Crispy Bang Bang Chicken Sliders: The Ultimate Crowd-Pleaser

Summer is the season for easy, shareable meals on the patio.

These Bang Bang Chicken Sliders are the ultimate crowd-pleaser for your next gathering.

You get crispy chicken, creamy sauce, and soft brioche in every bite.

Why This Recipe Is a Winner

This recipe is perfect for busy summer evenings or weekend hosting.

It delivers a restaurant-quality experience right in your own kitchen.

The balance of sweet and spicy flavors is truly addictive.

Your friends will definitely ask you for this recipe before they leave.

Simple Cooking Steps

Making these sliders is much easier than it looks.

You simply soak, coat, and fry the chicken until golden and crispy.

The sauce comes together with just a quick whisk in a bowl.

Even beginners can master this frying technique with ease.

Ingredients You’ll Need

These sliders use simple ingredients you can find at any local shop.

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon Sriracha sauce
• 1 teaspoon honey
• 12 brioche slider buns, split
• 2 cups shredded cabbage slaw mix
• 2 green onions, thinly sliced

Step-by-Step Directions

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
2. Place chicken pieces in a bowl with buttermilk and soak for 10 minutes.
3. In a separate shallow dish, combine cornstarch, salt, and black pepper.
4. Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
5. Dredge chicken pieces in the cornstarch mixture, shaking off excess, then fry in batches for 3-4 minutes until golden brown and cooked through to 165°F.
6. Drain fried chicken on a wire rack or paper towels.
7. In a large bowl, toss the warm fried chicken with the prepared sauce until evenly coated.
8. Toast the slider buns under a broiler or in a pan until lightly browned.
9. Assemble sliders by placing a portion of cabbage slaw on the bottom bun, followed by the sauced chicken and a sprinkle of green onions.
10. Top with the remaining bun halves and serve immediately.

Best Ways to Enjoy It

Serve these sliders warm while the chicken is still crunchy.

Pair them with a cold cucumber salad or sweet potato fries.

Set them out on a large platter for your next summer potluck.

They are the perfect size for little hands and big appetites alike.

Storage & Reheating

Store the chicken and buns separately to keep things fresh.

The chicken stays good in the fridge for up to three days.

Reheat the chicken in an air fryer to bring back the crunch.

Avoid the microwave, as it can make the breading soggy.

Recipe Tips

• Use a thermometer to check your oil temperature accurately.
• Do not crowd the pot while frying the chicken pieces.
• Toast your buns to prevent them from getting soggy from sauce.
• Adjust the Sriracha if you prefer a milder heat level.
• For summer parties, double the batch for a hungry crowd.
• Use fresh green onions for a bright, crisp flavor finish.

Easy Flavor Ideas

• Swap chicken for shrimp for a classic seafood twist.
• Use gluten-free cornstarch and buns for dietary needs.
• Try a honey-lime slaw for a citrusy summer flavor.

Common Questions

Can I make these ahead of time?

You can prep the sauce and slaw a day in advance. Fry the chicken right before serving for the best texture.

Are these sliders very spicy?

They have a gentle kick from the Sriracha and chili sauce. You can reduce the Sriracha for a milder version.

I hope these Bang Bang Chicken Sliders bring joy to your summer table. They are so fun to make and even better to share. Happy cooking!

— Clara