There’s something seriously satisfying about these little bites of spicy, crispy joy — that’s exactly why I’m excited to share my Bang Bang Chicken Sliders Recipe with you. Each slider is bursting with bold flavors and perfect crunch, making them a standout anytime snack or party treat.

The image shows three small white soft buns, each with a crispy golden fried chick filet inside. Under each filet is a fresh green leafy lettuce, and on top of the filet is a light orange creamy sauce that drips down the sides. One slider is slightly bitten, showing the fluffy inside of the bun. The three sliders sit on a round white plate, placed on a white marbled surface. In the background, there is a white glass with some liquid and a white plate with green lettuce leaves. 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

Honestly, this Bang Bang Chicken Sliders Recipe has become an instant favorite in my kitchen because it balances spicy, sweet, and creamy flavors with an incredible crunch. I love serving them when friends drop by because they’re easy to assemble but still feel special.

Flavor Explosion: The bang bang sauce combines sweet chili, hot sauce, and tangy vinegar for a delicious kick that isn’t overwhelming.
Textural Perfection: You get that crispy golden crust from panko breading, contrasted with soft rolls and fresh lettuce.
Quick & Fun to Make: With just a few straightforward steps, you’ll have impressive sliders ready in under an hour.
Perfect Party Food: They’re bite-sized and portable, making them ideal for casual gatherings or game days.

Ingredients & Why They Work

Every ingredient here plays a part in creating that crave-worthy slider. The chicken provides a tender base, while the spices in the flour bring warmth without overpowering. And trust me, don’t skip the panko — it’s the secret to that unbeatable crunch!

Flat lay of a whole butterflied raw chicken breast pounded thin, one whole uncracked brown egg, a small white ceramic bowl of water, a small white ceramic bowl with all-purpose flour mixed with garlic powder, cayenne, ground coriander, salt, and black pepper, a small white ceramic bowl filled with golden panko bread crumbs, a small white ceramic bowl of pale yellow avocado oil, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright red sweet chili sauce, a small white ceramic bowl of deep orange hot sauce, a small white ceramic bowl of clear rice wine vinegar, a neat stack of soft golden Hawaiian rolls, and crisp fresh green lettuce leaves arranged neatly, 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 to cook evenly and stay juicy inside the crispy coating.
Egg & Water: Acts as a glue to hold the flour and panko on your chicken — the key for a solid crispy layer.
All-Purpose Flour: Mixed with spices, it gives flavor and helps form the first coating.
Garlic Powder, Cayenne, Coriander, Salt & Pepper: These spices add complexity and a subtle heat that wakes up your taste buds.
Panko Breadcrumbs: Light and airy, they fry up crisp without absorbing too much oil.
Avocado or Vegetable Oil: For frying, chosen because it handles heat well and keeps the chicken crispy without greasiness.
Mayonnaise: The creamy base of the bang bang sauce, balancing the heat and sweetness.
Sweet Chili Sauce: Brings that gentle sweetness and sticky texture that’s essential to bang bang sauce.
Hot Sauce: I like Tabasco, but any you prefer works; it adds the right amount of zing.
Rice Wine Vinegar: Gives a subtle tang that brightens the sauce and cuts through the richness.
Hawaiian Rolls: Soft, slightly sweet buns that complement the spicy chicken perfectly.
Lettuce Leaves: Crisp and fresh, adding crunch and balance to each bite.

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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

I love experimenting with different heat levels and toppings here. Sometimes I add a little shredded carrot or thin cucumber slices for freshness, or swap the hot sauce for sriracha if I want a smokier flavor. Your kitchen, your rules!

Mild Version: Use less cayenne and hot sauce if you’re serving kids or folks sensitive to spice; still delicious without the fire.
Gluten-Free: Swap out the flour and panko for gluten-free alternatives and you’re good to go without losing crunch.
Grilled Chicken: For a lighter take, grill chicken instead of frying, then brush with bang bang sauce before serving.
Extra Saucy: Drizzle some sauce on top after assembling for those who love every bite bursting with flavor.

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

The image shows a baking tray with twelve small sandwiches arranged in two rows. Each sandwich has three visible layers: a golden-brown top bun with a soft texture, a bright green lettuce leaf beneath it, and a crispy, breaded fried chicken layer at the bottom. The buns look slightly squished, and the chicken pieces are irregular in shape, sticking out a little from the bun edges. The lettuce is fresh and leafy, with some leaves peeking out from the sides. The baking tray is copper-colored and has a smooth, shiny surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Flatten the Chicken

Start by butterflying your chicken breasts and pounding them to an even, thin thickness. This step really helps the chicken cook quickly and stay tender. I like to put the chicken pieces between two sheets of plastic wrap to avoid any mess when pounding. After that, cut each piece into smaller slider-sized pieces — about 12 total.

