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Crispy Bang Bang Chicken Tenders

Close-up of a pile of crispy, sauced bang bang chicken pieces served on a white plate.
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Make restaurant-style crispy chicken tenders coated in a creamy, sweet, and spicy sauce. This easy recipe delivers takeout flavor for a quick weeknight dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup milk
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • For the Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons Sriracha (adjust to your heat preference)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • For Serving (Optional):
  • Cooked white rice
  • Steamed broccoli or sliced green onions

Instructions

  1. Prepare the Chicken Coating: Set up a standard breading station. In one shallow dish, combine the flour, salt, pepper, and garlic powder. In a second dish, whisk the milk and eggs together. In a third dish, place the Panko breadcrumbs.
  2. Dredge the Chicken: Take each piece of chicken and coat it thoroughly in the flour mixture, shaking off any excess. Dip the floured chicken into the egg mixture, letting the extra drip off. Finally, press the chicken firmly into the Panko breadcrumbs until fully coated.
  3. Cook the Chicken: You have two options for crispiness. For Frying: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 4-6 minutes). Drain on a wire rack set over paper towels. For Air Frying: Preheat your air fryer to 400°F. Lightly spray the breaded chicken pieces with oil. Cook for 10-12 minutes, flipping halfway through, until golden and crisp.
  4. Make the Bang Bang Sauce: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey (or maple syrup), and rice vinegar in a medium bowl until completely smooth and creamy. Taste and adjust Sriracha for more heat or honey for more sweetness.
  5. Toss and Serve: Place the hot, crispy chicken pieces into a large bowl. Pour about two-thirds of the sauce over the chicken and toss gently until every piece is evenly coated. Add more sauce if needed.
  6. Assemble Bowls: Serve the coated chicken immediately over cooked white rice with steamed vegetables, or serve the bites on their own as an appetizer with the remaining sauce on the side for dipping.

Notes

  • For extra crispy chicken, let the breaded pieces rest on a wire rack for 10 minutes before cooking. This helps the coating set.
  • If you want a gluten-free chicken recipe, substitute the all-purpose flour with a gluten-free blend and ensure your Panko breadcrumbs are certified gluten-free.
  • This sauce is the key to takeout style chicken at home. If you make extra sauce, it keeps well in the refrigerator for up to five days.

Nutrition

Find it online: https://kitchenslang.com/bang-bang-chicken-crispy-recipe/