Bang Bang Chicken Sandwich Recipe Easy Crispy Perfect Sandwich Idea

Name: Bang Bang Chicken Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts, sliced into sandwich-sized pieces; 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes); 1 ½ cups all-purpose flour; ¾ cup panko breadcrumbs; 1 teaspoon paprika; 1 teaspoon garlic powder (plus ¼ teaspoon for sauce); 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; Vegetable oil (canola or peanut) for frying; ½ cup mayonnaise; 2-3 tablespoons sriracha; 1 tablespoon honey; 1 teaspoon rice vinegar; 2 soft sandwich buns (brioche preferred), toasted; A few fresh lettuce leaves; Pickles (optional); Thinly sliced green onions (optional)

Posted on January 16, 2026

Kennedy Ward

bang bang chicken sandwich recipe - featured image

Jump to Recipe·Print Recipe

There was this one Saturday afternoon when I was craving something crunchy, spicy, and downright addictive. I had some leftover fried chicken and a jar of bang bang sauce that I’d been meaning to try, so I slapped it all together between two soft buns. Let me tell you, that first bite of the bang bang chicken sandwich was a game-changer—crispy, creamy, with just the right kick. I’ve made this sandwich probably a dozen times since then, tweaking it here and there, and honestly? It might be the best crispy sandwich recipe I’ve ever nailed.

If you love a sandwich with layers of flavor and that perfect crunch that makes you want to eat it over and over, this Bang Bang Chicken Sandwich recipe is exactly what you need. Plus, it’s surprisingly easy to pull off on a weeknight or when you want to impress without stressing. Ready for that magic? Let’s dive in.

Why You’ll Love This Recipe

Okay, I need to be honest—this recipe has completely spoiled regular chicken sandwiches for me. There are a bunch of reasons I keep coming back to it, but here are the big ones:

Crunchy all the way through: The chicken stays crispy even with that creamy bang bang sauce slathered on. I’ve tried this with different frying methods, and this one nails the crunch every single time.
Flavor bomb: Sweet, spicy, tangy, creamy—the sauce hits all the right notes without overpowering the chicken. I’ve had picky eaters rave about it (and they usually hate spicy stuff).
Super quick to make: From start to finish, you’re looking at about 30 minutes. I’ve whipped this up after work more times than I can count, and it never feels like a hassle.
Customizable: Want it hotter? Add more sriracha. Want it milder? Dial back the spice and add more mayo. Plus, it’s great with different buns or even lettuce wraps.

Honestly, this Bang Bang Chicken Sandwich recipe feels like a little celebration every time I make it. It’s my go-to when I want comfort food that’s got personality, crunch, and a bit of a kick. If you try it once, I bet it’ll become one of your favorites too.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: most of it is stuff you probably already have or can easily grab at the store. I like to break down the ingredients by what they do in the recipe, because knowing the “why” helps you get better results.

For the crispy chicken:

Chicken breasts (2 large, boneless & skinless) — I slice mine into sandwich-sized pieces so they cook evenly. You can use thighs if you want juicier meat, but breasts fry up beautifully here.
Buttermilk (1 cup / 240 ml) — This tenderizes the chicken and adds subtle tang. No buttermilk? Mix regular milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes.
All-purpose flour (1 ½ cups / 190g) — For that crispy coating. I always use King Arthur flour because it’s consistent, but any good brand works.
Panko breadcrumbs (¾ cup / 60g) — The secret to extra crunchiness. Regular breadcrumbs are fine but panko elevates the texture.
Spices — Paprika, garlic powder, salt, black pepper, and cayenne pepper (for a touch of heat). These go into the flour mix and make the crust flavorful.
Vegetable oil (for frying) — I use canola or peanut oil because of their high smoke points.

For the bang bang sauce:

Mayonnaise (½ cup / 120g) — The creamy base that balances the spice and sweetness.
Sriracha (2-3 tablespoons) — Adds the heat. Adjust according to your spice tolerance.
Honey (1 tablespoon) — Sweetness to mellow out the spice.
Rice vinegar (1 teaspoon) — Gives the sauce a subtle tang that ties everything together.
Garlic powder (¼ teaspoon) — Because garlic makes everything better.

