Description
A vibrant dish featuring crispy chicken tenderloins coated in a sweet and spicy bang bang sauce, perfect for family dinners.
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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
- â…› teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Marinate the chicken in buttermilk with a pinch of salt for at least 30 minutes.
- Mix mayonnaise, Thai sweet chili sauce, honey, and Sriracha in a bowl and set aside.
- Prepare a breading station with flour, a mixture of cornstarch, garlic powder, salt, black pepper, and cayenne pepper, and a beaten egg.
- Remove chicken from buttermilk and dredge in seasoned flour, dip in egg mixture, and coat with panko breadcrumbs.
- Heat canola oil in a skillet to 350°F (175°C) and fry chicken in batches for 3-4 minutes each side until golden brown.
- Drain on paper towels and toss in the bang bang sauce before serving.
- Garnish with chopped parsley and serve.
Notes
For extra heat, adjust the Sriracha or add more cayenne pepper. Serve with extra sauce for dipping.
