There’s something irresistibly fun about these little bites of flavor—crispy, spicy chicken hugged by soft, sweet rolls and a creamy, tangy sauce. The Bang Bang Chicken Slider Recipe is a standout at any gathering, and once you try it, I bet you’ll be making it again and again.

Three small sliders are on a white plate with a greenish tint. Each slider has three layers: at the bottom, a soft, slightly toasted golden bun; in the middle, a crispy, brown fried patty; on top of the patty, a fresh green lettuce leaf, followed by orange sauce dripping gently from the patty; and finally, a soft golden bun on top. One slider shows a bite taken, revealing the layers clearly. The plate is set on a white marbled surface with a blurred glass and another plate with lettuce in the background. 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 Slider Recipe
Top Tip
How to Serve Bang Bang Chicken Slider Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bang Bang Chicken Slider Recipe

Why You'll Love This Recipe

Honestly, these sliders hit all the right notes—from the crunchy panko crust on the chicken to that sweet-heat sauce that ties it all together. It’s such a crowd-pleaser, and once you master this recipe, you’ll see why it’s a go-to party favorite in my kitchen.

Perfect balance of flavors: The creamy, spicy bang bang sauce complements the crispy chicken beautifully without overpowering it.
Easy to make in batches: Whether it’s for a casual weeknight or a big get-together, you can prep and cook these sliders without fuss.
Kid-friendly yet adult-approved: The mild spice and sweet rolls make these sliders a hit for all ages.
Customizable and versatile: You can tweak the sauce heat, swap greens, or add toppings to suit your mood or the season.

Ingredients & Why They Work

I love how the ingredients come together in this Bang Bang Chicken Slider Recipe—it’s a harmony of textures and flavors. Each element plays a crucial role, making sure every bite is satisfying and flavorful. When shopping, fresh chicken breasts and good quality panko can really elevate the final result!

Flat lay of a butterflied and pounded thin chicken breast fillet, a whole uncracked brown egg, a small white ceramic bowl of water, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with a mixed spice blend of 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 with creamy mayonnaise, a small white ceramic bowl with bright red sweet chili sauce, a small white ceramic bowl with deep orange hot sauce, a small white ceramic bowl with clear rice wine vinegar, a stack of soft golden Hawaiian rolls, and several fresh bright green lettuce leaves, all arranged in perfect symmetry 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 for quick, even cooking and maximum crispiness.
Egg: Acts as the glue for the coatings, helping the flour and panko stick perfectly.
Water: Thins out the egg wash to better cover the chicken without clumping.
All-purpose flour: The base for the flavorful dry seasoning mix—it helps create that first layer of crunch.
Garlic powder: Adds a subtle savory note without overpowering the chicken.
Cayenne: Brings just the right gentle kick to the coating, balanced by the sauce.
Ground coriander: Offers a slight citrusy warmth that plays well with the other spices.
Salt and freshly ground black pepper: Essential for seasoning—don’t skip these!
Panko bread crumbs: Crisper and lighter than regular breadcrumbs, they give the chicken that irresistible crunch.
Avocado oil (or vegetable oil): Great for frying because of its high smoke point and neutral flavor.
Mayonnaise: The creamy base of the bang bang sauce, helping mellow out the heat while adding richness.
Sweet chili sauce: Adds sweetness and a touch of tang for that signature bang bang flavor.
Hot sauce: I recommend Tabasco for its balanced vinegary punch, but you can adjust heat here.
Rice wine vinegar: Brightens the sauce with a subtle acidity that balances the richness.
Hawaiian rolls: Soft, slightly sweet rolls that perfectly complement the spicy chicken layers.
Lettuce leaves: Crispy and fresh, they add a cool crunch that contrasts the warm chicken.

📝

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

One of my favorite things about this Bang Bang Chicken Slider Recipe is how easy it is to adjust the heat and toppings to your liking. I usually keep it pretty classic, but sometimes I mix in some pickled jalapeños for extra zing or swap the lettuce for crunchy slaw when I want more texture.

Variation: Once, I tried adding a touch of honey to the bang bang sauce to mellow the heat a bit—it created a really nice sweet-spicy combo that my family loved.
Dietary tweak: For a lighter version, you can bake the breaded chicken instead of frying; just spray the pieces with oil and bake at 425°F until crisp.
Seasonal touch: Adding thinly sliced cucumber or a few sprouts gives a fresh twist that's delightful in warmer months.

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

There are twelve small sandwiches arranged in two rows on a baking tray. Each sandwich has three layers: a golden brown top bun with a soft, slightly shiny texture; a bright green leafy piece of lettuce in the middle providing a crisp look; and a crispy, breaded piece of fried chicken at the bottom showing a crunchy texture and reddish-brown color. The sandwiches are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

Start by butterflying your chicken breasts and pounding them to an even thinness—this helps them fry up quickly and evenly. Then, cut each breast into roughly 12 slider-sized pieces—that way, every slider is perfectly portioned. Mixing your flour with garlic powder, cayenne, coriander, salt, and pepper creates that flavorful dry coating that’s so key.