For assembly:

Soft sandwich buns (2, brioche preferred) — Toasted, please. They soak up sauce without falling apart.
Fresh lettuce (a few leaves) — Adds crunch and freshness.
Pickles (optional) — I like the tangy contrast they bring.
Green onions (thinly sliced, optional) — For a little bite and color.

Pro tip: I always buy my buns a day in advance so they have time to air out and toast up perfectly. Also, freezing chicken breasts for 30 minutes before slicing makes them easier to cut cleanly.

Equipment Needed

You don’t need a fancy kitchen to make this sandwich—I’ve made it with the most basic setup, and it still comes out amazing.

Cast iron skillet or heavy-bottomed frying pan — Holds heat well for even frying. I swear by mine.
Mixing bowls — One for the marinade, one for the flour mixture, and one for the sauce.
Tongs — For flipping the chicken without messing up that crispy crust.
Paper towels — To drain the fried chicken. Trust me, you don’t want soggy chicken.
Whisk or fork — To mix the sauce and batter.
Thermometer (optional) — I use one to check oil temperature; it makes frying less guesswork.

If you don’t have a thermometer, no worries—just test the oil by dropping a small pinch of flour in; it should bubble and sizzle immediately but not smoke. Also, I use a silicone spatula for scraping down bowls because I’m lazy about cleaning.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Marinate the chicken (at least 15 minutes)
Slice the chicken breasts into sandwich-sized pieces (about ½-inch thick). Put them in a bowl and pour the buttermilk over them. Stir to coat, then cover and let sit in the fridge for 15-30 minutes. This tenderizes the chicken and helps the coating stick.
Prep the coating (5 minutes)
In a shallow bowl, mix the flour, panko breadcrumbs, paprika, garlic powder, salt, black pepper, and cayenne pepper. Give it a good stir so the spices are evenly distributed.
Make the bang bang sauce (5 minutes)
In a small bowl, whisk together mayonnaise, sriracha, honey, rice vinegar, and garlic powder until smooth. Taste and adjust the sriracha or honey to get your preferred balance of heat and sweetness. Set aside.
Heat the oil (5 minutes)
Pour vegetable oil into your skillet to about ½ inch deep. Heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with a pinch of flour or a small piece of bread—it should sizzle immediately but not burn.
Coat the chicken (3 minutes)
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to make sure it sticks well. Shake off any extra.
Fry the chicken (6-8 minutes)
Carefully place coated chicken pieces in the hot oil without crowding the pan (you might need to do this in batches). Fry until golden brown and cooked through, about 3-4 minutes per side. The internal temperature should reach 165°F (74°C). Use tongs to flip gently.
Drain and rest (2 minutes)
Transfer fried chicken to a plate lined with paper towels to soak up excess oil. Let it rest for a couple of minutes to keep it juicy.
Toast the buns (2 minutes)
While the chicken rests, toast your sandwich buns in a dry skillet or toaster until golden and slightly crispy. This keeps them from getting soggy when you add the sauce.
Assemble the sandwich (3 minutes)
Spread a generous amount of bang bang sauce on both the top and bottom buns. Layer on the crispy chicken, fresh lettuce, pickles if using, and a sprinkle of sliced green onions. Close the sandwich and press down gently.
Enjoy immediately!
This sandwich is best eaten fresh and warm—crispy, creamy, spicy, and totally satisfying.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t rush the marinating: Even 15 minutes in buttermilk makes a big difference in tenderness and flavor. I once skipped this step and the chicken was noticeably less juicy.
Keep the oil temperature steady: If it’s too hot, the coating burns before the chicken cooks; too low, and the crust gets soggy. I usually adjust the heat as I fry to keep it close to 350°F (175°C).
Use panko for crunch: Regular flour-only coatings are fine, but panko breadcrumbs add that extra crisp that makes this sandwich irresistible.
Don’t overcrowd the pan: Fry in batches if needed. Crowding drops the oil temperature and leads to greasy, soggy chicken.
Toast the buns: Trust me on this one. It keeps the bun from soaking up too much sauce and falling apart.
Adjust the bang bang sauce: I always make a little extra because it’s that good. Feel free to add more sriracha if you want it hotter or a touch more honey if you prefer sweet-spicy balance.
Let the chicken rest briefly: It helps keep the juices locked in and the crust crisp.
Clean as you go: I wipe down bowls and utensils while frying so I’m not stuck with a mess at the end. Makes the whole process less annoying.

