1. Home
  2. Recipe Index
  3. Bang Bang Sliders

Irresistible Bang Bang Chicken Sliders

Category: Satisfying Main Dishes for Every Occasion

Check out these loaded Bang Bang Chicken Sliders. You’ll bite into crazy crispy pan-fried chicken covered in panko, then stacked with melty mozzarella and drowned in a sweet-spicy bang bang sauce. Every slider brings a big crunch, loads of flavor, and warm, soft buns. After quickly frying, the chicken’s ready for cheesy topping and saucy splashes. These are absolute party stars or fix a fun meal for your crew. Want to make things even easier? Prep the chicken ahead and just heat before serving, and don’t skip an extra bowl of sauce for dunking.

Pin This Recipe Share This Recipe Forward Recipe Print Recipe Details Go Directly to Recipe
A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Tue, 13 May 2025 21:48:37 GMT
A plate stacked with saucy chicken slider sandwiches. Bookmark
A plate stacked with saucy chicken slider sandwiches. | recipesbyelisa.com

Whip up these Bang Bang Chicken Sliders fast, and watch them disappear at get-togethers. Hot cheesy chicken tucked into squishy rolls with a zippy creamy sauce—everyone fights for seconds. Perfect for chill family nights or when friends pop over.

Brought these over once for a game night and they were gone in a flash. Now my family requests them for any celebration—even just making it through a long day.

Tasty Ingredients

  • Bang Bang Sauce: The creamy spicy magic that pulls everything together Whisk up your favorite sauce at home or grab your best-loved bottle
  • Slider rolls: Soft sweet mini buns Pull-apart style works great for easy building
  • Mozzarella cheese: Slices melt right into your hot chicken layer I like the pre-sliced kind when I’m in a hurry
  • Vegetable or canola oil: Good for frying because it’s light and lets the flavors shine Use fresh oil for no funky taste
  • Panko bread crumbs: Makes your chicken crazy crispy Grab the Japanese style kind for the best crunch
  • Large egg: Freshest eggs help your breading stay together
  • Hot sauce: Adds a mellow heat Pick whatever hot sauce you love
  • Buttermilk: Tangy and helps everything stick No buttermilk? Milk with lemon gets the job done
  • Flour and cornstarch: Mixing both gives you a light and crackly coating Keep your cornstarch tightly closed for the best results
  • Kosher salt Fresh black pepper and garlic powder: Wake up that chicken flavor Can’t skip this step
  • Thin sliced chicken breasts: Try to get pieces all the same thickness so they cook up super fast and juicy

Easy Directions

Put Them Together:
Slice that hot chicken so it fits your rolls Lay down the fresh mozzarella so it melts a bit Heap on some bang bang sauce then close things up and dive in while they’re warm
Whip Up the Sauce:
As you fry, stir your bang bang sauce until it’s creamy That little tang is the real star here
Get Frying:
Heat a shallow pool of oil over medium Drop your prepped chicken in—don’t crowd the pan Cook for about three minutes a side till crispy and cooked through at 165°F For extra crunch fry in a few rounds and add oil as needed Let your fried cutlets hang out on a towel to soak up the excess
Bread Your Chicken:
Coat each piece in your flour mix then dunk in the buttermilk-egg-hot sauce combo Let it drip then press hard into the panko so it clings Place on a plate till you’ve done them all
Set Up Your Breading Gear:
Line up three bowls—a cornstarch-flour bowl, one for beaten egg/buttermilk/hot sauce, and another crammed with panko crumbs Makes assembly a breeze
Season Everything:
Sprinkle garlic powder, pepper, and salt on both sides of the chicken for full-on flavor in every bite
A plate of chicken sandwiches with sauce. Bookmark
A plate of chicken sandwiches with sauce. | recipesbyelisa.com

I could dip almost anything in this sauce. Once my nephew ate it straight with a spoon! Now we always double the batch to leave plenty for dunking fries or chips.

Storing Tips

If you prep these early, keep finished chicken cutlets in the oven at 325 so they stay hot and crisp without drying out. Stash leftovers and sauce in separate containers to keep things fresh. Reheat the chicken in a hot oven for that crunchy edge again.

Swap Suggestions

Chicken thighs bring extra moisture if you want a switch. Use your favorite non-dairy milk (plus a dash of lemon) instead of buttermilk. Want cheese with some punch? Try cheddar or provolone. Grab gluten-free panko if you need a wheat-free option.

How to Serve

Top with slaw and crunchy pickles for extra zip. A heap of chips or sweet potato fries finishes the spread. Pack ’em up for the park too—they hold up just fine at room temp.

