These Bang Bang Chicken Sliders pack crispy breaded chicken, melty mozzarella, and zesty sauce into perfect bite‑sized comfort. Whip them up in under 30 minutes for a party‑favorite slider that’s tested, trusted, and totally family‑approved.
Straight from my kitchen to yours, this recipe is one we’ve made time and again , perfect for weeknight dinners or lively gatherings. These sliders are satisfying, approachable, and just the kind of handheld goodness your family will beg for.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
What You’ll Need for These Sliders
- 1½ lb thin-sliced chicken breasts
- Kosher salt, fresh black pepper, garlic powder (to season)
- ½ cup flour + ¼ cup cornstarch
- 1 cup buttermilk
- 1 Tbsp hot sauce
- 1 large egg
- 2 cups Panko breadcrumbs (add as needed)
- Vegetable or canola oil (for frying)
- 12 slices mozzarella cheese
- 12 slider rolls
- Bang Bang Sauce (see notes)
How to Make These Family-Worthy Sliders
- Season & Set Up Breading Station. Season both sides of chicken with salt, pepper, garlic powder. Mix together flour + cornstarch in bowl 1, whisk buttermilk, hot sauce, and egg in bowl 2, and have Panko in bowl 3.
- Dredge with Love. Dredge chicken in flour mix (tap off excess), then into buttermilk, then press into Panko until well-coated. Place on plate and repeat , this step gives them that trusted crispy crunch.
- Fry to Golden Perfection. Heat a thin layer of oil in a skillet over medium. Fry chicken in batches , 2–3 mins per side , until internal temp hits 165 °F (or no pink remains). Transfer to paper towels.
- Whip Up the Sauce. While chicken fries, whisk your Bang Bang Sauce in a small bowl for that tangy, sweet, spicy punch.
- Assemble Quickly. Slice cutlets to slider-fit, place on rolls, top with mozzarella while hot so it melts, and give each slider a generous drizzle of Bang Bang Sauce. Serve immediately , so good and so personal.
Pro‑Level Tips for Stellar Sliders
- Batch‑warm hack: Keep fried chicken warm in a 325 °F oven for up to an hour , perfect for prepping ahead.
- Sauce readiness: Bring sauce to room temp 30 minutes before serving so it won’t chill the sliders.
- No thermometer? Slice into a piece , no pink inside = perfectly cooked.
Nutrition at a Glance (per slider)
- Protein‑Rich & Satisfying , lean chicken + melty cheese
- Crisp & Crunchy from Panko coating
- Approximate per serving (1 slider):
- Calories: ~250‑300 kcal
- Protein: ~18–22 g
- Fat: ~10–12 g
- Carbs: ~20–25 g
Flavorful Serving Swaps
- Add Slaw Crunch: Toss quick slaw in lime juice, honey, a pinch of salt , add atop sliders for bright freshness.
- Make It Spicy: Mix diced jalapeño into cheese or a smear of chipotle mayo under the sauce.
- Veggie Boost: Layer on avocado slices or pickled red onions for brightness and texture.
Batch & Storage 101
- Keep fried chicken warm in a 325 °F oven up to 1 hour.
- To reheat later, pop in the oven or air fryer , sandwich will taste nearly as good as fresh.
- For freezer-friendly meal prep: freeze fried cutlets individually, then reheat directly from frozen until 165 °F before assembling.
What I’ve Learned (Kitchen Confessions)
Once, I skipped cornstarch, and the breading just slid off , lesson learned: that extra bit of cornstarch is my trusted secret for a rock‑solid crust.
Another time, I tossed cold sauce on hot chicken , and everything got soggy. Now I always let the sauce come to room temp before drizzling.
Common Questions from My Table
Q: Can I bake these instead of fry?
A: Absolutely , lightly spray cutlets and bake at 425 °F for 15–18 mins, flipping halfway, until golden and cooked through.
Q: What if I don’t have buttermilk?
A: Mix 1 cup milk with 1 Tbsp vinegar or lemon juice, let sit 5 mins, and your trusted homemade substitute is ready.
Let your family try it and let me know what they think , they’ll say “bravo!” with their crumbs and smiles.