Bang Bang Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
680 g thinly sliced chicken breasts
02 -
Kosher salt, freshly ground black pepper, and garlic powder to season chicken
→ Breading Station
03 -
60 g plain flour
04 -
30 g cornstarch
05 -
240 ml buttermilk
06 -
1 tablespoon hot sauce
07 -
1 large egg, beaten
08 -
120 g panko bread crumbs, or more as needed
→ Frying
09 -
Vegetable oil or canola oil, for shallow frying
→ Assembly
10 -
12 slices mozzarella cheese
11 -
12 slider rolls
→ Bang Bang Sauce
12 -
Prepared bang bang sauce, for drizzling
# Instructions:
01 -
Evenly season both sides of the chicken breasts with kosher salt, freshly ground black pepper, and garlic powder.
02 -
Combine the plain flour and cornstarch in one shallow bowl. In a second bowl, whisk together the buttermilk, hot sauce, and beaten egg. Place the panko bread crumbs in a third bowl.
03 -
Dredge each seasoned chicken breast first in the flour mixture, shaking off excess, then dip in the buttermilk mixture, allowing excess to drip off, and finally coat thoroughly with panko bread crumbs, pressing to adhere. Place breaded chicken on a plate and repeat with remaining pieces.
04 -
Heat a thin layer of vegetable or canola oil in a skillet over medium heat. Once hot, fry breaded chicken cutlets in batches for 2–3 minutes per side, until golden and cooked through (internal temperature should reach 74°C). Transfer to a paper towel-lined plate.
05 -
In a small bowl, whisk together ingredients for the bang bang sauce and set aside.
06 -
Slice fried chicken cutlets into portions sized for slider rolls. Place a piece onto each bun base, immediately top with a slice of mozzarella cheese, drizzle generously with bang bang sauce, and crown with the bun tops. Serve immediately.
# Notes:
01 -
For best coating adhesion, press the panko firmly into the chicken. Maintain oil temperature for even frying.