Bang Bang Chicken Tenders
Crispy panko-crusted chicken tenders are fried until golden and tossed in a creamy, sweet, and spicy bang bang sauce made with mayonnaise, sweet chili sauce, and sriracha. A quick 30-minute appetizer or easy dinner that's perfect for game day or busy weeknights.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Clip-on thermometer
- Three shallow bowls
- Baking sheet
- Wire rack
- Paper towels
- Tongs
Ingredients
- 1.5 lbs chicken tenderloins
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 3 cups neutral oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
- 2 stalks scallions finely chopped
- 1 tsp black sesame seeds
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
- Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third. Season flour with a pinch of salt and pepper.
- Pat chicken tenderloins dry with paper towels. Dredge each tender in flour, dip in egg, then press firmly into panko to coat all sides. Place on a baking sheet.
- Pour oil into a large heavy-bottomed pot to a depth of about 1 inch. Heat over medium-high to 350°F (175°C).
- Fry tenders in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
- Place warm tenders in a large bowl, drizzle with about two-thirds of the sauce, and toss gently to coat.
- Transfer to a serving platter, garnish with scallions and sesame seeds, and serve immediately with remaining sauce on the side.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The coating will soften but still taste great.
Reheating: Reheat in a 375°F oven or air fryer for 5-8 minutes until hot and crisp. Avoid the microwave.
Best Tips: Use a thermometer to maintain 350°F oil for even browning. Drain on a wire rack, not paper towels, to keep the crust crisp.
Variations: Bake at 425°F for 15-18 minutes or air fry at 400°F for 10-12 minutes. Swap chicken for shrimp or cauliflower.