Preparation

• Season the chicken on both sides with salt, pepper and garlic powder. Set up a breading station with the flour and cornstarch mixed in one bowl, the buttermilk, hot sauce and egg in another bowl, and the bread crumbs in a third bowl.
• Dredge the seasoned chicken into the flour mixture first, then into the buttermilk mixture, and finally into the bread crumbs. Press the breadcrumbs into the chicken for a nice coating. Place breaded chicken on a plate and repeat with remaining chicken.
• Heat a thin layer of oil in a skillet over medium heat. Once hot, add the breaded chicken cutlets without overcrowding. Cook for 2-3 minutes on each side until internal temperature reaches 165 degrees. Place on paper towel lined plate.
• Whisk the bang bang sauce in a small bowl and set aside.
• Assemble the sliders by cutting the cutlets into smaller pieces and placing them on slider buns. Top with a slice of mozzarella cheese and drizzle with bang bang sauce before serving.