• 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.