Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Pieces
01 -
1.5 lbs thinly sliced chicken breasts
02 -
Season with garlic powder, black pepper, and kosher salt
03 -
Half a cup of all-purpose flour
04 -
1/4 cup of cornstarch
05 -
1 cup of tangy buttermilk
06 -
1 tbsp of your favorite spicy hot sauce
07 -
1 large egg, beaten
08 -
2 cups of Panko crumbs (add more if needed)
09 -
For frying, use vegetable oil or canola oil
→ Assembly Items
10 -
12 small mozzarella cheese slices
11 -
12 soft slider buns
12 -
Bang Bang Sauce (store-bought or homemade)
# Instructions:
01 -
Season both sides of the chicken with salt, pepper, and garlic powder. Create a breading setup: bowl one with mixed flour and cornstarch, bowl two with buttermilk, hot sauce, and beaten egg, and bowl three with Panko crumbs.
02 -
Dip the chicken into the flour mixture, shaking off any excess. Next, coat it in the buttermilk mix (let the extra drip), then press it into breadcrumbs firmly. Lay breaded chicken on a plate and repeat with the rest.
03 -
In a skillet, heat a thin oil layer on medium. Fry the chicken until golden, working in batches (don’t crowd the pan). Cook about 2-3 minutes per side, ensuring a 165°F interior. Place fried pieces on paper towels while finishing the others.
04 -
In a small bowl, whisk together the ingredients for the bang bang sauce, and keep aside for serving.
05 -
Slice the chicken pieces into smaller portions for the rolls. Add warm chicken to buns, followed by mozzarella cheese slices, then drizzle the Bang Bang Sauce over the top. Enjoy while warm!
# Notes:
01 -
If making in advance, keep chicken warm at 325°F for up to an hour, or reheat the same way.
02 -
To enjoy the best flavor, use room-temp Bang Bang Sauce so it doesn’t chill the sliders.
03 -
No thermometer? Cut into a piece to double-check there’s no pink inside.