Ingredients
Method
Bang Bang Sauce
- Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Mix well and set aside.
Chicken
- Add buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper to a medium mixing bowl. Whisk to combine. Add chicken tenders and toss to coat.
- Add Panko to a shallow plate.
- Remove chicken from the batter, one piece at a time, gently shaking off any excess. Dredge chicken in the Panko, pressing slightly to adhere. Place on a clean plate. Repeat with remaining chicken pieces. Set aside while heating the oil.
- Add about an inch of oil to a large skillet. Heat oil over medium-high heat until it reaches 365°F.
- Work in batches; do not overcrowd the pan. Add chicken and cook until browned (about 2-3 minutes per side) or until the internal temperature reaches 165°F. Repeat with remaining chicken tenderloins, ensuring the oil is 365°F before adding more chicken.
- Transfer chicken to a paper towel-lined plate to drain slightly. Then, transfer to a serving plate.
- Toss the chicken with the bang bang sauce. Top with chopped parsley and serve warm.
Nutrition
Notes
Ingredient Swap: If I'm out of buttermilk, I've found that adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for five minutes works perfectly