Can I make the bang bang sauce ahead of time?

Yes! The bang bang sauce actually tastes better after sitting for a few hours because the flavors meld nicely. Store in an airtight container in the fridge for up to 3 days.

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

Keep the components separate until just before serving. Toast the buns lightly, keep the sauce in a squeeze bottle for controlled application, and add the lettuce as a barrier between sauce and bread to help maintain crispness.

Final Thoughts

Trust me, once you’ve made these Bang Bang Chicken Sliders, they’re going to become a staple in your recipe arsenal. They’re the perfect balance of crispy, spicy, and sweet — and loved by kids and adults alike. So go ahead, invite a few friends over, and impress them with these finger-licking good sliders that taste way more complicated than they actually are!