Weeknight dinners at our house are usually a bit chaotic—someone’s got soccer practice, someone else forgot they had homework, and the dog’s always trying to sneak something off the counter. So when I served these Bang Bang Chicken Sliders last Friday, I braced for the usual scramble.

⁠

But something unexpected happened. Silence.

Not the awkward kind. The kind where four people, usually talking over each other, were so focused on devouring their food that they didn’t say a word. I watched my husband take one bite, raise his eyebrows, and immediately reach for another. My teenage daughter just pointed at her plate and gave me the thumbs up. And my youngest? He asked if I could make them again tomorrow.

That’s how I knew I had a keeper.

These sliders are crispy, juicy, spicy-sweet, and melty all at once. I’ve made a lot of chicken recipes over the years, but something about the crispy coating paired with gooey mozzarella and that creamy, punchy Bang Bang sauce makes these next-level.

This is one of those dishes that feels like takeout but is homemade, budget-friendly, and totally customizable for picky eaters (trust me—I have one). If you’re cooking for a crowd or need something impressive for game day, these sliders absolutely deliver. I’ve already texted this recipe to three friends, and now I’m sharing it here with you.\

Short Description

These crispy Bang Bang Chicken Sliders are packed with golden-fried chicken, melted mozzarella, and a creamy, spicy-sweet sauce on fluffy slider rolls—perfect for family dinners, parties, or casual weekends.

Key Ingredients

For the Chicken:

1½ pounds thin-sliced chicken breasts
Kosher salt, to taste
Fresh black pepper, to taste
Garlic powder, to taste

For the Breading:

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

For Assembly:

12 slices mozzarella cheese
12 slider rolls
Bang Bang sauce (prepared separately – mayo, sweet chili sauce, sriracha)

Tools Needed

Large mixing bowls
Shallow dredging bowls
Whisk
Large skillet
Tongs
Paper towels
Cutting board
Knife

Cooking Instructions

Step 1: Season the Chicken
Pat the chicken dry with paper towels. Season both sides generously with kosher salt, black pepper, and garlic powder. Set aside.

Step 2: Prep the Breading Station
In one shallow bowl, combine the flour and cornstarch. In a second bowl, whisk together buttermilk, hot sauce, and egg until smooth. In a third bowl, add panko breadcrumbs.

Step 3: Bread the Chicken
Dredge each chicken piece in the flour mixture, then dip into the buttermilk mixture, and finally coat thoroughly in panko. Press breadcrumbs firmly to make sure they stick. Place the breaded pieces on a plate.

Step 4: Fry Until Golden
Heat a thin layer of oil in a large skillet over medium heat. When the oil is hot (a breadcrumb should sizzle when dropped in), add chicken in batches. Fry 3–4 minutes per side until golden and cooked through. Transfer to paper towels to drain.

Step 5: Make the Bang Bang Sauce
In a small bowl, stir together ½ cup mayonnaise, ¼ cup sweet chili sauce, and 1–2 teaspoons sriracha, depending on your heat preference. Taste and adjust as needed.

Step 6: Assemble the Sliders
Cut the fried chicken into slider-sized portions. Place on the bottom half of each roll, add a slice of mozzarella while still warm, drizzle with Bang Bang sauce, and top with the other bun half.

Step 7: Serve Hot
Serve the sliders warm while the cheese is melty and the chicken is crisp for maximum flavor.

Why You’ll Love This Recipe

– Crispy, golden coating without deep frying

– Melty mozzarella in every bite

– Sweet-heat Bang Bang sauce that’s totally addictive

– Easy to scale for parties or potlucks

– Kid- and adult-approved

– Ready in under an hour

– Great use for budget-friendly chicken breast

– Customizable heat level

Mistakes to Avoid & Solutions

Mistake 1: Chicken not crisp enough
Solution: Make sure the oil is hot before frying. It should sizzle immediately when you add the chicken. Don’t overcrowd the pan.

Mistake 2: Coating falls off during cooking
Solution: Press the panko firmly onto each piece. Let breaded chicken rest 10 minutes before frying to help it stick.

Mistake 3: Soggy bottoms on the sliders
Solution: Drain fried chicken thoroughly on paper towels, and don’t assemble too far ahead of serving.

Mistake 4: Chicken overcooked or dry
Solution: Use thin-sliced chicken breasts and fry just until golden and cooked through. Slice to check doneness.

Mistake 5: Sauce too spicy
Solution: Reduce or omit the sriracha. Add a splash of honey if you want it milder and sweeter.

