Crispy Bang Bang Chicken Sliders (The Ultimate Party Food!)

Introduction & Inspiration

I’m an absolute believer that some of the best foods are handheld, a little bit messy, and packed with an explosion of flavor and texture – and these Bang Bang Chicken Sliders are a perfect example! This recipe features incredibly crispy, panko-breaded chicken cutlets, topped with melty mozzarella cheese, and generously drizzled with that famously addictive creamy, sweet, and spicy Bang Bang sauce, all served on soft slider rolls. It sounded like the ultimate fun, indulgent, and crowd-pleasing sandwich.

My inspiration for diving into this recipe came from a deep love for both crispy fried chicken sandwiches and the iconic Bang Bang sauce, often found on shrimp at restaurants. Combining these two concepts into a fun, easy-to-eat slider format seemed like a surefire way to create a new favorite for game days, parties, or any casual get-together.

My goal is to guide you step-by-step through making these amazing sliders. We’ll cover the three-stage breading process that guarantees an ultra-crispy chicken cutlet, how to fry them to golden perfection, and how to whip up a quick and easy homemade Bang Bang sauce. Get ready for a slider that truly lives up to its “bang bang” name!

Let’s get ready to fry up some incredibly flavorful chicken sliders!

Nostalgic Appeal / Comfort Food Connection

These Bang Bang Chicken Sliders tap into several layers of comforting, nostalgic food experiences. Crispy chicken sandwiches are a cornerstone of American comfort food, evoking memories of favorite fast-food treats, family dinners, and satisfyingly crunchy, savory meals. Sliders themselves are inherently fun, reminiscent of parties, diners, and easy-to-share bites.

The “Bang Bang” sauce, a modern classic popularized by restaurants, has quickly become a nostalgic flavor in its own right for many. Its unique combination of creamy, sweet, and spicy notes is incredibly craveable and comforting.

This recipe beautifully marries these comforting concepts – the familiar joy of a crispy chicken slider with the exciting, trendy flavor of Bang Bang sauce. It feels both satisfyingly classic and playfully modern.

Making and sharing these sliders feels like creating a fun, elevated version of a beloved comfort food, perfect for creating happy, delicious memories with friends and family.

Homemade Focus (Ultra-Crispy Breading & Signature Sauce)

This Bang Bang Chicken Sliders recipe is a wonderful celebration of creating a restaurant-quality sandwich at home through dedicated homemade preparation, focusing on the ultra-crispy chicken coating and the signature from-scratch Bang Bang sauce.

I love recipes that guide you through classic cooking techniques for superior results, and the three-step breading process here is key. You’re taking seasoned chicken cutlets and coating them first in a flour-cornstarch mixture, then in a buttermilk-egg wash, and finally in crunchy panko breadcrumbs. This meticulous homemade process is what guarantees a thick, durable, and shatteringly crisp crust on the chicken.

Making the Bang Bang sauce yourself is another crucial homemade element. By simply whisking together a few key ingredients like mayonnaise, sweet chili sauce, and Sriracha, you can create a fresh, vibrant sauce and control the balance of sweet, creamy, and spicy to your exact preference – far superior to any single bottled sauce.

From breading each chicken cutlet to whipping up the signature sauce, every step emphasizes homemade care and technique for an incredibly delicious and impressive result.

Flavor Goal

The primary flavor goal of these Bang Bang Chicken Sliders is a delightful explosion of textures and flavors: an ultra-crispy panko-breaded chicken cutlet, juicy and savory on the inside, topped with mild, melty mozzarella cheese and a generous drizzle of creamy, sweet, tangy, and spicy Bang Bang sauce, all served on a soft slider bun.

The panko breading provides a light yet substantial and incredibly crunchy exterior. The chicken inside should be tender and well-seasoned.

The mozzarella cheese adds a simple, gooey, melty element that complements the other bold flavors without competing.

The Bang Bang sauce is the star flavor profile: creamy from a mayonnaise base, sweet and tangy from Thai sweet chili sauce, and spicy from Sriracha or another hot sauce, with a hint of acidity to balance it all out.

The soft slider bun provides the perfect neutral, slightly sweet vessel to hold all these wonderful, messy, flavorful components together.

Ingredient Insights

Let’s explore the key components for these amazing sliders:

For the Chicken & Breading:

• Thinly sliced chicken breasts: Also known as chicken cutlets. Their thinness ensures they cook quickly and evenly, staying juicy inside the crispy coating.
• Seasonings (Kosher salt, Black pepper, Garlic powder): A simple, savory rub for the chicken itself.
• Flour & Cornstarch: The first breading layer. Cornstarch is key for helping to create an extra-crispy crust.
• Buttermilk, Hot sauce, & Egg: This forms the wet “glue” for the breading. Buttermilk helps tenderize the chicken, while egg helps bind, and hot sauce adds a layer of flavor.
• Panko breadcrumbs: Essential for the super crunchy texture. Panko are lighter, airier Japanese-style breadcrumbs that fry up incredibly crispy compared to regular breadcrumbs.
• Vegetable or canola oil: For shallow frying.

For the Homemade Bang Bang Sauce (Suggested Recipe):

• Mayonnaise: The creamy, rich base. Use a good quality, full-fat mayonnaise.
• Thai sweet chili sauce: Provides the signature sweetness and mild chili flavor.
• Sriracha or other hot sauce: Adds the spicy “bang”! Adjust to your heat preference.
• Honey or Lime juice (optional, a small amount): A touch of honey adds more sweetness, while a squeeze of lime juice adds brightness and tang.

For Assembly:

• Mozzarella cheese slices: Provides a mild, gooey melt. Provolone would also be a great choice.
• Slider rolls: Soft, slightly sweet slider buns (like potato rolls or brioche sliders) are perfect.

The three-step panko breading process is crucial for the ultra-crispy texture.

Essential Equipment

You’ll need tools for a standard breading and frying setup:

• Three shallow bowls or pie plates: Essential for setting up the three-stage breading station (flour/cornstarch, buttermilk/egg, panko).
• A Large, heavy skillet (cast iron or heavy-bottomed stainless steel recommended): For shallow-frying the chicken cutlets evenly.
• Tongs: For handling and flipping the hot chicken in the skillet.
• Paper towels and a wire rack: For draining the fried chicken to keep it crispy.
• Small bowl and a whisk: For making the Bang Bang sauce.
• Measuring cups and spoons.
• A Cutting board and knife: For seasoning chicken and cutting cooked cutlets to fit buns.

A heavy skillet that holds heat well is best for frying.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including a suggested recipe for the Bang Bang sauce:

For the Chicken & Breading:

• 1 ½ pounds thin sliced chicken breasts (cutlets)
• Kosher salt, fresh black pepper, garlic powder (to taste for seasoning chicken)
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 large egg
• 2 cups panko breadcrumbs (or more as needed)
• Vegetable or canola oil for frying (enough for a thin layer, approx. ½ inch)

For the Bang Bang Sauce (Suggested):

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1-3 tablespoons Sriracha (adjust to your heat preference)
• (Optional: 1 teaspoon honey or fresh lime juice)

For Assembly:

• 12 slices mozzarella cheese
• 12 slider rolls, split

These quantities will yield 12 delicious sliders.

Have your breading station fully set up before you start coating the chicken.

Step-by-Step Instructions (Crispy Chicken & Creamy Sauce!)

Let’s create these incredible Bang Bang Chicken Sliders:

1. Prepare the Bang Bang Sauce:

• First, make your sauce so the flavors can meld. In a small bowl, whisk together the ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha (start with 1 tablespoon and add more to taste).
• If using, whisk in the optional honey or lime juice. Set the prepared Bang Bang sauce aside (you can refrigerate it).

