Servings:
8
Prep:
20 min
Cook:
6 min
Ingredients
Servings
- 1 cups Mayonnaise
- ½ Cup Thai Sweet Chili Sauce
- 1 Tsp Sriracha
- 2 Tbsp Honey
- 1 ½ lbs Chicken Tenderloins
- 1 Cup Buttermilk
- ¾ Cup All-Purpose Flour
- ½ Cup Cornstarch
- 1 Large Egg
- 1 Tbsp Sriracha
- ½ Tsp Garlic Powder
- ½ Tsp Kosher Salt
- ¼ Tsp Black Pepper
- 0.13 Tsp Cayenne Powder
- 2 Cups Breadcrumbs
- Canola Oil
Nutrition (per serving)
588
Calories
21g
Protein
45g
Fat
40g
Carbs
Steps
- In a small bowl, combine the mayonnaise, thai sweet chili sauce, sriracha, and honey. Mix well and set aside.
- In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
- Add Panko to a shallow plate. Working one piece at a time, dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside.
- To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 465F.
- Working in batches, add chicken and cook until browned. (about 2-3 minutes on each side) Repeat with the remaining chicken.
- Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.