Instructions

Season the chicken breasts on both sides with kosher salt, black pepper, and garlic powder.

Set up three bowls: mix flour and cornstarch in the first, whisk buttermilk, hot sauce, and egg in the second, and place panko breadcrumbs in the third.

Dredge each seasoned chicken piece first in the flour mixture, then in the buttermilk mixture, and finally in the panko breadcrumbs. Press the breadcrumbs firmly to ensure good coating. Place on a plate and repeat with remaining chicken.

Add a thin layer of oil to a large skillet and heat over medium heat. Once hot, fry the breaded chicken cutlets in batches without overcrowding, adding more oil as needed. Cook until golden brown and cooked through.

Transfer fried chicken to a paper towel-lined plate to drain. While chicken cooks, prepare the Bang Bang sauce in a small bowl and set aside.

Cut the chicken cutlets into smaller pieces to fit the slider buns. Place chicken on bottom buns, top with a slice of mozzarella cheese while chicken is still warm, drizzle with Bang Bang sauce, and top with the other half of the bun.

Serve the sliders while the chicken is hot and the cheese is melted for the best taste and texture.

Notes
You can keep cooked chicken cutlets warm in a 325°F oven for up to an hour before serving.
Let Bang Bang sauce come to room temperature 30 minutes before serving so it doesn’t cool down the hot sliders.
Press the breadcrumbs firmly into the chicken to ensure they stick well during frying.
Fry in batches to avoid overcrowding, which can lower oil temperature and make coating soggy.

Tools You’ll Need
Large skillet for frying
Three shallow bowls for breading station
Paper towels for draining
Small bowl for sauce