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Bang Bang Chicken Sliders

These small, crunchy sliders pack a flavorful punch with fried chicken and a sweet-spicy bang bang sauce, perfect for game day or as a fun party snack.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 sliders
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • vegetable oil for frying
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 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)

Method
 

Preparation
  1. Cut the chicken breasts into bite-sized pieces.
  2. In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and submerge; cover and refrigerate at least 1 hour (up to overnight).
Making the Bang Bang Sauce
  1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. Taste and adjust heat or sweetness as desired.
Frying the Chicken
  1. In a shallow dish, mix flour and panko. Remove the chicken from the marinade, dredge in the flour mixture, then fry in 350°F (175°C) oil in batches until golden and cooked through, about 3–4 minutes per side; drain on paper towels.
Assembling the Sliders
  1. Lightly toast the slider buns. Spread Bang Bang sauce on the bottom buns, top with fried chicken, shredded lettuce, red onion, and pickles if desired. Garnish with cilantro and cap with the top bun.
Serving
  1. Transfer sliders to a serving platter and serve with extra Bang Bang sauce for dipping.

Notes

For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping once; or grill the chicken. Adjust spice level by varying the sriracha; you can substitute crispy tofu or cauliflower for a vegetarian option; add a touch of Dijon mustard to the sauce for extra tang.