Step 2: Coat Chicken for Maximum Crunch

This is where the magic happens. Dip each chicken piece in the egg wash (egg plus water), then into the seasoned flour, back into egg wash, and finally coat in panko crumbs. The double dip ensures the panko sticks well and you get that beautiful crispy finish. Chill the coated chicken in the fridge so the coating sets before frying.

Step 3: Whip Up the Bang Bang Sauce

While the chicken chills, mix mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar to make your bang bang sauce. I like to keep it in a squirt bottle—makes it super easy to add just the right amount on each slider.

Step 4: Fry the Chicken to Golden Perfection

Heat your avocado oil in a cast iron skillet over medium. Fry chicken pieces one at a time until golden brown on each side—about 3 minutes per side. Make sure the internal temperature reaches 165°F (74°C). I always keep a paper towel-lined plate nearby to drain excess oil, which helps the sliders stay crisp, not greasy.

Step 5: Assemble Your Sliders

Slice your Hawaiian rolls horizontally and toast them lightly. Slather the bottom half with bang bang sauce, add two crisp lettuce leaves, top with a crispy chicken piece, drizzle more sauce, then crown with the roll’s top half. Bite in and enjoy that satisfying crunch and creamy, spicy goodness!

Top Tip

From my many attempts, I learned that chilling the chicken after breading makes a huge difference—it keeps the coating from slipping off during frying, so your crust stays intact and crispy.

Chill before frying: Always let the breaded chicken rest in the fridge for 15-20 minutes before frying to help the coating set firmly.
Don’t overcrowd the pan: Fry chicken pieces in batches to keep the oil temperature steady and avoid soggy spots.
Use a thermometer: To avoid overcooking or undercooking, use an instant-read thermometer; 165°F is your safety sweet spot.
Adjust sauce heat cautiously: The hot sauce can vary in strength—start with less, then add more once everything is mixed if you want extra kick.

How to Serve Bang Bang Chicken Slider Recipe

Bang Bang Chicken Slider - Serving Suggestion

Garnishes

I like to keep garnishes simple—just crisp lettuce for crunch and sometimes a few slices of pickled cucumber or jalapeño for a little brightness. A sprinkle of chopped green onions on the sauce adds a fresh onion punch without overpowering the sliders.

Side Dishes

My go-to sides with these are crispy oven-baked fries or sweet potato wedges and maybe a quick Asian-style slaw with lime and cilantro. These sides complement the flavors and keep the meal balanced but fun.

Creative Ways to Present

At parties, I like to line these sliders up on a long serving board with a few small dipping bowls of extra bang bang sauce, pickled veggies, and maybe some fresh lime wedges for squeezing. It makes for a colorful, interactive spread that guests love.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken in an airtight container in the fridge for up to 2 days. I keep the sauce separate so the chicken stays crisp—just reheat the chicken, then assemble sliders fresh when you're ready to eat.

Freezing

I’ve frozen breaded chicken pieces before frying—freeze them raw on a tray, then transfer to a bag. When ready, fry them straight from frozen (add a little extra cooking time). The sauce is best made fresh, so keep that refrigerated if you can.

Reheating

To keep the chicken crispy, reheat it in a 375°F oven on a wire rack for about 8-10 minutes rather than microwaving. This way, you avoid soggy crusts and keep that crunch everyone loves.

Frequently Asked Questions:

Can I make the bang bang sauce ahead of time?

Yes! The bang bang sauce can easily be made a day ahead and stored in the refrigerator. Just give it a quick stir before serving to blend the flavors again.

What oil is best for frying the chicken?

Avocado oil is my top pick because it has a high smoke point and neutral flavor. You can also use vegetable oil or canola oil—just avoid olive oil since it can burn at frying temperatures.

How spicy is the bang bang sauce?

The sauce has a mild to medium heat level that you can easily adjust by tweaking the amount of hot sauce. If you prefer a milder taste, start with less hot sauce and add more gradually.

Can I bake the chicken instead of frying?

Definitely! Baking is a great alternative if you want a lighter option. Simply spray the breaded chicken generously with oil and bake at 425°F (220°C) until golden and cooked through, flipping halfway.

Final Thoughts

This Bang Bang Chicken Slider Recipe is one of those dishes that instantly brings a smile to my face. It’s playful, packed with flavor, and just plain fun to eat. I love how it gets everyone talking and reaching for seconds. Give it a try—you’ll quickly see why I keep this recipe on repeat for casual dinners and lively parties alike.