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My Irresistible Crispy Bang Bang Chicken
I can't even tell you how much my family goes crazy for this Bang Bang Chicken. The chicken tenderloins get this amazing golden crust from the panko coating and when you drizzle that sweet spicy sauce over the top it's pure magic. Every time I make it the kitchen fills with the most incredible aroma.
Why This Recipe Became Our Family Favorite
While Bang Bang Shrimp gets all the attention this chicken version has become our go to dinner. The sauce is absolutely perfect on chicken and I've started using it on everything from skewers to salmon. My kids actually cheer when they see me getting the ingredients out. I've put together some perfect side dishes too that make it a complete meal.
What You'll Need
- Chicken: Look for boneless skinless chicken tenderloins (tenders). Alternatively, you can cut chicken breasts into strips, though this won't be the same as tenderloins, which are smaller pieces located on the underside of the chicken breast.
- Bang Bang Sauce: The sauce is both sweet and spicy. Use homemade mayonnaise and sweet chili sauce, and add more Sriracha to adjust the heat level. It can be made ahead of time and stored in the refrigerator for up to 5 days.
- Buttermilk: Full-fat buttermilk is preferred for coating the chicken. You can also make your own buttermilk if you don't have any on hand. Add more cayenne pepper and Sriracha to make the breading spicier.
- Panko: Panko is a Japanese-style breadcrumb that stays crisp longer. It can be found in the Asian food aisle of the grocery store. While you can use regular breadcrumbs or cornflakes, they won't provide the same texture or crunch.
- Oil: Use canola or vegetable oil for frying the chicken. After frying, don't discard the oil—consider clarifying it for reuse.
Different Ways to Cook It
- Air Fryer Option
- If you prefer using an air fryer, follow the instructions up to deep-frying. Spray each coated chicken tender with cooking spray, and place them in the air fryer basket without overcrowding. Air fry at 400°F (200°C) for 10 minutes, flipping halfway through. Drizzle with bang bang sauce before serving.
- Baking Option
- If you'd like to bake the chicken, preheat your oven to 425°F (220°C). Arrange the coated chicken tenders on a parchment-lined baking sheet. Spray them with cooking spray and bake for 12-15 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C). While not as crispy as frying or air frying, they will still be delicious!
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Keep Some for Later
Trust me you'll want to make extra because these disappear fast in my house. Once they've cooled down just wrap them in foil and pop them in an airtight container. They'll stay good in the fridge for about 5 days. If you want to freeze them they'll keep for up to 6 months but we rarely have any left to freeze.
Common Questions About Cooking
- → Can I bake this instead of frying?
Yes, you can bake the coated chicken at 400°F for about 15-20 minutes, turning halfway. While still crispy, it won't be quite as golden as fried.
- → How spicy is the sauce?
The spice level is moderate and can be adjusted. Add more Sriracha for extra heat or reduce it for a milder taste.
- → Can I make the sauce ahead of time?
The sauce can be made up to 3 days ahead and stored in the fridge. Let it come to room temperature before serving.
- → What's the best way to reheat leftovers?
Reheat in the oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving as it makes the coating soggy.
- → Can I use chicken breasts instead of tenderloins?
Yes, just slice chicken breasts into tender-sized strips and adjust cooking time to ensure they reach 165°F internally.