Bang Bang Chicken

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Bang Bang Chicken

 

Okay, folks, let me tell you about my latest obsession – Bang Bang Chicken. It’s like the cooler, crunchier cousin of that Bang Bang Shrimp we all know and love. Picture this: juicy chicken tenders, coated in crispy panko breadcrumbs, then drizzled with a sauce so good, you’ll want to put it on everything. Seriously, everything.

Why You’ll Fall Head Over Heels for This Recipe

  • It’s crispy AF. Like, “I can’t stop eating these” crispy.
  • That sauce though. Sweet, spicy, and tangy – it’s a party in your mouth.
  • It’s way easier than it looks. Promise.
  • Versatile as heck. Fry it, bake it, air fry it – whatever floats your boat!

The Stars of the Show (AKA Ingredients)

For the full list, scroll down to the recipe card. But here are the VIPs:

  • Chicken tenderloins: The juicier, the better!
  • Panko breadcrumbs: The secret to that earth-shattering crunch.
  • Mayonnaise, sweet chili sauce, Sriracha, and honey: The fantastic four that make up our bang bang sauce.
  • Buttermilk: Trust me, it makes a difference.

Let’s Get Cooking!

  1. Whip Up That Sauce
    Mix mayo, sweet chili sauce, Sriracha, and honey in a bowl. Try not to eat it all before the chicken’s ready. I dare you.
  2. Chicken Prep Party
    Dunk those tenders in a spiced buttermilk mixture, then roll ’em in panko. It’s like a day at the spa for your chicken.
  3. Fry, Baby, Fry
    Heat up that oil and fry those bad boys till they’re golden and gorgeous. About 2-3 minutes per side should do it.
    1. Sauce It Up
      Drizzle, dunk, or downright drown your chicken in that bang bang sauce. No judgment here.
    2. Garnish and Devour
      Sprinkle some parsley on top to make it fancy, then dig in while it’s hot!

    Pro Tips from Yours Truly

    • Keep that oil at 365°F. It’s the sweet spot for crispy perfection.
    • Don’t overcrowd the pan. Give those tenders some personal space.
    • Make extra sauce. You’ll thank me later when you’re putting it on everything in sight.

    Mix It Up!

    • Air fryer fanatic? Spray those coated tenders with cooking spray and air fry at 400°F for about 10 minutes, flipping halfway.
    • Oven lover? Bake ’em at 425°F for 12-15 minutes on a parchment-lined baking sheet. Flip ’em once to get both sides nice and crispy.
    • Heat seeker? Add more Sriracha to the sauce or the buttermilk mix. Go wild!

Ingredients:

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