These Bang Bang Chicken Sliders are the kind of party food people talk about long after the last bite. They’re sweet, spicy, creamy, and crunchy—all in one small, satisfying sandwich. The chicken stays juicy, the sauce is bold, and the whole thing comes together quickly.
Whether it’s game day, a casual hangout, or a quick family dinner, these sliders deliver big flavor without the fuss.
Table of Contents
Bang Bang Chicken Sliders Sweet and Spicy Party Sandwich – Easy, Crowd-Pleasing Mini Bites
Ingredients
Method
- Marinate the chicken (30 minutes to 4 hours): In a bowl, mix buttermilk with 1 teaspoon salt, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Add chicken tenders (cut larger thighs into 2–3 pieces each). Cover and chill.
- Prep the slaw: Toss shredded cabbage and carrots with lime juice, a splash of rice vinegar, a pinch of sugar, salt, and pepper. Add cilantro and green onion if using. Chill to keep it crisp.
- Make the bang bang sauce: Stir together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1–2 teaspoons sriracha (to taste), 1 teaspoon honey, and 1–2 teaspoons rice vinegar or lime juice. Adjust heat and sweetness. Set aside.
- Set up the dredge: In a shallow dish, whisk 3/4 cup flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of cayenne.
- Coat the chicken: Remove chicken from marinade, let excess drip, then dredge in the flour-cornstarch mix. Press to help it stick. Place on a rack while you heat the oil.
- Cook the chicken (choose one): Fry: Heat 1/2 inch oil in a skillet to 350°F (175°C). Fry in batches 3–4 minutes per side until golden and 165°F inside. Drain on a rack.
- Bake: Place on a rack over a sheet pan, spray lightly with oil, and bake at 425°F (220°C) for 18–22 minutes, flipping once, until crisp and 165°F inside.
- Air-fry: Air-fry at 390°F (200°C) for 10–14 minutes, flipping halfway, until crisp and cooked through.
- Toast the buns: Split slider buns, brush cut sides with melted butter, and toast in a skillet or under the broiler until lightly golden.
- Sauce the chicken: Toss the hot chicken with some bang bang sauce—enough to coat but not drench. Reserve extra sauce for drizzling.
- Assemble: Layer a bit of slaw on the bottom bun, add a piece of chicken, drizzle with more sauce if you like, add pickles or jalapeños, then cap with the top bun. Sprinkle sesame seeds over the tops for a finishing touch.
- Serve: Arrange on a platter with extra slaw and sauce on the side. These are best warm and fresh.
What Makes This Special
These sliders combine crispy chicken with a sweet-heat “bang bang” sauce that coats every bite without overpowering it. The buns get brushed with a little butter and toasted, so you get that soft interior with a light crisp on the edges. A layer of tangy slaw balances the richness and adds crunch.
They’re simple to scale up for a crowd and easy to customize based on heat level and dietary needs.
Shopping List
- Slider buns: 12 soft Hawaiian or brioche slider rolls
- Chicken: 1.5–2 pounds chicken tenders or boneless, skinless chicken thighs
- Buttermilk (or plain yogurt + milk): For marinating
- Cornstarch and all-purpose flour: For dredging (extra crisp)
- Spices: Garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne (optional)
- Oil: Neutral frying oil (canola, peanut, or vegetable) or cooking spray if baking/air-frying
- Bang bang sauce: Mayonnaise, sweet chili sauce, sriracha (or hot sauce), honey or brown sugar, rice vinegar or lime juice
- Slaw: Shredded cabbage (or coleslaw mix), carrots, green onions, cilantro (optional)
- Slaw dressing: Lime juice, rice vinegar, pinch of sugar, salt, pepper, and a drizzle of sesame oil (optional)
- Butter: Melted, for brushing buns
- Optional toppers: Pickles, thinly sliced jalapeños, sesame seeds
How to Make It
- Marinate the chicken (30 minutes to 4 hours): In a bowl, mix buttermilk with 1 teaspoon salt, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Add chicken tenders (cut larger thighs into 2–3 pieces each). Cover and chill.
- Prep the slaw: Toss shredded cabbage and carrots with lime juice, a splash of rice vinegar, a pinch of sugar, salt, and pepper.
Add cilantro and green onion if using. Chill to keep it crisp.
- Make the bang bang sauce: Stir together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1–2 teaspoons sriracha (to taste), 1 teaspoon honey, and 1–2 teaspoons rice vinegar or lime juice. Adjust heat and sweetness.
Set aside.
- Set up the dredge: In a shallow dish, whisk 3/4 cup flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of cayenne.
- Coat the chicken: Remove chicken from marinade, let excess drip, then dredge in the flour-cornstarch mix. Press to help it stick. Place on a rack while you heat the oil.
- Cook the chicken (choose one):
- Fry: Heat 1/2 inch oil in a skillet to 350°F (175°C).
Fry in batches 3–4 minutes per side until golden and 165°F inside. Drain on a rack.
- Bake: Place on a rack over a sheet pan, spray lightly with oil, and bake at 425°F (220°C) for 18–22 minutes, flipping once, until crisp and 165°F inside.
