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Bang Bang Chicken Sliders bring together crispy fried chicken, creamy cheese, and that tangy sweet bang bang sauce all tucked into pillowy slider rolls. These are always the first to disappear at any gathering in my house and everyone is left asking for the magic behind that sauce.
My family raves about these sliders every time I make them and they have become our top pick for birthdays and game days. That sweet spicy lick of sauce over crunchy chicken just wins people over instantly.
Ingredients
- Thin sliced chicken breasts: Choose moist, pink chicken with no strong odors for the best texture and taste
- Kosher salt, freshly cracked black pepper, garlic powder: These simple seasonings give real flavor to the chicken before breading
- Flour and cornstarch: The blend gives a crunchier, lighter fry—and make sure the flour is fresh for the best coating
- Buttermilk: Lends a subtle tang and keeps chicken extra tender—use full fat if possible
- Hot sauce: Adds a back note of heat—use your favorite like Frank's or Louisiana
- Large egg: Helps the buttermilk stick and gives golden color—always grab the freshest eggs
- Panko bread crumbs: Make the crust shatteringly crisp—choose Japanese style for the crispest bite
- Vegetable or canola oil: Neutral flavor is key here—make sure yours is fresh for no off taste
- Mozzarella cheese: Creamy and mild, it melts just right—slice it thick for more gooeyness
- Slider rolls: Soft, slightly sweet rolls hold everything together—grab fresh bakery rolls if you can
- Bang Bang sauce: The signature flavor—make this just before assembling for zingy freshness
Step-by-Step Instructions
- Prep the Chicken:
- Pat chicken breasts thoroughly dry with paper towels so seasoning and breading adhere perfectly. Lightly season both sides with kosher salt, cracked black pepper, and garlic powder. Even coverage ensures flavorful juicy chicken in every bite.
- Set Up the Breading Station:
- Line up three shallow bowls. In the first, mix flour and cornstarch together, blending until no clumps remain. In the second, whisk buttermilk, hot sauce, and egg until fully combined and a little foamy. In the third, pour out at least two cups of panko crumbs. This assembly line keeps your workflow tidy and quick.
- Bread the Chicken:
- Take one piece of seasoned chicken and dip it into the flour mixture, pressing well to coat all surfaces. Tap off excess. Next, lower the floured chicken into the buttermilk bath, letting extra liquid drip off. Move to the panko bowl and press crumbs firmly into every bit of the chicken, flipping to get even coverage. Set aside on a plate and repeat with remaining pieces.
- Fry the Chicken:
- Pour a thin layer of oil into a large skillet and heat on medium. To check for readiness, drop in a panko crumb—it should fizz and bubble immediately. Place breaded chicken into hot oil in a single layer without crowding. Cook each side two to three minutes until golden brown and the internal temp reaches 165 degrees. Set fried chicken on a paper towel-lined plate to absorb excess oil.
- Mix The Bang Bang Sauce:
- In a small bowl, whisk up the bang bang sauce ingredients until silky smooth. Let the sauce rest while assembling the sliders, so the flavors meld.
- Assemble the Sliders:
- Lay chicken cutlets on a cutting board and slice to fit your rolls. Place a piece inside each split slider roll. Add a thick slice of mozzarella over the hot chicken so it melts slightly. Generously spoon bang bang sauce over each slider, cap with the top bun, and serve warm.
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I truly cannot resist the panko crumbs in this recipe. Watching the chicken sizzle to a perfect golden color gets my whole kitchen buzzing with excitement. The first time I served these fresh from the skillet my sister-in-law declared she could eat a dozen.
Storage Tips
Leftover sliders can be wrapped individually and refrigerated for up to three days. To reheat, pop them into a hot oven for five to eight minutes—this keeps the bread crisp and chicken juicy rather than soggy. If you need to store the chicken and buns separately, wrap tightly in foil or an airtight container.
Ingredient Substitutions
If you do not have buttermilk you can make your own by adding one tablespoon of lemon juice to a cup of milk and letting it sit for a few minutes. For gluten free sliders try using a one to one gluten free flour and gluten free panko. You can swap out mozzarella for provolone or pepper jack for a different flavor profile.
Serving Suggestions
Serve these sliders hot with a big side of coleslaw or a fresh green salad for contrast. If you are entertaining place a bowl of extra bang bang sauce on the side for dipping. Sometimes I add extra pickles or shredded lettuce to the buns for crunch and tang.
Cultural Notes
Bang Bang chicken is originally inspired by street food from Sichuan China, but American versions take the spicy sweet sauce and make it their own. The contrast of crispy fried chicken and a cool creamy sauce is a winner at any cookout, and sliders make it a perfectly sharable finger food.
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Do not be afraid to make a double batch for parties—the combination of crisp coating with the softly melted cheese is what keeps folks coming back every time.
Frequently Asked Questions
- → How do I achieve extra crispy chicken cutlets?
Use Panko bread crumbs for a light, crunchy coating. Make sure each piece is well coated and fry in hot oil without overcrowding the pan.
- → Can I use a different cheese instead of mozzarella?
Yes, provolone, cheddar, or Monterey Jack all melt well and can substitute for mozzarella on the sliders.
- → What is bang bang sauce made from?
Typically, bang bang sauce features mayonnaise, sweet chili sauce, sriracha, and a touch of honey or sugar for balance.
- → Can these sliders be baked instead of fried?
Yes, breaded chicken can be baked on a wire rack at 400°F until golden and cooked through. The texture will be slightly less crisp but still delicious.
- → How should leftovers be stored and reheated?
Store assembled sliders in an airtight container in the refrigerator. Reheat in a 350°F oven to crisp up the breading and melt the cheese.