1-First Steps: Preparation and Seasoning Start by preparing all ingredients to make cooking smooth. Wash any fresh items if needed, and season the 1 1/2 pounds of thin sliced chicken breasts on both sides with kosher salt, fresh black pepper, and garlic powder. This step enhances the flavor and sets the base for crispy chicken.

2-Breading Station Setup: Set up a breading station with three bowls: one with 1/2 cup flour mixed with 1/4 cup cornstarch, another with 1 cup buttermilk, 1 tablespoon hot sauce, and 1 large egg whisked together, and the third with 2 cups or more of panko bread crumbs. Dredge each chicken piece in the flour mixture, then dip into the buttermilk mix, and finally coat with bread crumbs, pressing for good adhesion.

3 Heat a thin layer of vegetable or canola oil in a skillet over medium heat.

4 Fry the chicken in batches to avoid crowding, cooking for 2 to 3 minutes per side until it reaches 165 degrees internal temperature.

5 Drain the fried chicken on paper towels to remove excess oil.

6-Making the Sauce and Assembling: While the chicken cooks, prepare the bang bang sauce by whisking together mayonnaise, sriracha, sweet chili sauce, and honey in a bowl. Once the chicken is ready, cut it into smaller pieces to fit the slider rolls. For a pro tip, visit our vegetarian lettuce wraps recipe to see how wraps can inspire fun alternatives if you’re out of rolls.

7 Assemble the sliders by placing the chicken on the buns, topping with a slice of mozzarella while warm to let it melt, and drizzling with the bang bang sauce. For external guidance on chicken prep, check out this resource on chicken cutlets for extra tips.