Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
1 1/2 pounds thin sliced chicken breasts
02 -
Kosher salt, fresh black pepper and garlic powder for seasoning
03 -
1/2 cup flour
04 -
1/4 cup cornstarch
05 -
1 cup buttermilk
06 -
1 tablespoon hot sauce
07 -
1 large egg
08 -
2 cups Panko bread crumbs (or more as needed)
09 -
Vegetable or canola oil for frying
→ For Assembly
10 -
12 slices mozzarella cheese
11 -
12 slider rolls
12 -
Bang Bang Sauce
# Instructions:
01 -
Season chicken on both sides with salt, pepper and garlic powder. Set up a breading station with flour and cornstarch mixed together in one bowl, buttermilk with hot sauce and egg in another bowl, and bread crumbs in a third bowl.
02 -
Dredge the seasoned chicken first in flour mixture (tap off excess), then into buttermilk mixture (let excess drip off), and finally into bread crumbs. Press the breadcrumbs into the chicken for good coating. Place breaded chicken on a plate and repeat with remaining pieces.
03 -
Add a thin layer of oil to a skillet and heat over medium heat. Once hot, add breaded chicken without overcrowding (may take 2-3 batches). Cook for 2-3 minutes per side until internal temperature reaches 165°F. Place cooked cutlets on paper towel-lined plate while frying the rest.
04 -
Whisk together the bang bang sauce ingredients in a small bowl and set aside.
05 -
Cut the cutlets into smaller pieces and place onto the slider buns. Top with a slice of mozzarella cheese while cutlets are still warm, then drizzle with bang bang sauce and serve.
# Notes:
01 -
If making ahead, keep chicken cutlets warm in a 325°F oven for up to an hour, or reheat from refrigerator this way too.
02 -
For best results, bring Bang Bang Sauce to room temperature before serving so it doesn't cool down the sliders.
03 -
If you don't have a meat thermometer, slice through one cutlet to ensure no pink remains.