Crispy Bang Bang Chicken

Crispy Bang Bang Chicken: Your New Crunchy, Spicy-Sweet Obsession

Hey, hey, chow crew! 👋 Emily Walker here, apron dusted with cornstarch and a little sriracha smudge on my sleeve (the official badge of a sauce-whisperer, if you ask me). If your tastebuds are doing the cha-cha for something crispy, creamy, spicy, and sweet all at once – oh honey, you’ve landed in flavor paradise. This Crispy Bang Bang Chicken isn’t just a recipe; it’s a full-on sensory experience that’ll make you do a happy kitchen dance. Picture this: golden-brown chicken tenders, fried to shattering perfection, then smothered in a sauce so addictive you’ll legit want to bathe in it (okay, maybe just drizzle it on *everything*). It’s the MVP of game day spreads, the hero of “I-deserve-this” weeknight dinners, and guaranteed to make even your pickiest eater beg for seconds. Forget takeout – this is **homemade magic** that’s surprisingly simple. So grab your favorite skillet, crank up some tunes, and let’s turn your kitchen into the tastiest spot in town. Trust me, one bite and you’ll understand why this dish absolutely *earns* its explosive name!

What makes this bang bang chicken truly special? That crave-worthy contrast! We’ve got the CRUNCH – oh, that glorious, audible crunch from our double-duty dredge. Then comes the SAUCE – creamy, tangy, sweet, and spicy all swirling together in a symphony of yum. It’s playful, it’s bold, and it’s the kind of food that sparks joy (and maybe a friendly fork duel over the last piece). Whether you’re feeding a hungry crowd or just treating yourself, this recipe is your ticket to crispy, saucy bliss. Ready to get your chow on? Let’s fry!

Grandma’s Spoon & The Sauce That Started It All

This recipe always takes me back to my early culinary school days, fueled by equal parts ambition and questionable budget noodles. I was *obsessed* with recreating restaurant flavors at home, especially this one spicy-sweet sauce I’d tried at a tiny, hole-in-the-wall spot near campus. My first attempt? Let’s just say it involved way too much cayenne and a near-fire alarm incident (oops!). But the *real* lightbulb moment came later, channeling my grandma’s kitchen wisdom. See, Nana Walker didn’t have fancy ingredients, but she knew the magic of BUTTERMILK. Watching her transform tough cuts into melt-in-your-mouth wonders taught me that tenderness is the foundation of any great fried chicken. One rainy Sunday, feeling homesick, I combined that buttermilk lesson with my saucy obsession. I marinated cheap chicken tenders like Nana would, whipped up a sauce using condiments scavenged from my fridge (mayo, sweet chili, sriracha – the holy trinity!), and fried them up in my trusty, slightly dented cast iron. The result? Pure, crispy, saucy euphoria! It wasn’t fancy, but it tasted like comfort, confidence, and a little bit of kitchen rebellion. That messy, delicious experiment became “Bang Bang Chicken” – a tribute to the explosive flavor and the simple, soulful lessons learned from a grandma and her wooden spoon.

Gather Your Flavor Arsenal

Here’s everything you need to create crispy, saucy magic. Don’t stress about perfection – I’ve got swaps and chef secrets for ya!

For the Chicken:

• 1 lb chicken tenders – The perfect size for quick cooking! Chef Tip: No tenders? Slice boneless, skinless breasts/thighs into 1-inch strips.
• 1 cup buttermilk – The TENDERNESS SECRET! The acidity breaks down proteins for juicy results. No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice/vinegar. Let sit 5 mins.
• 1 cup all-purpose flour – Our crispy base layer.
• ½ cup cornstarch – The CRUNCH MAKER! This is non-negotiable for that light, shatteringly crisp texture. Seriously, don’t skip it!
• 1 tsp garlic powder – Savory depth. Love garlic? Add ½ tsp onion powder too!
• 1 tsp paprika – Sweet warmth and gorgeous color. Smoked paprika adds a fun twist!
• Salt & pepper, to taste – Season every layer! I start with 1 tsp salt & ½ tsp pepper in the dredge.
• Oil, for frying – Use a neutral oil with a high smoke point! Canola, vegetable, peanut, or avocado oil work best. You’ll need enough for about 1-1.5 inches depth in your pan.

