Crispy Bang Bang Chicken (Print Version)
# Ingredients:
01 -
1 pound boneless, skinless chicken breasts
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1 cup panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
Salt to taste
09 -
Pepper to taste
10 -
1 cup mayonnaise
11 -
1/4 cup sriracha sauce
12 -
2 tablespoons honey
13 -
1 tablespoon rice vinegar
14 -
Oil for frying
# Instructions:
01 -
Cut the chicken breasts into bite-sized pieces.
02 -
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces to the buttermilk mixture and marinate for at least 30 minutes.
03 -
In another bowl, mix flour and panko breadcrumbs. Remove chicken from the marinade, allowing excess to drip off. Coat each piece in the flour and panko mixture, pressing lightly to adhere.
04 -
Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes. Remove chicken and place on a paper towel-lined plate to remove excess oil.
05 -
In a separate bowl, mix mayonnaise, sriracha sauce, honey, and rice vinegar to make a sauce.
06 -
Toss the crispy chicken pieces in the sauce until well coated. Serve immediately for the best texture.
# Notes:
01 -
Ensure the oil temperature is correct (350°F) for crispy results.
02 -
For a healthier version, bake the chicken at 400°F for 20-25 minutes, flipping halfway through.
03 -
Adjust the spice level by varying the sriracha or adding cayenne pepper to the flour mix.
04 -
For gluten-free, use almond flour and gluten-free breadcrumbs.