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Delicious Bang Bang Chicken Sliders piled high with crispy chicken and creamy sauce are shown as the featured image.

Irresistible Bang Bang Chicken Sliders

These Bang Bang Chicken Sliders feature juicy, buttermilk-marinated fried chicken coated in a crispy, spiced crust and tossed in a creamy, spicy-sweet Bang Bang sauce. Served on soft slider buns with your favorite toppings, they're the perfect balance of textures and flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Appetizer, Main Course
Cuisine: American, Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 tbsp hot sauce such as Frank's RedHot
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper optional, for extra heat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 2-3 tbsp sriracha adjust to your spice preference
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 12 slider buns
  • Vegetable oil, for frying
  • Optional toppings: shredded lettuce, coleslaw, sliced green onions, sesame seeds

Equipment

  • mixing bowls
  • shallow dish
  • whisk
  • Large skillet or Dutch oven
  • Thermometer
  • wire rack
  • paper towels
  • tongs
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Coat the Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring it's fully coated. Press the coating onto the chicken to help it adhere.
  4. Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.
  5. Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  6. Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust the sriracha to your desired level of spiciness.
  7. Assemble the Sliders: Gently toss the fried chicken in the Bang Bang sauce until evenly coated.
  8. Build the Sliders: Slice the slider buns in half. Place a generous amount of Bang Bang chicken on the bottom bun. Add your desired toppings, such as shredded lettuce, coleslaw, or sliced green onions. Top with the other half of the bun.
  9. Serve Immediately: Serve the Bang Bang Chicken Sliders immediately while the chicken is still crispy and the sauce is creamy. Garnish with sesame seeds, if desired.

Notes

For extra crispy chicken, double dredge the chicken in the flour mixture. You can also bake the chicken instead of frying for a healthier option. Adjust the amount of sriracha to your spice preference. Store leftover chicken and sauce separately in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to maintain crispiness.