These Bang Bang Chicken Sliders are a lively and delicious party option: crisp fried chicken cutlets topped with melted mozzarella and drizzled with a sweet-and-spicy bang bang sauce. They’re easy to assemble, wildly addictive, and perfect for gatherings or a casual weeknight treat.
Guests will flock to a platter of these sliders. If you prefer a slightly different protein, you can achieve similar flavors using thin turkey or chicken cutlets and a creamy yum-yum style sauce. The core idea is crisp, well-seasoned cutlets, soft slider rolls and a sauce with a balance of heat, sweetness and creaminess.
Addicting Chicken Slider Recipe
Serve a tray of these Bang Bang Chicken Sliders at your next party and you’ll quickly see why they’re a hit. Each slider features a thin, crispy chicken cutlet, a slice of mozzarella, and a generous drizzle of bang bang sauce that seeps into the bun for maximum flavor. They’re intentionally a bit messy—and that’s part of the appeal.
The sliders start with lightly pan-fried chicken cutlets, which are breaded and cooked until golden. While the cutlets are still warm, place them on slider rolls with a slice of mozzarella so the cheese softens slightly. Finish with a drizzle of bang bang sauce right before serving.
What Is Bang Bang Sauce?
Bang bang sauce is a mayonnaise-based condiment typically blended with sriracha, sweet chili sauce and a touch of honey for balance. Versions vary, but the combination delivers a creamy, slightly sweet sauce with a pleasant kick. It pairs well with chicken, fish, and sandwiches, and you can adjust the heat to taste.
How To Make Crispy Chicken Cutlets
If you already have thin, cooked cutlets on hand—such as leftover flat chicken—they work beautifully and save time. Otherwise, this recipe calls for a quick breading and pan-fry that keeps the cutlets crisp without being greasy.
Use a neutral oil with a high smoke point like canola, vegetable or avocado oil for frying. Olive oil isn’t ideal for high-temperature frying. Heat the oil properly so the breaded cutlets sear quickly; this prevents sogginess and keeps the coating crunchy. Thin-sliced chicken breasts fry fast and produce the classic slider texture, but you can opt for thicker breasts if you prefer a meatier bite.
Air Fryer or Oven Options
You can air fry the cutlets if you prefer a lower-oil method. Air fryers vary, so adjust cooking times by a minute or two depending on the thickness of your chicken. Oven baking is another option—use a hot oven and a wire rack to let air circulate around the cutlets for a crisp result.
Make-Ahead Tips
To simplify hosting, prepare components ahead of time. Fry the cutlets in advance and keep them warm in a low oven, or refrigerate and reheat when ready to serve. Store bang bang sauce in the refrigerator and bring it to room temperature about 30 minutes before serving so it won’t cool the sliders.
Assemble sliders right before guests arrive: place a warm cutlet on a slider roll, add a slice of mozzarella so it softens from the heat, then drizzle with bang bang sauce. Alternatively, serve the sauce on the side and let guests add as much as they like.
These sliders work equally well as game-day snacks, party finger food, or an easy family dinner. With simple prep—bread and fry the chicken, whisk the sauce, and assemble—you can have dinner on the table in about 10 minutes when everything is ready.
This recipe scales easily: do the prep once and assemble as many sliders as you need, from a dinner for four to a platter for a crowd.
Looking For More Party Food Recipes?
- BBQ Chicken Pizza
- Homemade Totino’s-style Pizza Rolls
- Cafeteria-style Sloppy Joe’s
- Slow Cooker Pulled Pork
- Italian Sausage and Potatoes
Bang Bang Chicken Sliders
- Author: Dan
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 Sliders
Lightly pan-fried, crispy chicken cutlets topped with mozzarella and an irresistible Bang Bang Sauce—these sliders are a flavorful, crowd-pleasing choice.
Ingredients
- 1 1/2 pounds thin-sliced chicken breasts
- Kosher salt, freshly ground black pepper and garlic powder for seasoning
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 large egg
- 2 cups (or more) panko breadcrumbs
- Vegetable, canola or avocado oil for frying
- 12 slices mozzarella cheese
- 12 slider rolls
- Prepared Bang Bang Sauce
Instructions
- Season both sides of the chicken with salt, pepper and garlic powder. Set up three bowls: one with the flour and cornstarch mixed, one with buttermilk, hot sauce and the egg whisked together, and one with the panko breadcrumbs.
- Dredge each chicken piece in the flour mixture, tapping off excess, then dip into the buttermilk mixture, letting excess drip off, and finally press into the breadcrumbs to coat well. Place breaded pieces on a plate and repeat.
- Pour a thin layer of oil into a skillet and heat over medium. Fry the cutlets in batches without overcrowding, adding more oil as needed. Cook 2–3 minutes per side depending on thickness, until golden and the internal temperature reaches 165°F. Drain briefly on paper towels.
- Whisk together the bang bang sauce and set aside at room temperature if serving soon.
- To assemble, cut cutlets to fit slider rolls, place a warm cutlet on each roll, top with a slice of mozzarella so it softens slightly, then drizzle with bang bang sauce and serve immediately.
Recipe Notes
Keep fried cutlets warm in a 325°F oven for up to an hour, or refrigerate and reheat in a hot oven or air fryer. If the sauce is chilled, bring it to room temperature about 30 minutes before serving so it doesn’t cool the sliders. If you don’t have a thermometer, slice one cutlet to ensure there’s no pink remaining.
- Category: Dinner
- Method: Stove Top
- Cuisine: American