Let’s create these incredible Bang Bang Chicken Sliders:

1. Prepare the Bang Bang Sauce:

• First, make your sauce so the flavors can meld. In a small bowl, whisk together the ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha (start with 1 tablespoon and add more to taste).
• If using, whisk in the optional honey or lime juice. Set the prepared Bang Bang sauce aside (you can refrigerate it).

2. Prepare Chicken and Breading Station:

• Pat the thin sliced chicken breasts dry with paper towels. Season both sides generously with kosher salt, fresh black pepper, and garlic powder.
• Set up your three-stage breading station:
  • First Bowl: Whisk together the all-purpose flour and cornstarch.
  • Second Bowl: Whisk together the buttermilk, 1 tablespoon hot sauce, and the large egg until well combined.
  • Third Bowl: Place the panko breadcrumbs in the third shallow bowl.

3. Bread the Chicken Cutlets:

• Working with one seasoned chicken piece at a time, dredge it first in the flour/cornstarch mixture, ensuring it’s fully coated. Shake off any excess flour.
• Next, dip the floured chicken piece into the buttermilk/egg mixture, allowing any excess to drip off.
• Finally, press the chicken firmly into the panko breadcrumbs, coating both sides thoroughly. Pat the breadcrumbs gently to help them adhere well.
• Place the breaded chicken cutlets on a clean plate or wire rack and repeat with the remaining chicken pieces.

4. Fry the Chicken:

• Add a thin layer of vegetable or canola oil (about ¼ to ½ inch deep) to a large, heavy skillet and heat it over medium to medium-high heat. The oil is ready when a pinch of breadcrumb sizzles immediately upon contact.
• Carefully place a few of the breaded chicken cutlets into the hot oil, being sure not to overcrowd the skillet (fry in batches).
• Cook for about 3-4 minutes on each side, until the chicken is a deep golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
• Using tongs, remove the fried chicken from the skillet and transfer it to a wire rack lined with paper towels to drain any excess oil. Add more oil to the skillet between batches if needed.

5. Assemble the Bang Bang Chicken Sliders:

• While the chicken is still hot, cut the fried chicken cutlets into smaller pieces to fit neatly onto the slider buns.
• Split your slider rolls. Place a portion of the hot, crispy chicken onto each bottom bun.
• Immediately top the hot chicken with a slice of mozzarella cheese so it begins to melt from the residual heat.
• Drizzle a generous amount of your homemade Bang Bang sauce over the cheesy chicken.
• Place the top half of the slider bun on top.

6. Serve:

• Serve the Bang Bang Chicken Sliders immediately while the chicken is hot and crispy and the cheese is melty. Enjoy!

The three-step breading process is key for that ultra-crispy coating!