Bang Bang Chicken Delight (Print Version)
# Ingredients:
→ Sauce
01 -
1 cup mayonnaise
02 -
½ cup Thai sweet chili sauce
03 -
1 teaspoon Sriracha sauce
04 -
2 tablespoons honey
→ Chicken
05 -
1 ½ pounds boneless skinless chicken tenderloins
06 -
1 cup buttermilk
07 -
¾ cup all-purpose flour
08 -
½ cup cornstarch
09 -
1 large egg
10 -
1 tablespoon Sriracha sauce
11 -
½ teaspoon garlic powder
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper (optional)
15 -
2 cups plain panko breadcrumbs
16 -
Canola oil for frying
17 -
Chopped parsley for garnish
# Instructions:
01 -
In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth. Cover and set aside.
02 -
In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth. Add the chicken tenderloins to the marinade, ensuring they are fully coated. Let marinate for 10 minutes.
03 -
Place panko breadcrumbs on a plate. Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently to ensure the crumbs adhere. Set coated chicken aside on a clean plate.
04 -
Heat canola oil in a skillet over medium-high heat to 365°F. 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.
05 -
Transfer fried chicken to a paper towel-lined plate to drain excess oil. Toss the chicken tenders in the Bang Bang Sauce until evenly coated. Sprinkle with chopped parsley and serve warm.
# Notes:
01 -
Maintain frying oil at 365°F for the crispiest results.
02 -
Add extra Sriracha or cayenne for spicier sauce.
03 -
Bake or air fry for a healthier option.