Chicken Slider Bites (Printable Version)
Fried chicken sliders topped with cheese and sweet-spicy Bang Bang sauce. Great for parties or quick dinners!
# Ingredients:
→ Chicken details
01 -
1½ pounds thinly sliced chicken breasts
02 -
Kosher salt as needed
03 -
Freshly ground black pepper as desired
04 -
Garlic powder to your liking
→ Breading mix
05 -
½ cup plain flour
06 -
¼ cup cornstarch
07 -
1 large cup of buttermilk
08 -
1 tbsp hot sauce
09 -
1 large egg
10 -
About 2 cups of panko breadcrumbs (more if needed)
11 -
Oil (vegetable or canola) for frying purposes
→ For putting it together
12 -
12 pieces of mozzarella cheese slices
13 -
12 mini buns
14 -
Prepared Bang Bang sauce
# Steps:
01 -
Sprinkle both sides of the chicken breasts with garlic powder, salt, and black pepper.
02 -
Grab three bowls: in one mix the cornstarch and flour, in another whisk hot sauce, egg, and buttermilk, and in the last just place the breadcrumbs.
03 -
Start by coating each chicken piece in the flour mix, dip it into the buttermilk mix, and finish with breadcrumbs, pressing them on firmly. Repeat for all pieces and place them on a dish.
04 -
Pour a thin layer of oil into a skillet, warm it over medium heat, and fry the chicken in small batches. Fry until golden and cooked through, adding oil when needed.
05 -
Take the fried chicken out and let it sit on paper towels to drain. While frying, get the Bang Bang sauce ready in a small bowl and put it aside.
06 -
Trim the chicken to fit your buns. Add a piece to the bottom bun, layer with mozzarella while hot, spoon on Bang Bang sauce, and cap it with the top bun.
07 -
Eat those sliders right away while the cheese is gooey and chicken is warm for the best bite.
# Notes:
01 -
To keep chicken warm, store the cutlets in a 325°F oven for up to 60 minutes before eating.
02 -
To keep the Bang Bang sauce from cooling down your sliders, let it sit at room temperature for about half an hour.
03 -
Make sure to press the breadcrumbs into the chicken so they stick well when frying.
04 -
Fry in batches so the skillet isn’t crowded, which helps keep the oil hot and the coating crispy.