Bang Bang Sliders (Printer-Friendly Layout)

Juicy chicken with a crispy coat, gooey mozzarella, and a spicy kick all stuffed into bite-sized slider buns.

# Ingredients You'll Need:

→ Chicken Preparation

01 - Garlic powder, add to taste
02 - Cracked black pepper, sprinkle as you like
03 - Kosher salt, use as much as you need
04 - 680 grams chicken breasts, thin-sliced

→ Breading Station

05 - 120 grams panko bread crumbs, extra if needed
06 - 1 big egg
07 - 15 millilitres hot sauce
08 - 240 millilitres buttermilk
09 - 32 grams cornstarch
10 - 65 grams all-purpose flour

→ For Frying

11 - Vegetable or canola oil, use as much as you need for shallow pan frying

→ Assembly

12 - Bang Bang sauce, to pour over sliders
13 - 12 slider buns
14 - 12 mozzarella cheese slices

# Step-by-Step Instructions:

01 - Slice those fried chicken pieces so they’ll fit inside the slider rolls. Put chicken on the bun bottoms, lay cheese slices on top right away and give them a nice drizzle of Bang Bang sauce. Pop the tops on and dig in while they’re warm.
02 - Blend up the Bang Bang sauce in a tiny bowl, then let it sit until you need it.
03 - Grab a big pan, pour in enough oil to cover the bottom, and get it hot on medium until it shimmers. Add your coated chicken in single layers so they don’t touch. Let them cook for 2 or 3 minutes each side, turning when golden and cooked through. If you’ve got a lot, do them in batches. Chicken’s good when it hits 74°C inside. When finished, lay them on paper towels.
04 - Coat each chicken slice with flour mix first, shaking extra off. Dip in the buttermilk blend, let it drip, then press into panko until it’s covered. Move each piece to a plate. Do this with all the chicken you’ve got.
05 - Toss together flour with cornstarch in one bowl. Mix up buttermilk, hot sauce, and your egg in a different bowl. Put the panko crumbs in a third bowl and you’re ready to go.
06 - Sprinkle both sides of each chicken slice with salt, pepper, and a bit of garlic powder so they’re evenly seasoned.

# Extra Tips and Tricks:

01 - After frying, keep chicken warm for up to an hour in a 165°C oven if you’re prepping early.
02 - Let Bang Bang sauce chill out and warm up to room temp. It just tastes better that way.
03 - No meat thermometer? Cut into one of the pieces—if it’s not pink in the middle, you’re set.

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