Crispy chicken is great. Crispy chicken tossed in a creamy, sweet-spicy sauce that clings to every crunchy ridge? That’s next level.
Golden, panko-crusted tenderloins fried until audibly crunchy, then coated in a bold bang bang sauce that hits sweet, tangy, and just enough heat to keep things interesting.
It’s indulgent. It’s messy in the best way.
And yes — that sauce alone is reason enough to make it.
For Bang Bang Sauce
- Mayonnaise – The creamy base that gives the sauce its rich, smooth texture.
- Thai Sweet Chili Sauce – Adds sweetness with a mild tang and subtle heat.
- Sriracha – Brings the kick. Adjust to make it as mild or spicy as you like.
- Honey – Balances the heat with a touch of natural sweetness.
For the Chicken
- Chicken Tenderloins – Boneless and skinless for quick cooking and juicy results.
- Buttermilk – Helps tenderize the chicken and gives the coating something to cling to.
- All-Purpose Flour – Forms part of the batter for structure and crispness.
- Cornstarch – The secret to an extra light, crispy coating when fried.
- Egg – Binds the batter together so it coats evenly.
- Sriracha – Adds flavor and a subtle heat directly into the batter.
- Garlic Powder – Boosts savory depth throughout the coating.
- Kosher Salt – Enhances all the flavors.
- Black Pepper – Adds gentle warmth and seasoning.
- Cayenne Pepper (optional) – For those who want a little extra spice.
- Panko Breadcrumbs – Creates that signature crunchy, golden crust.
- Canola Oil – Neutral oil ideal for frying at high heat.
- Parsley – A fresh finish and pop of color right before serving.
Crispy Golden Bang Bang Chicken Recipe
Notes
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken
- 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
- ⅛ teaspoon cayenne pepper, optional
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
Prepare the Sauce
In a small bowl, stir together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and fully blended. Set aside.Prepare the Chicken
- In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper until well combined. Add the chicken tenderloins and toss to coat thoroughly.
- Place the panko breadcrumbs on a shallow plate.
- Remove one piece of chicken at a time from the batter, allowing any excess to drip off. Press the chicken into the panko, coating evenly and gently pressing so the crumbs adhere. Transfer to a clean plate. Repeat with remaining pieces. Let them rest while heating the oil.
- Pour about 1 inch of canola oil into a large skillet. Heat over medium-high heat until the oil reaches 365°F.
- Fry the chicken in batches, making sure not to crowd the pan. Cook for 2–3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Before cooking additional batches, confirm the oil has returned to 365°F.
- Move the cooked chicken to a paper towel-lined plate to drain briefly, then transfer to a serving platter.
- Toss the chicken with the prepared bang bang sauce, sprinkle with chopped parsley, and serve immediately while hot.
1.Can I make this ahead of time?
Yes! You can mix the bang bang sauce several days in advance and store it in an airtight container in the fridge.
If you’d like to prep the chicken early, bread it and refrigerate it on a plate. Fry just before serving for the crispiest results.
2. Can I bake or air fry instead of deep frying?
You sure can.
Bake at 425°F for 18–22 minutes, flipping halfway through. For extra crispiness, lightly spray the tops with oil before baking.
An air fryer works beautifully too — cook at 375–400°F until golden and cooked through.
3.How do I keep the chicken extra crispy?
Cook in batches and don’t overcrowd the pan — this keeps the oil temperature steady.
Also, let the breaded chicken rest for a few minutes before frying so the coating sticks better and fries up nice and crunchy.
4.How can I control the spice level?
The heat comes from the Sriracha (and optional cayenne).
For milder chicken, reduce the Sriracha. For extra heat, add a little more — or increase the cayenne in the batter. Taste the sauce before tossing and adjust as needed.
5.Why use cornstarch in the batter?
Cornstarch is the secret weapon for crispiness.
It creates a lighter, crunchier coating than flour alone and helps the chicken fry up golden instead of dense. Definitely don’t skip it if you want that restaurant-style texture.
