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Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Prepare the Chicken Batter: In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using). Whisk until smooth.
Coat the Chicken: Dip the chicken tenderloins in the batter, ensuring they are well coated. Then, dredge each piece in the panko breadcrumbs, pressing lightly to adhere. Set the coated chicken aside on a clean plate.
Fry the Chicken: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F. Fry the chicken in batches, about 2-3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
Serve: Drain the fried chicken on a paper towel-lined plate, then toss it with the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.
Prep Time: 20 mins | Total Time: 40 mins | Servings: 4
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