Crispy Chicken Sliders (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1/2 cup plain flour (all-purpose)
02 -
1/4 cup cornstarch
03 -
1 1/2 pounds of thin chicken breasts
04 -
Seasoning: garlic powder, kosher salt, cracked black pepper
05 -
1 egg, large
06 -
1 cup tangy buttermilk
07 -
1 tablespoon hot sauce of your choice
08 -
2 to 3 cups panko bread crumbs (add more if necessary)
09 -
Cooking oil (vegetable or canola)
→ Assembly Needs
10 -
12 slices of creamy mozzarella cheese
11 -
12 fluffy slider buns
12 -
Ready-made bang bang sauce
# Instructions:
01 -
Sprinkle kosher salt, black pepper, and garlic powder on both sides of the chicken. Now, organize your coating station. Put the panko crumbs in one shallow dish, mix the hot sauce, egg, and buttermilk in another, and combine flour with cornstarch in the last one.
02 -
Coat each chicken breast piece, starting with the flour mix, shaking off any extras. Then dip it in the buttermilk mixture, letting excess drain back. Finally, press it into panko to coat it fully, getting a crunchy outer layer.
03 -
In a skillet, heat a thin oil layer on medium. When the oil's ready (shimmering and hot), fry the chicken in batches until their color turns golden brown and the surface is crispy. Make sure they don't overlap, and once done, lay them on paper towels and let them cool.
04 -
As the fried chicken rests, stir the bang bang sauce together in a small mixing bowl.
05 -
Cut the crispy chicken into slider-sized pieces. Place each one onto a bun, top it with mozzarella so it starts to melt, and finish with a good drizzle of that bang bang sauce. They taste best served warm!
# Notes:
01 -
Keep fried chicken warm by storing it in a 325°F oven for about an hour. Reheat cold cutlets the same way.
02 -
Take the bang bang sauce out of the fridge 30 minutes ahead for a better flavor.