350 Calorie Bang Bang Chicken Sliders

Oh my gosh, you know those days? When you need something incredibly impressive on the table in under 40 minutes, but your brain is just mush from the week? I live for those moments, and that’s exactly how these Bang Bang Chicken Sliders came to be! Forget fuss. Forget complicated sauces that require five different specialty bottles.

These sliders are my secret weapon for last-minute game nights or when the kids suddenly decide they need a special lunch immediately. We’re talking crispy, juicy fried chicken tossed in a creamy, spicy sauce that hits every sweet, tangy, and hot note perfectly. Trust me when I say these are the quickest, flavor-packed Bang Bang Chicken Sliders you will ever make. They vanish instantly, and I dare you not to make a glorious mess eating them!

Why You Need These Bang Bang Chicken Sliders Today

Seriously, why wait? You need these sliders because they are:

• Super fast—we’re talking under 40 minutes total!
• The perfect texture trifecta: crispy outside, juicy inside.
• Flavor-forward with that irresistible spicy-creamy kick.
• Perfect for game day appetizers or a killer weeknight lunch.

If you love the flavor profile of Bang Bang Shrimp Tacos but need something handheld and quick for the family, this recipe is your new MVP!

Essential Ingredients for Perfect Bang Bang Chicken Sliders

Okay, the magic of these sliders really lies in setting up three separate spots on your counter. Don’t just throw things in a pile! When you keep the dredging stations clean, you get perfectly crisp chicken every time. Plus, we need to nail that sauce—it’s the star, after all. It’s all about quality basics here, trust me!

You’ll want to make sure you have everything measured out before the chicken even hits the fryer. If you’re ever looking for ways to boost the sweetness balance in sauces, check out my recipe for simple syrup; it’s a lifesaver in the cocktail world, but honestly, I love a tiny drizzle in savory sauces too!

For the Crispy Chicken Coating

We need that crunch that holds up to the sauce! Remember what I said? Double-dipping is key for that maximum crispiness. You’ll need:

• One pound of boneless, skinless chicken breasts, cut into those perfect little bite-sized pieces.
• One cup of all-purpose flour.
• Salt, pepper, and paprika for seasoning the flour dredge.

For the Creamy Bang Bang Sauce

This is where we control the heat! I always start with just a tablespoon of Sriracha, but if you like things truly spicy, crank it up! The sauce needs these essentials:

• Half a cup of creamy mayonnaise.
• A quarter cup of sweet chili sauce—this gives us that sticky sweetness.
• One tablespoon of Sriracha (or more if you dare!).
• A teaspoon of garlic powder to bring that savory depth.

For Assembly

Don’t forget the finishing touches! These keep the slider light and fresh amidst all that creamy chicken:

• Twelve slider buns—I prefer soft potato rolls!
• A quarter cup of shredded lettuce—nothing fancy, just something crisp.

Step-by-Step Instructions for Making Bang Bang Chicken Sliders

Alright, let’s get cooking! If you want that crunch that doesn’t get soggy when you hit it with the sauce, you have to follow the breading order exactly. Think of this as a three-step spa treatment for your chicken pieces. If you’re ever looking to try a healthier route for fried items, check out my guide on making crispy baked chicken—it’s fantastic!

Preparing the Chicken Breading Station

Set up three shallow dishes side-by-side. In the first, mix up all your dry coating ingredients: the flour, salt, pepper, and paprika. Give that a good whisk so everything is evenly distributed. In the middle dish, just do a quick whisk of your beaten egg and milk—that’s our binder! The third dish gets refilled with that dry flour mix again. Remember my secret: the double-dip. Chicken goes flour, then egg wash, then back into the flour for a final, thick coat. Knock off any excess flour gently; we want texture, not clumps!

