Bang Bang Chicken Sliders (Print Version)
Crispy chicken, melty mozzarella, and zingy Bang Bang sauce served on soft slider buns.
# Ingredients:
→ Chicken
01 -
1 1/2 pounds thinly sliced chicken breasts
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
Garlic powder, to taste
→ Breading
05 -
1/2 cup all-purpose flour
06 -
1/4 cup cornstarch
07 -
1 cup buttermilk
08 -
1 tablespoon hot sauce
09 -
1 large egg
10 -
2 cups panko breadcrumbs, more as needed
11 -
Vegetable or canola oil, for frying
→ Assembly
12 -
12 slices mozzarella cheese
13 -
12 slider rolls
14 -
Bang Bang sauce, prepared separately
# Instructions:
01 -
Pat chicken breasts dry and season evenly on both sides with kosher salt, freshly ground black pepper, and garlic powder.
02 -
Set up three shallow bowls: in the first, combine flour and cornstarch; in the second, whisk together buttermilk, hot sauce, and egg; in the third, add panko breadcrumbs.
03 -
Dredge each piece of seasoned chicken in the flour mixture, then dip in the buttermilk mixture, and finally coat thoroughly in the panko breadcrumbs. Press breadcrumbs firmly onto chicken and arrange coated pieces on a plate.
04 -
Pour a thin layer of oil into a large skillet and heat over medium heat. Working in batches, fry breaded chicken pieces without overcrowding, adding oil as necessary, until golden brown and cooked through, about 3–4 minutes per side.
05 -
Transfer fried chicken onto a paper towel-lined plate to remove excess oil. While frying, prepare Bang Bang sauce if not done previously.
06 -
Slice chicken cutlets into slider-sized pieces. Lay chicken on bottom halves of slider rolls, immediately cover each with a slice of mozzarella cheese, drizzle generously with Bang Bang sauce, and close with top buns.
07 -
Serve sliders immediately while chicken is hot and cheese is melting.
# Notes:
01 -
For maximum crispiness, transfer fried chicken to a wire rack after draining on paper towels.