Serving and Pairing Suggestions

These sliders are perfect for casual gatherings, game days, or weeknight dinners. Serve them:

With crispy sweet potato fries or homemade potato wedges

Alongside a crisp slaw or fresh salad

With pickles or sliced avocado on the side

Buffet-style with a slider topping bar for guests

As a hearty lunch with a glass of lemonade or a chilled light beer

Storage and Reheating Tips

Refrigerate leftover chicken and sauce separately in airtight containers for up to 3 days.

To reheat: Warm chicken in a 375°F oven for 8–10 minutes until crispy. Avoid microwaving—it makes the coating soggy.

Slider rolls should be kept in a sealed bag at room temp and toasted before serving leftovers.

Don’t assemble ahead of time—the sauce and steam will make the buns soggy.

FAQs

1. How spicy is the Bang Bang sauce?
The heat is mild to medium, depending on how much sriracha you use. You can easily adjust it to taste.

2. Can I bake the chicken instead of frying?
Yes! Bake breaded chicken on a wire rack at 425°F for 20–25 minutes, flipping halfway through until golden and cooked.

3. What can I use instead of buttermilk?
Stir 1 tablespoon lemon juice or vinegar into 1 cup of milk and let sit for 5–10 minutes as a quick substitute.

4. Can I make this gluten-free?
Use gluten-free flour and breadcrumbs. Double-check that your hot sauce and other ingredients are certified gluten-free.

5. Can I prep this ahead for a party?
Yes! Fry the chicken and prep the sauce ahead. Reheat the chicken in the oven and assemble sliders just before serving.

Tips & Tricks

Let the breaded chicken rest before frying—helps coating stick better

Use a thermometer if unsure about doneness; 165°F internal temp is perfect

Toast slider buns lightly for better texture and to prevent sogginess

Add shredded lettuce or coleslaw inside the sliders for crunch

For even crispier chicken, double dip in buttermilk and panko

Recipe Variations

Buffalo Bang Sliders
Swap the Bang Bang sauce for buffalo mayo (1/4 cup buffalo sauce + 1/4 cup mayo). Add a few crumbles of blue cheese and shredded lettuce.

Asian-Inspired Sliders
Mix a little soy sauce and grated ginger into the buttermilk mixture. Add pickled cucumbers and a sesame slaw as toppings.

Spicy BBQ Sliders
Use spicy BBQ sauce instead of Bang Bang. Top with pepper jack cheese and jalapeño slices for a smoky twist.

Veggie Version
Sub sliced, breaded eggplant or cauliflower florets for the chicken. Follow the same breading and frying process.

Final Thoughts

Cooking for my family is my love language—and these Bang Bang Chicken Sliders speak it fluently. They check all the boxes: crispy, cheesy, flavorful, and easy enough for a weeknight but impressive enough for guests. I love that I can make them with pantry staples and still feel like I’ve served something exciting and fresh.

Sliders like these are lifesavers for busy nights, and they’re a crowd-pleaser every time. I’ve already printed out the recipe for my sister and packed a few extra in my daughter’s lunchbox the next day (she was thrilled). Whether it’s dinner for four or game day for twelve, these sliders hold their own.

If you try them out, let me know how they go—or better yet, what fun twist you put on them. I’m always looking for the next great family favorite to add to our rotation.

Bang Bang Chicken Sliders

Print Recipe Pin Recipe

Ingredients

For the Chicken:

1½ pounds thin-sliced chicken breasts
Kosher salt to taste
Fresh black pepper to taste
Garlic powder to taste

For the Breading:

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

For Assembly:

12 slices mozzarella cheese
12 slider rolls
Bang Bang sauce prepared separately – mayo, sweet chili sauce, sriracha

Instructions

Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Set up three bowls: flour + cornstarch in one, whisked buttermilk + hot sauce + egg in the second, and panko in the third.
Dredge chicken in flour mix, dip in buttermilk, then coat with panko. Press to adhere and set aside.
Heat a thin layer of oil in a skillet over medium heat. Fry chicken in batches, 3–4 mins per side, until golden and cooked. Drain on paper towels.
Mix ½ cup mayo, ¼ cup sweet chili sauce, and 1–2 tsp sriracha. Adjust to taste.
Cut chicken to fit rolls. Layer on buns with mozzarella slices, drizzle with sauce, and top with bun.
Enjoy immediately while cheese is melty and chicken stays crispy.