For the Bang Bang Sauce (The STAR!):

• ½ cup mayonnaise – Creamy base. Full-fat gives the best texture, but light mayo works. Vegan? Use a plant-based mayo!
• ¼ cup sweet chili sauce – Found in the Asian aisle! This brings the sweet, fruity tang. Mae Ploy is my fave brand.
• 1 tbsp sriracha – Adjusts the HEAT! Start here, taste, then add more if you’re a spice warrior. Milder option? Use hot sauce like Frank’s or just 1 tsp sriracha.
• 1 tbsp honey – Balances the heat and adds a touch of floral sweetness. Maple syrup or agave work too!
• 1 tsp rice vinegar – The brightening spark! Cuts the richness. No rice vinegar? White wine vinegar or a squeeze of fresh lime juice are great subs.

Optional Garnish:

• Chopped parsley or green onions – A pop of color and freshness! Cilantro or toasted sesame seeds are yummy too.

Let’s Make Some Crunchy Magic: Step-by-Step

Follow these simple steps for perfectly crispy, saucy chicken every time. I’ve packed each one with my favorite kitchen hacks!

1. Marinate the Chicken: Plop those chicken tenders into a bowl and pour the buttermilk right over them. Make sure they’re all submerged! Let them hang out like this for at least 30 minutes at room temp. Why room temp? It helps the marinade work faster and promotes even frying. Chef Hack: Need it faster? Give them a vigorous 10-minute massage in the buttermilk – it really helps! Safety Tip: If marinating longer (up to 4 hours is fab!), do it covered in the fridge. Pull them out 15 mins before frying to take the chill off.
2. Prep the Dredge: While the chicken chills, grab a shallow dish (a pie plate works great!). Whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper. Chef Hack: Add a tablespoon of the reserved buttermilk marinade to the dry mix and use your fingers to rub it in – this creates little clumps that lead to EXTRA CRUNCH!
3. Heat the Oil: Pour your oil into a heavy-bottomed pot, Dutch oven, or deep skillet. You want it deep enough to cover the chicken halfway – about 1 to 1.5 inches. Heat it over medium-high heat until it reaches 350°F (175°C). CRUCIAL TIP: Use a candy/deep fry thermometer! Guessing leads to soggy or burnt chicken. No thermometer? Test with a wooden spoon handle – small bubbles should immediately form around it when dipped in. Or drop a tiny pinch of flour; it should sizzle vigorously but not burn instantly.
4. Dredge Like a Boss: Take one tender out of the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to ensure it adheres well on all sides. Place it on a wire rack set over a baking sheet. Repeat with all tenders. Chef Hack: Dredge in batches right before frying to prevent the coating from getting soggy. DON’T crowd the dredging plate!
5. Fry to Golden Perfection: Working in batches (don’t crowd the pan!), carefully lower the dredged tenders into the hot oil using tongs. Fry for about 4-6 minutes, flipping halfway, until they’re a deep, glorious golden brown and cooked through (internal temp should be 165°F/74°C). Key Tip: Maintain that oil temp! Adjust the heat as needed. If the oil drops too low, the chicken absorbs more oil and gets greasy. If it’s too high, the outside burns before the inside cooks. Chef Hack: Fry smaller tenders together and larger ones together for even cooking.
6. Drain & Rest: Use tongs to transfer the fried chicken to a wire rack set over paper towels. Why a rack? It keeps the bottom crispy! Let them rest for a couple of minutes. Golden Rule: Resist saucing immediately! Letting them rest prevents the steam from softening that perfect crunch.
7. Whip Up the Bang Bang Sauce: While the chicken rests, make the magic sauce! In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and dreamy. Chef Tip: TASTE IT! Adjust the heat (more sriracha?), sweetness (more honey?), or tang (more vinegar?) to your perfect balance. This sauce is YOURS.
8. Sauce & Serve: Time for the grand finale! You have two fab options: 1) Toss It: Gently toss the warm tenders in a large bowl with *most* of the sauce until coated. Reserve a little for drizzling. 2) Drizzle It: Arrange tenders on a platter and generously drizzle the sauce all over. Either way, sprinkle on your chosen garnish (hello, vibrant green!). Pro Move: Serve extra sauce on the side for the true sauce enthusiasts at your table (aka everyone).

