Prepare and Marinate the Chicken: Start by seasoning the chicken pieces with salt, black pepper, and garlic powder. In a medium bowl, whisk together the buttermilk, egg, and hot sauce. Submerge the chicken in this mixture and let it marinate for at least 30 minutes to 1 hour in the refrigerator to ensure the meat stays juicy.

Set Up the Breading Station: In one shallow dish, mix the flour, cornstarch, onion powder, and paprika. In a separate dish, place the Panko breadcrumbs. This three-step process (wet, flour, breadcrumbs) ensures a thick, crispy crust.

Coat the Chicken: Remove a piece of chicken from the buttermilk, dredge it in the flour mixture, dip it back into the buttermilk quickly, and finally press it firmly into the Panko breadcrumbs until fully coated. Repeat for all pieces.

Fry to Golden Perfection: Heat about an inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Fry the chicken in batches for 3-4 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. Drain on a paper towel-lined plate.

Whisk the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of garlic powder. Whisk until smooth and creamy.

Assemble the Sliders: Lightly toast the slider buns. Place a piece of hot fried chicken on the bottom bun, top with a slice of mozzarella cheese (the heat from the chicken will melt it), and drizzle generously with the Bang Bang sauce.

Add Toppings and Serve: Layer on shredded lettuce, red onion, and pickles. Garnish with fresh cilantro if desired, and place the top bun on. Serve immediately while hot.