Name: Bang Bang Chicken Sliders Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken breasts, cut into slider-size pieces; 1 cup buttermilk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 quart vegetable oil, for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 2 tablespoons sriracha sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 10 slider buns, split and lightly toasted; 2 cups shredded lettuce; 1 cup thinly sliced cucumber; 2 tablespoons chopped fresh cilantro

Bang Bang Chicken Sliders Recipe hits every craving at once with crispy chicken, creamy sweet-heat sauce, and soft toasted buns in under 45 minutes. This recipe works for busy weeknights, game days, potlucks, or whenever you want restaurant-style sliders without leaving your kitchen. I tested these while my kids hovered over the counter, and we all agreed they taste like a food truck favorite shrunk into bite-size form.

Why Bang Bang Chicken Sliders Recipe Is Worth It

These sliders pack crunchy, juicy chicken, cool slaw, and a tangy, spicy bang bang sauce into one small handheld bite. You get sweet, spicy, creamy, and crispy in every single slider, which keeps everyone going back for seconds. They also reheat surprisingly well, so leftovers never feel like leftovers.

You can prep most of the recipe ahead, which helps a lot on busy days. The sauce stirs together in minutes, and you can marinate the chicken while you prep the slaw and buns. I also like that you can adjust the heat level easily, so kids and spice lovers both stay happy.

“These Bang Bang Chicken Sliders disappeared faster than any appetizer I have served in years. The chicken stayed crunchy, the sauce hit that perfect sweet-heat balance, and even my ‘no-spice-please’ friend asked for the recipe. I could have doubled the batch and still watched the platter empty in minutes.”

Ingredients You Need

bang bang sauce:

1/2 cup mayonnaise
- Use full-fat for best texture; Kewpie or Duke’s give extra richness.
3 tablespoons sweet chili sauce
- Any Thai-style sweet chili sauce works; I like Mae Ploy for flavor.
1–2 tablespoons sriracha or other hot sauce
- Use 1 tablespoon for mild heat, 2 for a good kick.
1 tablespoon honey or maple syrup
- Honey gives a thicker glaze; maple keeps it a bit looser.
1 tablespoon rice vinegar or apple cider vinegar
- Rice vinegar tastes milder and slightly sweet.
Pinch of salt

Whisk everything in a bowl until smooth. Taste and adjust heat or sweetness to your liking.

chicken:

1 1/2 pounds boneless, skinless chicken breasts or thighs
- Thighs stay juicier; breasts slice more neatly for sliders.
1 cup buttermilk or 3/4 cup milk mixed with 1 tablespoon lemon juice
- This tenderizes the chicken and helps the coating stick.
1 teaspoon hot sauce (optional, for the marinade)
1 1/2 cups panko breadcrumbs
- Panko gives the crispiest texture; regular breadcrumbs work in a pinch.
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying or brushing
- Use a neutral oil like canola, vegetable, or avocado oil.

slaw:

2 cups shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works great.
1/4 cup shredded carrots (skip if your mix already includes carrots)
2 green onions, thinly sliced
2 tablespoons mayonnaise
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sugar or honey
Salt and pepper to taste

Stir the dressing ingredients in a bowl, then toss with the cabbage, carrots, and green onions.

assembling the sliders:

12 slider buns or small dinner rolls
- Hawaiian-style rolls taste amazing with the sweet-heat sauce.
2 tablespoons melted butter or olive oil
Extra sliced green onions or chives for garnish (optional)
Sesame seeds for topping (optional)

Equipment list:

Cutting board and sharp knife
Mixing bowls (at least 3)
Whisk and tongs
Measuring cups and spoons
Large skillet, Dutch oven, or air fryer
Wire rack and sheet pan for draining and baking
Small brush for butter or oil on buns

Quick Tips & substitutions

Use chicken tenders if you want less trimming and faster prep.
Swap buttermilk with plain yogurt thinned with water if you do not have buttermilk.
Bake the chicken at 425°F on a greased rack for 15 to 20 minutes instead of frying for a lighter version.
Air fry at 390°F for 10 to 14 minutes, flipping halfway, for crisp chicken with less oil.
For extra crunch, double-coat the chicken: dip in flour, then buttermilk, then panko.
Keep the sauce mild by using less sriracha and more sweet chili sauce.
Add extra heat with crushed red pepper or a drizzle of chili oil in the sauce.
Use Greek yogurt for half the mayo in the sauce if you want a lighter option.
Use pre-shredded coleslaw mix to cut down on chopping time.
Toast the slider buns under the broiler for 1 to 2 minutes for better texture and flavor.
Use rotisserie chicken tossed in bang bang sauce if you want a no-breading shortcut.
Make the sauce and slaw a day ahead and store them in the fridge to save time on serving day.

