Description
Crispy fried chicken cutlets topped with mozzarella cheese and drizzled in a sweet‑and‑spicy bang bang sauce—perfect as fun, flavorful sliders for parties or game day.
Ingredients
- 1 ½ pounds thin sliced chicken breasts
- Kosher salt, fresh black pepper, garlic powder (to season)
- ½ cup flour
- ¼ cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 cups (or more as needed) Panko bread crumbs
- Vegetable or canola oil (for frying)
- 12 slices mozzarella cheese
- 12 slider rolls
- Bang Bang Sauce (see notes/instructions for sauce)
Instructions
- Season both sides of the chicken with salt, pepper, and garlic powder. Set up a breading station: mix flour and cornstarch in one bowl, whisk buttermilk, hot sauce, and egg in a second bowl, and place panko in a third bowl.
- Dredge each chicken cutlet in flour mixture (tap off excess), then into buttermilk mixture (allow excess to drip), then press into panko until well coated. Repeat with all cutlets.
- Heat a thin layer of oil in a skillet over medium heat. Fry the breaded cutlets in batches—about 2–3 minutes per side depending on thickness—until golden and the internal temperature reaches 165 °F. Drain on paper towels.
- Whisk together the Bang Bang Sauce and set aside (you can make it ahead and refrigerate).
- To assemble sliders, cut cutlets into slider-sized pieces. Place on slider buns, top with a slice of mozzarella (the warm chicken will slightly melt it), then drizzle with Bang Bang Sauce and serve.
Notes
- You can make the chicken and sauce ahead of time—keep the chicken warm in a 325 °F oven or refrigerate and reheat when ready. Serve sauce at room temperature for best results.
- If you don’t have a meat thermometer, slice through a cutlet to ensure no pink remains.
