If you are craving a dish that combines crispy, flavorful chicken with a luscious, tangy, and slightly spicy sauce, look no further than this Skillet Bang Bang Chicken Thighs Recipe. This dish brings together tender chicken tenderloins fried to golden perfection and coated generously with a creamy Bang Bang sauce that perfectly balances sweet, heat, and richness. It’s the kind of meal that feels indulgent yet comforting, making it an instant favorite whether for a cozy weeknight dinner or a casual get-together with friends. Trust me, once you try this Skillet Bang Bang Chicken Thighs Recipe, you’ll find yourself reaching for it again and again.
Ingredients You’ll Need
The magic behind this Skillet Bang Bang Chicken Thighs Recipe lies in its simple, yet incredibly complementary ingredients. Each one plays a special role, whether it’s creating the perfect crispy crust, keeping the chicken juicy, or building that irresistible sauce that brings everything together.
- Mayonnaise: Provides creaminess and richness essential for the Bang Bang sauce.
- Thai sweet chili sauce: Adds a sweet and mildly spicy balance that defines the sauce’s signature flavor.
- Sriracha: Brings a punch of heat with a touch of garlic to the sauce and the marinade.
- Honey: Sweetens and rounds out the spicy and tangy elements perfectly.
- Boneless skinless chicken tenderloins: The star protein that’s tender and cooks quickly, making them perfect for a skillet dish.
- Buttermilk: Tenderizes the chicken and creates a light base for the batter.
- All-purpose flour and cornstarch: Work together for an ultra-crispy coating that holds up beautifully when fried.
- Egg: Binds the flour mixture and helps the breadcrumbs stick well to the chicken.
- Garlic powder, kosher salt, black pepper, and cayenne pepper: Season the batter to infuse every bite with delicious savory depth and a hint of heat.
- Panko breadcrumbs: Deliver the perfect crunchy texture that contrasts with the creamy sauce.
- Canola oil: Ideal for frying due to its high smoke point and neutral flavor.
- Chopped parsley: Adds a fresh pop of color and mild herbaceous flavor as a garnish.
How to Make Skillet Bang Bang Chicken Thighs Recipe
Step 1: Prepare the Bang Bang Sauce
Start by mixing the key flavors that will coat your chicken in that irresistible creamy heat. Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Stir everything together until the mixture is smooth and glossy. Setting this aside early lets the flavors meld while you prep the chicken, giving you a sauce that’s ready to elevate every bite.
Step 2: Marinate the Chicken
Grab a medium mixing bowl and whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and a pinch of cayenne pepper if you want some extra kick. This flavorful batter not only coats the chicken but also tenderizes it, ensuring each tenderloin is juicy and packed with taste. Toss the chicken tenders in this mixture until they’re evenly coated and ready for their crunchy panko jacket.
Step 3: Coat the Chicken
Pour the panko breadcrumbs onto a shallow plate. One by one, lift each chicken tenderloin from the batter, gently shaking off the excess to keep the coating light but thorough. Press the chicken into the panko, coating it evenly and giving it a slight press so those crispy crumbs stick perfectly. Lay the coated chicken on a clean plate, patiently repeating this process until every piece is breaded and looking deliciously crunchy.
Step 4: Heat the Oil
Grab a large skillet and pour in about an inch of canola oil. Heat it over medium-high until it hits about 365°F (185°C). This temperature is crucial for frying the chicken perfectly — high enough to create a crisp golden crust while sealing in the moisture, but not so hot that it burns. If you don’t have a thermometer, look for shimmering oil that just begins to ripple gently.
Step 5: Fry the Chicken
Working in batches to avoid overcrowding, carefully place the breaded chicken tenders into the hot oil. Fry each side for about 2 to 3 minutes until the crust turns a beautiful golden brown and the internal temperature reaches a safe 165°F (75°C). Use tongs to flip them gently and ensure even cooking. Once fried, transfer the tenderloins onto a plate lined with paper towels to absorb any excess oil, keeping your chicken crisp and not greasy.
Step 6: Combine and Serve
Now comes the best part: the delicious bang bang finishing touch. Toss the hot fried chicken in the prepared Bang Bang sauce until every piece glistens with that creamy, sweet-spicy coating. Arrange them on a serving plate and sprinkle with freshly chopped parsley for an inviting pop of color. Serve immediately so you can enjoy the irresistible crunch paired with that zesty sauce at its very best.
