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Found this recipe while hunting for something different than regular fried chicken. The combo of crispy coating and that creamy-spicy sauce is pure genius. It's like your favorite crispy chicken got all dressed up and went somewhere fancy.
First time I made this, everyone kept asking what was in the sauce. Now it's requested for every gathering - people actually fight over the last piece.
What You'll Need
- Chicken tenders: Fresh is best
- Panko crumbs: For extra crunch
- Sweet chili sauce: Thai style
- Good mayo: Full fat works best
- Sriracha: Adjust to taste
- Fresh garlic: Worth mincing
- Buttermilk: For tenderness
- Frying oil: Something neutral
- Honey: For balance
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Want me to walk you through how to make this crowd-pleaser?
Creating Crispy Magic
- Sauce First:
- Mix up that sauce before you start anything else - gives the flavors time to get friendly. Mayo, sweet chili sauce, sriracha, and honey all go in a bowl. Give it a good stir and sneak a taste - it should make you smile.
- Chicken Bath:
- Soak those tenders in buttermilk mixed with some sriracha and spices. This is where the magic starts - that buttermilk makes everything tender, and the spices work their way in.
- Coating Time:
- Get your assembly line ready - flour mixture, egg wash, then panko. Don't rush this part. Press those crumbs on like you mean it. They're your ticket to crunch town.
- Frying Dreams:
- Keep that oil steady at 365 - not hotter, not cooler. Drop those tenders in gently, give them space to swim. They'll tell you when they're done by turning golden brown.
First try, my coating fell off because I rushed it. Now I know good things take time, especially when panko's involved.
Serving It Up
These need to hit the table while they're still hot and crispy. I like drizzling some sauce over the top, then putting extra in a bowl for dipping. Some folks like them swimming in sauce, others want to control their own destiny. For parties, I'll make a double batch of sauce - it disappears fast.
Playing Around
Over time, I've tried different spins. Sometimes I'll add gochujang to the sauce for a Korean twist. Making it with honey garlic sauce is amazing too. My kids love when I make it milder and sweeter. For big gatherings, I do one batch regular, one batch extra spicy - just make sure to mark which is which!
Keeping Them Crispy
These are best fresh from the fryer, but if you need to make them ahead, here's the trick: keep the chicken and sauce separate until serving. Reheat the chicken in a hot oven to crisp it back up - never microwave unless you like soggy coating. For parties, I'd rather do fresh batches than try to keep them warm.
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You know what makes this chicken special? It's like all your favorite flavors got together and decided to party. Perfect for when you want something that feels fancy but isn't complicated. Sometimes the best recipes are the ones that make people ask for seconds before they've finished firsts.
Frequently Asked Questions
- → What is Bang Bang sauce?
- Creamy sauce combining mayo, sweet chili sauce, Sriracha, and honey.
- → Can I bake instead of fry?
- Yes, but frying gives the crispiest results.
- → How spicy is it?
- Moderate, but can adjust Sriracha and cayenne to taste.
- → Can I make it healthier?
- Use Greek yogurt instead of mayo in sauce.
- → Can I make it gluten-free?
- Yes, use gluten-free flour and breadcrumbs.