Crispy Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 1/2 pounds thin-sliced chicken breasts
02 -
Kosher salt, fresh black pepper, and garlic powder for seasoning
03 -
1/2 cup all-purpose flour
04 -
1/4 cup cornstarch
05 -
1 cup buttermilk
06 -
1 tablespoon hot sauce
07 -
1 large egg
08 -
2 cups Panko bread crumbs (or more as needed)
09 -
Vegetable or canola oil for frying
→ For Assembly
10 -
12 slices fresh mozzarella cheese
11 -
12 soft slider rolls
12 -
Bang bang sauce (prepared separately)
# Instructions:
01 -
Start by giving your chicken a good seasoning on both sides with kosher salt, fresh black pepper, and garlic powder. Then set up your three-part breading station: flour and cornstarch in one bowl, buttermilk mixed with hot sauce and egg in another, and those crispy panko breadcrumbs in the third.
02 -
Time to get your hands dirty! Take each piece of seasoned chicken through its three-step spa treatment: first a coat of flour mixture (tap off the excess), then a dip in the buttermilk blend (let it drip), and finally a thorough coating of panko. Really press those breadcrumbs in to get a nice crispy crust.
03 -
Heat up a thin layer of oil in your skillet over medium heat. Once it's hot and shimmering, fry those breaded cutlets in batches until they're beautifully golden brown. Don't crowd the pan - give them space to get crispy! Let them rest on paper towels while you finish the batch.
04 -
While your chicken is having its paper towel moment, whisk up your bang bang sauce in a small bowl.
05 -
Cut those crispy cutlets to fit your slider buns, top with mozzarella while they're still warm enough to get a little melty, then crown them with a generous drizzle of bang bang sauce. Serve them up while they're hot and crispy!
# Notes:
01 -
Make-ahead tip: Keep the fried cutlets warm in a 325°F oven for up to an hour, or reheat them the same way from the fridge.
02 -
For best results, let the bang bang sauce come to room temperature about 30 minutes before serving.