Ingredients
Equipment
Method
Instructions
- Make the Bang Bang Sauce: This is the heart of the recipe, so let's get it right! In a medium-sized bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk everything together until it's completely smooth and creamy. Give it a taste. Want it spicier? Add another dash of Sriracha. A little sweeter? A tiny bit more honey. Cover the bowl and pop it in the fridge while you prepare the chicken. Letting it chill helps the flavors meld together.
- Marinate the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Make sure each piece is submerged. Let them soak for at least 10 minutes, but if you have up to 30 minutes, even better. This buttermilk bath is a crucial step; it tenderizes the chicken, making it incredibly juicy and helping the breading adhere better.
- Set Up Your Breading Station: Efficiency is key here. Grab three shallow dishes. In the first, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and pepper. The cornstarch is a non-negotiable for getting that ultra-crispy finish. In the second dish, whisk the egg. In the third dish, spread out your panko breadcrumbs. Having this assembly line ready makes the breading process smooth and less messy.
- Bread the Chicken: Take one chicken tenderloin at a time, letting any excess buttermilk drip off. First, dredge it thoroughly in the flour mixture, shaking off the excess. Next, dip it into the whisked egg, ensuring it’s fully coated. Finally, press it firmly into the panko breadcrumbs, covering the entire surface. Set the breaded tenderloin on a clean plate or baking sheet and repeat with the remaining chicken.
- Fry to Golden Perfection: Pour about 1-2 inches of canola oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium to medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, a small breadcrumb dropped in should sizzle immediately. Carefully place the chicken pieces in the hot oil in a single layer, making sure not to overcrowd the pan. Fry in batches for about 3-4 minutes per side, until they are deep golden brown and cooked through. This is how you achieve one of the Most Delicious Recipes.
- Serve and Enjoy: Use tongs to remove the cooked chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. A wire rack is best for maintaining that crispy bottom. Once all the chicken is fried, arrange it on a platter, drizzle generously with your chilled bang bang sauce, and garnish with a sprinkle of fresh chopped parsley. Serve immediately and watch it disappear!
Notes
For the ultimate crispy coating, use cornstarch with the flour and press panko breadcrumbs firmly onto the chicken. Maintain an oil temperature of 350°F (175°C) and fry in batches to avoid sogginess. Drain on a wire rack and sauce just before serving. Healthier options include baking or air frying. This recipe can be adapted with shrimp, tofu, or cauliflower, and the sauce can be varied with lime juice or different hot sauces.