Save
If regular sliders are losing their charm at your parties, this version is a total game changer. Crispy, well-seasoned chicken with that creamy, slightly spicy bang bang sauce stacked on soft buns—these little sandwiches always disappear before I've even had a chance to sit down. I made them after my crew couldn't stop ordering bang bang shrimp, and it just made sense to borrow those bold flavors for a snack everyone gets excited about.
At our last family BBQ, my sister-in-law brought over plain sliders but mine were gone in record time. Even my nephew, who's usually super picky, couldn't get enough of these "spicy chicken sliders." Now everyone insists I make a batch for every get-together.
What You'll Need
- Slider buns: The perfect little size to pile everything on
- Mozzarella cheese: Melts just right and cools down the spicy sauce
- Chicken breasts (thin): Smash them a bit if they're thick, so they fit and cook evenly
- Get your breading sorted: Panko on the outside for major crunch, buttermilk for juicy chicken, flour and cornstarch for that good crisp
- Bang bang sauce basics: Usually a blend of mayo, sriracha, and sweet chili sauce (you can tweak as you like)
Save
Here's How to Make Them
- Ready to put it together
- While the chicken's still warm, cut it into slider-sized pieces. Layer a piece of chicken on each bottom bun, add a slice of cheese so it melts right away, drizzle a bunch of that bang bang sauce, then finish with the top bun.
- Time to fry
- Pour enough oil to barely cover the bottom of your skillet, then heat it up to medium. Once hot, fry your breaded chicken in a couple batches so it doesn't get crowded. Let each one get golden on both sides, about 3-4 minutes per side, then rest on paper towels while you cook the rest.
- Breading magic
- Take your seasoned chicken, dunk it in the flour and cornstarch bowl, shake off what's extra, dip into the buttermilk mixture and let the drips fall off, then press into the panko so it really sticks for the best crunch.
- Get your breading area set
- Set up three bowls: one's got a mix of flour and cornstarch, next is buttermilk whisked with egg and hot sauce, and last one's just panko. This way, you don't get your counters too messy, and everything flows smoothly.
- Prep that chicken
- Season both sides with kosher salt, then flatten each piece with a mallet until they're a little under an inch thick—helps them cook up fast and fit perfectly on your little buns. Salt matters since it's your first hit of flavor under all that coating.
I found out the hard way that stuffing too many pieces in the pan just means sad, soggy chicken. Now I do fewer at a time and get the crunchy results everyone loves—totally worth being patient.
Fun Ways to Serve
They're awesome alone, but honestly, pairing them with sweet potato fries or some crisp onion rings is next level. A fresh slaw is great if you want something cooling. Grab a cold beer or sip some sweet tea for a solid pairing with the spicy sauce.
Switch It Up
Make them hotter or milder by playing with the sriracha in your sauce. Feeling fancy? Try pepper jack for a cheesy kick. I sometimes throw on a little shredded lettuce or a pickle for crunch. And the leftover chicken? Tastes great with rice and extra bang bang sauce over the top.
Plan Ahead Like a Pro
Breading chicken in advance makes party day easy. Store it in the fridge, then fry it fresh when everyone's hungry. Keep the fried pieces warm in a 325°F oven for up to an hour, or reheat them the same way. Just let your sauce sit out a bit so it's not fridge cold when serving.
Save
Whenever I whip these up, it feels like bringing restaurant flavor right to my place. The crunchy chicken, gooey cheese, and that crave-worthy sauce make it seem like I'm a cooking wizard, even though this is pretty easy to pull off. Everyone's always surprised at how tasty they are, which is the best compliment when hosting friends.
Recipe FAQs
- → Can I bake them instead of frying?
- Totally! Put them on a wire rack set over a baking sheet and bake at 425°F for 15-20 minutes. They’ll be less crunchy but still taste amazing.
- → What’s in Bang Bang sauce?
- It usually has mayonnaise, sweet chili sauce, sriracha, and sometimes a bit of honey. It's creamy with a kick of heat and some sweetness.
- → Can I prep them in advance?
- Sure! Keep the cooked chicken warm in the oven at 325°F for up to an hour. Wait to put them together until it’s time to serve so they stay fresh.
- → What if I don’t have buttermilk?
- Use 1 cup of regular milk, stir in a tablespoon of vinegar or lemon juice, and let it sit for about 5 minutes. Works like a charm!
- → Can I pick a different cheese?
- Of course! Try cheddar, Swiss, or pepper jack if you like. Just go with one that melts well so it’s nice and gooey.