Bang Bang Chicken (Print Version)
# Ingredients:
01 -
12 small, soft slider buns.
02 -
Seasonings: garlic powder, black pepper, and kosher salt.
03 -
Roughly 1 1/2 pounds of thin chicken breasts.
04 -
1 large egg, whisked.
05 -
1 tablespoon of your favorite hot sauce.
06 -
About 2 cups or more of Panko crumbs.
07 -
1 cup tangy buttermilk.
08 -
A quarter cup of cornstarch.
09 -
Half a cup of plain flour.
10 -
12 slices of gooey mozzarella cheese.
11 -
Canola or vegetable oil for cooking.
# Instructions:
01 -
Sprinkle both sides of the chicken with garlic powder, salt, and black pepper.
02 -
Split the coating into three separate dishes: mix flour and cornstarch in one, stir the egg, buttermilk, and hot sauce in the second, and pour Panko into the last dish.
03 -
First dip the chicken in the flour mix, then soak it in the buttermilk and egg mix, and finally press it into Panko crumbs to cover thoroughly.
04 -
Warm oil over medium heat in a pan. Fry each chicken piece for about 2-3 minutes per side, or until the inside reaches 165°F. Fry them in batches to keep space.
05 -
In a little bowl, whisk together the bang bang sauce and leave it aside for serving.
06 -
Trim fried chicken to match the bun size, layer them onto slider bread, add warm mozzarella slices on top, and drizzle all with bang bang sauce before serving.
# Notes:
01 -
Keep warm in an oven set to 325°F for as much as 60 minutes.
02 -
Don’t forget to let the sauce come to room temperature before serving.
03 -
Make sure chicken is fully cooked—no pink in the middle.