Bang Bang Chicken Sliders (Print Version)

# Ingredients:

01 - 700 grams of thinly sliced chicken breasts.

02 - 125 grams of all-purpose flour.

03 - 60 grams of cornflour (cornstarch).

04 - 250 milliliters of whole milk or fermented lait ribot (French alternative to buttermilk).

05 - 1 teaspoon of your favorite spicy sauce.

06 - 1 egg (size large).

07 - 200 grams of crispy panko breadcrumbs.

08 - 12 slices of French-made Emmental cheese for melting.

09 - 12 small brioche slider buns.

10 - Oil, such as peanut or sunflower, for frying.

11 - Coarse sea salt.

12 - Freshly ground black pepper.

13 - Powdered garlic or garlic seasoning.

14 - Homemade bang bang sauce.

01 - Sprinkle sea salt, ground pepper, and your favorite garlic seasoning evenly over your chicken, making sure both sides are coated.

02 - Use a bowl to mix the flour and cornflour, then combine the milk, spicy sauce, and egg in a second bowl.

03 - Pour the panko breadcrumbs into a shallow bowl, spreading them around to make it easier to coat your chicken later.

04 - Coat the seasoned chicken with the flour mixture completely, shaking off what’s extra so it doesn’t stick too much later.

05 - Take your floured chicken and submerge it into the milk mixture, making sure all the extra liquid drips off afterward.

06 - Firmly press the chicken into the panko until it's covered evenly on all sides.

07 - Pour a thin layer of oil into a large skillet and heat it up over medium flame. You’ll know it's ready when it shimmers lightly.

08 - Lower the breaded chicken into the hot oil, making sure not to add too many pieces at once. Cook in batches if you need to.

09 - Let each piece cook for about 2 to 3 minutes per side. They should turn a crispy golden and hit an internal temp of 74°C when done.

10 - Place fried chicken on a plate lined with absorbent paper to soak up any leftover oil.

11 - Whip together all the ingredients for your bang bang sauce till it's smooth and creamy.

12 - Cut the warm chicken pieces down to the size needed for your little slider buns.

13 - Set the chicken pieces onto the bottom buns while they’re still toasty, so the cheese can melt right after.

14 - Add slices of Emmental to the chicken while it’s hot. The cheese should soften just from the heat left on the chicken.

15 - Drizzle a good amount of bang bang sauce on top of the cheese before putting the top buns on.

01 - Can be prepped ahead.

02 - Great for hosting parties.

03 - Fast and simple to make.

04 - A perfect mix of crunchy and creamy!