How to Serve Skillet Bang Bang Chicken Thighs Recipe
Garnishes
Chopped parsley is a classic garnish that adds a lovely fresh green contrast and mild herbal notes that brighten the rich Bang Bang sauce. A light squeeze of fresh lime juice over the top can also enhance the flavors, giving a subtle citrusy lift that balances the creaminess beautifully.
Side Dishes
This dish pairs wonderfully with simple, fresh sides that complement but don’t compete. Think jasmine rice or coconut rice to soak up extra sauce, or a crisp Asian slaw for crunch and brightness. Roasted or steamed veggies like broccoli or snap peas add color and nutrition and keep the meal feeling balanced.
Creative Ways to Present
For a fun twist, serve these chicken thigh bites on top of crunchy lettuce leaves as a casual wrap, or pile them over a fresh quinoa or noodle salad for a heartier option. They also work beautifully as an appetizer — just halve the tenderloins and provide extra sauce for dipping to delight guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Bang Bang Chicken Thighs keep well in an airtight container in the refrigerator for up to 3 days. Store the sauce separately if you prefer to keep the chicken extra crispy when reheating.
Freezing
You can freeze the cooked chicken without the sauce for up to 2 months. Lay the pieces out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container, so they don’t clump together.
Reheating
For the best texture, reheat the chicken in a preheated oven or air fryer at 350°F (175°C) for 10-12 minutes until warmed through and crispy again. Then toss with the Bang Bang sauce just before serving to keep everything fresh and vibrant.
FAQs
Can I use chicken thighs with skin instead of tenderloins?
Absolutely! Skin-on thighs will add an extra crispiness and rich flavor. Just adjust your frying time to ensure the chicken cooks through without burning the coating.
How spicy is this Skillet Bang Bang Chicken Thighs Recipe?
The recipe offers a moderate heat level thanks to the Sriracha and optional cayenne pepper, but you can easily customize the spice by adjusting those ingredients to suit your taste preferences.
What makes the coating so crispy?
The combination of flour and cornstarch in the batter, along with the use of panko breadcrumbs, creates a wonderfully crunchy outside that stays crisp even after adding the creamy sauce.
Can I bake the chicken instead of frying?
While frying gives the best crunch, you can bake the coated chicken thighs at 425°F (220°C) on a greased rack for about 20-25 minutes, flipping halfway, for a healthier alternative. Just know the texture will be slightly different.
Is there a dairy-free alternative for buttermilk in the marinade?
Yes! You can use a mix of almond milk or another plant-based milk with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity and tenderizing effect.
Final Thoughts
There’s something truly special about this Skillet Bang Bang Chicken Thighs Recipe that makes it a go-to for both comfort and wow factor. The crispy golden chicken paired with a luscious, slightly spicy sauce is genuinely irresistible. Whether you’re cooking for family, friends, or just yourself, this dish is bound to bring smiles and satisfied palates all around. Give it a try and enjoy every flavorful, crunchy, saucy bite!
Print
Skillet Bang Bang Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
Description
Skillet Bang Bang Chicken Thighs are crispy, tender chicken tenderloins coated in a flavorful batter and panko breadcrumbs, then fried to golden perfection. Tossed in a creamy, spicy, and sweet Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey, this dish offers a perfect balance of crunchy texture and bold flavors, making it an irresistible appetizer or main course.
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
Chicken and Breading
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside for later use.
- Marinate the Chicken: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add the chicken tenderloins and toss thoroughly to ensure each piece is coated with the marinade.
- Coat the Chicken: Spread the panko breadcrumbs evenly on a shallow plate. Remove the chicken from the marinade one piece at a time, letting excess batter drip off gently. Dredge the chicken pieces in the panko breadcrumbs, pressing lightly to help the coating adhere. Place the breaded chicken on a clean plate and repeat for all pieces.
- Heat the Oil: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the temperature reaches 365°F (185°C). Proper oil temperature ensures a crispy crust and thorough cooking.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding. Cook each piece for about 2-3 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Combine and Serve: Place the fried chicken into a large bowl and toss with the prepared Bang Bang sauce until evenly coated. Transfer to a serving plate, garnish with chopped parsley, and serve warm immediately.
Notes
- Maintain the oil temperature at around 365°F for optimal frying results and to prevent greasy chicken.
- Marinating the chicken in the buttermilk mixture helps tenderize the meat and ensures the coating sticks well.
- For spicier sauce, add more Sriracha to taste.
- Drain fried chicken on paper towels to remove excess oil for a crispier texture.
- This dish pairs well with steamed rice or a fresh salad to balance the rich flavors.