2. Prepare Chicken and Breading Station:

• Pat the thin sliced chicken breasts dry with paper towels. Season both sides generously with kosher salt, fresh black pepper, and garlic powder.
• Set up your three-stage breading station:
  • First Bowl: Whisk together the all-purpose flour and cornstarch.
  • Second Bowl: Whisk together the buttermilk, 1 tablespoon hot sauce, and the large egg until well combined.
  • Third Bowl: Place the panko breadcrumbs in the third shallow bowl.

3. Bread the Chicken Cutlets:

• Working with one seasoned chicken piece at a time, dredge it first in the flour/cornstarch mixture, ensuring it’s fully coated. Shake off any excess flour.
• Next, dip the floured chicken piece into the buttermilk/egg mixture, allowing any excess to drip off.
• Finally, press the chicken firmly into the panko breadcrumbs, coating both sides thoroughly. Pat the breadcrumbs gently to help them adhere well.
• Place the breaded chicken cutlets on a clean plate or wire rack and repeat with the remaining chicken pieces.

4. Fry the Chicken:

• Add a thin layer of vegetable or canola oil (about ¼ to ½ inch deep) to a large, heavy skillet and heat it over medium to medium-high heat. The oil is ready when a pinch of breadcrumb sizzles immediately upon contact.
• Carefully place a few of the breaded chicken cutlets into the hot oil, being sure not to overcrowd the skillet (fry in batches).
• Cook for about 3-4 minutes on each side, until the chicken is a deep golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
• Using tongs, remove the fried chicken from the skillet and transfer it to a wire rack lined with paper towels to drain any excess oil. Add more oil to the skillet between batches if needed.

5. Assemble the Bang Bang Chicken Sliders:

• While the chicken is still hot, cut the fried chicken cutlets into smaller pieces to fit neatly onto the slider buns.
• Split your slider rolls. Place a portion of the hot, crispy chicken onto each bottom bun.
• Immediately top the hot chicken with a slice of mozzarella cheese so it begins to melt from the residual heat.
• Drizzle a generous amount of your homemade Bang Bang sauce over the cheesy chicken.
• Place the top half of the slider bun on top.

6. Serve:

• Serve the Bang Bang Chicken Sliders immediately while the chicken is hot and crispy and the cheese is melty. Enjoy!

The three-step breading process is key for that ultra-crispy coating!

Troubleshooting

Frying and assembling sliders can have a few tricky spots:

• Problem: Breading is falling off the chicken.
  • Solution: Follow the three-step process precisely (dry -> wet -> dry). Pat the panko crumbs firmly onto the chicken. Ensure oil is hot enough before adding chicken; if oil is too cool, breading can become oil-logged and fall off. Handle the chicken gently with tongs when flipping.
• Problem: Chicken is greasy.
  • Solution: The oil temperature was likely too low. Use a thermometer if possible to maintain a consistent medium to medium-high heat. Don’t overcrowd the pan. Drain the cooked cutlets thoroughly on a wire rack over paper towels.
• Problem: Chicken is burnt on the outside but not cooked through.
  • Solution: The oil temperature was too high. Reduce the heat slightly. Using thin sliced chicken cutlets as specified helps ensure they cook through quickly before the exterior burns.
• Problem: Sliders are hard to assemble/messy.
  • Solution: Have an assembly line ready! Buns split, cheese ready. Cut the chicken to fit the buns so it’s a stable base. Embrace a little mess – that’s part of the fun of a great slider!

Proper oil temperature is crucial for crispy, non-greasy chicken.

