Crispy Spicy Chicken Strips (Printable Version)
Crispy panko-coated chicken tenderloins with homemade sweet-spicy bang bang sauce that's perfect for any mealtime.
# Ingredients:
01 -
1 cup (232g) mayonnaise
02 -
½ cup (132g) Thai sweet chili sauce
03 -
1 teaspoon Sriracha, plus more to taste
04 -
2 tablespoons honey
05 -
1½ pounds chicken tenderloins
06 -
1 cup (245g) buttermilk
07 -
¾ cup (94g) all-purpose flour
08 -
½ cup (64g) cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha for batter
11 -
½ teaspoon garlic powder
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper (optional)
15 -
2 cups (216g) plain panko breadcrumbs
16 -
Canola oil for frying
# Steps:
01 -
Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until well combined.
02 -
Whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper in a large bowl until smooth. Add chicken tenderloins to coat completely.
03 -
Remove chicken pieces from batter one at a time, allowing excess to drip off. Dredge in panko breadcrumbs, pressing firmly to ensure coating adheres to all surfaces.
04 -
Pour canola oil to a depth of 1 inch in a large skillet and heat to 365°F (185°C).
05 -
Cook chicken in batches for 2-3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
06 -
Transfer fried chicken to paper towels to drain excess oil. Toss with prepared bang bang sauce and garnish with fresh parsley if desired.
# Notes:
01 -
Don't overcrowd pan when frying to maintain oil temperature and ensure even cooking
02 -
Maintain oil temperature between batches for consistent results
03 -
Bang bang sauce can be prepared ahead of time and refrigerated