Irresistible Bang Bang Chicken Sliders
These Bang Bang Chicken Sliders are an explosion of flavor, combining crispy buttermilk chicken with a sweet and spicy Bang Bang sauce, all nestled in soft slider buns. This recipe is perfect for parties, game days, or a fun weeknight dinner, and is guaranteed to be a crowd-pleaser.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Shallow Dish
- Large, heavy-bottomed pot or deep fryer
- Thermometer
- Wire rack
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce like Frank's RedHot
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- Vegetable oil, for frying
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 2 tablespoons sriracha or more, to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 12 slider buns, split
- Shredded lettuce, for topping
- Optional toppings: thinly sliced green onions, sesame seeds
Instructions
- In a bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, and cayenne pepper (if using). Mix well.
- In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, making sure to coat it completely.
- Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding the pot.
- Fry for 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the seasonings as needed.
- Spread a generous amount of Bang Bang sauce on both halves of each slider bun.
- Place 2-3 pieces of fried chicken on the bottom bun.
- Top with shredded lettuce and any other desired toppings.
- Place the top bun on the sliders and serve immediately.
Notes
For extra crispy chicken, ensure the oil is at the correct temperature and fry in batches. A double dredge (flour-buttermilk-flour) can also create a thicker, crispier coating. Store leftover chicken and sauce separately in the refrigerator. Reheat the chicken in the oven or air fryer to maintain crispiness. Consider adding coleslaw, pickled onions, or jalapeños for extra flavor and crunch. Try different types of buns like brioche or pretzel rolls. For a lighter option, use grilled chicken instead of fried.