Bang Bang Buns (Print Version)
# Ingredients:
01 -
12 small burger buns.
02 -
A dozen mozzarella slices.
03 -
Vegetable oil or canola oil, enough for frying.
04 -
Panko breadcrumbs, around 2 cups or more if needed.
05 -
1 egg, large.
06 -
About a tablespoon of hot sauce.
07 -
1 cup buttermilk.
08 -
1/4 cup cornstarch.
09 -
1/2 cup all-purpose flour.
10 -
Garlic powder, black pepper, and kosher salt for seasoning.
11 -
One and a half pounds of thin-sliced chicken breasts.
# Instructions:
01 -
Sprinkle both sides of each chicken piece with a mix of garlic powder, pepper, and salt.
02 -
Use 3 bowls: one for breadcrumbs, one for a mix of buttermilk, hot sauce, and egg (whisked), and another for cornstarch with flour.
03 -
Dip each chicken slice in the flour mixture first, then into the buttermilk-egg blend, and lastly into the breadcrumbs. Press breadcrumbs on firmly.
04 -
Pour oil into a skillet and heat over medium. Fry chicken for about 2-3 minutes per side until it hits 165°F internally. Don’t overcrowd the pan—do it in batches.
05 -
Mix together the bang bang sauce ingredients in a small bowl, then leave it aside.
06 -
Cut chicken pieces to fit the rolls, stack them on buns, layer with mozzarella slices while still warm, and drizzle on bang bang sauce.
# Notes:
01 -
To keep warm, use an oven set to 325°F for no more than an hour.
02 -
Take the sauce out in advance so it’s room temperature when served.
03 -
Check if chicken is fully cooked—there shouldn’t be any pink inside.