1-First: season both sides of the 1 1/2 pounds thin sliced chicken breasts with kosher salt, fresh black pepper, and garlic powder. Set up a breading station with three bowls: one mixing 1/2 cup flour and 1/4 cup cornstarch, another whisking together 1 cup buttermilk, 1 tablespoon hot sauce, and 1 large egg, and the third with 2 cups or more of panko bread crumbs. Dredge the chicken in the flour mixture, shake off the excess, dip it into the buttermilk mix letting any extra drip off, then coat it well with the panko, pressing it in for good measure.

2-Cooking and Assembling: Heat a thin layer of vegetable or canola oil in a skillet over medium heat. Fry the chicken in batches so it doesn’t crowd the pan, cooking for 2 to 3 minutes per side until it hits 165°F inside. Once done, drain it on paper towels to remove any extra oil. While it’s still warm, whisk together a sauce using mayonnaise, sriracha, sweet chili sauce, and honey.

3-Cooking and Assembling: Cut the chicken into smaller pieces and build your sliders on the 12 slider rolls. Top each with a slice of mozzarella cheese and drizzle on that bang bang sauce. Serve right away or keep the chicken warm in a 325°F oven for up to an hour. This yields 12 sliders that are perfect for sharing!