Game day spreads, casual family nights, weekend hangouts, and “just because” cravings all have one thing in common: they beg for food that’s easy to grab, impossibly flavorful, and fun to share. These Bang Bang Chicken Sliders hit that sweet spot with crispy chicken, a creamy-spicy sauce, and a bright crunchy slaw tucked into soft buns. They feel festive enough for a crowd yet simple enough for a weeknight when you want something exciting without a lot of fuss.
The inspiration here comes from the iconic sweet-heat “bang bang” style sauce—creamy, tangy, and just spicy enough to keep you reaching for another bite. The first time I had a bang bang sauce, I couldn’t stop thinking about how perfectly it would coat crispy chicken. Turning that into sliders felt like the natural next step: portable, shareable, and built for maximum “bold bite” magic.
Why You’ll Love These Bang Bang Chicken Sliders
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Big flavor, small package: Sweet, spicy, tangy sauce plus crispy chicken makes each slider feel like a full meal.
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Make-ahead friendly: Mix the sauce and slaw in advance; cook chicken when you’re ready.
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Easy to scale: Double the batch for parties, potlucks, or a hungry household.
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Customizable heat: Keep it mild or crank it up with more hot sauce and chili flakes.
What “Bang Bang” Flavor Means (And How We Build It)
Bang bang flavor is all about contrast: creamy mayo, sweet chili sauce, a little acid (lime or rice vinegar), and heat from hot sauce or chili. It’s the kind of sauce that tastes bold immediately, then keeps developing as you chew. In these sliders, the sauce does double duty: part gets drizzled on the chicken, and a little gets folded into the slaw so every layer tastes intentional.
Ingredients You’ll Need (With Exact Measures)
For the Chicken
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1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breast)
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1 cup (240 ml) buttermilk
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika
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1 tsp kosher salt
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1/2 tsp black pepper
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1 cup (125 g) all-purpose flour
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1 cup (120 g) panko breadcrumbs
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1 tsp baking powder
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Neutral oil for frying (about 3 cups/720 ml) or cooking spray for baking/air frying
For the Bang Bang Sauce
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1/2 cup (120 g) mayonnaise
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1/3 cup (80 ml) sweet chili sauce
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1–2 tbsp (15–30 ml) hot sauce (adjust to taste)
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1 tbsp (15 ml) lime juice
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1 tsp rice vinegar (or apple cider vinegar)
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1 tsp honey (optional, for extra sweetness)
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1/4 tsp kosher salt
For the Slaw + Assembly
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3 cups (about 225 g) shredded cabbage coleslaw mix
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1/2 cup (45 g) shredded carrots (skip if your mix includes carrots)
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2 tbsp (30 ml) lime juice
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1 tbsp (15 ml) olive oil
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1/2 tsp kosher salt
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1/4 tsp black pepper
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2 tbsp chopped cilantro (optional)
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12 slider buns
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2 tbsp (28 g) unsalted butter, melted (for toasting buns)
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2 green onions, thinly sliced (optional garnish)
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1 tbsp toasted sesame seeds (optional garnish)
How to Make Insanely Bang Bang Chicken Sliders (Step-by-Step)
1) Marinate the Chicken for Tender, Flavorful Bites
In a large bowl, whisk together 1 cup (240 ml) buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1 1/2 lb (680 g) chicken thighs, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 8 hours). This step makes the chicken juicy and helps the coating cling beautifully.
2) Mix the Bang Bang Sauce
In a bowl, combine 1/2 cup (120 g) mayonnaise, 1/3 cup (80 ml) sweet chili sauce, 1–2 tbsp (15–30 ml) hot sauce, 1 tbsp (15 ml) lime juice, 1 tsp rice vinegar, 1 tsp honey (optional), and 1/4 tsp kosher salt. Stir until smooth. Taste and adjust heat or tang. Set aside.
3) Toss the Slaw So It Stays Crunchy
In a mixing bowl, combine 3 cups cabbage mix and 1/2 cup shredded carrots. Add 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and cilantro if using. Toss well. For extra “bang bang” cohesion, you can stir in 2 tbsp of the sauce right before serving (not earlier), so the slaw stays crisp.
4) Bread the Chicken for Maximum Crunch
In a shallow dish, mix 1 cup (125 g) flour, 1 cup (120 g) panko, and 1 tsp baking powder. Remove chicken from the marinade, let excess drip off, and dredge thoroughly in the breading mixture. Press to adhere.
5) Cook the Chicken (Three Options)
Option A: Pan-Fry (Crispiest)
Heat about 1/2 inch of neutral oil in a heavy skillet to 350°F (175°C). Fry chicken in batches 3–5 minutes per side, depending on thickness, until deep golden and cooked through (165°F/74°C). Drain on a wire rack.
