Description
Crispy panko-crusted chicken tenderloins drizzled with a creamy, spicy Bang Bang sauce.
Ingredients
1 1/2 lbs Chicken tenderloins, boneless skinless
1/2 tsp Garlic powder
1 Parsley
1 Egg, large
2 tbsp Honey
1 cup Mayonnaise
4 tsp Sriracha
1/2 cup Thai sweet chili sauce
3/4 cup All-purpose flour
1/4 tsp Black pepper
1/8 tsp Cayenne pepper
1/2 cup Cornstarch
1/2 tsp Kosher salt
1 Canola oil (for frying)
2 cups Panko breadcrumbs, plain
1 cup Buttermilk
Instructions
1. Combine buttermilk, egg, garlic powder, salt, and pepper in a bowl.
2. Add chicken and marinate for 10 minutes.
3. Mix flour, cornstarch, cayenne, and salt in another bowl.
4. Dredge chicken in flour, dip in buttermilk, then coat with panko.
5. Heat canola oil in a skillet over medium-high heat.
6. Fry chicken for 3–4 minutes per side until golden brown.
7. Drain on paper towels.
8. Whisk mayonnaise, sweet chili sauce, sriracha, and honey to make sauce.
9. Drizzle over chicken or serve on the side.
10. Garnish with fresh parsley.
Notes
Fry in batches for crispy texture.
Adjust sriracha to your spice preference.
Can bake instead of fry for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 130mg