Okay, folks, let me tell you about my latest obsession – Bang Bang Chicken. It’s like the cooler, crunchier cousin of that Bang Bang Shrimp we all know and love. Picture this: juicy chicken tenders, coated in crispy panko breadcrumbs, then drizzled with a sauce so good, you’ll want to put it on everything. Seriously, everything.
Why You’ll Fall Head Over Heels for This Recipe
- It’s crispy AF. Like, “I can’t stop eating these” crispy.
- That sauce though. Sweet, spicy, and tangy – it’s a party in your mouth.
- It’s way easier than it looks. Promise.
- Versatile as heck. Fry it, bake it, air fry it – whatever floats your boat!
The Stars of the Show (AKA Ingredients)
For the full list, scroll down to the recipe card. But here are the VIPs:
- Chicken tenderloins: The juicier, the better!
- Panko breadcrumbs: The secret to that earth-shattering crunch.
- Mayonnaise, sweet chili sauce, Sriracha, and honey: The fantastic four that make up our bang bang sauce.
- Buttermilk: Trust me, it makes a difference.
Let’s Get Cooking!
- Whip Up That Sauce
Mix mayo, sweet chili sauce, Sriracha, and honey in a bowl. Try not to eat it all before the chicken’s ready. I dare you. - Chicken Prep Party
Dunk those tenders in a spiced buttermilk mixture, then roll ’em in panko. It’s like a day at the spa for your chicken. - Fry, Baby, Fry
Heat up that oil and fry those bad boys till they’re golden and gorgeous. About 2-3 minutes per side should do it. - Sauce It Up
Drizzle, dunk, or downright drown your chicken in that bang bang sauce. No judgment here. - Garnish and Devour
Sprinkle some parsley on top to make it fancy, then dig in while it’s hot!
Pro Tips from Yours Truly
- Keep that oil at 365°F. It’s the sweet spot for crispy perfection.
- Don’t overcrowd the pan. Give those tenders some personal space.
- Make extra sauce. You’ll thank me later when you’re putting it on everything in sight.
Mix It Up!
- Air fryer fanatic? Spray those coated tenders with cooking spray and air fry at 400°F for about 10 minutes, flipping halfway.
- Oven lover? Bake ’em at 425°F for 12-15 minutes on a parchment-lined baking sheet. Flip ’em once to get both sides nice and crispy.
- Heat seeker? Add more Sriracha to the sauce or the buttermilk mix. Go wild!
Now, let’s get to that recipe, shall we?
Bang Bang Chicken
Bang Bang Chicken. It’s like the cooler, crunchier cousin of that Bang Bang Shrimp we all know and love.
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Servings: 4
Ingredients
For that addictive sauce:
- 1 cup mayonnaise the real deal, please
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more if you’re feeling spicy
- 2 tablespoons honey
For the star of the show (the chicken):
- 1 1/2 pounds chicken tenderloins or chicken breast cut into strips if you’re fancy
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg room temperature (cold eggs are party poopers)
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper optional, but recommended
- 2 cups panko breadcrumbs
- Canola oil for frying enough to make your chicken swim
- Chopped parsley for garnish because we’re fancy like that
Instructions
- Sauce first: Mix mayo, sweet chili sauce, Sriracha, and honey in a bowl. Set aside and try not to eat it all.
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. It’ll look weird, but trust the process.
- Toss your chicken in this magical mixture. Make sure they’re all coated and happy.
- Pour panko onto a plate. One by one, shake off excess batter from each tender and roll it in panko. Press gently to make sure it sticks.
- Heat about an inch of oil in a large skillet to 365°F. Use a thermometer if you have one, or just wing it like I usually do.
- Fry the chicken in batches (don’t overcrowd!) for about 2-3 minutes per side. They should be golden brown and cooked through (165°F internal temp if you’re into food safety).
- Drain on paper towels briefly, then transfer to a serving plate.
- Drizzle generously with that bang bang sauce you’ve been eyeing.
- Sprinkle with parsley to make it look fancy, then dig in while it’s hot!
Notes
- Leftovers (if you have any) will keep in the fridge for up to 5 days. But let’s be real, they won’t last that long.
- Freeze ’em for up to 6 months if you’re into meal prep. Future you will be so grateful.
- Air fryer or oven methods work great too. See above for deets.
There you have it, folks! My Bang Bang Chicken recipe that’ll knock your socks off. Give it a try and let me know how it goes. And remember, if you’re not making a mess, you’re not doing it right!
This was excellent! The coating was awesome, and the sauce really elevated the whole thing!