Ingredients
Scale
For the Sauce:
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken:
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside as the Bang Bang Sauce.
- In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne. Mix until smooth.
- Add chicken tenderloins to the marinade, making sure they are fully coated. Marinate for 10 minutes.
- Place panko breadcrumbs on a plate. Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently.
- Heat canola oil in a skillet over medium-high heat to 365°F. Fry chicken tenders in batches for 2–3 minutes per side, until golden and cooked through (internal temperature 165°F).
- Drain chicken on a paper towel-lined plate, then toss in the Bang Bang Sauce until fully coated.
- Garnish with chopped parsley and serve warm.
Notes
- Maintain frying oil at 365°F for the crispiest results.
- Add extra Sriracha or cayenne for a spicier sauce.
- For a healthier version, bake or air fry the chicken instead of deep frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 tender
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 65 mg