Bang Bang Chicken Recipe with Crispy Buttermilk Coating
This Bang Bang Chicken recipe features golden, crispy chicken tossed in a creamy, spicy-sweet sauce. It’s easy, flavorful, and perfect for beginners. Make it for dinner or serve as a fun party bite!
Ingredients
For the Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce Frank’s recommended
- 1 tbsp sriracha hot sauce
- 2 tbsp honey
- Salt and pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts (cut into small pieces)
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup buttermilk
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp sriracha hot sauce
- 1 large egg
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
Instructions
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, salt, and pepper to make the sauce. Refrigerate until ready to use.
- In a medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add buttermilk, hot sauce, and egg. Whisk until smooth.
- Add chicken pieces to the batter, toss to coat evenly, and set aside.
- Place Panko breadcrumbs in another bowl. Coat each chicken piece with breadcrumbs.
- Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry chicken in batches, 3 minutes per side, until golden and cooked through.
- Transfer to a paper towel-lined plate. Repeat until all chicken is cooked.
- Drizzle with bang bang sauce before serving.
Notes
For extra crunch, double-dip the chicken in batter and Panko. To make a lighter version of bang bang chicken, try air frying at 390°F for 14 minutes.