Bang Bang Chicken Sliders Recipe – Easy 20-Minute Dinner Idea

The sizzle and crunch of these Bang Bang Chicken Sliders hits you before the first bite. There’s something about that creamy, spicy sauce drizzling down juicy, golden chicken and soaking into a pillowy slider bun—honestly, it’s the kind of meal that makes you forget takeout even exists. The first time I whipped up these chicken sliders, I was craving something bold and super satisfying, but I didn’t want to spend an hour in the kitchen. So, I raided my fridge, tossed together a shortcut bang bang sauce, and stacked everything on soft, bakery-fresh slider rolls. What happened next? My family basically inhaled them, and I knew this recipe would be on repeat.

Bang Bang Chicken Sliders are pure fun—crispy chicken, a sweet and spicy sauce, and a little crunch from fresh toppings. It’s the perfect dinner for busy weeknights, game days, or even a quick lunch when you want something special. I’ve tested and tweaked this recipe a dozen times (seriously, my neighbors now expect “slider night”!), and every round just gets more delicious. If you’re a fan of crowd-pleasing, easy dinners that taste like a treat—you’re about to fall in love. This is the kind of hot deli dinner idea that turns a regular night into something memorable.

Plus, if you love bold flavors and a little kick, these Bang Bang Chicken Sliders are just right. They’re easy enough for a newbie cook but tasty enough to impress serious foodies. Whether you’re feeding hungry kids, picky teens, or a group of friends during movie night, you’ll be shocked at how fast these little sandwiches disappear. Let’s get started—these sliders are calling your name!

Why You’ll Love This Recipe

• Quick & Easy: You can have these Bang Bang Chicken Sliders on the table in just 20 minutes. Perfect for those nights when time is not on your side (we’ve all been there!).
• Simple Ingredients: No running to specialty stores—everything you need is probably already hiding in your pantry or fridge.
• Perfect for Any Occasion: These sliders are a hit at family dinners, casual get-togethers, game day parties, or even as a fun weeknight treat.
• Crowd-Pleaser: Kids, adults, even picky eaters—everyone loves these. I’ve served them at birthday parties and they’re always the first thing gone.
• Unbelievably Delicious: The magic is in the bang bang sauce—a creamy, spicy, sweet combo that will have you licking your fingers (no shame!).

What makes my recipe different? I blend a homemade bang bang sauce that’s tangy, sweet, and just the right amount of spicy. The chicken is pan-fried for a crispy finish, then piled onto soft slider buns with crunchy slaw and a drizzle of sauce that soaks into every bite. I’ve tried shortcuts and fancier versions, but this balance is just right—crispy yet juicy, saucy but not soggy. It’s the kind of food that makes people ask for seconds.

Honestly, I make these Bang Bang Chicken Sliders when I want something fun but don’t want to spend ages in the kitchen. They’re comforting, a little indulgent, but way healthier and fresher than grabbing takeout. Plus, you can make them as spicy or as mild as you like, so everyone leaves the table happy. If you want a dinner idea that feels like a treat but doesn’t stress you out, this is it. Give it a try—I promise, you’ll be hooked!

What Ingredients You Will Need

This Bang Bang Chicken Sliders recipe uses ingredients that are easy to find and big on flavor. No mystery items or complicated prep—just a handful of delicious, trusty staples that come together for the ultimate hot deli dinner idea.

• For the Chicken:
  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into slider-sized pieces
  • 1/2 cup (60g) all-purpose flour (or use cornstarch for a gluten-free option)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (adds a subtle smoky flavor)
  • 2 large eggs, beaten
  • 3/4 cup (90g) panko breadcrumbs (for extra crunch; regular breadcrumbs work too)
  • 3 tablespoons vegetable oil (for frying; can use avocado or canola oil)
• For the Bang Bang Sauce:
  • 1/2 cup (120g) mayonnaise (I like using Kewpie for extra richness, but any will do)
  • 2 tablespoons sweet chili sauce (adds the classic sweet heat—Mae Ploy is my go-to brand)
  • 1 tablespoon sriracha (adjust to taste for more or less heat)
  • 1 tablespoon honey (balances the spice)
  • 1 teaspoon rice vinegar or apple cider vinegar (for a tangy kick)
• For Assembly:
  • 12 slider buns or small dinner rolls (soft and fluffy—Hawaiian rolls are amazing here!)
  • 1 cup (60g) shredded lettuce or cabbage (for crunch)
  • 1/3 cup (40g) thinly sliced green onions (optional, but adds fresh bite)
  • Pickled jalapeños or sliced cucumbers (optional, for extra zing)

Ingredient Tips: For the chicken, I usually go with thighs because they stay juicy, but breasts work well too. If you’re gluten-free, swap out the flour and panko for gluten-free versions. The bang bang sauce is super versatile—add more sriracha for a real kick, or tone it down for kids. No sweet chili sauce? A mix of honey and a dash of hot sauce will do in a pinch. And those buns—use whatever you like best. I once tried this with mini brioche buns and wow, that was next-level. Feel free to add some thinly sliced red cabbage or carrots to the slaw for extra color and crunch. Trust me, these little swaps keep things interesting every time!