- Air-fry: Air-fry at 390°F (200°C) for 10–14 minutes, flipping halfway, until crisp and cooked through.
- Fry: Heat 1/2 inch oil in a skillet to 350°F (175°C).
- Toast the buns: Split slider buns, brush cut sides with melted butter, and toast in a skillet or under the broiler until lightly golden.
- Sauce the chicken: Toss the hot chicken with some bang bang sauce—enough to coat but not drench. Reserve extra sauce for drizzling.
- Assemble: Layer a bit of slaw on the bottom bun, add a piece of chicken, drizzle with more sauce if you like, add pickles or jalapeños, then cap with the top bun.
Sprinkle sesame seeds over the tops for a finishing touch.
- Serve: Arrange on a platter with extra slaw and sauce on the side. These are best warm and fresh.
How to Store
- Chicken: Keep cooked chicken separate from sauce and slaw. Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to re-crisp.
- Sauce: Refrigerate in a jar for up to 1 week.
- Slaw: Best within 24 hours. If you need to prep ahead, store cabbage and dressing separately and toss right before serving.
- Assembled sliders: Not ideal for storing—they’ll get soggy. Assemble just before serving.
Why This is Good for You
- Balanced texture and flavor: The slaw’s fiber and acidity help balance the richness of the chicken and sauce.
- Protein-forward: Chicken provides lean protein to keep you satisfied.
- Customizable heat and sweetness: You control the spice and sugar, making it easier to match your preferences.
- Portion-friendly: Sliders let you manage serving sizes and build a plate that fits your needs.
Pitfalls to Watch Out For
- Soggy bread: Toast those buns.
A quick toast prevents sauce and slaw from soaking through.
- Over-saucing: Coat the chicken lightly and add extra at the table. Too much sauce softens the crust.
- Oil temperature swings: If frying, keep oil around 350°F. Too cool and the coating gets greasy; too hot and it burns before the chicken cooks.
- Skipping the cornstarch: The flour-cornstarch combo is key for crunch, especially if baking or air-frying.
- Flat slaw: Season it.
A little acid, salt, and sugar make a big difference.
Variations You Can Try
- Grilled chicken: Skip the breading and grill marinated chicken for a lighter version. Brush with bang bang sauce after cooking.
- Oven-baked panko crunch: Use panko instead of dredge for extra crunch in the oven. Spray generously with oil.
- Greek yogurt sauce: Swap half the mayo for Greek yogurt to lighten the sauce while keeping it creamy.
- Extra sweet-heat: Add a drizzle of honey and a pinch of crushed red pepper to the sauce.
- Spicy pickle slaw: Mix in chopped dill pickles or pickled jalapeños for briny bite.
- Gluten-free: Use gluten-free flour or cornstarch-only dredge, and gluten-free buns.
- Lettuce wraps: Replace buns with butter lettuce leaves for a low-carb option.
FAQ
Can I use rotisserie chicken instead of cooking from scratch?
Yes.
Shred rotisserie chicken and warm it gently in a skillet. Toss with a bit of bang bang sauce and assemble with slaw. You’ll miss the crispy coating, but it’s fast and still tasty.
How can I make the sliders less spicy?
Reduce or omit the sriracha in the sauce and choose a mild sweet chili sauce.
You can also add a bit more honey or mayo to soften the heat.
What oil is best for frying?
Use a neutral, high-heat oil like canola, peanut, or vegetable oil. They stay stable at frying temperatures and won’t add unwanted flavor.
How do I keep the chicken crispy for a party?
Cook in batches and keep finished pieces on a wire rack set over a sheet pan in a 250°F (120°C) oven. Don’t cover with foil—that traps steam and softens the crust.
Can I make the sauce ahead?
Absolutely.
Mix it up to 5–7 days in advance and refrigerate. Stir before using, as it may separate slightly.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes. Or use half plain yogurt and half milk for a thicker marinade.
How many sliders does this make?
Using 1.5–2 pounds of chicken typically yields about 12 sliders, depending on piece size.
For a party, plan on 2–3 sliders per person if they’re the main item.
Can I bake the buns as pull-apart sliders?
Yes. Arrange the bottoms in a baking dish, layer slaw, sauced chicken, and a light sauce drizzle, then top with buns. Brush with butter and bake at 350°F (175°C) for 8–10 minutes to warm through.
What side dishes pair well?
Think simple and fresh: cucumber salad, corn on the cob, roasted sweet potato wedges, or a fruit platter.
Chips and a crunchy veggie tray also work great.
Is there a dairy-free option?
Use dairy-free mayo and skip the buttermilk by marinating the chicken in coconut milk or a mixture of water and a teaspoon of vinegar plus spices. Choose dairy-free buns.
Final Thoughts
Bang Bang Chicken Sliders are a smart way to turn big, bold flavors into easy handheld bites. With crisp chicken, a creamy sweet-heat sauce, and a bright slaw, they check every box.
Keep the steps simple, toast the buns, and sauce with restraint for the best texture. They’re quick to make, easy to share, and always the first thing to disappear from the table.
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