There's something irresistibly fun about sliders that pack a punch, and this Bang Bang Chicken Sliders Recipe definitely delivers. Crispy, spicy, and nestled in soft Hawaiian rolls, these little bites bring big flavor to your table—perfect for casual dinners or when friends drop by.

The image shows three small sandwiches on a white plate with a white marbled surface. Each sandwich has three layers: a soft golden-brown bun on top, a crispy brown fried patty in the middle, and a fresh green lettuce leaf at the bottom. A light orange sauce drips down from the filling onto the lettuce and plate. One sandwich has a bite taken out of it, revealing the soft texture inside the bun. The scene is bright, with a clear glass and another plate with lettuce visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bang Bang Chicken Sliders Recipe
Top Tip
How to Serve Bang Bang Chicken Sliders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bang Bang Chicken Sliders Recipe

Why You'll Love This Recipe

Honestly, I fell in love with these Bang Bang Chicken Sliders the first time I made them at a summer cookout. They're easy enough for a weeknight but fancy enough to impress company, which is a winning combo in my book.

Deliciously Crispy Chicken: The double-dip breading with panko gives the chicken a satisfyingly crunchy texture every time.
Bang Bang Sauce That Pops: The creamy, tangy sauce with a hint of heat adds depth without overwhelming the flavors.
Perfect Slider Size: These aren't too big or small, making them perfect finger foods for parties or casual dinners.
Simple Prep: Most of the magic happens in the skillet, so you won’t be stuck in the kitchen all day.

Ingredients & Why They Work

Each ingredient here plays a vital role. From the tender chicken breasts to the crispy panko coating, and that unforgettable bang bang sauce—it all comes together seamlessly. When shopping, fresh chicken and quality Hawaiian rolls really lift the whole dish.

Flat lay of butterflied and pounded thin raw chicken breasts arranged neatly, a single whole brown egg with a clean shell, a small white ceramic bowl filled with water, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing a mix of garlic powder, cayenne, ground coriander, salt, and freshly ground black pepper, a small white ceramic bowl filled with golden panko bread crumbs, a small white ceramic bowl holding creamy mayonnaise, a small white ceramic bowl with bright red sweet chili sauce, a small white ceramic bowl of vivid orange hot sauce, a small white ceramic bowl with clear rice wine vinegar, a neat stack of soft golden Hawaiian rolls, and fresh crisp green lettuce leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Butterflied and pounded thin to ensure quick, even cooking and maximum crispiness.
Egg: Acts as a glue to help the breading stick to the chicken perfectly.
Water: Mixed with the egg to lighten the wash so breading won’t get too thick.
All-purpose flour: Adds structure to the breading and helps the spices adhere.
Garlic powder: Adds subtle savory depth without overpowering the other flavors.
Cayenne: Brings just the right amount of heat—adjust to your liking.
Ground coriander: Adds a fragrant, citrusy hint that balances the spice.
Salt and black pepper: Essential seasoning to enhance all the other flavors.
Panko bread crumbs: The star for that light, airy crunch everyone loves.
Avocado or vegetable oil: For pan-frying; choose one with a high smoke point to avoid burning.
Mayonnaise: Forms the creamy base of the bang bang sauce.
Sweet chili sauce: Adds a sweet, tangy kick that pairs brilliantly with the heat.
Hot sauce (like Tabasco): Boosts the spice in the sauce for that authentic “bang bang” flavor.
Rice wine vinegar: Adds brightness and acidity to cut through the richness.
Hawaiian rolls: Soft, slightly sweet, and sturdy enough to hold these sliders together.
Lettuce leaves: Adds fresh crunch and a cool contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Bang Bang Chicken Sliders Recipe is how easy it is to make it your own. Whether you like it hotter, milder, or want to sneak in some extra veggies, it all works.

Variation: I sometimes swap the cayenne and hot sauce for a smoky chipotle sauce when I’m in the mood for a deeper, smoky flavor—and it’s a hit every time.
Dietary tweak: Use gluten-free panko and flour alternatives to make these sliders friendly for gluten-sensitive guests.
Add a veggie crunch: Try layering thin cucumber slices or pickled red onions for a refreshing twist.

Step-by-Step: How I Make Bang Bang Chicken Sliders Recipe

The image shows eleven small sandwiches arranged in two rows on a beige metal tray, which sits on a white marbled surface. Each sandwich has three visible layers: a soft, shiny golden top bun with slight wrinkles, a fresh green lettuce leaf with a crisp texture in the middle, and a crispy, breaded fried chicken layer that has an uneven, crunchy surface below the lettuce. The sandwiches are evenly spaced, and the bottom bun is not visible in the image. The photo was taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken for Maximum Crispiness

First, butterfly your chicken breasts and pound them until they’re about a quarter-inch thick. This step is key because thinner chicken cooks faster and gets that crispy crust without drying out. Then cut into roughly 12 slider-sized pieces—perfect bite-friendly portions.

