Description
Crispy bang bang chicken delivers a flavor explosion that’ll make your taste buds dance with joy. Drizzled with a homemade sweet and spicy sauce, this dish turns an ordinary dinner into a restaurant-worthy experience.
Ingredients
Scale
Primary Proteins:
- 1.5 pounds boneless, skinless chicken tenderloins
Supporting Dry Ingredients:
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 2 cups plain panko breadcrumbs
Seasoning and Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon Sriracha
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper
- Canola oil
- Chopped parsley
Bang Bang Sauce Ingredients:
- 1 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 1 teaspoon Sriracha
- 2 tablespoons honey
Instructions
- Whisk 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 teaspoon Sriracha, and 2 tablespoons honey in a small bowl until completely smooth. Refrigerate sauce while preparing chicken.
- Create a marinade by blending 1 cup buttermilk, ¾ cup flour, ½ cup cornstarch, 1 egg, 1 tablespoon Sriracha, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne in a mixing bowl.
- Submerge 1 ½ pounds chicken tenderloins in the marinade. Ensure each piece gets thoroughly coated.
- Spread 2 cups panko breadcrumbs on a shallow plate. Remove each chicken tender from marinade, letting excess drip off, then press firmly into breadcrumbs to create a crisp coating.
- Pour canola oil 1 inch deep in a large skillet. Heat to 365°F over medium-high heat.
- Carefully place breaded chicken tenders into hot oil. Fry for 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Drizzle or toss crispy chicken with prepared bang bang sauce. Sprinkle chopped parsley on top for garnish.
- Serve chicken immediately with rice, in wraps, or as a standalone dish.
Notes
- Marinate the chicken in buttermilk for at least 30 minutes to tenderize and add extra flavor depth before coating.
- Check oil temperature with a thermometer to ensure perfectly crispy chicken without burning the coating.
- For a gluten-free version, swap regular flour with rice flour and use gluten-free panko breadcrumbs.
- Store leftover sauce in an airtight container in the refrigerator for quick weeknight meal upgrades.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 509 kcal
- Sugar: 14 g
- Sodium: 548 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 89 mg