Step 2: Set Up Your Breading Station

You’ll want three shallow bowls: one with egg and water beaten together, one with your seasoned flour mix, and one with panko breadcrumbs. The order is important — dip first in egg, then flour, back to egg, and finally coat with panko. This double dip helps the panko stick stubbornly well, so don’t rush this part!

Step 3: Chill the Coated Chicken

Once all the pieces are nicely coated, place them on a parchment-lined baking sheet and pop it in the fridge while you whip up the sauce and heat your oil. Chilling helps the breading set so it stays put during frying — trust me, it’s worth the wait.

Step 4: Make the Bang Bang Sauce

Mix together the mayonnaise, sweet chili sauce, hot sauce, and rice vinegar in a small bowl. If you have a squirt bottle, that’s perfect for neat application later, but a spoon or knife works just fine too. It’s sweet, tangy, and just spicy enough to keep you coming back for more.

Step 5: Fry the Chicken Until Golden

Heat avocado or vegetable oil in a cast iron skillet over medium heat until shimmering. Fry the chicken pieces in batches — avoid overcrowding — about 3 minutes per side until they're golden and cooked through. Use a meat thermometer if you want to be precise (165°F is the safe mark here). Transfer cooked pieces to a plate lined with paper towels to drain excess oil.

Step 6: Toast and Assemble Your Sliders

Slice the Hawaiian rolls in half and toast them lightly — this step adds a nice contrast to the tender chicken. Spread a good dollop of bang bang sauce on the bottom half, layer on fresh lettuce, place 1 piece of chicken, add a little more sauce, and top with the other half. That’s it — pure slider happiness!

Top Tip

Through many batches of testing this recipe, I’ve found these tips really bring out the best in your bang bang chicken sliders—small tweaks can make a big difference.

Chill Before Frying: Don’t skip refrigerating the breaded chicken. It helps the coating stick and crisp up instead of falling off when frying.
Use Panko Breadcrumbs: Regular breadcrumbs just don’t give that amazing crunch and light texture. Panko is worth the extra effort.
Oil Temperature Matters: Keep your oil at medium heat—not too hot or the crust will burn before the chicken cooks inside.
Don’t Overcrowd the Pan: Fry a few pieces at a time to keep the oil temperature steady and the crust crisp.

How to Serve Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders - Serving Suggestion

Garnishes

I usually keep it simple with crisp lettuce — iceberg or romaine works great. Sometimes I toss in a few thinly sliced green onions or a little shredded carrot for a pop of color and crunch. A lime wedge on the side also brightens things up if you want a fresh zing.

Side Dishes

These sliders pair amazingly well with sweet potato fries or a crisp cucumber salad. I also love serving them with some pickled jalapeños or a simple coleslaw to contrast the spicy chicken.

Creative Ways to Present

For parties, try stacking the sliders on a tiered platter with little flags stuck in each for easy grabbing. Or make a platter with small bowls of different sauces alongside, encouraging everyone to customize their own bang bang experience.

Make Ahead and Storage

Storing Leftovers

Leftover chicken stores well in an airtight container in the fridge for up to 3 days. I like to keep the sauce and rolls separate until just before serving to keep everything fresh and the rolls from getting soggy.

Freezing

I’ve frozen the fried chicken pieces successfully by letting them cool completely, then freezing them on a tray before transferring to a freezer bag. They reheat quickly and retain their crunch if you bake or air-fry them instead of microwaving.

Reheating

To warm leftovers, I pop the chicken pieces into a 375°F oven or air fryer for about 5-7 minutes until heated through and crisp again. Reheating in a skillet works too — just keep an eye so they don’t burn.

Frequently Asked Questions:

Can I bake the chicken instead of frying it?

Yes! You can bake the breaded chicken pieces at 425°F for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as frying, but it’s a healthier option that still tastes great.

How spicy are these Bang Bang Chicken Sliders?

The spice level is moderate thanks to the cayenne in the breading and the hot sauce in the bang bang sauce. You can easily adjust heat by cutting back on cayenne or choosing a milder hot sauce, making it perfect for all spice tolerances.

What’s the best type of bun to use?

Hawaiian rolls are ideal because their sweetness balances the spicy chicken perfectly, plus their soft texture contrasts the crispy chicken. But you can use small brioche buns or slider rolls if you prefer.

Can I prepare bang bang sauce ahead of time?

Absolutely! The sauce keeps well in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and if it thickens, add a tiny splash of rice vinegar or water to loosen it.

Final Thoughts

Making this Bang Bang Chicken Sliders Recipe has been such a fun way for me to brighten up gatherings and weeknight dinners alike. It’s simple to put together but full of flavor and texture that’ll wow anyone you share it with. I genuinely hope you get as much joy from assembling and eating these as I do. So go on, invite some friends over, grab those Hawaiian rolls, and let’s get cooking!