Crispy Bang Bang Chicken Sliders

Introduction & Inspiration

Get ready for sliders that pack a serious flavor punch! These Crispy Bang Bang Chicken Sliders take tender, bite-sized pieces of chicken, marinate them for flavor and tenderness, coat them in a super crispy breading, fry them to golden perfection, and then toss them in that famously addictive Bang Bang sauce – a creamy blend of mayonnaise, sweet chili, and spicy Sriracha with hints of lime and honey. Served on soft slider buns with crisp toppings, they are absolutely heavenly.

My inspiration for this recipe comes directly from the immense popularity of Bang Bang shrimp and chicken appetizers found in many restaurants. I wanted to capture that same craveable sweet, spicy, and creamy flavor profile but serve it up in a fun, satisfying slider format that works perfectly as an appetizer, party food, or even a light meal.

These sliders are guaranteed to be a massive hit wherever you serve them. They offer an incredible combination of textures and flavors – crispy, creamy, tender, sweet, spicy – all in one perfect little bite! It is a perfect recipe for sharing with friends.

Nostalgic Appeal / Comfort Factor

Fried chicken and sliders are both deeply ingrained in American comfort food culture. Crispy fried chicken evokes feelings of satisfying indulgence and casual meals, while sliders bring a sense of fun, parties, and easy handheld enjoyment. The Bang Bang sauce itself has become a modern comfort flavor for many, representing that perfect blend of creamy, sweet, and spicy that’s so appealing.

This recipe combines the comfort of crispy chicken with the fun format of sliders and the exciting, trendy flavor of Bang Bang sauce. It feels both familiar in its components and excitingly new in its combination.

They are the perfect indulgent yet fun comfort food, ideal for casual gatherings and satisfying those cravings. A perfect recipe for game day.

Homemade Focus

This recipe is all about creating that signature Bang Bang experience from scratch at home (except for the buns!). We’re marinating fresh chicken in buttermilk and spices for tenderness, preparing a classic three-stage breading with Panko for maximum crispiness, frying the chicken ourselves, and whipping up the iconic Bang Bang sauce using simple pantry staples.

Making each component yourself ensures the chicken is perfectly cooked and crispy, and allows you to customize the flavor and heat level of the Bang Bang sauce precisely to your liking. Using fresh ingredients results in a vibrant flavor far superior to any pre-made or frozen option.

It celebrates the satisfying process of building layers of flavor and texture through homemade techniques – marinating, breading, frying, and sauce-making. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is the signature Bang Bang sauce profile – creamy, sweet, spicy, and slightly tangy – coating exceptionally crispy, savory chicken pieces. The chicken itself, marinated in buttermilk and seasoned, should be tender and juicy inside its crunchy shell.

The Panko breading must provide a light yet substantial crispiness that holds up briefly to the creamy sauce. The sauce needs that careful balance: richness from mayo, sweetness from sweet chili sauce and honey, heat from Sriracha, brightened by lime juice and rounded out with garlic powder. The soft slider bun and crisp toppings (lettuce, onion, pickle) provide textural and flavor contrast.

The overall experience should be an addictive combination of crispy chicken drenched in a creamy, sweet, spicy sauce, served in a soft bun – messy, indulgent, and utterly delicious. A perfect balance between flavour and texture.

Ingredient Insights

For the Chicken & Marinade/Breading:

• Boneless, Skinless Chicken Breasts: Cut into small, bite-sized pieces suitable for sliders, ensuring quick cooking and easy eating.
• Buttermilk: Tenderizes the chicken due to its acidity and helps the breading adhere.
• Seasonings for Marinade (Garlic Powder, Onion Powder, Paprika, Salt, Pepper): Infuse the chicken with savory flavor before breading.
• All-Purpose Flour: The first step in the breading process.
• Panko Breadcrumbs: Essential for achieving the super light and crispy texture characteristic of Bang Bang shrimp/chicken. Do not substitute regular breadcrumbs if possible.
• Eggs (Not listed but implied/needed for breading): Typically used between flour and Panko. Correction: Recipe doesn’t list egg for breading, implies dredging directly from buttermilk into flour/Panko mix. This is unusual but I will follow it. The buttermilk acts as the wet binder.
• Vegetable Oil: For frying. Needs to be heated to the correct temperature (350°F) for crispy, non-greasy results.

For the Bang Bang Sauce:

• Mayonnaise: The creamy base. Use a good quality, full-fat mayo.
• Sweet Chili Sauce: Provides sweetness and mild chili flavor/tang. Thai-style sweet chili sauce is standard.
• Sriracha Sauce: Adds the signature spicy heat. Adjust amount to control spice level.
• Honey: Adds extra sweetness and helps create a glaze-like consistency.
• Lime Juice: Adds crucial brightness and acidity to cut through the richness and balance the sweetness/spice. Freshly squeezed is best.
• Garlic Powder: Adds a savory garlic note easily incorporated into the sauce.