How to Make Bang Bang Chicken Sliders

Step 1: Prep the chicken

Slice the chicken into small pieces that fit your slider buns, about 2 to 3 inches wide. Aim for similar thickness so they cook evenly. Pat the chicken dry with paper towels so the marinade sticks better.

Place the chicken in a bowl. Pour in the buttermilk and hot sauce, then stir to coat every piece. Cover and chill for at least 20 minutes or up to 8 hours.

Step 2: Mix the bang bang sauce

In a medium bowl, add mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt. Whisk until the sauce turns smooth and creamy. Taste and adjust with more sriracha for heat or more honey for sweetness.

Cover the bowl and place it in the fridge while you cook the chicken. The flavors blend as it rests and taste even better.

Step 3: Make the slaw

In another bowl, stir together mayonnaise, vinegar, sugar or honey, salt, and pepper. Add the shredded cabbage, carrots, and green onions. Toss until the veggies look lightly coated, not drenched.

Taste and adjust seasoning. Chill the slaw until you build the sliders so it stays crisp.

Step 4: Set up the breading station

In a shallow dish, mix panko, flour, garlic powder, onion powder, paprika, salt, and black pepper. Stir until everything looks evenly combined. Pull the chicken from the marinade and let the extra drip off.

Dredge each piece in the panko mixture and press gently so the crumbs cling. Set the coated chicken on a plate or wire rack while you heat the oil or preheat the oven or air fryer.

Step 5: Cook the chicken

For frying, pour about 1/2 inch of oil into a large skillet and heat over medium to medium-high heat. When a breadcrumb sizzles on contact, add the chicken in a single layer without crowding. Cook 3 to 4 minutes per side until the coating turns golden and the chicken cooks through.

Move the cooked chicken to a wire rack set over a sheet pan so it stays crisp. For baking, place the coated chicken on a greased rack over a sheet pan, spray lightly with oil, and bake at 425°F for 15 to 20 minutes until golden and cooked through. For air frying, arrange the chicken in a single layer, spray lightly with oil, and cook at 390°F for 10 to 14 minutes, flipping halfway.

Step 6: Toast the buns

Slice the slider buns if they are not pre-sliced. Brush the cut sides lightly with melted butter or olive oil. Place them cut side up on a sheet pan.

Toast under the broiler on low for 1 to 2 minutes until the edges turn lightly golden. Keep a close eye so they do not burn. Warm buns hold up better to the sauce and stay pleasantly soft.

Step 7: Assemble the Bang Bang Chicken Sliders Recipe

Spread a spoonful of bang bang sauce on the bottom half of each toasted bun. Place a piece of crispy chicken on top. Add a small mound of slaw over the chicken.

Drizzle a little extra sauce over the slaw if you like things saucy. Top with sliced green onions or sesame seeds for a bit of color and crunch. Cap each slider with the top bun and serve right away while the chicken stays hot and crisp.

Recipe Variations

You can tweak this Bang Bang Chicken Sliders Recipe to fit almost any diet or craving.

Gluten-free: Use gluten-free panko and flour, and check that your sauces use gluten-free ingredients.
Low carb: Skip the buns and serve the chicken and slaw in lettuce cups or over a bed of shredded cabbage.
Dairy-free: Use dairy-free mayo and swap buttermilk with unsweetened plant milk mixed with a splash of vinegar or lemon juice.
Baked spicy tenders: Cut the chicken into longer strips and serve as bang bang chicken tenders with slider buns on the side.
Extra crunchy: Double-dip the chicken in buttermilk and panko for a thicker crust.
Extra saucy: Toss the cooked chicken pieces in a bit of bang bang sauce before you place them on the buns, then add more sauce on top.

Ways to Serve Bang Bang Chicken Sliders

Serve as the main dish with a side of baked fries, sweet potato wedges, or a simple green salad.
Set them out on a platter for game day with extra sauce on the side for dipping.
Pack them in lunchboxes; keep the slaw and sauce separate and assemble right before eating.
Serve mini versions at parties with toothpicks through the center for easy grabbing.
Pair with crunchy veggie sticks and ranch or extra bang bang sauce for kids.

Storage Success

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Keep the slaw and sauce in separate containers so the cabbage stays crisp and the sauce keeps its punch. Reheat the chicken in a 375°F oven or air fryer for 5 to 8 minutes until hot and crisp again. Assemble fresh sliders with reheated chicken, cold slaw, and sauce right before serving so every bite still tastes fresh and crunchy.