How to Serve Your Saucy Masterpiece

Presentation is part of the fun! Pile that saucy, crispy chicken high on a vibrant platter. The contrast of the golden chicken against a sprinkle of bright green parsley or scallions is *chef’s kiss*. This dish is a social butterfly – it loves company! Serve it alongside simple steamed rice or fluffy jasmine rice to soak up every drop of that incredible sauce. Need something fresh? A cool, crunchy cucumber salad or a simple slaw cuts through the richness perfectly. For game day or appetizer vibes, stack them on a board with celery sticks, carrot batons, and extra sauce for dipping – watch them disappear! Don’t forget the napkins; this is gloriously finger-licking good.

Shake It Up: Delicious Twists on Bang Bang

Once you master the base, the flavor playground is open! Here are 5 fun ways to riff:

1. Bang Bang Shrimp: Swap chicken for peeled, deveined large shrimp (jumbos work best!). Marinate 15 mins, dredge, and fry just 2-3 mins until pink and curled. Toss in sauce – instant crowd-pleasing appetizer!
2. Korean BBQ Twist: Add 1 tbsp gochujang (Korean chili paste) to the sauce and swap the honey for 1 tbsp brown sugar. Garnish with toasted sesame seeds and extra scallions.
3. Gluten-Free Goodness: Use a 1:1 gluten-free flour blend instead of AP flour. Ensure your cornstarch is GF certified. Double-check sauces (some sriracha/chili sauces contain gluten).
4. Air Fryer Crisp: Skip the oil bath! After dredging, spray tenders well with oil. Air fry at 400°F (200°C) for 10-12 mins, flipping halfway, until crispy and cooked. Sauce as usual.
5. Bang Bang Buddha Bowl: Skip the fry! Grill or bake the marinated chicken. Slice and arrange over rice/quinoa with roasted veggies (broccoli, sweet potato), edamame, avocado, and a generous drizzle of the sauce.

From My Messy Apron to Yours: Chef Emily’s Notes

This recipe has been on quite the journey since that tiny apartment kitchen! The biggest evolution? That cornstarch trick. I used to be flour-only, but adding cornstarch was a GAME CHANGER for that impossibly light, crispy crunch we all crave. One hilarious fail involved trying to “healthify” it by baking without the dredge… let’s just say it resembled sad, saucy chicken jerky. Lesson learned: embrace the crispy fry (or air fryer hack!) for the true bang bang experience. The sauce has morphed too – I started with just mayo and sriracha, but adding the sweet chili sauce and rice vinegar created that perfect sweet-heat-tang balance that makes it truly addictive. My biggest tip? HAVE FUN. Don’t stress about the shape of the tenders or a few rogue flour clumps. It’s about the joy of creating something delicious. The sound of that first crunchy bite? That’s the real applause. Now, go make a happy mess!

Bang Bang Q&A: Solving Your Crispy Chicken Conundrums

Let’s tackle those common kitchen hiccups before they happen!