Ways to Mix It Up

Once you’ve nailed the classic version, here’s where you can get creative. I’ve tried all of these, and they all work.

Spicy Mayo Upgrade: Swap regular mayo in the sauce for chipotle mayo or add a dash of smoked paprika for a smoky heat twist.
Pickle Variations: Try bread-and-butter pickles for a sweeter crunch or jalapeño slices for more heat.
Cheese it up: Add a slice of pepper jack or sharp cheddar for melty, savory goodness.
Use chicken thighs: For a juicier, more flavorful sandwich, swap breasts for boneless thighs. Cooking time stays the same.
Gluten-free option: Use gluten-free flour and breadcrumbs. I’ve tested Bob’s Red Mill breadcrumbs with success.
Lettuce wrap: Skip the bun and wrap the chicken in large lettuce leaves for a low-carb version.
Make it a slider: Use mini buns and smaller chicken pieces for party appetizers. Perfect for game day.
Sweet heat: Add a drizzle of honey on top of the assembled sandwich for a little extra sweetness to balance the spice.

Serving Ideas & Storage

This Bang Bang Chicken Sandwich is best enjoyed fresh and warm. I usually slice it in half and serve with a side of crispy fries or a simple green salad for a balanced meal.

For a casual snack, cut into smaller pieces and serve with extra bang bang sauce for dipping—guaranteed crowd-pleaser.

Storage:

Room temperature: If you have leftovers (which is rare), wrap tightly and keep for up to 2 hours. The chicken loses its crunch pretty quickly.
Refrigerator: Store chicken and buns separately in airtight containers for up to 2 days. Reheat chicken in a 350°F (175°C) oven for 10 minutes to revive crispiness before assembling.
Freezer: Not my favorite for this sandwich because of texture changes, but you can freeze the fried chicken pieces (uncooked sauce) for up to 1 month. Thaw and reheat in the oven.

Pro tip: If the sandwiches get a bit soggy, slice leftover chicken and toss it in a salad or turn it into tacos with some fresh veggies and sauce.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this sandwich (per serving):

Calories	~550
Protein	35g
Carbohydrates	45g
Fat	25g
Fiber	2g

Why it’s decent fuel: The chicken packs a solid protein punch, which keeps you full longer than your average sandwich. The buttermilk marinade adds a bit of calcium and tang, and the sauce’s honey gives a touch of natural sweetness instead of refined sugar overload.

Sure, it’s fried and has mayo, so not exactly health food, but compared to takeout or fast food sandwiches, this feels homemade and way more satisfying. Plus, you control the ingredients and spice level.

Final Thoughts

So that’s my Bang Bang Chicken Sandwich recipe—crispy, creamy, spicy, and totally irresistible. I know I’ve gone on about it, but when you find a sandwich this good, you want to shout it from the rooftops.

This has become my go-to when I want something that feels like a treat but is still quick enough for a busy weeknight. I hope you love it as much as my family and friends do.

Make it your own! Try the variations, adjust the spice, swap in your favorite buns or greens. That’s how the best recipes become personal favorites.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I live for your photos and feedback.

Happy sandwich-making! I’m already craving another one.

FAQs

Q: Can I use frozen chicken for this recipe?

A: Yes, but make sure to fully thaw and pat the chicken dry before marinating. I usually thaw overnight in the fridge and then proceed as usual. This helps the coating stick better and ensures even cooking.

Q: What can I substitute for buttermilk if I don’t have any?

A: No buttermilk? No problem! Mix 1 cup (240 ml) of regular milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly, and you’re good to go. I do this all the time when I’m out of buttermilk.

Q: How do I know when the chicken is done frying?

A: The best way is with a meat thermometer—165°F (74°C) is safe and juicy. If you don’t have one, cut into the thickest piece to check that it’s white all the way through with no pink. The crust should be golden brown and crisp.

Q: Can I bake the chicken instead of frying?

A: You can! Coat the chicken as usual, place on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway. It won’t be quite as crispy, but still tasty and less messy.

Q: What’s the best bun to use for this sandwich?

A: I’m partial to brioche buns because they’re soft, slightly sweet, and hold up to the sauce. Potato buns or sturdy sandwich rolls work well too. Just toast them lightly so they don’t get soggy.

Pin This Recipe!