Start by seasoning the chicken on both sides with salt, pepper and garlic powder. Set up a breading station with the flour and cornstarch mixed together in one bowl, the buttermilk and hot sauce and egg in another bowl, and the bread crumbs in a third bowl.

Dredge the seasoned chicken into the flour mixture first, tapping off any excess, then into the buttermilk mixture, letting any excess liquid drip off, and then finally into the bread crumbs. Press the breadcrumbs into the chicken to get a nice coating. Place the breaded chicken on a plate and repeat with the remaining chicken breast.

Add a thin layer of oil to a skillet and heat over medium heat. Once the oil is hot, add the breaded chicken cutlets without overcrowding the skillet. It might take 2 to 3 batches depending on the size of your skillet, adding more oil as needed. Cook the chicken for 2-3 minutes on each side, depending on the thickness of your chicken breasts. The internal temperature of the chicken should be 165 degrees. Place the chicken cutlets on a paper towel lined board or plate while you fry the rest of the cutlets.

Whisk together the bang bang sauce in a small bowl and set aside.

Assemble the sliders by cutting the cutlets into smaller pieces and placing them onto the slider buns. Top with a slice of mozzarella cheese while the cutlets are still warm and then drizzle with bang bang sauce and serve.