Equipment Needed

• Large Skillet or Frying Pan: For frying the chicken—nonstick or cast iron both work. I’ve used both, but cast iron gives a great crust.
• Tongs or Slotted Spoon: Makes flipping and removing the chicken easy (and saves your fingers from hot oil!).
• Mixing Bowls: You’ll want at least two—one for the breading station and one for tossing the sauce.
• Baking Sheet or Plate: To set the breaded chicken before frying and to drain the cooked pieces.
• Paper Towels: For draining excess oil from the chicken after frying.
• Whisk or Fork: For beating eggs and mixing the bang bang sauce.
• Measuring Cups & Spoons: For accurate ingredient portions.

If you don’t have a big skillet, use two smaller pans and split the chicken for faster cooking. I’ve even baked the chicken on a wire rack over a sheet pan for a lighter version—just mist with oil and bake at 425°F (220°C) for 18-20 minutes. For budget-friendly options, basic stainless steel mixing bowls and a sturdy spatula get the job done. And if you’re frying often, keep your pan seasoned and always let it cool before scrubbing to make it last longer.

Preparation Method

1. Prep the Chicken: Cut the chicken into slider-sized pieces (about 2-3 inches each). Pat dry with paper towels—this helps the breading stick better.
2. Set Up Dredging Station: In one bowl, combine flour, salt, pepper, garlic powder, and smoked paprika. In another bowl, beat the eggs. In a third bowl, add the panko breadcrumbs.
3. Bread the Chicken: Dredge each piece of chicken in the seasoned flour, shaking off excess. Dip into the beaten eggs, then coat with panko breadcrumbs. Press gently to help the crumbs stick. Transfer breaded chicken to a plate or baking sheet.
4. Heat the Oil: Pour 3 tablespoons of oil into a large skillet and heat over medium-high. The oil should shimmer but not smoke—about 350°F (175°C) if you’re checking.
5. Fry the Chicken: Working in batches, add chicken pieces to the skillet. Fry for 2-3 minutes per side until golden brown and cooked through (internal temp should reach 165°F/74°C). Don’t overcrowd the pan—crowding drops the temp and makes chicken soggy. Place cooked pieces on a paper towel-lined plate to drain.
6. Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust heat or sweetness as you like. The sauce should be creamy, a little spicy, and slightly sweet.
7. Assemble the Sliders: Slice slider buns if needed. Layer each bottom bun with shredded lettuce or cabbage, a piece of crispy chicken, a generous spoonful of bang bang sauce, and optional toppings like green onions or pickled jalapeños. Cap with the top bun.
8. Serve Immediately: Bang Bang Chicken Sliders are best hot and crispy. Serve them right away for maximum crunch and flavor.

Preparation Notes: If your breading isn’t sticking, make sure your chicken is dry and press the panko on firmly. If the chicken is browning too fast, lower your heat a notch. Don’t skip the paper towels after frying—no one wants greasy sliders! And if you need to keep the chicken warm for a few minutes, pop it on a wire rack in a 200°F (95°C) oven while you fry the rest. Trust me, these little touches keep your sliders irresistible!

Cooking Tips & Techniques

• Get the Oil Temperature Right: Hot but not smoking oil gives you that crave-worthy crunch. Too cool, and your chicken will get soggy; too hot, and the outside burns before the inside cooks through.
• Don’t Overcrowd the Pan: Give the chicken some space! Crowding drops the oil temp and results in unevenly cooked pieces. I learned the hard way after my first batch came out pale and limp.
• Double-Dip for Extra Crunch: For even crispier chicken, dip in egg and panko twice. It’s a little extra work, but the payoff is real.
• Customize the Sauce: Start with a little sriracha and add more to taste. Once, I accidentally went a bit heavy and had to rescue the batch with a scoop of extra mayo and honey—crisis averted!
• Prep Ahead: Bread the chicken in advance and refrigerate for up to 2 hours. This keeps dinner stress-free, especially if you’re hosting.
• Slaw on the Side: Toss extra shredded cabbage with a splash of rice vinegar, sugar, and salt for a quick slaw. It adds a crisp, cool bite that’s awesome with spicy sliders.

No shame in using pre-shredded slaw mix or store-bought sauce in a pinch. And if you end up with chicken that’s a little underdone, just pop it in the oven for 5 minutes at 350°F (175°C) to finish. The first couple of times I made these, I rushed the frying—now I know that patience gives you the perfect crunch every time. Take it from someone who’s burnt a batch or two—these tips will save your sliders!

Variations & Adaptations

• Baked Bang Bang Chicken Sliders: For a lighter version, arrange breaded chicken on a wire rack over a baking sheet, mist with oil, and bake at 425°F (220°C) for 18-20 minutes. The crunch is still legit, and cleanup is a breeze.
• Gluten-Free Option: Swap regular flour and panko for gluten-free versions. I’ve tried with almond flour and GF panko—no one noticed the difference!
• Spicy or Mild: Make the sauce your own—add more sriracha for heat lovers, or reduce it for a family-friendly version. Sometimes I even add a squeeze of lime or a bit of grated ginger for a fresh twist.
• Dairy-Free: Use vegan mayo or any dairy-free alternative in the bang bang sauce. The flavor stays awesome and everyone can enjoy.
• Seasonal Swaps: Try topping with thinly sliced mango or pineapple in summer for a sweet contrast. In winter, add pickled red onions for extra zing.

Once, I used leftover rotisserie chicken for a super-fast version—just toss with a little sauce and heat in a skillet for a few minutes. Not quite as crispy, but still really tasty for a last-minute dinner. There’s room to play, so have fun turning these sliders into your own signature meal!

Serving & Storage Suggestions

Bang Bang Chicken Sliders are at their best hot and fresh, right off the skillet. Serve them stacked high with crunchy lettuce and extra sauce—don’t be shy, the messier, the better! I love putting out a platter with extra toppings like sliced cucumbers, jalapeños, or even a squeeze of lime for everyone to customize. Pair with sweet potato fries, a tangy coleslaw, or even a simple green salad for a full meal. For drinks, a cold lemonade or light beer is perfect—it balances the heat and creamy sauce.

If you have leftovers (rare, but it happens!), store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, pop the chicken in a 350°F (175°C) oven for 8-10 minutes to get the crisp back. Avoid microwaving if you can—it makes the breading soggy. Slider buns can be kept at room temp in a sealed bag, and you can toast them for a few minutes to freshen up. Flavors get even better the next day, so don’t hesitate to repurpose extra chicken in salads or wraps!

Nutritional Information & Benefits

Each Bang Bang Chicken Slider (without extra toppings) has about 220 calories, 12g protein, 17g carbs, and 9g fat. The chicken provides lean protein, while the slaw adds fiber and crunch. The sauce is rich, but you can lighten it up with low-fat mayo or Greek yogurt. These sliders are easy to make gluten-free or dairy-free with a few simple swaps. Allergens to watch for: eggs, wheat, and soy (in mayo). I love that this meal satisfies cravings for crispy, saucy food but is fresher than takeout and easy to tailor for your needs. Honestly, they’re a great balance of comfort and nutrition when you want a treat but still want to feel good after dinner.

Conclusion

Bang Bang Chicken Sliders are more than just a quick dinner—they’re a guaranteed hit that brings everyone to the table. With their crispy chicken, bold bang bang sauce, and endless ways to customize, they might just become your new favorite weeknight meal. I love making these for friends and family, and no one ever leaves hungry. Give this recipe a try, tweak it to fit your tastes, and let me know how it goes! Drop a comment with your twists or share photos if you make them—I’d love to see your creations. Here’s to easy, tasty dinners that make life a little more delicious. Happy cooking!

Frequently Asked Questions

How spicy are Bang Bang Chicken Sliders?

They’re mildly spicy, but you can adjust the heat by adding more or less sriracha to the sauce. For kids, I usually use half the sriracha.

Can I bake the chicken instead of frying?

Absolutely! Bake breaded chicken on a wire rack at 425°F (220°C) for about 18-20 minutes. The texture stays crispy and it’s a bit lighter.

What’s the best way to keep sliders warm for a party?

Arrange finished sliders on a baking sheet, cover loosely with foil, and keep in a 200°F (95°C) oven for up to 30 minutes.

Can I make Bang Bang Chicken Sliders ahead of time?

You can prep the chicken and sauce in advance. Bread the chicken and refrigerate up to 2 hours ahead, then fry right before serving for max crunch.

What can I use instead of slider buns?

Mini brioche buns, Hawaiian rolls, or even small pita pockets work great. I’ve even used lettuce wraps for a low-carb version!

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