Ingredients:
Bang Bang Sauce
▢1 cup (232 g) mayonnaise
▢½ cup (132 g) Thai sweet chili sauce
▢1 teaspoon Sriracha, or more to taste
▢2 tablespoons honey
Chicken
▢1 ½ pounds 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 tablespoon Sriracha
▢½ teaspoon garlic powder
▢½ teaspoon kosher salt
▢¼ teaspoon black pepper
▢⅛ teaspoon cayenne pepper, optional
▢2 cups (216 g) panko breadcrumbs, plain
▢canola oil, for frying
▢parsley, chopped, for garnish
Instructions:
Bang Bang Sauce
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
Add Panko to a shallow plate.
Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil. To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
Credit: I am homesteadeR
