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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Bang Bang Chicken Sliders Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Description
These Bang Bang Chicken Sliders offer a delightful combination of crispy, pan-fried breaded chicken breasts coated in a flavorful homemade bang bang sauce, layered with fresh lettuce and served on soft Hawaiian rolls. Perfect as a fun summer appetizer or snack, they bring a spicy and creamy kick that's sure to please any crowd.
Ingredients
Chicken and Coating
- 1.5 pounds chicken breast, butterflied and pounded thin
- 1 egg
- ¼ cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups panko bread crumbs
- 1 to 2 cups avocado oil or other vegetable oil
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot sauce, such as Tabasco
- 1 teaspoon rice wine vinegar
Slider Assembly
- 1 (12 count) package Hawaiian rolls
- 12 lettuce leaves, rinsed and patted dry
Instructions
- Prepare Ingredients: Gather all ingredients and line a baking sheet with parchment paper; set aside.
- Cut Chicken: Cut the butterflied and pounded chicken breasts into about 12 pieces for sliders.
- Prepare Breading Stations: In a shallow bowl, whisk together egg and water. In a second shallow bowl, combine flour, garlic powder, cayenne, ground coriander, salt, and black pepper, mixing lightly. Place panko breadcrumbs in a third shallow bowl.
- Bread Chicken: Dip each chicken piece first into the egg wash, then coat with the flour mixture, dip again in the egg wash, and finally coat with panko breadcrumbs. Place the coated chicken pieces on the prepared baking sheet and refrigerate to chill.
- Make Bang Bang Sauce: In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar until well combined. Optionally, pour into a squirt bottle and set aside.
- Heat Oil and Fry Chicken: Heat avocado oil in a cast iron skillet over medium heat. Prepare a large plate or platter lined with paper towels near the stove. Remove chilled chicken pieces from the refrigerator and carefully add them one at a time to the hot oil. Fry for about 3 minutes on one side until golden brown, then flip and fry another 3 minutes until cooked through with an internal temperature of 165 degrees F (74 degrees C). Remove fried chicken to the paper towel-lined plate to drain. Repeat with remaining pieces.
- Prepare Sliders: Slice Hawaiian rolls in half horizontally and lightly toast if desired. Spread or squeeze some bang bang sauce onto the bottom half of each roll, lay down two lettuce leaves, then top with one piece of fried chicken. Add additional bang bang sauce on top of the chicken and finish with the top half of the roll.
- Serve and Enjoy: Serve the sliders immediately while the chicken is warm and crispy for the best flavor experience.
Notes
- For extra crispiness, ensure the chicken pieces are chilled after breading before frying.
- You can substitute mayonnaise with a vegan mayo for a healthier or dairy-free option.
- If you prefer less heat, reduce or omit the cayenne and hot sauce in the recipe.
- Use avocado oil or other vegetable oils with a high smoke point for frying to avoid burning.
- Hawaiian rolls can be substituted with small brioche buns or slider buns of choice.
Nutrition
- Serving Size: 1 slider
- Calories: 251 kcal
- Sugar: 3 g
- Sodium: 406 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 33 mg
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