Oh my gosh, let me tell you about the first time I tried Bang Bang Chicken – it was love at first bite! I was at this little hole-in-the-wall spot years ago, and the moment that crispy, spicy chicken hit my tongue, I knew I had to recreate it at home. After what feels like a million test batches (my neighbors have been very willing taste testers!), I’ve finally nailed that perfect combo of crunch and bold flavor that makes Bang Bang Chicken so addictive.
What makes this recipe special? It’s all about that golden, crunchy exterior giving way to juicy chicken inside, then BAM – that sweet-spicy sauce hits you. I’ve made fried chicken every which way over the years, but this version with its signature sauce is hands-down my favorite weeknight dinner trick. Trust me, once you try this, you’ll be making it on repeat!
Why You’ll Love This Bang Bang Chicken
Let me count the ways this recipe will become your new obsession:
- Weeknight lifesaver: From fridge to plate in under 35 minutes – faster than takeout!
- Flavor fireworks: That magical sweet-heat combo in the sauce? Absolute perfection.
- Party superstar: I bring these to every gathering and they disappear before I can say “seconds please!”
- Restaurant-worthy: Crispier than your favorite pub’s version (don’t tell them I said that).
Seriously, this is the kind of recipe that’ll have everyone asking for your secret – and lucky for them, I’m sharing all mine right here!
Bang Bang Chicken Ingredients
Okay, let’s get into the good stuff! Here’s what you’ll need to make the crispiest, most flavorful Bang Bang Chicken of your life. I’ve grouped everything by category so you can shop and prep like a pro:
For the Chicken
- 1½ lbs chicken tenders (or slice boneless breasts into 1-inch strips)
- 1 cup buttermilk (give it a good shake before measuring)
For the Breading
- 1 cup all-purpose flour (spoon it in and level off – no packing!)
- 1 cup panko breadcrumbs (use the real Japanese-style, not crushed)
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet, your choice)
- ½ tsp salt (I use kosher)
- ½ tsp black pepper (freshly cracked is best)
For the Sauce
- ½ cup mayonnaise (full-fat makes the creamiest sauce)
- ¼ cup sweet chili sauce (find it in the Asian aisle)
- 1–2 tbsp sriracha (more if you’re brave!)
- 1 tsp honey (just a kiss of sweetness)
Plus
- Vegetable oil for frying (about 2 cups – enough for ½ inch in your skillet)
Ingredient Notes & Substitutions
No buttermilk? No problem! Mix 1 cup milk with 1 tbsp vinegar and let it sit for 5 minutes. Out of panko? Regular breadcrumbs work, but they won’t be quite as crunchy. For the sauce, any hot sauce can sub for sriracha, and the honey is totally optional if you want less sweetness. The key here is flexibility – make it work with what you’ve got!
How to Make Bang Bang Chicken
Alright, let’s get frying! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step to make sure your Bang Bang Chicken turns out perfectly crispy and delicious every time.
First, toss those chicken tenders in the buttermilk and let them soak up all that tangy goodness for about 20 minutes – this is the secret to super juicy chicken. While you wait, mix up your breading in a shallow dish. Here’s my pro tip: really press that coating onto each tender – like you’re giving it a little massage – to make sure every nook and cranny gets covered.
Heat your oil to 350°F (a candy thermometer is your best friend here) and fry those beauties in batches for 4-5 minutes per side until they’re golden brown and cooked through. The smell will drive you crazy – resist eating them straight from the pan! Let them drain on paper towels while you whip up that addictive Bang Bang sauce in just a minute with a quick whisk.
Frying Tips for Perfect Bang Bang Chicken
After burning myself one too many times (and ruining a few batches), I’ve learned some golden rules for frying: Keep that oil at a steady 350°F – too cool and your chicken gets greasy, too hot and it burns before cooking through. Don’t crowd the pan! Give each piece some breathing room so they crisp up evenly. And here’s my secret weapon – double dip your tenders in buttermilk and breading for an extra crunchy crust that’ll make your taste buds sing!
Bang Bang Sauce Recipe
Now for the sauce that makes this dish sing! In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, and honey until smooth. Taste as you go – that’s the fun part! Add more sriracha if you’re feeling bold, or extra honey if you want to tame the heat. This magical blend of creamy, sweet, and spicy will have you licking the spoon – just try to save some for the chicken!
Serving Suggestions for Bang Bang Chicken
Now for the best part – eating this crispy, saucy masterpiece! I love serving my Bang Bang Chicken with a cooling side like creamy coleslaw (it balances the heat perfectly) or a big pile of crispy fries for dipping. When we’re feeling fancy, we’ll do steamed rice to soak up all that delicious extra sauce.
Here’s my favorite way to present it: drizzle that gorgeous sauce over the chicken tenders right before serving, then put extra in little ramekins for dipping emergencies. Add a sprinkle of green onions or sesame seeds if you’re feeling extra – it makes the dish pop!
Storing and Reheating Bang Bang Chicken
Okay, let’s be real – leftovers rarely happen with this dish in my house! But if you somehow resist eating it all (impressive self-control!), here’s how to keep it tasting great. Store cooled chicken in an airtight container for up to 3 days. When reheating, skip the microwave – it turns the crisp coating to mush. Instead, pop it in a 350°F oven for about 10 minutes to bring back that crunch. Sadly, freezing just doesn’t do justice to that perfect texture, so I always say make it fresh and enjoy every bite!
Bang Bang Chicken FAQs
I get asked the same questions about this recipe all the time – here’s everything you need to know to make perfect Bang Bang Chicken every time!
Can I bake the chicken instead of frying? Absolutely! For a lighter version, bake breaded tenders at 400°F for 15-20 minutes on a wire rack (flip halfway). They won’t be quite as crispy, but still delicious. Just promise me you’ll still drench them in that sauce!
Can I prep this ahead? You bet! Bread the chicken up to 4 hours before frying and keep it chilled. But fry fresh – that’s the key to maximum crunch. The sauce? Make it days ahead – it actually gets better as the flavors mingle!
Help! My sauce is too spicy! No worries – just whisk in more mayo or honey to tame the heat. I always start with less sriracha when cooking for kids (or wimpy adults – no judgment!).
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this deliciousness (because I know someone’s going to ask!). A single serving clocks in at about 430 calories with a whopping 34g of protein – not bad for something this tasty! Remember, these are just estimates – your exact numbers will depend on the brands you use and how generous you are with that amazing sauce (no judgment here if you go heavy!).
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Crispy Bang Bang Chicken Recipe That’ll Blow Your Mind in 35 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Crispy and spicy chicken tenders coated in a flavorful breading and drizzled with a sweet and tangy Bang Bang sauce.
Ingredients
- 1½ lbs chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tsp honey
Instructions
- Place chicken tenders in a bowl with buttermilk and let marinate for 20 minutes.
- In a shallow bowl, mix flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Heat vegetable oil in a skillet to 350°F.
- Remove chicken from buttermilk and dredge each piece in the breadcrumb mixture, pressing to coat.
- Fry chicken tenders in batches for 4–5 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey.
- Drizzle sauce over crispy chicken tenders and serve immediately.
Notes
- For extra crispy chicken, double-coat the tenders by dipping them back in buttermilk and breading a second time.
- Adjust the sriracha amount to control the spiciness of the sauce.
- Serve with extra Bang Bang sauce on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg