Bang Bang Chicken Sliders Recipe -

Bring a bold, sweet, and spicy kick to your next gathering with these irresistible Bang Bang Chicken Sliders.

Featuring ultra-crispy, panko-breaded chicken cutlets nested inside sweet Hawaiian rolls and generously drizzled with a creamy, zesty homemade bang bang sauce, this recipe transforms a restaurant-style favorite into an easy-to-make finger food.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 sliders

Ingredients

For the Chicken:

1 1/2 pounds skinless, boneless chicken breasts (butterflied and pounded to an even thickness)
1 large egg
1/4 cup water
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper
2 cups panko bread crumbs
1 cup avocado oil (or neutral vegetable oil for frying)

For the Bang Bang Sauce:

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon hot pepper sauce (such as Tabasco)
1 teaspoon rice wine vinegar

For Assembly:

1 package (12 count) Hawaiian rolls or small sourdough rolls
24 fresh lettuce leaves (rinsed and dried)

Step-by-Step Instructions

1. Prep the Chicken and Station

Line a large baking sheet with parchment paper.
Cut your pounded chicken breasts into 12 evenly sized pieces that will fit nicely inside your slider buns. Set aside.
Set up a three-bowl breading station:
1. Whisk the egg and water together in the first shallow bowl.
2. Mix the all-purpose flour, garlic powder, cayenne pepper, ground coriander, salt, and black pepper in the second bowl.
3. Pour the panko bread crumbs into the third bowl.

2. Bread and Chill

Take each chicken piece and dip it first into the egg wash, allowing excess to drip off.
Dredge the piece through the seasoned flour mixture, then dip it back into the egg wash.
Finish by pressing the chicken firmly into the panko bread crumbs to ensure a thick, even crust. Place the coated chicken onto the prepared baking sheet.
Transfer the baking sheet to the refrigerator to chill for 10 to 15 minutes. (Chilling helps the breading adhere tightly to the chicken so it won’t slide off during frying).

3. Mix the Sauce

While the chicken chills, whisk together the mayonnaise, sweet chili sauce, hot pepper sauce, and rice wine vinegar in a small mixing bowl until completely smooth.
Transfer the mixture to a squeeze bottle for easy application, or keep it in the bowl to spoon on later.

4. Fry the Chicken

Heat the avocado oil in a heavy-duty cast-iron skillet over medium heat until shimmering. Line a large plate with paper towels and place it near the stove.
Working in batches to avoid overcrowding the pan, carefully lay the chilled chicken pieces into the hot oil.
Fry for about 3 minutes until the bottom turns a deep golden brown, then flip. Cook for another 3 minutes until the chicken is cooked through (the internal temperature should register 165°F / 74°C on an instant-read thermometer).
Transfer the cooked chicken to the paper towel-lined plate to drain excess oil.

5. Assemble the Sliders

Slice the block of Hawaiian rolls horizontally in half to separate the tops from the bottoms, and lightly toast the cut sides if desired.
Arrange the bottom buns on a serving platter. Drizzle or squeeze a generous amount of bang bang sauce onto each base.
Place two fresh lettuce leaves onto the sauced bottom bun, followed by a piece of crispy fried chicken.
Add another drizzle of bang bang sauce right over the chicken, cap with the top bun, and serve immediately.

Pro Cooking Tips

Achieve Extra Crunch

Do not skip the refrigerator chilling step. Letting the breaded chicken rest in the fridge allows the coating to set, resulting in a much crispier finish when it hits the hot oil.

Keep Oil Temperature Stable

Maintain a steady medium heat. If the oil is too hot, the panko will burn before the chicken cooks through; if it’s too cool, the breading will absorb too much oil and turn soggy.

Make-Ahead Option

You can mix the bang bang sauce up to 2 days in advance and store it in an airtight container in the refrigerator.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	251	—
Total Carbohydrate	27g	10%
Dietary Fiber	2g	8%
Total Sugars	3g	—
Protein	10g	19%
Total Fat	12g	15%
Saturated Fat	2g	10%
Cholesterol	33mg	11%
Sodium	406mg	18%
Vitamin C	2mg	2%
Calcium	60mg	5%
Iron	2mg	12%
Potassium	201mg	4%