A plate of sandwiches with sauce. Bookmark
A plate of sandwiches with sauce. | recipesbyelisa.com

Fusion Bite

Bang Bang sauce started with Szechuan roots, but here it’s creamy and spicy with an American twist. These sliders mash up Asian American flavors and, honestly, everyone wants to know how you made that sauce so tasty.

Frequently Asked Questions About Recipes

→ What's the trick for that extra-crispy chicken?

Make sure those panko crumbs are really pressed into the chicken and get your oil nice and hot. That’s how you get that awesome crunch!

→ Can I prep these sliders in advance?

You sure can! Let the cooked chicken rest in a warm oven. When you’re ready, just warm ’em up and throw the sliders together.

→ Which cheese do you recommend for maximum gooeyness?

If you want stretchy, melty cheese, go with mozzarella—it's perfect with the spicy sauce. But honestly, even provolone or a bit of pepper jack works great too.

→ Will the bang bang sauce set my mouth on fire?

Nope, it’s just a bit spicy. Like it hot? Add more hot sauce. Want less heat? Use a little less. Totally up to you.

→ Got any tips for serving these at a get-together?

Build the sliders right before serving and leave out some extra bang bang sauce for drizzle or dunking—room temp keeps it extra tasty.

→ How can I tell if my chicken’s fully cooked?

If you see it hit 165°F inside or the middle’s totally white with no pink, you’re all set.

Bang Bang Sliders

Juicy chicken with a crispy coat, gooey mozzarella, and a spicy kick all stuffed into bite-sized slider buns.

Prep Time
10 minutes
Cooking Time
10 minutes
Total Time Required
20 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Medium

Cuisine Type: American

Servings Count: 12 Number of Servings (12 sliders)

Dietary Preferences: ~

Ingredients You'll Need

→ Chicken Preparation

Ingredient 01 Garlic powder, add to taste
Ingredient 02 Cracked black pepper, sprinkle as you like
Ingredient 03 Kosher salt, use as much as you need
Ingredient 04 680 grams chicken breasts, thin-sliced

→ Breading Station

Ingredient 05 120 grams panko bread crumbs, extra if needed
Ingredient 06 1 big egg
Ingredient 07 15 millilitres hot sauce
Ingredient 08 240 millilitres buttermilk
Ingredient 09 32 grams cornstarch
Ingredient 10 65 grams all-purpose flour

→ For Frying

Ingredient 11 Vegetable or canola oil, use as much as you need for shallow pan frying

→ Assembly

Ingredient 12 Bang Bang sauce, to pour over sliders
Ingredient 13 12 slider buns
Ingredient 14 12 mozzarella cheese slices

Step-by-Step Instructions

Step 01

Slice those fried chicken pieces so they’ll fit inside the slider rolls. Put chicken on the bun bottoms, lay cheese slices on top right away and give them a nice drizzle of Bang Bang sauce. Pop the tops on and dig in while they’re warm.

Step 02

Blend up the Bang Bang sauce in a tiny bowl, then let it sit until you need it.

Step 03

Grab a big pan, pour in enough oil to cover the bottom, and get it hot on medium until it shimmers. Add your coated chicken in single layers so they don’t touch. Let them cook for 2 or 3 minutes each side, turning when golden and cooked through. If you’ve got a lot, do them in batches. Chicken’s good when it hits 74°C inside. When finished, lay them on paper towels.

Step 04

Coat each chicken slice with flour mix first, shaking extra off. Dip in the buttermilk blend, let it drip, then press into panko until it’s covered. Move each piece to a plate. Do this with all the chicken you’ve got.

Step 05

Toss together flour with cornstarch in one bowl. Mix up buttermilk, hot sauce, and your egg in a different bowl. Put the panko crumbs in a third bowl and you’re ready to go.

Step 06

Sprinkle both sides of each chicken slice with salt, pepper, and a bit of garlic powder so they’re evenly seasoned.

Extra Tips and Tricks

  1. After frying, keep chicken warm for up to an hour in a 165°C oven if you’re prepping early.
  2. Let Bang Bang sauce chill out and warm up to room temp. It just tastes better that way.
  3. No meat thermometer? Cut into one of the pieces—if it’s not pink in the middle, you’re set.

Must-Have Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Tongs
  • Paper towels
  • Chef’s knife

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Has wheat (gluten) from flour and panko.
  • Contains egg and dairy from buttermilk and cheese.

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 320
  • Fat Amount: 13 grams
  • Carbohydrate Amount: 33 grams
  • Protein Amount: 20 grams