Step 2: Set Up Your Breading Station

Next, mix your egg and water in one shallow bowl, flour and spices in another, and panko breadcrumbs in a third. This setup makes dipping a breeze and ensures every chicken piece is thoroughly coated and flavorful.

Step 3: Double-Dip for Crispy, Flavorful Coating

Dip each chicken piece into the egg wash, then the flour mixture, back to the egg wash, and finally the panko. This double layer makes the breading super crispy and flavorful. Lay them on a parchment-lined baking sheet and pop them in the fridge to chill—it helps the breading stick better when frying.

Step 4: Whip Up the Bang Bang Sauce

While your chicken chills, stir together the mayonnaise, sweet chili sauce, hot sauce, and rice wine vinegar. If you want, transfer to a squirt bottle for easy application later — trust me, it makes assembly effortless.

Step 5: Pan-Fry to Golden Perfection

Heat your oil in a cast iron skillet over medium heat. When it's hot, fry chicken pieces one by one, about 3 minutes per side, until golden brown and cooked through. Use an instant-read thermometer to check for 165°F, so you don’t over- or undercook them. Transfer to paper towels to drain any excess oil.

Step 6: Assemble Your Sliders

Slice your Hawaiian rolls in half and toast them lightly—that toasty layer keeps things from getting soggy. Spread a generous amount of bang bang sauce on the bottom half, top with two crisp lettuce leaves, then add a crispy chicken piece. Drizzle more sauce on top before finishing with the bun. Ready to enjoy!

Top Tip

I’ve made these sliders countless times, and a few easy tips really up the game. Trust me, they make the difference between “pretty good” and “just like the best restaurant” quality.

Chill Your Breaded Chicken: Refrigerating the coated chicken before frying helps the breading adhere better and keeps it from falling apart in the oil.
Use a Thermometer: I learned early that guessing chicken doneness can lead to dry bites. 165°F keeps it tender and safe.
Don’t Skip Toasting the Rolls: A little toast adds flavor and prevents the bread from soaking up too much sauce and oil.
Keep Oil at Medium Heat: Too hot, and the breading burns; too low, and it gets greasy. Medium heat is perfect for golden, crispy chicken.

How to Serve Bang Bang Chicken Sliders Recipe

Bang Bang Chicken Sliders - Serving Suggestion

Garnishes

I usually keep it simple with crisp lettuce for crunch and sometimes add thinly sliced green onions for a mild oniony kick. Pickles also work beautifully if you like a bit of tang to cut through the richness. It’s all about balancing the flavors.

Side Dishes

I pair these sliders with sweet potato fries or a fresh cucumber salad to keep the meal light and refreshing. On game day, a side of coleslaw that has a hint of sweetness is a total crowd-pleaser.

Creative Ways to Present

For parties, I like to serve these mini sliders on a large wooden board, garnished with colorful edible flowers or fresh herbs. Wrapping each slider with a toothpick makes them easy for guests to grab without mess. It’s simple yet elegant!

Make Ahead and Storage

Storing Leftovers

Leftover chicken pieces keep well in an airtight container in the fridge for up to 3 days. Keep the sauce and buns separate so the bread doesn’t get soggy. I reheat chicken in a hot skillet to restore crispiness—it works wonders.

Freezing

You can freeze cooked, breaded chicken pieces on a baking sheet, then transfer to a freezer bag once solid. They keep for up to 2 months. When ready, thaw overnight in the fridge and reheat in a skillet or oven to keep them crispy.

Reheating

I avoid microwaving because it makes the breading soggy. Instead, I reheat in a skillet over medium heat or pop the chicken pieces in a 375°F oven for 8–10 minutes. This makes the crust crispy again without drying out the chicken.

Frequently Asked Questions:

Can I make the bang bang sauce ahead of time?

Yes! The bang bang sauce keeps well in an airtight container in the fridge for up to 5 days. Give it a good stir before serving.

What can I use instead of panko breadcrumbs?

If you don’t have panko, crushed cornflakes or regular breadcrumbs will work, though panko gives the best crunch. For gluten-free options, look for gluten-free panko.

How spicy are these sliders?

They have a mild to medium heat level thanks to the cayenne and hot sauce, but you can easily adjust the spice by adding more or less depending on your preference.

Can I bake the chicken instead of frying?

You can bake the breaded chicken at 400°F for about 15-18 minutes, flipping halfway through. It won’t be quite as crispy as frying but still delicious and a bit healthier.

Final Thoughts

This Bang Bang Chicken Sliders Recipe has become my go-to when I’m after something crowd-pleasing yet easy to prepare. I love how the textures and flavors come together in such a simple package—and I hope you’ll enjoy making and sharing them just as much as I do. Give it a try next time you want a satisfying, flavorful meal that’s fun to assemble and even better to eat!