Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1.5 pounds of thinly sliced chicken breast
02 -
Seasoning: kosher salt, black pepper, garlic powder
03 -
1/2 cup plain flour
04 -
1/4 cup of cornstarch
05 -
1 cup of buttermilk
06 -
1 tablespoon of hot sauce
07 -
1 large egg, whisked
08 -
2 cups or more of panko breadcrumbs
09 -
Cooking oil (vegetable or canola)
→ Slider Components
10 -
12 slices of fresh mozzarella
11 -
12 soft rolls for sliders
12 -
Bang bang sauce (make this separately)
# Instructions:
01 -
Sprinkle both sides of the chicken generously with garlic powder, pepper, and kosher salt. Set up your dipping stations: one with a flour-cornstarch mix, another with hot sauce, buttermilk, and egg, and the last bowl full of panko crumbs.
02 -
Grab a piece of chicken and coat it in flour, shaking off the extra. Dip it into the buttermilk mixture next, letting any excess drip off. Finally, press it firmly into the panko crumbs, making sure it's covered all over.
03 -
Add enough oil to cover the bottom of a skillet and heat it on medium. Once the oil starts shimmering, fry the coated chicken in batches. Don’t overcrowd the pan—let each piece get a golden-brown crust. Place done pieces on paper towels to drain.
04 -
While the chicken is resting on the towels, mix your bang bang sauce in a small mixing bowl, stirring until smooth.
05 -
Cut the fried chicken pieces to match the roll size. Place mozzarella slices on the warm chicken so they get a little melty. Drizzle with the bang bang sauce, stack it on the buns, and serve hot.
# Notes:
01 -
Tip: You can keep the chicken crispy in a 325°F oven for up to an hour, or reheat it this way later.
02 -
For better flavor, let the bang bang sauce sit at room temperature for 30 minutes before serving.