Bang Bang Chicken takes juicy chicken tenderloins, coats them in crispy panko breadcrumbs, and fries them to golden perfection. The real star is the bang bang sauce—a creamy, sweet, and spicy drizzle that makes this dish irresistible. Think of it as the chicken counterpart to the famous Bang Bang Shrimp, but just as addictive!
Whether you fry, bake, or air fry them, these crispy chicken tenders are perfect for dinner, appetizers, or game-day snacking.
Why You’ll Love This Recipe
- Crispy panko-crusted chicken with a crunchy bite.
- Homemade bang bang sauce that’s creamy, tangy, sweet, and spicy.
- Versatile—serve as an appetizer, main dish, or on a bed of rice.
- Multiple cooking options: deep-fry, air fry, or bake.
Ingredients & Substitutions
Chicken:
Use boneless, skinless chicken tenderloins for best results. You can also cut chicken breasts into strips, though they won’t be true tenderloins.
Bang Bang Sauce:
Made with mayonnaise, sweet chili sauce, and Sriracha. Adjust the spice level by adding more or less Sriracha. The sauce can be prepared ahead and stored in the fridge for up to 5 days.
Buttermilk:
Coats the chicken and helps the breading stick. Use full-fat buttermilk, or make your own by combining milk with vinegar or lemon juice. For extra spice, mix cayenne or a little Sriracha into the buttermilk.
Panko Breadcrumbs:
These Japanese-style breadcrumbs give the chicken its signature crunch. Regular breadcrumbs or crushed cornflakes will work, but won’t be as light and crispy.
Oil:
Use vegetable or canola oil for frying. After frying, you can clarify and reuse the oil instead of tossing it out.
How to Make Bang Bang Chicken
- Coat the Chicken – Dip tenderloins in buttermilk, then dredge in panko breadcrumbs until fully coated.
- Fry the Chicken – Heat oil to 350°F and fry until golden brown and cooked through (165°F internal temperature). Drain on a paper towel-lined plate.
- Drizzle with Sauce – Toss or drizzle with bang bang sauce and serve immediately.
Air Fryer Method
- Prepare chicken as above.
- Spray both sides with cooking spray.
- Air fry at 400°F for 10 minutes, flipping halfway through.
- Drizzle with bang bang sauce before serving.
Oven-Baked Method
- Preheat oven to 425°F.
- Arrange coated chicken tenders on a parchment-lined baking sheet.
- Spray with cooking spray and bake 12–15 minutes, flipping once, until chicken reaches 165°F.
- They won’t be as crispy as fried, but still tasty!
Storage & Reheating
- Refrigerator: Store cooled chicken in an airtight container for up to 5 days.
- Freezer: Wrap in foil or store in freezer bags for up to 6 months.
- Reheat: For best texture, reheat in the oven or air fryer to crisp them back up.
Serving Ideas
- Serve over rice with extra sauce.
- Pair with fresh veggies or a salad.
- Make them party-ready as finger food with toothpicks and dipping sauce.
Bang Bang Chicken
6
servings20
minutes6
minutesBang Bang Chicken features juicy chicken tenderloins coated in crispy panko breadcrumbs, fried to golden perfection, and drizzled with a creamy, sweet, and spicy bang bang sauce. A quick and delicious dinner or appetizer that everyone will love!
Ingredients
Bang Bang Sauce
1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 tsp Sriracha (or more, to taste)
2 tbsp honey
Chicken
1 ½ lbs 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 tbsp Sriracha
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
⅛ tsp cayenne pepper (optional, for heat)
2 cups (216 g) plain panko breadcrumbs
Canola oil, for frying
Fresh parsley, chopped (for garnish)
Directions
- Make the Sauce
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.
- Prepare the Chicken
- In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Whisk until smooth.
- Add chicken tenderloins and toss to coat.
- Place panko breadcrumbs on a shallow plate.
- Working one piece at a time, remove chicken from the batter, shaking off excess. Dredge in panko, pressing gently to adhere. Set aside on a clean plate.
- Fry the Chicken
- Heat 1 inch of oil in a large skillet over medium-high heat until it reaches 365°F.
- Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Transfer to a paper towel-lined plate to drain.
- Serve
- Toss chicken in bang bang sauce or drizzle over the top.
- Garnish with chopped parsley and serve warm.
Leave a Comment