Name: Bang Bang Chicken Sliders
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ pounds thin sliced chicken breasts; Kosher salt, fresh black pepper, garlic powder (to season); ½ cup flour; ¼ cup cornstarch; 1 cup buttermilk; 1 tablespoon hot sauce; 1 large egg; 2 cups (or more as needed) Panko bread crumbs; Vegetable or canola oil (for frying); 12 slices mozzarella cheese; 12 slider rolls; Bang Bang Sauce (see notes/instructions for sauce)

Crispy fried chicken cutlets topped with mozzarella cheese and drizzled in a sweet‑and‑spicy bang bang sauce—these sliders are the kind of fun, flavorful bites I love serving at parties, on game day, or whenever I’m craving something bold and satisfying. The combination of crunchy chicken, melty cheese, and creamy spicy sauce makes every bite totally addictive. Bang Bang Chicken Sliders

Why I Love This Recipe

I love how these sliders pack a punch of flavor in such a small package. The chicken is juicy inside with a golden, crunchy crust that holds up well to the sauce. That bang bang drizzle? It’s sweet, tangy, and just spicy enough to give each slider a kick. I also like how easy it is to prep the chicken and sauce ahead of time—making this recipe perfect when I need to pull together something impressive without the stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds thin sliced chicken breasts
Kosher salt, fresh black pepper, garlic powder (to season)
½ cup flour
¼ cup cornstarch
1 cup buttermilk
1 tablespoon hot sauce
1 large egg
2 cups (or more as needed) Panko bread crumbs
Vegetable or canola oil (for frying)
12 slices mozzarella cheese
12 slider rolls
Bang Bang Sauce (see directions for how to make it)

Directions

I start by seasoning both sides of the chicken with salt, pepper, and garlic powder. Then I set up a breading station: one bowl for flour and cornstarch, another for the buttermilk, hot sauce, and egg whisked together, and a third for the Panko.
Each chicken cutlet gets dredged in the flour mixture (I shake off the excess), dipped into the buttermilk mixture (letting the extra drip off), and then pressed into the Panko to coat thoroughly.
In a skillet, I heat a thin layer of oil over medium heat and fry the chicken in batches—usually 2–3 minutes per side depending on the thickness—until they’re golden brown and reach an internal temp of 165°F. Then I drain them on paper towels.
While the chicken rests, I whisk up the Bang Bang Sauce. (I often make this ahead and store it in the fridge.)
To assemble, I cut the fried cutlets into slider-sized pieces, place them on slider rolls, top each with a slice of mozzarella (it softens nicely from the heat of the chicken), and finish with a drizzle of bang bang sauce. Ready to serve!

Servings and Timing

This recipe makes 12 sliders—perfect for a small crowd or family-style meal.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I like playing around with different variations for these sliders:

Spicier version: I add extra hot sauce to the buttermilk mix or a pinch of cayenne to the breading.
Cheese swap: Sometimes I use pepper jack or provolone instead of mozzarella for a different flavor twist.
Baked option: Instead of frying, I bake the breaded cutlets at 425°F for 20–25 minutes, flipping halfway, until crispy and cooked through.
Sauce twist: For a smoky flavor, I mix a little chipotle sauce into the bang bang mixture.

Storage/Reheating

If I have leftovers, I store the chicken and sauce separately. The cooked chicken cutlets keep well in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes or until heated through and crispy. The sauce stays good in the fridge for up to a week and is best served at room temperature.

FAQs

How do I make bang bang sauce?

I mix mayonnaise, sweet chili sauce, a dash of sriracha, and a bit of honey or sugar to balance the heat. Adjust the spice level based on preference.

Can I make the sliders ahead of time?

Yes, I often fry the chicken and make the sauce earlier in the day. Just reheat the chicken in the oven before assembling.

Can I use regular breadcrumbs instead of Panko?

Technically yes, but I really prefer Panko because it gives that extra crisp texture I love in fried chicken.

What’s the best oil for frying?

I usually go with vegetable or canola oil because they have high smoke points and neutral flavors.

Can I freeze the breaded chicken?

Yes—I freeze the uncooked, breaded cutlets on a tray, then transfer them to a freezer bag. When I’m ready, I fry them directly from frozen, adding a few extra minutes to the cook time.

Conclusion

These bang bang chicken sliders are everything I want in a party snack or fun dinner—crispy, cheesy, and coated in a crave-worthy sauce. Whether I’m serving them for a crowd or just treating myself, they never disappoint. I like how easy they are to customize and how quickly they come together. Once I tried them, they became a go-to favorite in my kitchen.