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

Prepare the Chicken

1. 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.
2. Place the panko breadcrumbs on a shallow plate.
3. 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.
4. Pour about 1 inch of canola oil into a large skillet. Heat over medium-high heat until the oil reaches 365°F.
5. 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.
6. Move the cooked chicken to a paper towel-lined plate to drain briefly, then transfer to a serving platter.
7. Toss the chicken with the prepared bang bang sauce, sprinkle with chopped parsley, and serve immediately while hot.