Directions
-
Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until you achieve a smooth and creamy consistency. This sauce should provide a tremendous balance of sweet, spicy, and tangy flavors. Once mixed, set aside to allow the flavors to meld.
-
Prepare the Batter: In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk everything together until smooth. Ensure the batter is slightly thick for even coating.
-
Coat the Chicken: Add the chicken tenderloins to the bowl, tossing gently to ensure the chicken is fully coated in the batter.
-
Panko Coating: Place the panko breadcrumbs in a shallow dish. Remove each battered chicken tenderloin, allowing any excess batter to drip off. Dredge it in panko, pressing down slightly to ensure the breadcrumbs adhere. Repeat with all chicken pieces.
-
Heat the Oil: In a large skillet, heat about an inch of canola oil over medium-high heat. The oil should reach a temperature of 365°F (185°C) for perfect frying. Use a thermometer to check, as achieving the right temperature is crucial for a tremendous result—too hot may burn the coating, while too cool will lead to greasy chicken.
-
Fry the Chicken: Once the oil is ready, add the chicken tenderloins in batches. Avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry for about 2-3 minutes on each side until golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
-
Drain and Sauce: After cooking, remove the chicken and place it on a paper towel-lined plate to absorb excess oil. While still hot, toss the chicken in the Bang Bang sauce to ensure an even coating.
-
Serve: Transfer the sauce-coated chicken to a serving platter and garnish with chopped parsley for an inviting finish. Enjoy immediately, while the chicken is still crispy and hot.
Continue reading on the next page 👇👇