Bang Bang Sliders
There's something magical about biting into a Bang Bang Slider-the crispy, golden chicken, the creamy-sweet Bang Bang sauce, and the gooey mozzarella all tucked into a soft, toasted bun. Home cooks love these sliders for game day, potlucks, or even a fun family dinner because they're easy to make in batches, always a crowd-pleaser, and feel indulgent without being overly complicated. The combination of textures-crunchy exterior, tender chicken, and melty cheese-makes every bite irresistible. Plus, they're just the right size for sharing (or sneaking a second one when no one's looking).
What Makes This Recipe Special
- The triple-coating technique (flour, buttermilk-egg wash, panko) creates an ultra-crispy, shatteringly crunchy crust that stays crisp even after the sauce is drizzled on.
- Using buttermilk and hot sauce in the wash not only tenderizes the chicken but also adds a subtle tang that cuts through the richness of the fried coating.
- Melting mozzarella directly onto the hot chicken slices while assembling ensures the cheese stays gooey and perfectly draped over each patty.
- The Bang Bang sauce, with its balance of sweet, spicy, and creamy, is the star flavor booster-homemade or store-bought, it elevates the sliders from good to unforgettable.
Ingredients
1½ poundsof chicken breast, thinly sliced
Freshly ground black pepper, adjust to taste
Garlic powder for sprinkling to taste
A pinch of kosher salt, or more as needed
¼ cupof cornstarch
1 tablespoonof hot sauce
1 largeegg, beaten
½ cupof plain flour
1 cupof tangy buttermilk
Vegetable oil (or canola) for frying your chicken sliders
2 ormore cups of panko breadcrumbs as needed
12 mozzarellaslices
12 smallsandwich rolls or slider buns
Bang Bang sauce made separately
Nutrition
450 caloriesCalories
Per serving · Values are estimates
Instructions
1
On both sides of the chicken slices, sprinkle kosher salt, black pepper, and garlic powder until evenly coated.
2
Take three bowls: In the first, whisk flour and cornstarch together. In the second, combine buttermilk, hot sauce, and egg with a fork. The third should hold panko breadcrumbs.
3
Dip each chicken slice into the flour bowl first, then dunk it into the buttermilk mixture, and finish by pressing it into the panko until well-coated. Lay each piece on a plate, repeating with the rest.
4
Pour enough oil into a pan to cover the bottom, and heat it over medium. Fry your breaded chicken in smaller batches, maintaining space. When they’re crispy and golden, they’re done!
5
Place each fried piece on paper towels to let any extra oil seep off. During this time, get your Bang Bang sauce ready and set it nearby.
6
If needed, trim the chicken cutlets to fit your buns. Then stack them on a bun, add mozzarella while they’re hot, drizzle over some sauce, and top with the remaining bun half.
7
For the best experience with melted cheese and warm chicken, dig into these sliders while they’re still steaming!
Essential Tips
Buttermilk soak
For maximum tenderness, let the chicken slices soak in the buttermilk mixture for at least 15 minutes before breading. If you're short on time, even 5 minutes makes a noticeable difference in juiciness.
Panko press
When coating the chicken in panko, press firmly to ensure the breadcrumbs adhere tightly. This prevents them from falling off during frying and creates a more uniform, crispy crust.
Oil temperature
Heat the oil to 350°F (175°C) before frying-use a thermometer for accuracy. If the oil is too hot, the coating will burn before the chicken cooks through; too cool, and the chicken will absorb excess oil and turn greasy.
Batch frying
Avoid overcrowding the pan when frying the chicken. Cook in small batches to maintain consistent oil temperature and ensure each piece crisps up evenly without steaming.
Cheese melt trick
Place the mozzarella slices on the chicken immediately after frying, while it's still piping hot. The residual heat will melt the cheese perfectly without needing a broiler or extra step.
Smart Swaps & Variations
Spicy kick
Add 1 teaspoon of smoked paprika or cayenne pepper to the flour-cornstarch mix for a deeper, smokier heat that pairs beautifully with the Bang Bang sauce.
Bunless option
For a low-carb twist, serve the chicken sliders over a bed of shredded lettuce or in butter lettuce cups, topped with sauce and cheese.
