Bang Bang Chicken Sliders (Printable Version)
# What You'll Need:
→ Chicken Prep
01 -
3 tablespoons garlic powder, kosher salt, and cracked pepper (to taste)
02 -
1 and 1/2 pounds chicken breast, thinly cut
03 -
1 egg (large)
04 -
Half a cup of regular flour
05 -
A quarter cup of cornstarch
06 -
One cup of buttermilk
07 -
1 tablespoon of your favorite hot sauce
08 -
At least 2 cups of panko crumbs
09 -
Oil for cooking (vegetable or canola)
→ To Build the Sliders
10 -
12 fresh mozzarella slices
11 -
12 mini buns or soft slider rolls
12 -
Bang bang sauce (get it ready in advance)
# Preparation Steps:
01 -
Season the chicken pieces on all sides with your salt, pepper, and garlic powder combo. Lay out three bowls: combined flour and cornstarch in one, buttermilk stirred with egg and hot sauce in another, and the last one for panko crumbs.
02 -
Take your chicken, dust it through the flour mix (dust off the extra), drench it in the spiced buttermilk, and cover completely in panko. Push those crumbs in a bit to make sure it sticks well.
03 -
Pour just enough oil to lightly coat the base of your frying pan and warm it over medium heat. Cook the breaded chicken in portions, ensuring the pieces aren't packed together. Let them sizzle until golden, then move them to a plate with paper towels to soak up excess oil.
04 -
As your chicken cools a bit on the paper towels, stir all the bang bang sauce ingredients together in a small dish.
05 -
Trim your chicken pieces to fit neatly inside your buns. Place a slice of mozzarella on each while they're still warm enough to melt slightly. Spoon the bang bang sauce generously on top and go ahead and enjoy while everything's fresh and hot.
# Additional Tips:
01 -
Finish frying the chicken an hour ahead, and keep it warm in an oven preset to 325°F.
02 -
Leave the bang bang sauce out for 30 minutes to bring it up to room temp—it tastes better that way!