Description
This Bang Bang Chicken recipe features crispy, golden-brown fried chicken tenderloins coated in a flavorful batter and draped in a creamy, spicy-sweet Bang Bang sauce. Perfect as a snack or main dish, it combines a delicious buttermilk marinade with crunchy panko breadcrumbs and a kick of Sriracha for an irresistible fusion of creamy, spicy, and sweet flavors.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
Chicken and Coating
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside the sauce for later use.
- Prepare the Chicken Marinade: In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, kosher salt, black pepper, and cayenne pepper if using. This forms a flavorful batter for the chicken.
- Marinate the Chicken: Add the chicken tenderloins to the marinade mixture, ensuring they are evenly coated. Let them marinate for 15 minutes to absorb flavors and tenderize.
- Coat the Chicken: Place panko breadcrumbs in a separate bowl. Remove each piece of chicken from the marinade, letting excess drip off, then dredge it in the panko breadcrumbs, pressing gently to ensure a good coating.
- Heat Oil for Frying: Heat canola oil in a deep skillet or fryer to 365°F (185°C). The oil should be hot enough to crisp the chicken quickly without soaking it in grease.
- Fry the Chicken: Fry the coated chicken pieces in batches, cooking each side for 2-3 minutes until they are golden brown and crispy.
- Drain Excess Oil: Transfer cooked chicken to a wire rack or paper towel-lined plate to remove any excess oil and keep the crust crisp.
- Serve: Drizzle the prepared Bang Bang sauce generously over the fried chicken. Garnish with chopped parsley and serve immediately for best texture and flavor.
Notes
- Make sure the oil temperature stays consistent at 365°F to ensure crispy chicken without sogginess.
- For a healthier option, you can bake the breaded chicken at 425°F for 20-25 minutes, turning halfway through, though frying produces the crispiest texture.
- Adjust the Sriracha quantity in the sauce and marinade depending on your preferred spice level.
- Letting the chicken rest on a wire rack after frying keeps it crispy by preventing steam from getting trapped.
- Leftover Bang Bang sauce can be stored in an airtight container in the refrigerator for up to 4 days.
