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

Dredge the seasoned chicken into the flour mixture, tapping off excess, then into the buttermilk mixture, letting excess liquid drip off, and finally into the bread crumbs, pressing to coat. Place breaded chicken on a plate and repeat with remaining chicken breast.

Heat a thin layer of oil in a skillet over medium heat. Once hot, add breaded chicken cutlets without overcrowding. Cook for 2-3 minutes on each side until the internal temperature reaches 165 degrees. Place on a paper towel-lined plate while frying remaining cutlets.

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

Assemble the sliders by cutting the chicken cutlets into smaller pieces and placing them onto the slider buns. Top each with a slice of mozzarella cheese and drizzle with bang bang sauce before serving.