Frying the Bang Bang Chicken Pieces

Time for the hot oil! You want about an inch of vegetable oil heating up in your skillet over medium-high heat. Test it—a tiny bit of flour should sizzle immediately but not burn. Carefully drop in your coated chicken pieces, being sure not to overcrowd the pan, or the temperature will drop! Fry them for about four to six minutes, flipping them gently until they are beautifully golden brown all over and cooked through. As soon as they look perfect, pull them out immediately and let them drain onto paper towels heavily. We want them dry before saucing!

Mixing the Signature Bang Bang Sauce

While that chicken is frying, whip up the sauce—it takes literally two minutes. Grab a small bowl and just whisk the mayonnaise, sweet chili sauce, Sriracha, and garlic powder together. Keep whisking until it’s completely smooth and uniform in color. Taste it! If it’s not spicy enough for you, go ahead and splash in a little extra Sriracha right now. See? Easy!

Tossing and Assembling Your Bang Bang Chicken Sliders

Once the chicken is drained and slightly cooled (so it doesn’t melt the mayo instantly!), drop it into a large bowl. Drizzle on enough Bang Bang sauce to fully coat every piece—you want it covered, but don’t drown them so they get soupy. Lightly toast those slider buns if you like a little extra structure. Then, it’s assembly time: toss a little lettuce on the bottom bun, pile those saucy chicken bites high, and crown it with the top bun. Serve these right away while that chicken is still warm and crispy!

Expert Tips for Unforgettable Bang Bang Chicken Sliders

Look, the recipe gets you 90% there, but the real bang—pun intended—comes from the little things you do right before they hit the plate. These aren’t just decent sliders; we want slider perfection! It all comes down to that crust holding up against the creamy Bang Bang sauce. If you’re looking for other crunchy hacks, I’ve detailed some amazing methods for an air fryer grilled cheese that can translate to similar techniques here!

Achieving Maximum Crispiness in Your Bang Bang Chicken Sliders

You noticed I mentioned the double-dip in the instructions, right? Don’t skip that step! That second pass through the flour is crucial. It builds up a thicker barrier around the chicken, which protects it from the wet sauce later on. Think of it like giving the chicken a heavy, protective coat before going out in the rain.

Also, oil temperature is non-negotiable. If the oil is too cool, the chicken just soaks it up, and you end up with greasy, soft chicken that tastes oily. If it’s smoking hot, you burn the coating before the inside is cooked. Medium-high heat is your friend. You should see small, consistent bubbles immediately when chicken goes in. If you have a candy thermometer, aim for about 350°F, but honestly, just watch those bubbles—they tell the real story!

Customizing the Spice Level of Your Bang Bang Chicken Sliders

Sriracha is great because it brings vinegar and garlic flavor along with the chili heat. But what if you want a deeper, smoky heat? Swap out half of your Sriracha for a teaspoon of smoky chipotle powder mixed into the sauce. It brings a whole new dimension! I tried that last week, and wow, the depth was incredible.

Now, if you’ve got guests who are spice-wimps (we all have them!), you need a cooling mechanism. Instead of just using less Sriracha, which thins the sauce, try adding about half a teaspoon of honey or even a tiny dollop of plain Greek yogurt to the sauce mixture. The honey balances the heat nicely, and the yogurt cools the fiery edge without watering down the mayo base. You still get the flavor, just with less fire!

Alternative Cooking Methods for Bang Bang Chicken Sliders

I know, frying is the best for that classic, decadent crisp, but sometimes, you just want to skip the oil splatter and keep things a little lighter on a Tuesday night. Totally understandable! We can absolutely pivot these into baked or air-fried bites without losing much of that essential crunch.

If you are embracing the healthier side, you have to promise me you’ll still follow the double-dip breading. That extra coating is even more crucial when you aren’t plunging into a vat of hot oil. It creates the crust we need to stand up to the sauce!

For those looking to minimize fat, I recently tested these using the air fryer method when I was focusing on lighter meals, and they came out fantastic! For air frying, toss your dredged chicken pieces lightly with a spritz of cooking spray—don’t skip the spray, that helps browning! Cook them in a single layer at 380°F (about 190°C) for 12 to 15 minutes, shaking the basket halfway through. If you’re baking them on a sheet pan, aim for 400°F (200°C) for about 20 minutes, flipping halfway.

