Description
Crispy chicken tenders coated in a sweet and spicy sauce for an irresistible flavor explosion.
Ingredients
Scale
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Prepare the Sauce: In a small bowl, mix the mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth. Cover and set aside.
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper. Add chicken tenderloins and let rest for 10 minutes.
- Coat the Chicken: Place panko breadcrumbs on a plate. Coat chicken tenders with breadcrumbs, pressing gently. Set aside.
- Heat the Oil: In a skillet, heat canola oil over medium-high until it reaches 365°F.
- Fry the Chicken: Fry chicken tenders in batches for 2-3 minutes per side until golden brown. Check internal temperature reaches 165°F.
- Drain and Coat: Transfer to paper towel-lined plate. Toss in the Bang Bang Sauce until coated.
- Serve and Garnish: Sprinkle with chopped parsley and serve warm.
Notes
Adjust the spice level by varying the amount of Sriracha. Can be made gluten-free with appropriate substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg