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
Scale
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.
