These Bang Bang Chicken Sliders are crispy, juicy, and packed with bold sweet-spicy flavor. Crunchy fried chicken, creamy bang bang sauce, and soft slider buns come together for an irresistible appetizer or party sandwich everyone loves.
Why You’ll Love This Recipe
- Crispy outside, tender and juicy inside
- Sweet, spicy, and creamy bang bang sauce
- Perfect for parties, game day, or family dinners
- Easy to prep ahead and assemble fast
Bang Bang Chicken Sliders
Crispy chicken sliders with bang bang sauce
Ingredients
Chicken
- 1½ pounds skinless boneless chicken breast, butterflied and pounded thin
- 1 large egg
- ¼ cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups panko bread crumbs
- 1 cup avocado oil or vegetable oil plus more as needed
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot pepper sauce
- 1 teaspoon rice vinegar
For Assembly
- 12 slider rolls or Hawaiian rolls
- 24 lettuce leaves washed and dried
Instructions
- Cut chicken into about 12 evenly sized pieces.
- Whisk egg and water in one shallow bowl. In a second bowl, mix flour, garlic powder, cayenne, coriander, salt, and black pepper. Place panko in a third bowl.
- Dip chicken into egg wash, then flour mixture, back into egg wash, and finally into panko. Place breaded chicken on a lined baking sheet and refrigerate for 20 minutes.
- Mix mayonnaise, sweet chili sauce, hot sauce, and rice vinegar to make the bang bang sauce. Set aside.
- Heat oil in a skillet over medium heat. Fry chicken in batches for about 3 minutes per side until golden brown and fully cooked.
- Slice rolls in half and lightly toast. Spread bang bang sauce on the bottom bun, add lettuce, top with crispy chicken, drizzle more sauce, and cover with the top bun.
- Serve immediately and enjoy your Bang Bang Chicken Sliders.
Notes
- Swap slider buns for brioche or sourdough rolls
Ingredients
Chicken
- 1½ pounds skinless, boneless chicken breast, butterflied and pounded thin
- 1 large egg
- ¼ cup water
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups panko bread crumbs
- 1 cup avocado oil or vegetable oil, plus more as needed
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot pepper sauce
- 1 teaspoon rice vinegar
For Assembly
- 12 slider rolls or Hawaiian rolls
- 24 lettuce leaves, washed and dried
Instructions
- Cut chicken into about 12 evenly sized pieces.
- Whisk egg and water in one shallow bowl. In a second bowl, mix flour, garlic powder, cayenne, coriander, salt, and black pepper. Place panko in a third bowl.
- Dip chicken into egg wash, then flour mixture, back into egg wash, and finally into panko. Place breaded chicken on a lined baking sheet and refrigerate for 20 minutes.
- Mix mayonnaise, sweet chili sauce, hot sauce, and rice vinegar to make the bang bang sauce. Set aside.
- Heat oil in a skillet over medium heat. Fry chicken in batches for about 3 minutes per side until golden brown and fully cooked.
- Slice rolls in half and lightly toast. Spread bang bang sauce on the bottom bun, add lettuce, top with crispy chicken, drizzle more sauce, and cover with the top bun.
- Serve immediately and enjoy your Bang Bang Chicken Sliders.
Tips & Tricks
- Chilling the breaded chicken helps the coating stay crispy
- Use a thermometer to ensure chicken reaches 165°F
- Adjust cayenne and hot sauce for your spice level
Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 sliders
- Category: Appetizer, Sandwich
- Method: Frying
- Cuisine: American-Asian fusion
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Swap slider buns for brioche or sourdough rolls
- Add pickles or shredded cabbage for extra crunch
- Sauce can be made 2 days ahead
Nutrition (Approximate per slider)
- Calories: 390
- Protein: 24g
- Carbohydrates: 32g
- Fat: 18g
FAQ
Can I bake the chicken instead of frying?
Yes, bake at 425°F for 18–22 minutes, flipping halfway.
Can I make these ahead of time?
Fry chicken ahead and reheat in the oven before assembling.
Is bang bang sauce very spicy?
It’s mildly spicy; adjust hot sauce to taste.
Can I air-fry the chicken?
Yes, air fry at 400°F for 10–12 minutes, flipping once.
What’s the best lettuce for sliders?
Butter lettuce or romaine works best.
Storage
- Refrigerator: Store cooked chicken up to 3 days
- Freezer: Freeze cooked chicken up to 2 months
- Reheating: Reheat in oven or air fryer for crispiness
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Conclusion
These Bang Bang Chicken Sliders are crispy, saucy, and completely crave-worthy. Whether you’re serving a crowd or making a fun family meal, this recipe delivers bold flavor in every bite.