
So excited to let you in on my Bang Bang Chicken Sliders! Each mouthful gives you crispy, crunchy chicken, gooey mozzarella, and that incredible sweet-meets-fiery bang bang sauce. These little guys never last long at parties - they're always the first snack to vanish!
The Flavor Wonder
The wow factor in these sliders comes from how the flavors work together. That crunchy chicken meets the smooth, spicy sauce and creates something totally addictive with each bite. They're super simple to whip up too - you'll find yourself wanting them for everything from sports nights to quick family meals.
Round Up These Items
- Chicken Cutlets: Skinny chicken breasts that fry up fast and crunchy.
- Avocado, Canola, or Vegetable Oil: For getting that chicken nice and crispy without burning.
- Slider Buns: Tiny, fluffy rolls that cradle all the goodness.
- Mozzarella Cheese: Stretchy cheese that complements the crunchy chicken perfectly.
- Bang Bang Sauce: Mix of mayo, sriracha, sweet chili sauce, and honey creating that sweet-spicy magic.
Building Your Sliders
- Get Those Chicken Cutlets Ready
- Quickly fry thin chicken pieces in hot oil until they turn golden and crunchy. Pat off extra oil with paper towels.
- Whip Up Bang Bang Sauce
- Mix mayo, sriracha, sweet chili sauce, and honey till it's smooth. Make it as spicy as you want.
- Stack Your Sliders
- Put a crunchy chicken piece on each little bun, add mozzarella on top, then drizzle with that amazing bang bang sauce.
- Time to Eat
- Grab them while they're hot or let everyone add their own sauce. They taste best warm and a bit messy!
Air Fryer Wonder
When I'm looking for something a bit healthier, my air fryer works wonders for these sliders. The chicken still gets that amazing crunch without all the oil. Just remember to watch your timing depending on how thick your chicken pieces are.
Get Ahead Party Tricks
Need to simplify your hosting? I normally fix the chicken and sauce before guests arrive. Keep chicken warm in a low temp oven and the sauce in the fridge until it's time to put everything together. This way you can actually hang out with your guests instead of cooking all night!
Works For Any Occasion
These sliders are my go-to for any get-together. From sports viewing to casual dinners or big celebrations, they always hit the spot. They're fun finger food that both kids and grown-ups can't get enough of!
Switch Things Up
Feel free to play around with the recipe! Sometimes I swap in different cheeses or kick up the sauce heat. Setting out extras like pickles, lettuce and more sauce lets everyone build their dream slider their own way.

The Wow Factor
What really makes these sliders stand out is how everything comes together. The crunchy chicken with that melty cheese and our knockout sauce creates something you can't stop eating. It's like bringing your favorite restaurant treat right into your kitchen!
Nailing The Fry
Want my trick for super crispy chicken? Keep your oil steady at 350°F. I always use a thermometer to check and stick with veggie or canola oil. Thin chicken pieces are the way to go - they cook quick and turn out perfect every single time.
Frequently Asked Questions
- → Can I prep these sliders before serving?
- Sure can! Keep the fried chicken warm in a 325°F oven for up to an hour. The sauce can be made ahead; let it sit out for half an hour before using. Reheat refrigerated cutlets in the oven too.
- → What if I don’t have buttermilk?
- No problem! Just combine 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk. Let it sit a few minutes, and it’s good to go. It’ll tenderize your chicken, too!
- → How do I tell if the chicken’s done?
- Shoot for an internal temp of 165°F with a meat thermometer. No thermometer? Slice into the thickest part—if there’s no pink left, it’s ready.
- → Can I bake instead of frying?
- Sure thing! Bake breaded cutlets on a rack over a sheet at 400°F. Add a light cooking spray for crispier results. Flip halfway; they’ll be golden in 15-20 minutes.
- → How can I stop the chicken from getting soggy?
- Place cooked cutlets on a wire rack over a baking pan in a 200°F oven. It’ll keep them warm and crunchy without getting soft or soggy.