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Bang Bang Chicken Sliders are a party favorite that always disappear fast. Juicy, golden chicken slides into pillowy buns with gooey mozzarella and a bold, creamy sauce. If I need something fast that’ll wow my friends, this one’s my secret weapon for big flavor and crave-worthy crunch.
When I whipped these up for football Sunday, they vanished before the first play and people kept asking for the how-to
Tasty Ingredients
- Slider rolls: super soft and just the right size a hint of sweetness balances out spicy bites
- Mozzarella cheese: creamy melts nicely won’t sog out your sandwich low moisture is best
- Vegetable or canola oil: perfect for frying since it’s flavorless and handles high heat
- Panko bread crumbs: this is how you get ultimate crunch Japanese style is extra crispy
- Large egg: makes the breading stick better fresher eggs beat up lighter
- Hot sauce: wake that marinade up go with your go-to brand
- Buttermilk: brings juicy results plus extra tenderness whole fat makes it better
- Cornstarch: toss with the flour for a crispier outside you only need a little
- All purpose flour: coats things for that sturdy light crunch sift for the smoothest coating
- Garlic powder: adds loads of savory flavor grab a fresh bottle if you can
- Black pepper: a little background heat fresh cracked tastes best
- Kosher salt: makes chicken and breading pop go for flaky good quality
- Thin sliced chicken breasts: cooks up fast and even trim off extra fat if needed
Simple Steps
- Get those sliders built:
- Take each bun, pop some fried chicken on the bottom, toss on mozzarella, pour over bang bang sauce, and cap it off. Eat them hot, while the cheese is still melty.
- Fry chicken to crispy goodness:
- Pour oil into your skillet until it’s about an inch deep. Set heat to medium. When a little panko sizzles right away, add chicken a few pieces at a time. Fry each side till it’s deep golden. Let pieces drain on paper towel or a wire rack.
- Coat your chicken:
- Each seasoned piece goes flour first, coat all sides, then a dunk in the buttermilk mixture, then right into panko—cover every bit, press gently. Repeat for all.
- Make your dredge stations:
- Grab three dishes. Mix flour and cornstarch in one. In another, whisk egg, hot sauce, and buttermilk till smooth. Pour panko in the last one. All set up for breading.
- Season your chicken:
- Sprinkle salt, pepper, and garlic powder all over both chicken sides. Set aside so flavors soak in while you prep everything else.
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I can’t get enough of the gooey mozzarella—it just hasn’t missed a beat paired with zingy bang bang sauce. Reminds me of late-nighters in the kitchen stealing extra cheese with my sisters before building our sandwiches
How to Store
For leftovers that stay super crunchy, let fried chicken cool down then stick it in a lidded container lined with paper towels. Keep refrigerated up to two days. Warm up in the oven or air fryer to get that crispy bite back
Swaps and Options
Boneless thighs can swap in for chicken breasts if you want more juiciness. If you need gluten free, try rice flour or GF bread crumbs. Like extra heat? Use pepper jack instead of mozzarella. And for crunch, crushed crispy rice cereal is a good panko stand-in
Serve It Up
These are awesome with a simple slaw or tangy pickles. Or go with potato wedges and extra sauce on the side. At parties, stash sliders in a low oven so they’re warm—set out fixings for a build-your-own bar if you want
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Family and Food Culture
Bang Bang Chicken gets its inspiration from Southeast Asian street eats where crispy chicken and spicy creamy sauces go hand in hand. Turning all that into handheld sliders is an easy way to pack big flavor into every bite. My family loves tossing on a pickle or an extra spoonful of sauce for a little something extra
Recipe FAQs
- → How can I keep the chicken super crunchy?
Try frying in small groups so the pan isn’t crowded, and let the chicken rest on a wire rack to stay crisp instead of putting it on a plate.
- → Are chicken thighs OK instead of breasts?
You sure can—grab boneless, skinless thighs for extra juiciness, and cut them thin so they’ll cook through fast.
- → Can these be baked instead of pan-fried?
Totally! For something lighter, set your coated chicken pieces on a wire rack and bake at 425°F till they turn golden and are cooked all the way.
- → Do these sliders dry out if prepped ahead?
Warm them back up in a regular oven to help keep the inside juicy and the crust crisp. Add fresh sauce right before serving for the best bite.
- → What’s in classic bang bang sauce?
Usually it’s a mix of mayo, sweet chili sauce, plus a dash of hot sauce for a quick kick.
- → Can I swap out panko bread crumbs?
If you need to, regular bread crumbs work fine—but panko’s great for that light, crisp crunch you really want in this.