1. Q: My coating fell off during frying! Help!
   A: This usually boils down to two things: oil temp or dredging technique. Oil Temp: If the oil isn’t hot enough (below 350°F), the coating absorbs oil instead of sealing quickly, leading to slippage. Use that thermometer! Dredging: Shake off excess buttermilk *really well* before dredging. Press the flour mixture firmly onto the chicken. Letting the dredged tenders rest for 5 mins before frying can also help the coating set.
2. Q: My chicken is golden but raw inside. What went wrong?
   A: Classic case of the oil being too hot! If the oil is scorching (well above 350°F), the outside browns way too fast before the inside cooks through. Lower the heat slightly and use your thermometer to maintain a steady 350°F. Also, ensure your tenders aren’t cut too thick. If they are, you might need to finish them in a 350°F oven for a few minutes after frying.
3. Q: Can I make this ahead of time?
   A: You can prep components! Marinate: Chicken can marinate in buttermilk (covered) in the fridge up to 4 hours. Dredge Mix: Make the flour/cornstarch mixture ahead and store it airtight. Sauce: Definitely make the bang bang sauce ahead! It tastes even better after flavors meld; store covered in the fridge for up to 5 days. Frying: For absolute peak crispness, fry just before serving. Reheating fried chicken inevitably softens the crunch. If you must, reheat uncovered on a wire rack in a 375°F oven until hot, then sauce.
4. Q: Is the sauce SUPER spicy? Can my kids eat it?
   A: Great question! The beauty of Bang Bang Sauce is that it’s totally customizable. As written, it’s more of a gentle tingle than a fiery blast—most kids (and spice-sensitive adults) do just fine with the 1 tablespoon of sriracha. But if your little ones are super spice-sensitive, just reduce the sriracha to 1 teaspoon or swap it for a mild hot sauce like Frank’s. You can even leave it out entirely and still have a creamy-sweet dipping sauce they’ll adore! Pro tip: Serve the sauce on the side and let everyone dip to their comfort level. That way, everyone from spice-shy toddlers to hot-sauce heroes gets their perfect bite.
   

Crispy Bang Bang Chicken (with sauce) – Per Serving

• Calories: 520 kcal

• Protein: 29g

• Fat: 31g

  • Saturated Fat: 5g

• Carbohydrates: 31g

  • Sugar: 10g

  • Fiber: 1g

• Cholesterol: 105mg

• Sodium: 820mg

• Potassium: 470mg

Print

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🔍 Breakdown by Key Ingredients

• Chicken tenders (buttermilk marinated, fried): Protein + major calories from frying oil

• Flour + cornstarch dredge: Adds crunch + carbs

• Mayonnaise-based sauce: Adds fat (especially if full-fat mayo), sugar (from sweet chili + honey), and sodium

• Sweet chili sauce + sriracha: Contributes sugar, sodium, and spice

• Optional garnishes (green onions, parsley): Minimal calories, added nutrients

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🥄 Nutrition Tips

• Lighter Option: Use an air fryer and swap full-fat mayo for Greek yogurt or light mayo

• Lower Carb: Replace flour with almond flour or crushed pork rinds (keto hack!)

• Lower Fat: Bake instead of fry and reduce the mayo in the sauce

• Spice Control: Adjust sriracha to your comfort level without affecting the rest of the nutrition

Final Thoughts: From Crunch to Crave-Worthy

If comfort food had a spicy, crispy cousin that wore a crown of sauce—Crispy Bang Bang Chicken would be it. This dish isn’t just about taste; it’s about texture, bold flavor, and that little thrill you get when your homemade version outshines takeout. From the first buttermilk bath to the last finger-licking bite, every step is packed with joy (and just the right amount of messy fun). Whether you’re cooking for the crew on game day, impressing date night with your sauce skills, or just need a little edible pick-me-up after a long week, this recipe delivers.

So go on—grab that cast iron skillet, blast your favorite tunes, and make your kitchen smell like magic. And remember, perfection isn’t the goal here—joy is. Embrace the crumbs, the sauce smudges, and the happy faces at the table. That’s the kind of recipe success that never fails.

Until next time—stay crispy, stay saucy, and keep cooking with love.
– Emily Walker 🍗✨