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Turn ordinary chicken tenderloins into golden crunchy bites topped with tangy, spicy bang bang sauce. This dish gives you juicy chicken inside a crispy exterior, all coated with mouthwatering sauce. We've included three different ways to cook it so you can pick what works best for you.
After trying many versions, I found that the right coating steps and heat level are key to making this taste amazing.
Key Ingredients
Chicken tenderloins stay juicy inside
Buttermilk helps everything stick
Panko gives that extra crunch
Bang bang sauce packs the flavor
Right oil heat matters
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Quality components
Cooking Steps Breakdown
First Dip Soak in flavored buttermilk.
Breadcrumb Layer Press panko all around for crispness.
Cooking Method Fry in small batches until they turn golden brown.
Mixing Sauce Blend sauce ingredients gently.
Final Touch Roll chicken pieces in the sauce.
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Tasty Cooking Methods
Make this chicken three different ways:
- Traditional deep frying for max crunch
- Air fryer set at 400°F for about 10 minutes
- Oven baked at 425°F for 12-15 minutes
Each technique gives slightly different results
They're all guaranteed tasty
Creative Twists
Put your own spin on this dish:
- Make the sauce milder or hotter
- Mix extra spices into the coating
- Swap in different crunchy coatings
- Kick up the buttermilk with hot sauce
- Try mixing different sauce flavors
Keeping It Fresh
Your leftover chicken stays good when you:
- Let it cool all the way first
- Cover with aluminum foil
- Keep in fridge up to 5 days
- Freeze for up to 6 months
- Warm carefully to keep the crunch
Expert Advice
- Check oil with a cooking thermometer
- Leave space between pieces while cooking
- Make sure chicken hits 165°F inside
- Filter and reuse cooking oil
- Keep sauce in a separate container
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I've spent years tweaking this bang bang chicken from basic fried strips to the perfect crunchy meal with multiple cooking options. The secret to awesome chicken isn't fancy tricks but getting the basics right with good technique and watching your temperatures. You'll make chicken that's better than takeout.
Frequently Asked Questions
- → Can I control the spice?
- Add more or less Sriracha depending on your taste.
- → What oil temp works best?
- Keep it steady at 365°F for the crunchiest results.
- → Can it be prepped early?
- Make the sauce a day in advance and refrigerate.
- → How do I know it's cooked?
- Check for an internal temperature of 165°F.
- → Why use buttermilk?
- It helps keep the meat soft and moist.