Crispy Bang Bang Sliders (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 1/2 lbs thinly sliced chicken breasts
02 -
Seasoning with garlic powder, kosher salt, and black pepper to taste
03 -
1/2 cup plain flour
04 -
1/4 cup cornstarch
05 -
1 cup tangy buttermilk
06 -
1 tablespoon your favorite hot sauce
07 -
1 large-sized egg
08 -
2 cups Panko crumbs (have extra handy if needed)
09 -
Frying oil—any neutral kind like vegetable or canola
→ For Slider Setup
10 -
12 slices of mozzarella, fresh if possible
11 -
12 mini slider buns, soft and fresh
12 -
Prepared bang bang sauce
# Instructions:
01 -
First, coat both sides of the chicken with garlic powder, salt, and black pepper. Then, get your breading setup sorted. Bowl one is for flour and cornstarch, bowl two gets the buttermilk, hot sauce, and egg whisked together, and bowl three holds the panko crumbs.
02 -
Now, give each piece of chicken the full treatment. Dip it into the flour mix (shake off excess), then dunk it in the buttermilk-hotsauce-egg combo (let the extra drip off), and finish by pressing it into the panko crumbs. Make sure the breadcrumbs really stick for that crunch.
03 -
Warm just enough oil to coat the bottom of a skillet over medium heat. Once the oil is shimmering, fry the coated chicken pieces in batches until they turn deep golden on each side. Don't overcrowd the pan so they crisp up properly. After frying, place them on paper towels to drain.
04 -
As your chicken drains, stir together the bang bang sauce in a small bowl so it's nice and ready.
05 -
Cut the chicken to fit the slider buns if needed. Lay mozzarella slices on top while still warm so they start to get a bit gooey, then drizzle generously with bang bang sauce. Stack them onto slider rolls and enjoy while they're fresh and crunchy!
# Notes:
01 -
Want to prep ahead? Keep fried chicken cutlets warm in a 325°F oven for up to 1 hour or reheat them in the same oven right from the fridge.
02 -
For a better experience, let the bang bang sauce sit out for about 30 minutes to lose its chill before serving.