Ingredients:
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
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
Directions:
For the sauce, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
In a bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.
Add chicken and coat well.
Dredge coated chicken in panko. Set aside on a plate.
Heat oil in a skillet to 365°F. Fry chicken in batches until golden and cooked through.
Drain chicken on paper towels, then toss with the bang bang sauce and garnish with parsley.
Prep Time: 20 minutes | Cooking Time: 6 minutes | Total Time: 26 minutes | Servings: 4