Bang Bang Chicken Sliders (Print-Friendly Version)

Crispy chicken cutlets, spicy bang bang sauce, and melted mozzarella come together in flavorful mini sliders.

# What You'll Need:

→ Chicken Preparation

01 - 680 grams thinly sliced chicken breasts
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - Garlic powder, to taste

→ Breading Station

05 - 65 grams all-purpose flour
06 - 32 grams cornstarch
07 - 240 millilitres buttermilk
08 - 15 millilitres hot sauce
09 - 1 large egg
10 - 120 grams panko bread crumbs, plus more as needed

→ For Frying

11 - Vegetable or canola oil, as needed for shallow frying

→ Assembly

12 - 12 slices mozzarella cheese
13 - 12 slider rolls
14 - Bang Bang sauce, for drizzling

# How to Make It:

01 - Evenly season both sides of the chicken breasts with kosher salt, freshly ground black pepper, and garlic powder.
02 - In one bowl, combine flour and cornstarch. In a second bowl, whisk buttermilk, hot sauce, and egg. Place panko bread crumbs in a third bowl.
03 - Dredge each chicken piece in the flour mixture, tapping off excess. Then coat in the buttermilk mixture, allowing excess to drip off, and finally press into the panko bread crumbs until fully coated. Transfer to a plate and repeat with all chicken.
04 - Pour enough oil into a large skillet to cover the base. Heat over medium until shimmering. Add breaded cutlets in a single layer without crowding. Fry 2–3 minutes per side until golden and cooked through, working in batches if necessary. Maintain an internal temperature of 74°C. Transfer cooked cutlets to a paper towel-lined plate.
05 - In a small bowl, whisk together Bang Bang sauce ingredients and set aside.
06 - Slice cooked cutlets to fit slider rolls. Place on bun bases, immediately top with mozzarella cheese slices, and drizzle with Bang Bang sauce. Cap with bun tops and serve warm.

# Additional Tips:

01 - Keep fried chicken warm in a 165°C oven for up to one hour if preparing ahead.
02 - Allow Bang Bang sauce to reach room temperature before serving to enhance flavour and temperature balance.
03 - If lacking a meat thermometer, slice into a cutlet to check for doneness; no pink should remain.

Return