Bang Bang Chicken (Print Version)
# Ingredients:
01 -
1 large egg.
02 -
1 tablespoon hot sauce.
03 -
1 1/2 pounds thin chicken breasts.
04 -
12 slider rolls.
05 -
2 cups panko breadcrumbs.
06 -
12 slices of mozzarella.
07 -
1/2 cup all-purpose flour.
08 -
Vegetable oil for frying.
09 -
1/4 cup cornstarch.
10 -
1 cup buttermilk.
11 -
Kosher salt.
12 -
Black pepper.
13 -
Garlic powder.
14 -
Some bang bang sauce.
# Instructions:
01 -
Sprinkle kosher salt, garlic powder, and black pepper generously on both sides of the chicken to coat evenly.
02 -
Set up three bowls: combine the flour and cornstarch in one, whisk together the buttermilk, egg, and hot sauce in a second.
03 -
Pour panko breadcrumbs into a separate third bowl, spreading them out flat to coat the chicken easily.
04 -
Cover the chicken lightly with the flour mix, shaking off anything extra before moving on.
05 -
Take the floured chicken and dip it into the buttermilk mixture, letting the excess drip off completely.
06 -
Press the chicken firmly into the panko to coat every side evenly.
07 -
Pour a thin layer of vegetable oil into a skillet. Warm it on medium until it starts shimmering but isn’t smoking.
08 -
Gently place the breaded chicken in the hot oil, frying in batches if needed to avoid overcrowding.
09 -
Fry each piece for about 2 to 3 minutes per side, or until they’re golden and reach 165°F inside.
10 -
Put the cooked chicken on paper towels to soak up extra oil.
11 -
Whisk together all the ingredients for bang bang sauce until it’s smooth and ready to serve.
12 -
Slice the warm chicken to fit the size of your slider buns for perfect portions.
13 -
Place a cut piece of chicken on the bottoms of your slider buns while still warm.
14 -
Lay a slice of mozzarella on each chicken piece so the warmth can soften it.
15 -
Pour some bang bang sauce over the melting cheese and finally put the bun tops on.
# Notes:
01 -
Great to prep in advance.
02 -
Ideal for parties.
03 -
Fast and easy to make.
04 -
A crispy, creamy combo.