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
- Make the Sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Prepare Marinade: In a bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne until smooth. Add chicken and marinate 10 minutes.
- Coat Chicken: Dredge each tender in panko breadcrumbs, pressing gently to adhere.
- Fry: Heat oil to 365°F. Fry chicken 2–3 minutes per side until golden brown and internal temperature reaches 165°F.
- Drain and Toss: Drain on paper towels, then toss in Bang Bang Sauce until coated.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Keep oil at 365°F for maximum crispiness.
- Add extra Sriracha or cayenne for more heat.
- For a lighter option, bake or air fry instead of deep frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired