This recipe pairs batter-fried chicken tenders with a pleasant, spicy, creamy sauce.

Ingredients

Bang-bang sauce

• 1 cup mayonnaise
• 1/2 cup sweet chili sauce (I like Mae Ploy, this is an unpaid recommendation)
• 1 teaspoon Sriracha
• 2 tablespoons honey

Chicken

• 1.5 pounds chicken tenderloins
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, room temperature
• 1 tablespoon sriracha
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 2 cups panko breadcrumbs
• Frying oil

Process

1. Make the sauce: combine the sauce ingredients in a bowl, and set aside.
2. In another mixing bowl, mix the buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne. Whisk to combine.
3. Add the chicken tenders to the batter from step 2 and ensure they are all well-coated.
4. Add the panko breadcrumbs to a shallow plate or sheet pan. One by one, remove the chicken from the batter, shake off excess batter, and then dredge the chicken in the panko. Set the breaded chicken onto a clean plate or baking sheet.
5. Add the oil to your deep fryer or, if you don’t have a deep fryer (get one), add it to a deep pot. Either way, heat the oil to 365 degrees.
6. Cook the tenders two to three at a time until the chicken reaches an internal temp of 165 degrees. This will likely take 3-5 minutes in the oil.
7. Drain the chicken on a cooling rack placed over a baking sheet.
8. Toss the chicken in the sauce, and serve!