Bang Bang Chicken Sliders (Print-Friendly Version)
Crispy chicken sliders layered with mozzarella and tangy bang bang sauce on soft rolls.
# 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 plain flour
06 -
32 grams cornstarch
07 -
1 large egg
08 -
240 milliliters buttermilk
09 -
15 milliliters hot sauce
10 -
120 grams panko bread crumbs
→ For Frying and Sandwich Assembly
11 -
Vegetable or canola oil, for frying
12 -
12 slices mozzarella cheese
13 -
12 slider rolls
# How to Make It:
01 -
Evenly season both sides of the sliced chicken breasts with kosher salt, black pepper, and garlic powder.
02 -
Arrange three separate shallow bowls: one for the flour and cornstarch (combined), one for the buttermilk whisked with hot sauce and egg, and one for the panko bread crumbs.
03 -
Dredge each seasoned chicken piece first in the flour-cornstarch mixture, then coat in the buttermilk mixture, and finally press firmly into the panko bread crumbs until fully covered.
04 -
Heat oil to 175°C in a large skillet or fryer. Working in batches to avoid overcrowding, fry the breaded chicken until golden brown and cooked through, then drain on a paper towel-lined tray.
05 -
Trim fried chicken pieces to fit the slider rolls. Place each piece onto a roll, then top with a slice of mozzarella cheese and desired amount of bang bang sauce. Serve immediately.
# Additional Tips:
01 -
Keep cooked chicken warm in a 165°C oven for up to one hour before serving.
02 -
Serve sauce at room temperature for best flavor and texture.
03 -
Chicken can be fried in advance and reheated in the oven for convenience.