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▪️Sauce first: Mix mayo, sweet chili sauce, Sriracha, and honey in a bowl. Set aside.
▪️In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.
▪️Toss your chicken in this magical mixture. Make sure they’re all coated.
▪️Pour panko onto a plate. One by one, shake off excess batter from each tender and roll it in panko. Press gently to make sure it sticks.
▪️Heat about an inch of oil in a large skillet to 365°F.
▪️Fry the chicken in batches (don’t overcrowd!) for about 2-3 minutes per side. They should be golden brown and cooked through 165°F.
▪️Drain on paper towels briefly, then transfer to a serving plate.
▪️Drizzle generously with that bang bang sauce.
▪️Sprinkle with parsley to make it look fancy, then dig in while it’s hot!
Enjoy!
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