Description
Crispy, spicy, and creamy Bang Bang Chicken is coated in panko breadcrumbs, fried to golden perfection, and tossed in a signature sweet chili mayo sauce.
Ingredients
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- 1 ½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
1. In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and honey.
2. Whisk until smooth. Cover and set aside.
3. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth.
4. Add the chicken tenderloins to the marinade, ensuring they are fully coated. Let marinate for 10 minutes.
5. Place panko breadcrumbs on a plate.
6. Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently to ensure the crumbs adhere.
7. Set coated chicken aside on a clean plate.
8. Heat canola oil in a skillet over medium-high heat to 365°F.
9. Fry chicken tenders in batches for 2-3 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
10. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
11. Toss the chicken tenders in the Bang Bang Sauce until evenly coated.
12. Sprinkle with chopped parsley and serve warm.
Notes
To make it less spicy, reduce or omit the Sriracha. For a lighter option, bake the breaded chicken tenders at 400°F for 20 minutes, flipping halfway through. Serve with extra Bang Bang Sauce for dipping.