Bang Bang Chicken Tenders
Yield: 3-4
Mark Phillips
@chefsoutherntemp
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Bang Bang Sauce
1/2 cup
mayonnaise
1/4 cup
sweet chili sauce
1 tablespoon
hot sauce
2 tablespoons
honey
salt & pepper, to taste
- Mix all ingredients in a bowl until combined.
- Refrigerate until ready for serving. (Make ahead for better flavor.)
Chicken Tenders
1 lb
1/2 cup
all-purpose flour
1/2 cup
cornstarch
1 cup
buttermilk (use more if batter is too thick)
1 tablespoon
garlic powder
1 teaspoon
smoked paprika
1/2 teaspoon
salt (or to taste)
1/2 teaspoon
black pepper (or to taste)
1 tablespoon
hot sauce
1 large
egg
1 cup
panko breadcrumbs
vegetable oil, for frying
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper.
- To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.
- Add the chicken tenders to the bowl, tossing to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.
- Add about ½ inch of oil in a large skillet and heat the oil over medium-high heat.
- Add the chicken to the hot oil and fry on both sides for about 5 minutes or until chicken is cooked through to 165°F.
- Once cooked through, place on paper towels to soak up some of the oil.
- Repeat with all chicken tenders. (Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.)
- Drizzle chicken with sauce and serve.
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Bang Bang Chicken Tenders
Mark Phillips
@chefsoutherntemp
Yield: 3-4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Bang Bang Sauce
1/2 cup
mayonnaise
1/4 cup
sweet chili sauce
1 tablespoon
hot sauce
2 tablespoons
honey
salt & pepper, to taste
- Mix all ingredients in a bowl until combined.
- Refrigerate until ready for serving. (Make ahead for better flavor.)
Chicken Tenders
1 lb
1/2 cup
all-purpose flour
1/2 cup
cornstarch
1 cup
buttermilk (use more if batter is too thick)
1 tablespoon
garlic powder
1 teaspoon
smoked paprika
1/2 teaspoon
salt (or to taste)
1/2 teaspoon
black pepper (or to taste)
1 tablespoon
hot sauce
1 large
egg
1 cup
panko breadcrumbs
vegetable oil, for frying
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper.
- To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.
- Add the chicken tenders to the bowl, tossing to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.
- Add about ½ inch of oil in a large skillet and heat the oil over medium-high heat.
- Add the chicken to the hot oil and fry on both sides for about 5 minutes or until chicken is cooked through to 165°F.
- Once cooked through, place on paper towels to soak up some of the oil.
- Repeat with all chicken tenders. (Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.)
- Drizzle chicken with sauce and serve.