If you’ve had success with my air fryer chicken quesadillas, you’ll find this technique very similar. It’s all about convection power doing the heavy lifting. Once they are golden and cooked through, just move immediately to the saucing step just like we discussed before!

Serving Suggestions for Your Bang Bang Chicken Sliders

Once you master the sauce and the crispy chicken, the real fun begins: figuring out what to put next to these flavor bombs! Because these Bang Bang Chicken Sliders are so rich—creamy, spicy, and fried—you really want accompaniments that offer a cooling contrast. Serving them on their own is fine if you’re hosting a snack-only event, but they shine next to something tangy or fresh.

My absolute go-to accompaniment is a simple, crunchy slaw. It cuts right through the richness of the mayo-based sauce. Don’t overcomplicate it! A quick mix of shredded cabbage, carrots, a splash of vinegar, and maybe a tiny bit of sugar is all you need for that perfect palate cleanser between bites.

If you’re serving these for a bigger lunch spread, try adding some tangy, vinegary pickles on the side. Those sharp flavors are a beautiful counterpoint to the heat. Or, if you’re feeling slightly fancier but still want something easy, I highly recommend making a simple, cool salad. You might want to check out my recipe for the Refreshing Cucumber Feta Salad—it’s light, cool, and honestly, it turns these sliders into a full, vibrant meal.

Honestly, though? Sometimes I just serve them with a side of crispy french fries. Sometimes, you just want pure comfort food, and these sliders deliver that in spades!

Storage and Reheating Bang Bang Chicken Sliders

Listen, these Bang Bang Chicken Sliders are just about the best thing ever when they are piping hot and crispy. But if—and this is a huge if—you happen to have leftovers, we need to talk strategy immediately. The single most important rule here is this: never, ever store them assembled.

If you stack the sauced chicken onto the lettuce and the bun, I promise you, by morning, you’ll have mush. The crispy coating will surrender to the sauce almost instantly, and the bun will be sad and soggy. We are cooking for texture here, so we have to honor that texture even when storing!

Here is how you save the magic for later:

• Store the Chicken Separately: Place the sauced chicken pieces in an airtight container. If you want to fight to keep them a *little* crispier, put down a paper towel first to absorb any excess moisture pooling at the bottom.
• Store the Sauce: Keep that glorious Bang Bang sauce in a separate, sealed jar in the fridge. It lasts wonderfully for about a week, honestly.
• Store the Buns: Keep the slider buns sealed tight; they don’t need refrigeration.

The Best Way to Reheat Sauced Chicken

Reheating sauced, fried food is always a bit tricky, but we can do our best! Skip the microwave—it steams the chicken, and we lose all the hard work we put into the breading. Your oven or air fryer is the hero here.

Spread the sauced chicken pieces out in a single layer on a baking sheet lined with foil (for easy cleanup!). Pop them into a preheated oven at 375°F (190°C) for about 8 to 10 minutes. If you use the air fryer, spread them out and go for 350°F (175°C) for about 5 minutes. You’re just heating them through and hoping to revive a little bit of that crisp.

When serving the leftovers, lightly toast your buns, pile on your reheated chicken, add a fresh piece of lettuce, and then sneak a spoonful of that cold, fresh sauce right on top. That fresh, cool sauce on the warm chicken? It’s almost as good as fresh, I swear!

Frequently Asked Questions About Bang Bang Chicken Sliders

Even when a recipe is super straightforward, I always get questions! That’s the beauty of home cooking, right? We tweak things, we ask about components, and we figure out how to make it work for our specific pantry or gathering. Here are some of the things I hear most often about making these incredible little spicy sliders. If you need a quick drink recommendation to go with them, check out my post on easy cocktail recipes!

Can I use pre-cooked chicken for these Bang Bang Chicken Sliders?