For the Sliders:

• Mini Slider Buns: Soft buns are ideal. Brioche, potato rolls, or standard slider buns work well. Toasting adds texture and prevents sogginess.
• Shredded Lettuce: Adds freshness and crispness. Iceberg or romaine recommended.
• Thinly Sliced Red Onion: Provides a sharp, pungent bite. Slice very thin.
• Pickles (Optional): Dill pickle slices add a classic tangy crunch that complements the rich sauce.
• Fresh Cilantro (Optional Garnish): Adds a pop of fresh herbal flavor and color.

Essential Equipment

• Large Bowl: For marinating chicken.
• Shallow Dishes (2): One for flour, one for Panko mixture (per recipe instructions).
• Large Skillet or Deep Fryer/Dutch Oven: For frying the chicken pieces.
• Thermometer (for Oil): Highly recommended for maintaining correct frying temperature (350°F).
• Slotted Spoon or Spider: For safely removing cooked chicken from hot oil.
• Paper Towel-Lined Plate: For draining excess oil from cooked chicken.
• Medium Bowl: For mixing the Bang Bang sauce.
• Whisk: For mixing the sauce.
• Large Bowl: For tossing cooked chicken with sauce.
• Griddle or Pan: For toasting slider buns.

Ingredients

(Based on 1x column, makes ~12 sliders)

For the Chicken:

• ▢ 2 lbs boneless, skinless chicken breasts, cut into small bite-sized pieces
• ▢ 1 cup buttermilk
• ▢ 1 teaspoon garlic powder (for marinade)
• ▢ 1 teaspoon onion powder (for marinade)
• ▢ 1 teaspoon paprika (for marinade)
• ▢ 1/2 teaspoon salt (for marinade)
• ▢ 1/2 teaspoon black pepper (for marinade)
• ▢ 1 cup all-purpose flour (for breading)
• ▢ 1 cup panko breadcrumbs (for breading)
• ▢ Vegetable oil for frying (approx. 1 inch deep)

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 fresh 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)

Step-by-Step Instructions

1. Marinate the Chicken:

• Cut the chicken breasts into small, uniform bite-sized pieces.
• In a large bowl, combine the buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk together.
• Add the bite-sized chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture.
• Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to allow the chicken to tenderize and absorb flavor.

2. Prepare the Bang Bang Sauce:

• While the chicken marinates (or just before cooking), prepare the sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha sauce, honey, lime juice, and 1 tsp garlic powder.
• Mix with a whisk or fork until completely smooth and well combined.
• Taste and adjust seasoning if necessary – add more Sriracha for more heat, more honey for sweetness, or more lime for tang. Set the sauce aside.

3. Prepare Breading and Heat Oil:

• Set up your breading station. In one shallow dish, place the all-purpose flour. In another shallow dish, place the panko breadcrumbs.
• In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, a small piece of breading should sizzle actively when dropped in.

4. Bread and Fry the Chicken:

• Remove the chicken pieces from the buttermilk marinade, allowing the excess marinade to drip off well.
• Working in batches, first dredge the marinated chicken pieces thoroughly in the flour, shaking off excess.
• Then, immediately dredge the flour-coated chicken in the panko breadcrumbs, pressing gently to ensure an even, full coating. (Note: This direct buttermilk-to-flour/panko method is unusual but follows recipe wording; typically an egg wash is used between flour and crumbs).
• Carefully place the breaded chicken pieces into the hot oil, being careful not to overcrowd the skillet (this lowers oil temp and makes chicken greasy).
• Fry each batch for about 3-4 minutes per side (total 6-8 minutes), or until golden brown, crispy, and cooked through.
• Use a slotted spoon or spider to carefully remove the cooked chicken pieces and transfer them to a paper towel-lined plate to drain excess oil. Repeat frying with remaining chicken batches, ensuring oil returns to 350°F between batches.

5. Sauce the Chicken:

• Place all the hot, drained, crispy chicken pieces into a large clean bowl.
• Pour about half to two-thirds of the prepared Bang Bang sauce over the chicken.
• Toss gently until the chicken pieces are evenly coated in the sauce. Add more sauce if needed/desired, reserving some for serving if you like. Toss just before assembling for maximum crispiness.

6. Assemble the Sliders:

• Lightly toast the slider buns on a griddle, in a toaster, or in a dry skillet until golden brown.
• Spread a little extra Bang Bang sauce (or plain mayo) on the bottom half of each toasted bun, if desired.
• Place a few pieces of the sauced Bang Bang chicken onto each bottom bun.
• Top the chicken with shredded lettuce, a few thin slices of red onion, and pickle slices (if using).
• Garnish with fresh cilantro leaves, if desired.
• Place the top half of the slider bun on top.

