Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty: Easy
Recipe Intensity: Mild to Medium (Adjust the sriracha for more or less heat.)
Servings: 4
Ingredients
For the Chicken
- 1½ pounds chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional)
Garnish
- Chopped parsley
- Sliced green onions
- Sesame seeds
Instructions
Step 1: Prepare the Chicken
Pat the chicken tenders dry using paper towels. This helps the coating stick better and creates a crispier texture.
Step 2: Set Up the Breading Station
Place the flour in one shallow bowl.
In another bowl, whisk together the eggs and milk.
In a third bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
Step 3: Coat the Chicken
Dip each chicken tender into the flour, shaking off any excess.
Next, dip it into the egg mixture.
Finally, coat it thoroughly with the seasoned panko breadcrumbs, pressing gently so the crumbs stick well.
Repeat with all chicken tenders.
Step 4: Cook the Chicken
Heat about 2 inches of vegetable oil in a large skillet to 350°F (175°C).
Carefully place the chicken tenders into the hot oil without overcrowding the pan.
Cook for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a paper towel-lined plate.
Step 5: Make the Bang Bang Sauce
While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
Taste and adjust the spice level by adding more or less sriracha.
Step 6: Coat the Chicken
Place the cooked chicken tenders in a large bowl.
Drizzle the Bang Bang sauce over the chicken and gently toss until evenly coated.
For extra crispiness, drizzle the sauce over the chicken just before serving instead of tossing.
Step 7: Garnish and Serve
Sprinkle with chopped parsley, sesame seeds, and sliced green onions.
Serve immediately with fries, rice, fresh salad, roasted vegetables, or coleslaw.
Tips for Success
- Use panko breadcrumbs for the crispiest coating.
- Do not overcrowd the frying pan.
- Maintain the oil temperature around 350°F for even cooking.
- Adjust the amount of sriracha to suit your preferred spice level.
- Serve immediately for maximum crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 375°F for 6–8 minutes to restore crispiness.
Avoid microwaving if possible, as it softens the coating.
Variations
- Bake at 425°F for 18–20 minutes for a lighter version.
- Air fry at 400°F for 10–12 minutes, flipping halfway through.
- Add cayenne pepper for extra heat.
- Sprinkle grated Parmesan into the breadcrumb mixture for additional flavor.
Serving Suggestions
Bang Bang Chicken Tenders pair wonderfully with:
- French fries
- Garlic mashed potatoes
- Steamed rice
- Caesar salad
- Coleslaw
- Roasted broccoli
- Corn on the cob
- Macaroni and cheese
Nutrition Information (Per Serving)
- Calories: 560
- Protein: 35g
- Carbohydrates: 31g
- Fat: 33g
- Saturated Fat: 6g
- Cholesterol: 150mg
- Sodium: 860mg
- Fiber: 2g
- Sugar: 11g