Option B: Bake (Easiest Cleanup)
Preheat oven to 425°F (220°C). Place breaded chicken on a wire rack over a sheet pan, spray lightly with cooking spray, and bake 18–22 minutes, flipping once, until cooked through and crisp.
Option C: Air Fry (Fast + Crunchy)
Air fry at 400°F (205°C) for 10–14 minutes, flipping halfway, until crisp and cooked through. Spray lightly with cooking spray for best browning.
6) Toast the Buns and Build the Sliders
Brush slider buns with 2 tbsp (28 g) melted butter and toast in a skillet or on a sheet pan until golden. On each bun, add chicken, drizzle with bang bang sauce, top with slaw, and finish with green onions and sesame seeds if you like. Serve immediately while everything is hot and crunchy.
Tips for “Bold Bite Magic” Every Time
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Use thighs for juiciness: Chicken thighs stay tender even if you cook a minute too long.
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Press in the breading: Don’t just toss—press the coating firmly so it fries up thick and crunchy.
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Sauce control: Drizzle, don’t drown. Offer extra sauce on the side for dipping.
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Keep slaw crisp: Dress it lightly and add any creamy sauce at the last minute.
Serving Ideas (Make It a Meal)
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Serve with oven fries or sweet potato wedges.
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Add a simple cucumber salad with lime and salt for a cool contrast.
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Pair with roasted corn, a green salad, or crunchy pickles.
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For parties, set up a DIY slider bar: buns, chicken, slaw, extra sauce, and toppings.
Make-Ahead, Storage, and Reheating
Make-ahead: Mix the sauce up to 5 days ahead and refrigerate. Prep the slaw mix (undressed) up to 2 days ahead. Marinate chicken up to 8 hours.
Storage: Store cooked chicken (separate from buns and slaw) in an airtight container for up to 3 days. Sauce keeps 5 days refrigerated. Slaw is best within 24 hours once dressed.
Reheating: Re-crisp chicken in a 400°F (205°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes. Avoid microwaving if you want it crunchy.
FAQ: Bang Bang Chicken Sliders
1) Can I make these sliders less spicy (or more spicy)?
Yes, and it’s easy because the heat is mainly controlled in the sauce. For a milder version, start with just 1 tbsp (15 ml) hot sauce, or even reduce to 1–2 tsp if you’re very sensitive to spice. You can also increase the mayonnaise to 2/3 cup (160 g) while keeping the sweet chili sauce at 1/3 cup (80 ml) to soften the heat and make the sauce more creamy than spicy. If you want more heat, add the full 2 tbsp (30 ml) hot sauce, then taste. For a sharper spicy kick without changing the sauce texture too much, add 1/4 to 1/2 tsp crushed red pepper flakes or a pinch of cayenne. Another smart trick: keep the sauce medium and serve extra hot sauce on the side so guests can customize each slider. That way, everyone gets the experience they want while the base recipe stays crowd-friendly.
2) What’s the best chicken cut for sliders, and can I use chicken breast?
Boneless, skinless chicken thighs are ideal for sliders because they stay juicy and tender, especially when cooked at higher heat for crispness. Thighs also have a richer flavor that stands up well to the sweet-heat sauce. That said, chicken breast absolutely works if you prefer it. The key is to cut breast pieces to an even thickness so they cook quickly and stay moist. If your breasts are large, slice them into thin cutlets before marinating so the buttermilk can do its job and the breading cooks evenly. Aim for pieces that fit your slider buns without overhanging too much; that helps with neat bites and prevents the coating from sliding off when you take a bite. Regardless of the cut, always cook to 165°F (74°C) internal temperature and let the chicken rest for a couple of minutes before assembling so the crust sets and stays crisp.
3) How do I keep the breading crispy once the sliders are assembled?
Crunch is the whole point, so a few small details make a big difference. First, drain cooked chicken on a wire rack, not paper towels. A rack prevents steam from collecting underneath and softening the crust. Second, toast the buns. That light crisp layer acts as a barrier so sauce and slaw don’t soak in immediately. Third, assemble right before serving. If you’re feeding a group, keep components separate: chicken on a warm tray, sauce in a bowl, slaw in the fridge, buns stacked and ready. Let people build their own or assemble a few at a time. If you need to hold assembled sliders for a short window (like 10–15 minutes), go lighter on sauce inside the bun and offer extra for dipping. Also, don’t overdress the slaw. Keep it bright with lime and oil, and only add a couple tablespoons of bang bang sauce (if using) at the last moment.
4) Can I bake or air fry instead of frying, and will they still taste good?
Yes—both baking and air frying can deliver excellent results, especially with a few technique tweaks. For baking, use a wire rack set over a sheet pan so hot air circulates around the chicken. Spray the breaded chicken lightly with cooking spray to encourage browning, and bake at 425°F (220°C). Flipping once halfway helps both sides crisp evenly. For air frying, don’t overcrowd the basket; cook in batches so the coating doesn’t steam. A quick spray of cooking oil helps the panko turn golden and crunchy. The flavor will still be bold and satisfying because the bang bang sauce brings that sweet-heat punch, and the slaw adds freshness. Frying is the “crispiest,” but baking and air frying are fantastic for weeknights or when you want less mess.
Final Thoughts
These sliders are the kind of recipe that earns a permanent spot in your “back pocket” because they check so many boxes at once: crunchy, saucy, fresh, and wildly satisfying without being complicated. The bang bang sauce is the star—sweet and tangy at first, then warming with gentle heat—and it turns simple crispy chicken into something that feels restaurant-level. Add the bright crunch of slaw and the comfort of a toasted bun, and you’ve got a handheld meal that people genuinely get excited about.
What I love most is how shareable and flexible they are. You can make them for a party and watch the tray disappear, or you can make a smaller batch for a cozy night in and feel like you treated yourself without spending hours in the kitchen. You can keep things mild for a family-friendly dinner, then offer extra hot sauce for anyone who wants more intensity. You can fry for maximum crunch, bake for easy cleanup, or air fry for speed—each method still delivers that signature “bold bite” experience.
If you’re looking for a recipe that invites compliments, sparks requests for the “secret sauce,” and makes even an ordinary night feel like an occasion, this is it. Put the sauce on the table, set out the slaw, and let everyone build their perfect slider. One bite in, the name makes sense: insanely good, unmistakably bang bang, and pure bite magic.
Insanely Bang Bang Chicken Sliders Bold Bite Magic
- Total Time: 45 minutes
- Yield: 12 sliders (about 6 servings) 1x
Description
These crispy chicken sliders are stacked with a creamy-sweet-spicy bang bang sauce and a bright crunchy slaw for an easy crowd-pleaser that tastes bold, fresh, and totally craveable.
Ingredients
1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breast)
1 cup (240 ml) buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 cup (125 g) all-purpose flour
1 cup (120 g) panko breadcrumbs
1 tsp baking powder
Neutral oil for frying (about 3 cups/720 ml) or cooking spray for baking/air frying
1/2 cup (120 g) mayonnaise
1/3 cup (80 ml) sweet chili sauce
1–2 tbsp (15–30 ml) hot sauce (adjust to taste)
1 tbsp (15 ml) lime juice
1 tsp rice vinegar (or apple cider vinegar)
1 tsp honey (optional)
1/4 tsp kosher salt
3 cups (about 225 g) shredded cabbage coleslaw mix
1/2 cup (45 g) shredded carrots
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped cilantro (optional)
12 slider buns
2 tbsp (28 g) unsalted butter, melted
2 green onions, thinly sliced (optional)
1 tbsp toasted sesame seeds (optional)
Instructions
1) Marinate chicken: Whisk buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken, coat, cover, and refrigerate 30 minutes to 8 hours.
2) Make sauce: Stir mayonnaise, sweet chili sauce, hot sauce, lime juice, vinegar, honey (optional), and salt. Taste and adjust.
3) Make slaw: Toss cabbage mix and carrots with lime juice, olive oil, salt, pepper, and cilantro. Refrigerate until serving.
4) Bread chicken: Mix flour, panko, and baking powder in a shallow dish. Dredge chicken, pressing coating to adhere.
5) Cook chicken (choose one):
5a) Pan-fry: Heat oil to 350°F (175°C). Fry 3–5 minutes per side until golden and cooked to 165°F (74°C). Drain on a rack.
5b) Bake: Bake on a rack at 425°F (220°C) for 18–22 minutes, flipping once, until 165°F (74°C).
5c) Air fry: Air fry at 400°F (205°C) for 10–14 minutes, flipping halfway, until 165°F (74°C).
6) Toast buns: Brush with melted butter and toast until golden.
7) Assemble: Add chicken to buns, drizzle with bang bang sauce, top with slaw, garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
For extra crispiness, drain fried chicken on a wire rack instead of paper towels.
Keep slaw crunchy by adding any creamy sauce to it right before serving.
Sauce can be made up to 5 days ahead and refrigerated in an airtight container.
Use a thermometer and cook chicken to 165°F (74°C) for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
