Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Difficulty Level: Easy
Recipe Intensity: Mild to Medium (adjust spice level to taste)
Servings: 4 servings
Cuisine: American-Asian Fusion
Course: Main Course, Appetizer
Ingredients
For the Chicken Tenders
- 1½ pounds chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Crispy Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil, as needed
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 Garnishes
- Chopped green onions
- Sesame seeds
- Fresh parsley
Equipment Needed
- Mixing bowls
- Whisk
- Deep frying pan or Dutch oven
- Tongs
- Wire rack
- Paper towels
- Measuring cups and spoons
Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken tenderloins and toss until fully coated. Allow the chicken to marinate for at least 15 minutes. For even more flavor and tenderness, marinate for up to 2 hours in the refrigerator.
Step 2: Prepare the Coating
In a separate shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
The cornstarch helps create an extra crispy coating that stays crunchy even after being coated with sauce.
Step 3: Make the Bang Bang Sauce
In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth and creamy.
Taste and adjust the spice level if desired. Add extra sriracha for more heat or additional honey for a sweeter sauce.
Set aside.
Step 4: Coat the Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off.
Dredge each chicken tender in the flour mixture, pressing gently so the coating adheres well.
Place the coated chicken on a tray and let it rest for 5 minutes. This helps the breading stay attached during frying.
Step 5: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven.
Heat the oil to 350°F (175°C). Maintaining the correct oil temperature is important for achieving crispy chicken without excessive oil absorption.
Step 6: Fry the Chicken
Carefully place a few chicken tenders into the hot oil, avoiding overcrowding.
Fry for 4 to 5 minutes per side, or until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a wire rack lined with paper towels.
Repeat with the remaining chicken tenders.
Step 7: Toss with Bang Bang Sauce
Place the fried chicken tenders in a large bowl.
Drizzle half of the Bang Bang sauce over the chicken and gently toss until coated.
Reserve the remaining sauce for dipping or drizzling on top before serving.
Step 8: Garnish and Serve
Transfer the chicken tenders to a serving platter.
Garnish with chopped green onions, sesame seeds, and parsley if desired.
Serve immediately while hot and crispy.
Serving Suggestions
These Bang Bang Chicken Tenders pair wonderfully with:
- French fries
- Sweet potato fries
- Coleslaw
- Garden salad
- Steamed rice
- Roasted vegetables
You can also slice the tenders and serve them in wraps, sandwiches, or rice bowls for a complete meal.
Tips for Success
- Use fresh chicken for the best texture and flavor.
- Do not overcrowd the frying pan, as this lowers the oil temperature.
- Let the coated chicken rest before frying for better breading adhesion.
- Use a thermometer to monitor oil temperature.
- Serve immediately after coating with sauce to maintain crispiness.
- For a healthier version, air fry the chicken at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Storage Instructions
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes until heated through and crispy.
Avoid microwaving, as it may soften the coating.
Nutrition Information
Per Serving (Approximate)
- Calories: 520
- Protein: 33g
- Carbohydrates: 32g
- Fat: 29g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 780mg
- Fiber: 1g
- Sugar: 8g