Crispy Bang Bang Chicken Recipe You’ll Crave Again and Again
Ingredients
- For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha (adjust to taste)
- 2 tbsp honey
- For the Chicken:
- 1 ½ lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg, room temperature
- 1 tbsp Sriracha
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Bang Bang Sauce:
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside for serving.
- Prepare the Chicken Batter:
- In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Whisk until smooth. Add chicken tenderloins, ensuring they are fully coated.
- Bread the Chicken:
- Spread panko breadcrumbs on a shallow plate. One at a time, remove chicken pieces from the batter, allowing excess to drip off. Coat in panko, pressing gently to ensure an even layer. Place on a clean plate.
- Fry the Chicken:
- Heat about 1 inch of canola oil in a large skillet over medium-high heat. When the oil reaches 365°F, fry the chicken in batches for 2-3 minutes per side until golden and crispy. The internal temperature should reach 165°F.
- Drain and Serve:
- Transfer fried chicken to a plate lined with paper towels to drain any excess oil. Toss or drizzle with the prepared Bang Bang sauce, garnish with fresh parsley, and serve immediately while hot.
- Prep Time: 20 minutes
- Cook Time: 10 minutes