Description
Deliciously crispy chicken tenderloins coated in a creamy, sweet, and spicy sauce, perfect for sharing or a satisfying solo indulgence.
Ingredients
Scale
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1–2 tablespoons Sriracha sauce
- 2 tablespoons honey
- 1 pound boneless skinless chicken tenderloins
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup panko breadcrumbs
- Oil for frying
- 2 tablespoons chopped parsley
Instructions
- Marinate your chicken: Begin by placing the chicken tenderloins into a large mixing bowl. Add the buttermilk, ensuring all pieces are well coated. Let them marinate for at least 30 minutes.
- Prepare the breading station: In another mixing bowl, whisk together the flour, cornstarch, and egg until smooth. In a separate shallow dish, pour in the panko breadcrumbs.
- Coat the chicken: Take each tenderloin out of the marinade, dip it into the flour mixture, then transfer it to the panko breadcrumbs, pressing gently to adhere.
- Heat the oil: Heat oil over medium-high heat until it reaches around 350°F (175°C).
- Fry the chicken: Carefully place the breaded chicken into the hot oil in batches, fry until golden brown and crispy, about 4-5 minutes for each side.
- Make the Bang Bang sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth.
- Serve: Drizzle the Bang Bang sauce over the fried chicken or offer it on the side for dipping. Garnish with chopped parsley.
Notes
Marinate the chicken overnight for deeper flavor. Fry in batches to avoid overcrowding.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 pieces
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg