If you’ve ever daydreamed about a crispy chicken recipe that hits all the right notes—crunchy on the outside, juicy on the inside, and smothered in a sweet-meets-spicy sauce that you could basically drink—then let me introduce you to Bang Bang Chicken. It’s bold, it’s saucy, and it’s got just enough kick to keep things exciting without scaring off the spice-sensitive in your life.
This dish is perfect for game days, casual gatherings, or even when you just want to treat yourself to something better than takeout. These spicy chicken tenders are dipped, dredged, and double‑dunked into flavor heaven—and once you taste that luscious Bang Bang Sauce, there’s no going back.
Why You’ll Love This Bang Bang Chicken
Ultra crispy chicken recipe that doesn’t skimp on crunch.
The fried chicken with sauce combo makes it irresistible.
Bang Bang Sauce is the hero—creamy, tangy, sweet, and spicy.
Totally crowd-pleasing, and surprisingly simple to make.
Feels like restaurant-quality comfort food without the delivery fee.
Bang Bang Chicken
- Total Time: 35 minutes
- Yield: 35 minutes 1x
Description
Bang Bang Chicken is a crispy, saucy chicken dish featuring golden-fried chicken tenders tossed in a creamy, sweet, and spicy sauce. Perfect for weeknights, parties, or game day, it delivers restaurant-quality flavor at home.
Ingredients
For the Bang Bang Sauce:
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha
2 tablespoons honey
For the Chicken:
1½ pounds boneless, skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups panko breadcrumbs
Canola oil, for frying
Chopped parsley, for garnish
Instructions
In a small bowl, whisk mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Chill until ready to use.
In a large bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and toss to coat. Let soak 10 minutes.
Spread panko on a plate. Dredge chicken pieces in panko, pressing to coat. Transfer to a tray.
Heat 1½ inches of oil in a skillet to 365°F. Fry chicken in batches, 2–3 minutes per side, until golden and cooked through (165°F internal). Drain on paper towels.
Toss hot chicken with Bang Bang Sauce until coated. Garnish with parsley. Serve immediately.
Notes
DIY buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes.
Air-fryer option: 400°F for 10–12 minutes, flipping halfway.
Bake option: 425°F for 20–25 minutes on a rack.
Best reheated in oven/air fryer, not microwave.
Freeze after frying (before saucing) for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Appetizer
- Method: Deep-frying (or Air Fryer/Baking option)
- Cuisine: American
Ingredients
For the Bang Bang Sauce:
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha
2 tablespoons honey
For the Chicken:
1½ pounds boneless, skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional, but recommended!)
2 cups panko breadcrumbs
Canola oil, for frying
Chopped parsley, for garnish
Step-by-Step Instructions
Make the Sauce:
In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and creamy. Cover and chill until ready to use.Marinate the Chicken:
In a large bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using). Add the chicken and toss to coat. Let it soak for 10 minutes.Bread the Chicken:
Pour panko breadcrumbs onto a plate. One by one, lift the chicken tenders from the marinade, letting the excess drip off, and press them into the panko to coat thoroughly. Set them aside on a tray.Fry to Perfection:
Heat about 1½ inches of canola oil in a deep skillet to 365°F. Fry the chicken in batches, 2–3 minutes per side, or until golden, crispy, and cooked through (165°F inside). Transfer to paper towels to drain.Sauce and Serve:
Toss hot chicken tenders with the Bang Bang Sauce until coated in deliciousness. Garnish with chopped parsley and serve immediately. Try not to eat them all standing over the stove (been there).
Cooking Tips for Maximum Crunch and Flavor
Double dip? Not this time! The marinade does all the heavy lifting, so a single dredge in panko is perfect.
No buttermilk? You can DIY it with 1 cup milk + 1 tablespoon vinegar or lemon juice. Let it sit 5 minutes.
Keep it hot: Maintain oil temp between 350–365°F so your chicken fries up crispy, not greasy.
Spice scale: Want it milder? Reduce the Sriracha in the sauce and marinade. Want it wilder? Add a dash of hot sauce to the finished tenders.
Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady.
My Bang Bang Obsession
Let me confess something: I once made Bang Bang Chicken three times in one week. The first time was for a girls’ night appetizer (they demolished it). The second? My kids asked, “Can we have that sweet spicy chicken again?” And the third—well, that was just for me. It became my go-to when I wanted something indulgent but made with love. There’s something incredibly satisfying about watching crispy tenders take a sauce bath and come out even better. Trust me—this recipe is dangerously addictive in the best way.
What to Serve With Bang Bang Chicken
This dish is the star of any table, but here are a few supporting players that make it shine:
Steamed jasmine rice or coconut rice for a simple side.
A crisp Asian slaw or cucumber salad to balance the heat.
Garlic noodles or sesame stir-fried veggies for a more filling plate.
A cool ranch or blue cheese dip for those who like to tame the spice.
A light lager or lemonade keeps things refreshing.
How to Store & Reheat Like a Pro
Storage:
Cool the tenders completely, then store in an airtight container in the fridge for up to 3 days.
Reheating:
For best texture, reheat in the oven or air fryer at 375°F for 5–7 minutes.
Avoid the microwave—it’ll zap the crisp right out of them.
Store sauce separately and toss just before serving.
Freezing:
Yes, you can freeze them! Just freeze after frying but before saucing. Reheat from frozen in the oven, then toss in fresh sauce.
FAQs
Can I bake or air-fry instead of deep-frying?
Absolutely! Air-fry at 400°F for 10–12 minutes, flipping halfway. To bake, place on a wire rack over a baking sheet and bake at 425°F for 20–25 minutes.
Is this too spicy for kids?
It has a kick, but you can tone it down by reducing or omitting the Sriracha. Kids love the sweet chili base!
Can I use chicken thighs?
Yes! Just make sure they’re boneless and sliced into strips for even cooking.
What if I don’t have panko?
Regular breadcrumbs work, but panko gives that ultra-crunchy bite.
Bang Bang Chicken is the kind of meal that turns a regular Tuesday into a reason to celebrate. With its crispy crust, crave-worthy sauce, and just enough heat to keep things interesting, it’s everything a good spicy chicken tender should be—and then some. Whether you’re feeding a hungry crowd or just treating yourself, one thing’s for sure: this fried chicken with sauce is bringing the bang in the best possible way.
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