Are you looking for the perfect bite for your next summer gathering? These Bang Bang Chicken Sliders are exactly what you need right now.
They deliver a satisfying crunch and a zesty, creamy finish. You can have these ready for your hungry crowd in just 35 minutes. Your guests will definitely ask for the recipe before the night ends.
Why You’ll Love It
This recipe is a total winner for any busy weeknight or casual potluck. It combines the comfort of a sandwich with a bold explosion of flavor. You will love how the sweet chili sauce balances the mild heat of the Sriracha.
The brioche buns add a buttery sweetness that feels truly indulgent. Since the chicken pieces are small, they cook very quickly. It is an impressive yet affordable way to feed a group of friends.
The Easy Process
Making these sliders is much simpler than it looks. You start by soaking the chicken in buttermilk for extra tenderness. A quick toss in cornstarch ensures a shatteringly crisp crust every time.
The signature sauce comes together in one small bowl with zero cooking required. You can even prep the slaw while the oil heats up. It is a foolproof method for perfectly golden chicken at home.
Simple Ingredients
- 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
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
- Place chicken pieces in a bowl with buttermilk and soak for 10 minutes.
- In a separate shallow dish, combine cornstarch, salt, and black pepper.
- Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- 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.
- Drain fried chicken on a wire rack or paper towels.
- In a large bowl, toss the warm fried chicken with the prepared sauce until evenly coated.
- Toast the slider buns under a broiler or in a pan until lightly browned.
- Assemble sliders by placing a portion of cabbage slaw on the bottom bun, followed by the sauced chicken and a sprinkle of green onions.
- Top with the remaining bun halves and serve immediately.
Best Ways to Enjoy
Serve these sliders while the chicken is still warm and juicy. They pair beautifully with a side of sweet potato fries or a crisp cucumber salad. Since they are easy to hold, they are perfect for outdoor summer parties.
You can set up a slider bar so guests can assemble their own. This keeps the buns fresh and the crunchy cabbage slaw bright. Add a cold glass of lemonade to complete the meal.
Keep It Fresh
If you have leftovers, store the chicken and buns separately. The chicken will stay fresh in an airtight container for up to two days in the fridge. Avoid storing the assembled sliders to prevent the bread from getting soggy.
To reheat, use an air fryer or oven at 350°F for five minutes. This helps the chicken regain its signature crispy texture. Simply re-toast the buns and add fresh slaw before serving again.
Tips for Best Results
- Don’t skip the buttermilk soak because it keeps the chicken incredibly tender.
- Avoid overcrowding the pot to ensure the oil temperature stays consistent.
- Use a meat thermometer to check for a safe internal temperature of 165°F.
- Prep the sauce ahead of time to let the flavors meld together.
- Serve these at your next summer potluck for a guaranteed crowd-pleaser.
- Garnish with extra green onions for a fresh, zesty pop of color.
- Shake off excess cornstarch to prevent the coating from becoming gummy.
- Toast your buns right before serving for the best texture.
Make It Your Own
- Swap the chicken for shrimp for a classic seafood twist.
- Use gluten-free flour and cornstarch to accommodate dietary needs.
- Add extra Sriracha if you prefer a much spicier kick.
- Try a pineapple slaw for a tropical summer variation.
Quick Answers
Can I make these ahead of time?
You can whisk the sauce and chop the onions a day early. However, the chicken is best when fried and served immediately for maximum crunch.
Are these sliders kid-friendly?
Yes, they are very approachable! Simply reduce the Sriracha in the sauce if your little ones prefer a milder flavor.
How do I know the chicken is done?
The coating should be a beautiful golden brown. Always use a thermometer to ensure it reaches 165°F inside.
I hope these vibrant sliders bring so much joy to your next summer gathering. They are truly the ultimate simple and flavorful meal to share with friends.
— Emily
Ingredients
Method
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
- Place chicken pieces in a bowl with buttermilk and soak for 10 minutes.
- In a separate shallow dish, combine cornstarch, salt, and black pepper.
- Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- 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.
- Drain fried chicken on a wire rack or paper towels.
- In a large bowl, toss the warm fried chicken with the prepared sauce until evenly coated.
- Toast the slider buns under a broiler or in a pan until lightly browned.
- Assemble sliders by placing a portion of cabbage slaw on the bottom bun, followed by the sauced chicken and a sprinkle of green onions.
- Top with the remaining bun halves and serve immediately.
