These Bang Bang Chicken Sliders are crispy, sweet, and a little spicy. They are easy to make for a party or a weeknight meal. If you like bold sauces, try the Bang Bang salmon recipe for more sauce ideas.
Why make this recipe
- Fast to make once the chicken is marinated.
- Big flavor in a small bite.
- Easy to share at parties or family meals.
- You can change heat and make it mild or spicy.
How to make Bang Bang Chicken Sliders Recipe
- Marinate the chicken in buttermilk and spices to soften and flavor it.
- Mix the sauce ingredients so the flavors blend.
- Dredge the chicken in flour and panko for a crisp crust.
- Fry (or bake) the chicken until golden and cooked through.
- Build sliders with sauce, lettuce, onion, and pickles.
Ingredients :
For the Chicken: 2 lbs boneless, skinless chicken breasts, 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 cup all-purpose flour, 1 cup panko breadcrumbs, vegetable oil for frying. For the 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 lime juice, 1 teaspoon garlic powder. For the Sliders: 12 mini slider buns, 1 cup shredded lettuce, 1/2 cup thinly sliced red onion, 1/2 cup pickles (optional), Fresh cilantro for garnish (optional).
Directions :
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and submerge; cover and refrigerate at least 1 hour (up to overnight).
- Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
- Dredge and Fry the Chicken: In a shallow dish, mix flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
- Assemble the Sliders: Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
- Serve: Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.
Tips: For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once; or grill the chicken. Adjust spice level by varying the sriracha; you can substitute crispy tofu or cauliflower for a vegetarian option; add a touch of Dijon mustard to the sauce for extra tang.
How to serve Bang Bang Chicken Sliders Recipe
Serve warm on a platter. Offer extra Bang Bang sauce on the side for dipping. Add pickles and cilantro so guests can choose toppings. Serve with fries, a salad, or simple sides.
How to store Bang Bang Chicken Sliders Recipe
- Store cooked chicken and sauce in separate airtight containers in the fridge for up to 3 days.
- Keep buns stored at room temperature in their bag.
- Reheat chicken in the oven at 350°F (175°C) until hot to keep the crust crisp.
- Do not leave assembled sliders at room temperature for more than 2 hours.
Tips to make Bang Bang Chicken Sliders Recipe
- Pat chicken dry before dredging so the coating sticks.
- Use a thermometer to check oil stays near 350°F for even frying.
- For a cleaner fry, do not crowd the pan.
- To cut time, marinate overnight.
- If you want a side with Asian flavors, try serving with chicken lo mein for a fuller meal.
Variation
- Vegetarian: Use crispy tofu or cauliflower instead of chicken.
- Baked: Coat and bake the chicken pieces for a lighter version.
- Extra tang: Add Dijon mustard or a splash of rice vinegar to the sauce.
- Heat level: Reduce or omit sriracha for mild, or add more for extra spice.
FAQs
Q: Can I make the sauce ahead?
A: Yes. Make the Bang Bang sauce up to 3 days ahead and keep it in the fridge.
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once, until golden and cooked through.
Q: How do I keep the chicken crispy after assembling?
A: Keep sauce on the bottom bun and add lettuce between chicken and top bun to help keep the crunch. Store chicken and assemble just before serving.
Q: Can I use boneless thighs instead of breasts?
A: Yes. Thighs stay juicy and work well with the same marinade and coating.
Q: Is there a vegetarian option?
A: Yes. Use firm tofu or cauliflower, bread and cook the same way as the chicken.
Conclusion
For another quick recipe idea with bold bang-bang flavor, see the Bang Bang Chicken Sliders | Mantitlement. For a tested, full recipe write-up and extra tips, check the Bang Bang Chicken Sliders Recipe on Allrecipes.
Bang Bang Chicken Sliders
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- vegetable oil for frying
For the 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 lime juice
- 1 teaspoon garlic powder
For the Sliders
- 12 mini slider buns
- 1 cup shredded lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup pickles optional
- Fresh cilantro for garnish optional
Instructions
Marinate the Chicken
- Cut the chicken breasts into bite-sized pieces. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces and submerge; cover and refrigerate for at least 1 hour (up to overnight).
Make the Bang Bang Sauce
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
Dredge and Fry the Chicken
- In a shallow dish, mix flour and panko.
- Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
Assemble the Sliders
- Lightly toast the slider buns.
- Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired.
- Garnish with cilantro and cap with the top bun.
Serve
- Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.