Crispy Spicy Chicken (Print Format)

Crunchy, golden chicken strips wrapped in panko goodness, paired with a rich, sweet and spicy bang bang sauce.

# Ingredients:

01 - 1½ lb chicken tenders.

02 - 1 cup (245g) buttermilk.

03 - 1 large egg, at room temp.

04 - 1 tablespoon Sriracha for the batter.

05 - ½ teaspoon kosher salt.

06 - ⅛ teaspoon cayenne (if you like it spicy).

07 - ½ teaspoon garlic powder.

08 - ¼ teaspoon black pepper.

09 - ¾ cup (94g) all-purpose flour.

10 - ½ cup (64g) cornstarch.

11 - 2 cups (216g) plain panko crumbs.

12 - Canola oil for frying.

13 - 1 cup (232g) mayonnaise.

14 - ½ cup (132g) Thai sweet chili sauce.

15 - 2 tablespoons honey.

16 - 1 teaspoon Sriracha, or more if preferred.

01 - Stir together mayo, chili sauce, honey, and Sriracha in a bowl.

02 - Combine flour, cornstarch, buttermilk, egg, Sriracha, and spices. Dunk the chicken to coat nicely.

03 - Take coated chicken and press into panko breadcrumbs until well covered.

04 - Bring at least 1 inch of oil to 365°F in a big frying pan.

05 - Fry in batches, about 2-3 minutes per side, until crispy, golden, and the inside reaches 165°F.

06 - Lay on paper towels to soak up oil, toss in sauce, and sprinkle with parsley if you'd like.

01 - Fry in smaller batches so the pan isn't too crowded.

02 - Keep the oil hot in between cooking batches.

03 - You can mix the sauce ahead of time.