You technically *can*, but I would seriously advise against it if you want that classic texture! The whole point of this recipe is coating raw chicken pieces and getting them perfectly crispy right before tossing them in the sauce. If you use pre-cooked chicken, say, rotisserie meat, it’s already cooked and tends to be drier. If you bread it and fry it, it’ll likely burn before the internal temperature is safe, and the texture just won’t be as juicy. If you must use pre-cooked, an air fryer toss is best, but for the authentic flavor and texture of these Bang Bang Chicken Sliders, stick to the dredging process with raw chicken.

What is the best type of bun to use for Bang Bang Chicken Sliders?

This is a great structural question! Slider buns can be tricky because they soak up liquid fast. You want something soft but sturdy enough to hold up to that glorious, thick sauce. My absolute favorite choice is the small potato roll—they are slightly sweet, soft when you bite in, but they have enough density to resist immediate sogginess.

If you can’t find potato rolls, look for brioche slider buns. Those are rich, sweet, and generally hold their shape well. Make sure you toast them lightly! Even about 30 seconds under the broiler adds a crucial layer of protection against the moisture from the lettuce and the sauce. A toasted barrier can save the day!

How far in advance can I make the Bang Bang sauce?

Oh, you can absolutely make the sauce ahead of time! That’s one of my favorite time-savers. Since the sauce is just mayo, sweet chili, and sriracha, it actually melds together beautifully if given a little time in the fridge. I usually make a double batch on Sunday. Store it tightly covered in an airtight container, and it tastes perfectly fresh for at least a week.

When you are ready to assemble your sliders, just give the sauce a quick stir before you pour it over the hot, cooked chicken. You might find that the mayonnaise thickens up just a hair in the fridge, so a tiny splash of water or a touch more sriracha can loosen it up perfectly if needed. Don’t worry about the flavors changing—they only get better!

Nutritional Estimates for Bang Bang Chicken Sliders

Now, let’s talk numbers. I always try to be upfront about what we are consuming, especially when dealing with fried delights like these Bang Bang Chicken Sliders. Because we are using rich mayonnaise and frying the chicken, these come in as true comfort food. If you are tracking macros or counting calories, these serve as a great baseline estimate!

Keep in mind that these figures are based on the ingredients list provided and assuming 12 sliders yielded from the recipe. If you use a skinnier mayo or opt for the air fryer method we talked about earlier, those numbers are going to shift quite a bit! These are just estimates to give you a general idea of what you’re working with.

Here are the approximate nutritional values for one slider:

• Serving Size: 1 slider
• Calories: 350
• Fat: 18g (with 3g saturated fat)
• Cholesterol: 60mg
• Sodium: 650mg
• Carbohydrates: 30g (with 1g Fiber)
• Protein: 18g
• Sugar: 8g

I always say that cooking at home lets you control the salt and the sugar better than any restaurant, but because the sweet chili sauce and mayonnaise are central to this recipe, the sodium and fat content are what they are! If you are watching your sodium intake, try cutting the added salt in the flour dredge by half. It’s hard to avoid salt entirely in fried chicken, but every little bit helps!

Share Your Bang Bang Chicken Slider Creations

Okay, now that you’ve made them—or even if you’re just dreaming about that crispy, saucy goodness—I want to hear all about it! This is the fun part of home cooking: seeing how you translate my family favorites into your own kitchen adventures.

Did you stick to the single tablespoon of Sriracha, or are you a certified fire-breather who ramped it up to three tablespoons? Seriously, tell me about your spice level adjustments in the comments below! I always love hearing what crazy delicious tweaks you all come up with.

If you snapped a picture of your finished platter of Bang Bang Chicken Sliders—especially if you managed to capture a beautiful cross-section of that crispy coating before everyone devoured them—you absolutely have to share it!

Tag me on social media when you post! Knowing these recipes bring that kind of speedy, spicy joy to your own weeknight dinners makes all the testing and writing worthwhile. Don’t forget to rate the recipe with stars right down below if you think these deserve a spot in your regular rotation. Happy eating!

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