Bang Bang Sliders (Printable Version)
# What You’ll Need:
→ Chicken
01 -
1½ pounds of chicken breast, thinly sliced
02 -
Freshly ground black pepper, adjust to taste
03 -
Garlic powder for sprinkling to taste
04 -
A pinch of kosher salt, or more as needed
→ Breading
05 -
¼ cup of cornstarch
06 -
1 tablespoon of hot sauce
07 -
1 large egg, beaten
08 -
½ cup of plain flour
09 -
1 cup of tangy buttermilk
10 -
Vegetable oil (or canola) for frying your chicken sliders
11 -
2 or more cups of panko breadcrumbs as needed
→ Assembly
12 -
12 mozzarella slices
13 -
12 small sandwich rolls or slider buns
14 -
Bang Bang sauce made separately
# Steps to Follow:
01 -
On both sides of the chicken slices, sprinkle kosher salt, black pepper, and garlic powder until evenly coated.
02 -
Take three bowls: In the first, whisk flour and cornstarch together. In the second, combine buttermilk, hot sauce, and egg with a fork. The third should hold panko breadcrumbs.
03 -
Dip each chicken slice into the flour bowl first, then dunk it into the buttermilk mixture, and finish by pressing it into the panko until well-coated. Lay each piece on a plate, repeating with the rest.
04 -
Pour enough oil into a pan to cover the bottom, and heat it over medium. Fry your breaded chicken in smaller batches, maintaining space. When they’re crispy and golden, they’re done!
05 -
Place each fried piece on paper towels to let any extra oil seep off. During this time, get your Bang Bang sauce ready and set it nearby.
06 -
If needed, trim the chicken cutlets to fit your buns. Then stack them on a bun, add mozzarella while they’re hot, drizzle over some sauce, and top with the remaining bun half.
07 -
For the best experience with melted cheese and warm chicken, dig into these sliders while they’re still steaming!
# Additional Notes:
01 -
To keep the cooked chicken warm, use a 325°F oven, but no longer than one hour.
02 -
Let the Bang Bang sauce sit at room temperature for about 30 minutes—this keeps the sliders warmer.
03 -
Really press those breadcrumbs on tightly for an even crunch during frying.
04 -
Avoid crowding the skillet when frying; it can lower the oil temp, making the coating soggy.