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This crispy spicy chicken strips recipe delivers restaurant-quality tenders at home with a perfect balance of crunch and kick. The secret lies in the double coating technique and the irresistible bang bang sauce that adds creamy sweetness with just the right amount of heat.
I first made these chicken strips for my nephew's birthday party, and they disappeared faster than any other dish on the table. Now they're requested at every family gathering, and I always make extra for leftovers.
Ingredients
- Mayonnaise forms the creamy base of the bang bang sauce giving it richness and body
- Thai sweet chili sauce adds the perfect balance of sweetness and mild heat
- Sriracha brings customizable spice level to both the sauce and the batter
- Chicken tenderloins are naturally tender and cook quickly for best results
- Buttermilk tenderizes the chicken while adding tanginess to complement the spice
- Cornstarch mixed with flour creates an extra crispy coating that stays crunchy longer
- Panko breadcrumbs provide superior crunch compared to regular breadcrumbs
- Canola oil maintains a stable temperature for even frying without imparting flavor
Step-by-Step Instructions
- Prepare the Bang Bang Sauce
- Combine mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl. Whisk until completely smooth and no streaks remain. The sauce should have a pale orange color and silky texture. Taste and adjust heat level by adding more Sriracha if desired. Cover and refrigerate until ready to use.
- Create the Batter
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne if using. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add a tablespoon of buttermilk. Add chicken tenderloins to the batter and toss gently to ensure each piece is fully coated.
- Bread the Chicken
- Pour panko breadcrumbs into a shallow dish. Remove each chicken tenderloin from the batter one at a time, allowing excess to drip off. Place in panko and press firmly to adhere breadcrumbs on all sides. Transfer to a plate and repeat with remaining chicken. Let rest for 5 minutes to allow coating to set.
- Fry to Perfection
- Add canola oil to a large, heavy skillet to a depth of 1 inch. Heat over medium high heat until oil reaches 365°F on a thermometer. Carefully add 3 4 chicken strips to hot oil without crowding. Fry for 2 3 minutes per side until deeply golden brown and internal temperature reaches 165°F. Monitor oil temperature between batches.
- Drain and Serve
- Transfer fried chicken strips to a paper towel lined plate to absorb excess oil. Allow to rest for 1 2 minutes before serving. Either toss gently with bang bang sauce or serve sauce on the side for dipping. Garnish with chopped fresh parsley if desired.
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The Thai sweet chili sauce is truly the magic ingredient in this recipe. I discovered it years ago at an Asian market and now keep multiple bottles in my pantry at all times. Its complex sweet heat elevates everyday recipes and transforms this simple chicken dish into something truly craveable.
Make Ahead Options
Prepare these chicken strips in advance for stress free entertaining. The batter and sauce can be made up to 24 hours ahead and stored in separate airtight containers in the refrigerator. You can even coat the chicken with the panko up to 2 hours before frying just keep the breaded strips in a single layer on a baking sheet in the refrigerator until ready to cook. This prevents the coating from becoming soggy.
Perfect Pairings
These crispy chicken strips make an excellent main course when paired with the right sides. Try serving them with a tangy coleslaw to balance the richness, sweet potato fries for a complementary flavor, or a simple garden salad dressed with rice vinegar for a refreshing contrast. For a fun presentation, serve them in paper cones with extra sauce on the side perfect for game day or casual gatherings.
Customization Ideas
The basic recipe provides an excellent foundation for customization. Try adding 1 tablespoon of ranch seasoning to the batter for a tangy twist, or incorporate 2 teaspoons of smoked paprika for a deeper flavor profile. For extra crunch, mix 1/4 cup crushed cornflakes with the panko breadcrumbs. The sauce can also be customized by adding minced garlic, ginger, or a squeeze of lime juice for brightness.
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Recipe FAQs
- → Can I bake these chicken strips instead of frying?
Yes! For a lighter version, arrange the breaded strips on a wire rack over a baking sheet, spray with cooking oil, and bake at 425°F for 15-20 minutes or until golden and 165°F internal temperature is reached. They won't be quite as crispy as fried, but still delicious.
- → How spicy are these chicken strips?
The spice level is moderate with the amount of Sriracha specified. For milder strips, reduce or omit the Sriracha and cayenne. For extra heat, increase these ingredients or add red pepper flakes to the breadcrumb mixture.
- → Can I make these chicken strips ahead of time?
The bang bang sauce can be made up to 3 days ahead and stored in the refrigerator. For best results, bread the chicken just before cooking. If needed, you can fry the strips, cool completely, then refrigerate for 1-2 days. Reheat in a 375°F oven until crisp and hot throughout.
- → What can I serve with these chicken strips?
These versatile chicken strips pair beautifully with coleslaw, french fries, sweet potato fries, a simple green salad, or steamed vegetables. They're also great in wraps, on sandwiches, or atop a grain bowl.
- → Can I substitute the panko breadcrumbs?
While panko provides the signature crispiness, you can substitute regular breadcrumbs, crushed cornflakes, or crushed rice cereal. For a gluten-free option, use gluten-free panko or breadcrumbs and ensure your flour and cornstarch are also gluten-free.
- → How do I know when the oil is ready for frying?
The ideal temperature is 365°F, which you can measure with a cooking thermometer. Without a thermometer, drop a small piece of breadcrumb into the oil - it should sizzle immediately and float to the surface, but not burn quickly.