Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 1/2 pounds of thin-cut chicken breasts
02 -
Seasoning mix: garlic powder, black pepper, and kosher salt
03 -
1/4 cup cornstarch
04 -
1/2 cup regular flour
05 -
1 large egg
06 -
1 cup of buttermilk
07 -
1 tablespoon of hot sauce
08 -
Panko crumbs (around 2 cups, add more as needed)
09 -
Oil for frying (vegetable or canola works best)
→ For Putting Together
10 -
12 slices of fresh mozzarella cheese
11 -
12 mini sliders buns, soft
12 -
Bang bang sauce (make this on its own beforehand)
# Instructions:
01 -
Sprinkle both sides of the chicken with garlic powder, black pepper, and salt. Lay out three bowls for breading: mix flour with cornstarch in one, whisk the egg with buttermilk and hot sauce in another, and finally, fill the last bowl with panko crumbs.
02 -
Coat each cutlet step-by-step: first toss it in the flour, shake off any extra, give it a dunk in the buttermilk mix (let the extra drip off), and finish with a nice layer of panko. Give each piece a firm pat to really stick those crumbs on there.
03 -
Pour a bit of oil into your pan and warm it up on medium until it’s shimmering. Fry the panko-coated chicken in smaller batches so they have breathing room. Let them cook until they’re golden and crispy all around. Drain on paper towels while the others fry up.
04 -
While your fried chicken rests, whip together the bang bang sauce in a little bowl.
05 -
Trim the cooked chicken to fit your buns, add mozzarella slices while the chicken is still warm so they melt a bit, and spoon on a good amount of bang bang sauce. Close ‘em up and dig in while they’re hot and crunchy!
# Notes:
01 -
Pro tip: Keep fried chicken hot in the oven at 325°F for up to an hour, or pop leftovers into the oven to reheat.
02 -
For the best taste, leave the bang bang sauce out for 30 minutes to hit room temp before you serve it.