Spicy Bang Bang Chicken Sliders: Crispy, Zesty Bites (Print Version)
Spicy Bang Bang Chicken Sliders deliver crispy chicken, zesty sauce, and fresh slaw in a soft bun. A fun, flavorful recipe for any gathering!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American-Asian Fusion
Dietary: Contains Gluten, Dairy (if using buttermilk), Egg, Soy (in mayo/sriracha), Peanuts (if using peanut oil or certain sweet chili sauces)
# Ingredients:
→ Chicken & Breading
01 -
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1/2 cup cornstarch
05 -
1 tsp smoked paprika
06 -
1 tsp garlic powder
07 -
1 tsp salt
08 -
1/2 tsp black pepper
09 -
Vegetable oil, for frying
→ Bang Bang Sauce
10 -
1/2 cup mayonnaise
11 -
1/4 cup sweet chili sauce
12 -
2-3 tbsp sriracha (adjust to taste)
13 -
1 tbsp honey or maple syrup
14 -
1 tsp rice vinegar
→ Slider Assembly & Garnish
15 -
12 slider buns (brioche recommended)
16 -
2 cups pre-shredded coleslaw mix
17 -
2 tbsp chopped green onions, for garnish
# Instructions:
01 -
First things first, cut your chicken thighs into slider-friendly pieces, about 1-inch chunks. Then, pop them into a bowl with the buttermilk. Give it a good stir, making sure every piece is coated. This is where the magic starts to happen, tenderizing the chicken and getting it ready for that crispy coating. Let it hang out in the fridge for at least 30 minutes, or even better, a couple of hours. I've forgotten it overnight once, and honestly, the chicken was incredibly tender!
02 -
While your chicken is chilling, let's make that glorious sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha (start with less, you can always add more!), honey, and rice vinegar. Whisk it all together until it's smooth and beautifully creamy. Taste it! This is your moment to adjust the spice or sweetness. I always find myself adding an extra dash of sriracha, because, you know, it’s <em>Spicy</em> Bang Bang Chicken Sliders for a reason!
03 -
Set up your breading station. In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper. Take your chicken pieces, one by one, out of the buttermilk (letting any excess drip off), and dredge them generously in the flour mixture. Make sure they're completely coated – pat it on if you need to! This step can get messy, and honestly, flour will go everywhere, but it's totally worth it for that crisp factor.
04 -
Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully lower a few breaded chicken pieces into the hot oil, making sure not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until they're golden brown and cooked through. I always use a thermometer here; it really makes a difference. This is where I almost burned my eyebrows off once, so be careful!
05 -
Once your chicken is beautifully fried, transfer it to a wire rack set over a paper towel-lined baking sheet to drain any excess oil. While still warm, toss the crispy chicken pieces in that amazing bang bang sauce you made earlier. Make sure every piece is coated in that creamy, spicy goodness. This is where the aroma really starts to fill your kitchen, and it’s heavenly!
06 -
Lightly toast your slider buns if you like (I always do, adds a nice texture!). Spread a little extra bang bang sauce on the bottom bun. Pile on some of that saucy, crispy chicken. Top with a generous scoop of coleslaw mix, and then sprinkle with freshly chopped green onions. Pop the top bun on, and there you have it – a perfect little slider, ready to be devoured! They look, smell, and taste like pure joy.
# Notes:
01 -
Always use a thermometer for frying; it’s a game-changer for avoiding undercooked or burnt chicken.
02 -
Don't overcrowd the pot when frying; it drops the oil temperature and leads to soggy chicken, a mistake I've made too many times.
03 -
Make the sauce ahead of time - it lets the flavors meld and saves you a few minutes when you're ready to assemble.
04 -
Lightly toasting the slider buns makes a huge difference in texture and prevents sogginess.
# Tools You'll Need:
01 -
Large bowl
02 -
small bowl
03 -
whisk
04 -
shallow dish
05 -
heavy-bottomed pot or Dutch oven
06 -
wire rack
07 -
tongs
08 -
thermometer
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 25-30g