Take your chicken tenders to the next level with this Bang Bang Chicken recipe! Crispy, golden-brown chicken tenders are paired with a bold, creamy, sweet, and spicy Bang Bang sauce that will have everyone reaching for seconds. These chicken tenders are coated with panko breadcrumbs for that perfect crunch, while the sauce combines Thai sweet chili, honey, and a kick of Sriracha for an unforgettable flavor. Whether you’re making a family-friendly dinner or preparing a crowd-pleasing appetizer, this recipe will elevate your chicken game.
Ingredients:
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai-style sweet chili sauce
- 1 teaspoon Sriracha, or adjust to your preferred spice level
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds boneless, skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions:
- Prepare the Bang Bang Sauce:
- In a mixing bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey, whisking until the mixture is smooth and well blended.
- Adjust the Sriracha to taste for more heat. Set the sauce aside for later.
- Marinate the Chicken:
- In a separate large bowl, whisk together the buttermilk, egg, and Sriracha.
- Add the chicken tenderloins to the mixture, making sure they are fully coated.
- Let the chicken marinate for at least 20 minutes, or refrigerate for up to 1 hour for better flavor.
- Prepare the Breading:
- In another bowl, mix the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
- Place the panko breadcrumbs in a separate shallow dish.
- Bread the Chicken:
- Remove the marinated chicken tenderloins from the buttermilk mixture, shaking off any excess.
- Dredge each tenderloin in the flour mixture, coating thoroughly. Then, dip the chicken in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.
- Fry the Chicken:
- Heat about 1-2 inches of canola oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
- Fry the breaded chicken tenderloins in batches for 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature of 165°F or 75°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve:
- Drizzle the crispy chicken tenders with the Bang Bang sauce, or serve the sauce on the side for dipping.
- Garnish with freshly chopped parsley for a pop of color.
Conclusion:
These crispy Bang Bang Chicken Tenders are a true flavor explosion! The combination of juicy chicken, crispy panko coating, and a sweet and spicy Bang Bang sauce creates a perfect balance of textures and flavors. Whether you’re serving them as a snack, appetizer, or main course, these tenders are sure to become a household favorite.
Crispy Bang Bang Chicken Strips with a Sweet and Spicy Glaze
Crispy chicken tenders coated with pankobreadcrumbs, served with a creamy, sweet, and spicy Bang Bang sauce made fromThai sweet chili, honey, and Sriracha.
Ingredients
For the Bang Bang Sauce:
- 1 cup 232 g mayonnaise
- ½ cup 132 g Thai-style sweet chili sauce
- 1 teaspoon Sriracha or adjust to your preferred spice level
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup 245 g buttermilk
- ¾ cup 94 g all-purpose flour
- ½ cup 64 g cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 cups 216 g plain panko breadcrumbs
- Canola oil for frying
- Parsley chopped, for garnish
Instructions
- In a mixing bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey, whisking until the mixture is smooth and well blended.Prepare the Bang Bang Sauce:
- Adjust the Sriracha to taste for more heat. Set the sauce aside for later.
Marinate the Chicken:
- In a separate large bowl, whisk together the buttermilk, egg, and Sriracha.
- Add the chicken tenderloins to the mixture, making sure they are fully coated.
- Let the chicken marinate for at least 20 minutes, or refrigerate for up to 1 hour for better flavor.
Prepare the Breading:
- In another bowl, mix the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
- Place the panko breadcrumbs in a separate shallow dish.
Bread the Chicken:
- Remove the marinated chicken tenderloins from the buttermilk mixture, shaking off any excess.
- Dredge each tenderloin in the flour mixture, coating thoroughly. Then, dip the chicken in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.
Fry the Chicken:
- Heat about 1-2 inches of canola oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
- Fry the breaded chicken tenderloins in batches for 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature of 165°F or 75°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Serve:
- Drizzle the crispy chicken tenders with the Bang Bang sauce, or serve the sauce on the side for dipping.
- Garnish with freshly chopped parsley for a pop of color.