Season the chicken breasts on both sides with kosher salt, black pepper and garlic powder.
Set up a breading station with flour and cornstarch mixed in one bowl, buttermilk, hot sauce and egg mixed in a second bowl, and panko bread crumbs in a third bowl.
Dredge each chicken breast first in the flour mixture, tapping off excess, then dip into the buttermilk mixture letting excess drip off, and finally coat thoroughly with panko bread crumbs.
Heat a thin layer of vegetable or canola oil in a skillet over medium heat.
Fry the breaded chicken cutlets in batches without overcrowding, cooking 2-3 minutes per side until golden and internal temperature reaches 165°F (74°C).
Place cooked cutlets on a paper towel lined plate to drain while frying the rest.
Whisk together the Bang Bang Sauce in a small bowl and set aside.
Cut each chicken cutlet into smaller pieces, place on slider rolls, top with a slice of mozzarella cheese while warm, drizzle with Bang Bang Sauce, and serve immediately.
