Bang Bang Sliders (Printable Version)
Juicy crispy chicken with mozzarella and punchy bang bang sauce on pillowy mini buns.
# Everything You’ll Need:
→ Chicken Prep
01 -
Thin chicken breast slices, about 680 grams
02 -
Some garlic powder, as much as you like
03 -
A little kosher salt to taste
04 -
Fresh ground black pepper to your liking
→ Breading Station
05 -
32 grams of cornstarch
06 -
One big egg
07 -
About 65 grams plain flour
08 -
120 grams panko bread crumbs
09 -
15 milliliters spicy hot sauce
10 -
240 milliliters of buttermilk
→ Frying and Stacking
11 -
Oil (canola or vegetable) for frying
12 -
12 pieces of mozzarella cheese
13 -
12 small slider buns
# Steps to Cook:
01 -
Cut each fried chicken piece to fit a slider bun, put it on a bun, toss mozzarella on top, spoon on bang bang sauce if you want, and dig in right away.
02 -
Pour oil into your big skillet or a fryer and get it hot, around 175°C. Pop in the breaded chicken, don't crowd the pan, and fry until it's golden and cooked. Put fried pieces on paper towels so extra oil soaks up.
03 -
Press each seasoned piece in the flour-cornstarch bowl, dunk it in the buttermilk-hot sauce-egg mix, then coat it all over with panko. Make sure you get a nice, even crust.
04 -
Grab three shallow bowls: put flour and cornstarch together in one, pour in buttermilk mixed with egg and hot sauce into another, and panko bread crumbs go in the last one.
05 -
Shake on some garlic powder, pepper, and salt all over both sides of the chicken pieces so they're seasoned well.
# Extra Suggestions:
01 -
You can keep cooked chicken hot in the oven at 165°C for up to an hour if you're not ready to serve right away.
02 -
Let your sauce reach room temp so it tastes best and stays nice and creamy.
03 -
Fry chicken ahead of time and pop it back in the oven when you're ready—makes things easy.