Follow these step-by-step instructions to create perfectly crispy and flavorful Bang Bang Chicken Sliders:

1. Marinate the Chicken: In a medium bowl, place the cubed chicken pieces and pour the buttermilk over them. Ensure all the chicken is submerged. Buttermilk not only tenderizes the chicken, making it incredibly juicy, but also helps the breading adhere beautifully. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for even more tender chicken. The longer it marinates, the more flavorful and tender it becomes.
2. Prepare the Breading: While the chicken is marinating, prepare the breading station. In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. The cornstarch is key to achieving that signature crispy texture, while the spices infuse the chicken with a wonderful savory flavor. Ensure all the dry ingredients are well combined for even distribution of flavor.
3. Bread the Chicken: Remove the chicken from the buttermilk, letting any excess buttermilk drip off. Do not pat the chicken dry, as a little moisture helps the breading stick. Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated on all sides. Press gently to help the breading adhere. Shake off any excess flour. This ensures a light and even coating, preventing clumping and promoting even cooking.
4. Fry the Chicken: Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. You’ll want enough oil to fully submerge the chicken pieces, about 3-4 inches deep. Heat the oil until it reaches 350°F (175°C). You can check the temperature with a thermometer or by dropping a small piece of breading into the oil – it should sizzle immediately and turn golden brown in about a minute. Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for 4-5 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Drain the Chicken: Once cooked, remove the chicken from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. A wire rack allows air to circulate around the chicken, keeping it crispy. Paper towels will absorb any excess oil, ensuring your sliders aren’t greasy.
6. Make the Bang Bang Sauce: While the chicken is draining, prepare the bang bang sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and creamy. Taste and adjust the sriracha to your preferred level of spice. This sauce is the heart of the dish, so make sure it’s perfectly balanced to your liking.
7. Coat the Chicken: Add the fried chicken pieces to the bowl with the bang bang sauce. Toss gently to coat each piece evenly with the sauce. Ensure every piece is generously covered in the luscious sauce, maximizing the flavor in every bite.
8. Assemble the Sliders: Lightly toast the slider buns if desired. This adds a nice texture and warmth. Place a generous portion of bang bang chicken on the bottom bun. Add any desired garnishes, such as sesame seeds, chopped green onions, shredded lettuce, coleslaw, or pickled onions. Top with the other half of the slider bun.
9. Serve and Enjoy: Serve your Bang Bang Chicken Sliders immediately while they are warm and crispy. They are best enjoyed fresh, when the chicken is at its crispiest and the sauce is still vibrant.