Pulled chicken
Shred the cooked chicken and mix it with extra Bang Bang sauce, then pile it onto slider buns with coleslaw for a deconstructed slider experience.
Air fryer method
Skip the frying and use an air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway, for a lighter, less greasy version that still gets crispy.
What to Serve With This
- Cool, creamy coleslaw tossed with a lime vinaigrette to cut through the richness of the fried chicken.
- Crispy sweet potato fries or tater tots for a nostalgic, handheld pairing that complements the sliders perfectly.
- Iced tea sweetened with peach or mango for a refreshing contrast to the spicy-sweet flavors, or a cold beer like an IPA to balance the heat.
- A simple green salad with a tangy vinaigrette for a lighter option if you're serving sliders as a main dish.
Storage & Reheating
Storage
Store assembled sliders in an airtight container in the fridge for up to 2 days. Reheat only the chicken components separately to preserve the crispiness of the coating.
Reheating
Reheat the chicken in a skillet over medium-low heat for 2-3 minutes per side until warmed through. Assemble fresh buns, cheese, and sauce to avoid sogginess.
Expert Chef Tips
- For an extra-deep flavor in the chicken, marinate the sliced chicken in the buttermilk mixture overnight. This not only tenderizes but also infuses the meat with a subtle tang.
- Use a mix of half panko and half Japanese panko (or panko-style) breadcrumbs for an even lighter, airier crunch that stays crisp longer.
- To keep the Bang Bang sauce from making the buns soggy, lightly toast the slider buns first and assemble the sliders just before serving.
Equipment You’ll Need
- Heavy-bottomed skillet or frying pan (for even heat distribution)
- Candy/deep-fry thermometer (to monitor oil temperature accurately)
- Wire rack and baking sheet (to keep fried chicken crispy while warming)
- Three shallow bowls (for flour, buttermilk wash, and panko coatings)
Nutritional Benefits
- Each slider provides around 450 calories, with 20g of protein from the chicken breast, making it a protein-rich option for a satisfying snack or meal.
- The fried coating adds healthy fats from the vegetable oil, but panko breadcrumbs contribute fiber compared to white breadcrumbs, offering a slight nutritional boost.
- Using buttermilk in the wash adds calcium and probiotics, though the sodium content can be high-adjust salt in the recipe or use low-sodium buttermilk if needed.
- For a lighter version, air-frying reduces the fat content by about 40% while still delivering a crispy texture.
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Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead of breast?
Absolutely! Chicken thighs are more forgiving and stay juicier during frying. However, slice them thinly (about ¼-inch thick) to ensure even cooking and a tender bite.
What's the best way to keep the sliders warm for a party?
Place the cooked chicken on a wire rack set over a baking sheet in a 200°F (95°C) oven while you finish frying the rest. Assemble sliders just before serving to keep the cheese melty and buns soft.
Can I bake these sliders instead of frying?
Yes, but expect a less crispy result. Bake at 400°F (200°C) for 15-20 minutes on a wire rack, flipping halfway, until golden and cooked through. Broil for 1-2 minutes at the end for extra crunch.
How can I make these sliders gluten-free?
Use gluten-free flour and panko breadcrumbs. Check that your Bang Bang sauce is gluten-free, as some store-bought versions contain wheat. For extra binding, add 1 teaspoon of xanthan gum to the flour-cornstarch mix.
Can I make the chicken ahead of time?
Yes! Fry the chicken up to a day ahead, then cool and store in the fridge. Reheat in a skillet or air fryer to restore crispiness before assembling sliders.
Why does my Bang Bang sauce separate or curdle?
This happens if the sauce gets too cold or is stored for too long. Warm it gently in a saucepan over low heat, whisking constantly, until it smooths out. Add a teaspoon of water or mayo if needed to re-emulsify.
What's the best way to reheat leftover sliders?
Reheat the chicken in a skillet or air fryer to restore crispiness, then assemble fresh components. Avoid microwaving, as it will make the coating soggy and the cheese rubbery.
Can I use a different sauce instead of Bang Bang?
Certainly! Sriracha mayo, spicy honey, or even a simple garlic aioli work well. Adjust the ratio to taste-you want enough sauce to coat but not drown the sliders.
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