7. Serve:

• Arrange the Bang Bang Chicken Sliders on a serving platter.
• Serve immediately while the chicken is hot and crispy. Offer extra Bang Bang sauce on the side for dipping, if you reserved some. Enjoy!

Troubleshooting

• Chicken Dry/Tough: Overcooked during frying. Bite-sized pieces cook very quickly. Fry just until golden and cooked through. Marinating helps tenderness.
• Breading Falling Off: Chicken too wet from marinade before flour/Panko. Let drip well. Didn’t press Panko on firmly. Oil not hot enough or overcrowded pan.
• Chicken Greasy/Soggy: Oil temperature too low. Maintain 350°F. Don’t overcrowd. Drain thoroughly on paper towels. Tossed in sauce too early (toss just before serving).
• Sauce Too Spicy/Sweet: Adjust Sriracha/honey/sweet chili ratio to taste before tossing with chicken.
• Sauce Too Thin/Thick: Adjust mayo/sweet chili slightly if needed. Brands vary. Should be creamy and coat well.

Tips and Variations

• Panko is Crucial: Use Panko for the best light, crispy texture.
• Oil Temperature: Maintaining 350°F is key for crispy, non-greasy results. Use a thermometer!
• Don’t Overcrowd: Fry chicken in batches.
• Sauce Just Before Serving: Toss chicken in sauce immediately before assembling sliders to keep it as crisp as possible.
• Bake/Air Fry Option: For a lighter version, bread chicken as directed, spray well with oil, and bake at 400°F (200°C) for 15-20 mins, flipping halfway, OR air fry at ~380-400°F for 8-12 mins, flipping halfway, until golden and cooked through. Toss with sauce after cooking.
• Spice Level: Control heat easily by adjusting Sriracha.
• Add Cheese? A slice of Monterey Jack or Provolone could be melted onto the chicken during the last minute of cooking or just before assembling for extra decadence.

Serving and Pairing Suggestions

• Serve Immediately: Essential for enjoying the crispy chicken texture.
• Appetizer or Main: Great as party finger food or serve 2-3 sliders per person as a light meal.
• Classic Sides: Serve with French fries, onion rings, or a simple coleslaw.
• Cool Drinks: Pair with iced tea, lemonade, or a light beer to complement the spice.

Nutritional Information

(Note: Estimated, per slider. Highly variable based on bun size, amount of chicken/sauce per slider, and frying oil absorption.)

• Calories: 250-400+ per slider
• Fat: 15-25g+
• Saturated Fat: 3-6g+
• Cholesterol: 40-60mg+
• Sodium: 400-700mg+ (Depends on sauces, salt)
• Total Carbohydrates: 15-25g+ (Mostly from bun, breading, sauce sugars)
• Dietary Fiber: <1-2g+
• Sugars: 5-10g+ (from sweet chili/honey)
• Protein: 10-15g+

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Recipe Summary and Q&A

Summary: These Bang Bang Chicken Sliders feature bite-sized chicken pieces marinated in seasoned buttermilk, coated in flour and Panko breadcrumbs, and fried until crispy. The chicken is then tossed in a homemade creamy, sweet, and spicy Bang Bang sauce (mayonnaise, sweet chili, Sriracha, honey, lime, garlic powder) and served on toasted slider buns with lettuce, red onion, and optional pickles/cilantro.

Q&A:

• Q: What is Bang Bang sauce?
  • A: It’s a popular creamy, sweet, and spicy sauce often served with shrimp or chicken, made famous by chain restaurants. ¹ The core ingredients are typically mayonnaise, sweet chili sauce, and Sriracha (or another chili sauce). Variations might include honey, lime juice, vinegar, or garlic powder.  
• Q: Can I bake or air fry the chicken instead of deep frying?
  • A: Yes! See the “Tips and Variations” section. Baking or air frying will result in a less rich but still crispy chicken, making the dish lighter. Spraying the breaded chicken with oil before cooking is key for browning and crisping in these methods.
• Q: How spicy is this recipe?
  • A: The heat level comes primarily from the Sriracha sauce. Adjust the amount (recipe suggests 2 tbsp for 1/2 cup mayo base) to your personal preference. Start with less if you’re unsure.
• Q: Can I make components ahead of time?
  • A: You can marinate the chicken overnight. You can mix the Bang Bang sauce and store it refrigerated for several days. However, the chicken is best breaded and fried (or baked/air fried) just before serving for maximum crispiness. Assemble sliders immediately before eating.