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–+ servings
Crispy Bang Bang Chicken served with a spicy sauce and garnished with green onions.

Crispy Bang Bang Chicken

This Crispy Bang Bang Chicken is a quick and budget-friendly dish that features juicy chicken coated in a spicy-sweet bang bang sauce, perfect for weeknight dinners or entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1 pound boneless skinless chicken tenderloins Can substitute with breasts or thighs
  • 2 tablespoons Sriracha sauce Plus 1 tablespoon for marinating
  • 1/2 teaspoon salt
  • 1 cup buttermilk Can substitute with milk + 1 tablespoon lemon juice or vinegar
Bang Bang Sauce
  • 1 cup mayonnaise Greek yogurt can be used for a healthier option
  • 1/2 cup Thai sweet chili sauce
  • 2 tablespoons honey Maple syrup can be used for a vegan alternative
Coating and Frying
  • 1 cup all-purpose flour A gluten-free flour blend can work as well
  • 1/4 cup cornstarch Optional, for extra crunch
  • 1 large egg Can substitute with a flax egg for vegan versions
  • 1 teaspoon garlic powder Or 1 clove fresh minced garlic
  • 1 teaspoon salt For dredging station
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper Optional for extra heat
  • 1 cup plain panko breadcrumbs Regular breadcrumbs can be used as well
  • 2 cups canola oil Any neutral oil with a high smoke point
  • 1/4 cup chopped parsley For garnish

Method
 

Preparation
  1. Trim any excess fat from the chicken and pat the pieces dry.
  2. In a bowl, combine chicken with 1 tablespoon of Sriracha and 1/2 teaspoon salt, pouring the buttermilk over the top. Toss to coat, then let sit for 10 to 15 minutes.
  3. Meanwhile, whisk together the mayonnaise, Thai sweet chili sauce, the remaining 2 tablespoons of Sriracha, and honey to make the bang bang sauce. Chill until ready to use.
  4. Set up a dredging station: In one bowl, whisk an egg with a splash of water; in another, mix flour, cornstarch, garlic powder, remaining salt, black pepper, and cayenne; and in a third bowl, add the panko breadcrumbs.
Cooking
  1. Heat oil in a deep skillet over medium-high heat until it reaches about 350°F.
  2. Take the chicken out of the buttermilk, allowing excess to drip off. Dredge in the flour mixture, dip in the egg mixture, and finally press into the panko to coat thoroughly.
  3. Fry the chicken in batches, cooking each side for about 3 to 4 minutes or until golden brown. The chicken should reach an internal temperature of 165°F.
  4. Once cooked, transfer to a wire rack to drain excess oil.
Assembly
  1. Toss the hot chicken gently with the bang bang sauce in a large bowl.
  2. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 10g

Notes

For the crispiest coating, ensure each piece of chicken is well-drained before dredging. Let the chicken settle for a few minutes after breading before frying to help the breading adhere better. Consider mixing a bit of cornstarch with your flour for extra crispiness.

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