Chicken Bang Bang Sliders

These crispy chicken bang bang sliders are my ultimate answer for game night cravings or summer gatherings when everyone wants something both satisfying and easy to eat with their hands. With double—crunchy panko chicken and a spicy creamy sauce, every bite brings an irresistible mix of savory heat and tang.

I still remember my sister demanding I make a double batch after the first taste The crunchy coating and bang bang sauce disappeared so fast not a crumb was left for later

Ingredients

• Chicken breast or tenders: Provides juicy protein and cooks quickly Choose pieces without much fat or gristle for the best texture
• Panko crumbs: Gives a uniquely airy crunch compared to regular breadcrumbs Seek out Japanese panko for authentic crispiness
• Egg: Helps the panko stick and creates a thick golden crust Fresh large eggs work best
• Plain flour: Forms a dry foundation for coating This step stops the chicken from being overly wet
• Creamy mayo: Creates the rich base for bang bang sauce Full—fat mayonnaise delivers the smoothest sauce
• Sweet chili sauce: Brings tangy sweetness and a little zest Taste a few brands to find your favorite some are spicier or more garlicky
• Sriracha: Delivers a customizable level of spicy heat Start with less if you are sensitive and add more as you taste
• Rice vinegar: Cuts through the creaminess for a bright balance Look for natural or unseasoned rice vinegar for milder tang
• Slider rolls: Soft and pillowy with a subtle sweet flavor Choose rolls that are fresh and not too dense
• Fresh lettuce: Adds cold crunch and balances out the richness Go for crisp romaine or iceberg
• Crisp pickles (optional): for tangy brightness and snap Choose classic dill chips or spicy pickles if you love a kick

Instructions

Prep the Chicken:

Cut your chicken into even chunks about the size of your slider buns so every bite has a perfect ratio. Pat each piece dry then sprinkle with salt and pepper. This lets the seasonings stick and creates layers of flavor from the very beginning.

Dredging Station:

Set up three shallow bowls one for flour one for whisked egg one for panko. Roll each chicken piece in flour pressing lightly to coat all sides dust off excess. Dip fully into the beaten egg so no dry spots remain. Lift and let the drips fall away then coat thoroughly in panko making sure every bit is covered and gently press the crumbs on.

Fry to Golden Perfection:

Fill your frying pan with enough oil to come up the chicken pieces about halfway. Heat on medium until a panko crumb sizzles instantly. Fry the coated chicken pieces in batches for about three to four minutes per side. Flip once until both sides are deeply golden and crisp. Transfer to paper towels to catch extra oil. Maintain steady heat between batches so every piece fries evenly and stays crunchy.

Make the Sauce:

In a small bowl combine mayo sweet chili sauce your chosen amount of sriracha and rice vinegar. Stir until the mixture is smooth pink and creamy. Taste and add more sriracha if you want more heat or extra chili sauce for sweetness. The sauce should be balanced not overwhelmingly spicy or too mild.

Assemble the Sliders:

Split each slider bun and lay a lettuce leaf on the bottom for cool crunch. Add a slice or two of pickle for acidic balance. Top with a hot crispy chicken piece. Spoon over plenty of bang bang sauce so it drips down the sides. Cap with the top bun press down gently and serve while still warm for best flavor and texture.

My absolute favorite part is the way the panko crust stays crisp even after layering with sauce It reminds me of my dad sneaking extra sauce at family cookouts which always led to a lot of laughter and messy fingers

Storage Tips

Leftover chicken stores beautifully in the fridge up to two days Lay pieces on a paper towel lined plate and cover so they stay crisp Reheat in the oven on a wire rack to restore crunch instead of microwaving which can soften the coating. Keep the bang bang sauce separate until serving to prevent sogginess You can make the sauce up to three days ahead.

Ingredient Substitutions

Swap out chicken for shrimp or tofu for a pescatarian or vegetarian twist If you do not have sriracha substitute with another hot sauce like sambal oelek or even a pinch of cayenne For gluten free sliders use gluten free flour and panko.

Serving Suggestions

Pile them onto a platter with extra sauce on the side for dipping Add shredded carrot or cabbage between the lettuce and chicken for extra crunch Serve alongside sweet potato fries or Asian—inspired slaw for a memorable meal.

Cultural Spin

Bang bang sauce originated in Asian American fusion cuisine combining East Asian sauces with diner style fried favorites Over time it became popular on shrimp but works just as well with chicken The combo of creamy hot tangy is especially loved at summer barbecues and sporting events in my house.

Seasonal Adaptations

In summer use fresh lettuce and herb topped rolls In colder months swap in spicy pickled veggies like kimchi for a winter warm kick Try air frying the chicken for a lighter take when you want to skip the oil.

These sliders are truly a party favorite and with a few tweaks, they work for any season or occasion. Serve fresh and enjoy every flavorful bite!

FAQs about Recipes

→ How do you achieve extra-crispy chicken pieces?

Use panko bread crumbs and make sure each chicken piece is well-coated before frying to get a crunchy texture.

→ Can the sliders be made less spicy?

Yes, reduce or omit the sriracha in the sauce to adjust the heat to your taste preference.

→ What are the best toppings for these sliders?

Fresh lettuce, crisp pickles, or even extra vegetables like tomato or slaw add great crunch and flavor.

→ Is it possible to bake the chicken instead of frying?

You can bake the breaded chicken on a rack at 400°F until crispy, but frying delivers maximum crunch.

→ Can you prepare the chicken ahead of time?

Crispy chicken holds best when fresh, but you can fry in advance and reheat in an oven to regain some crunch.