Tips and Variations

Let’s customize these amazing crispy chicken sliders:

• Tip: Use thin-sliced chicken breasts (“cutlets”) from the store to save time, or pound regular chicken breasts to an even ½-inch thickness between two sheets of plastic wrap.
• Variation: Make it spicier by adding more hot sauce to the buttermilk wash and more Sriracha to the Bang Bang sauce. You could also add a pinch of cayenne pepper to the flour mixture.
• Tip: For the best flavor, let the prepared Bang Bang sauce sit in the refrigerator for at least 15-30 minutes for the flavors to meld.
• Variation (Baked/Air-Fried): For a lighter version, after breading, spray the chicken cutlets generously with cooking oil spray. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through. Or, air fry at around 375°F (190°C) for 10-12 minutes, flipping halfway. The texture will be different from fried but still crispy and delicious.
• Tip: Toasting the slider buns lightly before assembling can add extra texture and help them hold up to the sauce.
• Variation: Add other toppings like shredded lettuce, dill pickle chips, or a simple slaw for extra crunch and freshness.
• Variation: Use different cheeses like Provolone or a spicy Pepper Jack instead of mozzarella.

A fantastic base for creating your ultimate crispy chicken slider!

Serving and Pairing Suggestions

Bang Bang Chicken Sliders are perfect party food or a fun, indulgent meal.

Serving: Serve hot and immediately after assembly for the best crispy, melty experience.

Pairing & Occasions:

• Party/Game Day Food: The ultimate appetizer or main course for Super Bowl parties, game nights, birthdays, or any casual get-together.
• Fun Dinner: Serve 2-3 sliders per person with a side of french fries, sweet potato fries, or onion rings.
• Sides: A crisp, tangy coleslaw or a simple green salad can provide a refreshing contrast to the rich sliders.
• Beverages: Cold beer (especially a light lager or IPA), soda, or iced tea are perfect accompaniments. Drink alcohol with moderation.

Be sure to have plenty of napkins on hand!

Nutritional Information

These are indulgent fried chicken sliders with a creamy sauce. Nutritional info is highly approximate (per slider, assuming 12):

• Calories: 350-450+
• Fat: 18-28+ grams (significant amount from frying oil, chicken, cheese, sauce)
• Saturated Fat: 5-10+ grams
• Cholesterol: 50-80+ mg
• Sodium: 500-800+ mg (Panko, seasoning, cheese, sauces contribute)
• Total Carbs.: 25-35+ grams (from bun and breading)
• Dietary Fiber: 1-2 grams
• Sugars: 5-10+ grams (from sweet chili sauce, bun)
• Protein: 15-20+ grams

Definitely a rich treat, high in fat and sodium. Baking or air frying the chicken can significantly reduce the fat content.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Bang Bang Chicken Sliders feature thin chicken breast cutlets seasoned and then breaded in a three-step process (flour/cornstarch, buttermilk/egg/hot sauce, panko breadcrumbs). The breaded chicken is pan-fried until golden brown and crispy. The cooked chicken is then cut to size, placed on a slider roll, topped with a slice of mozzarella cheese, and drizzled with a homemade creamy, sweet, and spicy Bang Bang sauce.

Q&A:

Q: Can I prepare components of this recipe ahead of time? A: Yes! * Sauce: The Bang Bang sauce can be made up to 3-4 days ahead and stored refrigerated. * Chicken: You can bread the chicken cutlets a few hours ahead of time. Place them in a single layer on a parchment-lined baking sheet, cover, and refrigerate until ready to fry. This can actually help the breading adhere better. * Fry the chicken and assemble the sliders just before serving for best results.

Q&A: How do I store leftover fried chicken patties? A: Store leftover cooked (and drained) chicken patties in an airtight container in the refrigerator for up to 3 days.

Q&A: How do I reheat leftover patties to keep them crispy? A: The best way to reheat and restore crispness is in an air fryer or a hot oven (around 375°F/190°C) for 5-10 minutes until heated through. Microwaving will make the crust soft.

Q&A: What is panko and do I have to use it? A: Panko are Japanese-style breadcrumbs made from crustless bread, resulting in larger, flakier crumbs that absorb less oil and fry up much lighter and crispier than regular breadcrumbs. For the best “ultra-crispy” texture, panko is highly recommended.

Q&A: What is Thai sweet chili sauce and where can I find it? A: It’s a common condiment that’s simultaneously sweet, savory, tangy, and mildly spicy. It’s available in the international or Asian food aisle of most major supermarkets.