Why This Recipe Works Every Single Time
Hey there, friend! Let me tell you something — I’ve tried dozens of chicken tender recipes over the years. Some were too dry. Some were too bland. Some took forever. But these Crunchy Bang Bang Chicken Tenders? They’re the real deal.
What makes them special? It’s that magical combo of a super crispy coating and the most addictive sweet-and-spicy bang bang sauce you’ve ever tasted. Think restaurant-quality — but made right in your own kitchen.
The best part? You probably already have most of these ingredients sitting in your pantry. No fancy stuff. No complicated steps. Just good food that makes everyone at the table happy.
Sweet & Spicy Balance
The bang bang sauce hits that perfect sweet-heat spot that keeps you coming back for more.
Ready in 35 Minutes
From fridge to table faster than delivery. Perfect for those “I don’t know what to cook” nights.
Kid-Approved
Even picky eaters devour these. Serve the sauce on the side if the little ones prefer milder flavors.
3 Ways to Cook
Pan-fry, air fry, or bake in the oven. I’ve got instructions for all three methods below!
🌶️ What Exactly Is Bang Bang Sauce?
If you’ve never had bang bang sauce before, you’re in for a treat. It’s a creamy, dreamy dipping sauce that originated in American restaurants (inspired by Asian flavors) and has become a total crowd favorite. The classic version is just three simple ingredients: mayonnaise, sweet chili sauce, and Sriracha.
The result? A sauce that’s creamy, slightly sweet, tangy, and just spicy enough to make your taste buds dance. I like to add a drizzle of honey to mine for extra depth — but you can totally adjust the heat level to your liking. More Sriracha if you like it hot, less if you’re feeding the kids.
📝 What You’ll Need
🥣 For the Bang Bang Sauce
1 cup mayonnaise | 1/2 cup sweet chili sauce | 2 tbsp honey | 1 tbsp Sriracha (adjust to taste)
👨🍳 How to Make It (Step by Step)
Make the Bang Bang Sauce First
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Sriracha. Taste it! Want it spicier? Add more Sriracha. Want it sweeter? Add more honey. Set it aside so the flavors can mingle while you cook the chicken.
Prepare the Chicken Batter
In a large mixing bowl, combine the buttermilk, flour, cornstarch, egg, hot sauce, garlic powder, onion powder, salt, and pepper. Whisk until smooth — it’ll look like a thick pancake batter. Add your chicken tenderloins and toss until every piece is fully coated. Let them sit for 10 minutes (this helps the coating stick better!).
Coat in Panko
Pour your panko breadcrumbs into a shallow plate or bowl. Working one piece at a time, lift a chicken tender from the batter (let the excess drip off) and press it into the panko. Flip it and press the other side. You want a nice, even coating all around. Place coated tenders on a clean plate.
Fry Until Golden & Crispy
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 365°F. Fry the chicken in batches (don’t crowd the pan!) for about 2-3 minutes per side, until they’re deep golden brown and cooked through. The internal temp should hit 165°F. Transfer to a paper towel-lined plate or wire rack.
Toss & Serve!
Place your crispy tenders in a large bowl, drizzle generously with bang bang sauce, and toss gently until coated. Transfer to a serving plate, garnish with chopped fresh parsley, and serve the remaining sauce on the side for dipping. Enjoy immediately while they’re hot and crunchy!
💡 Pro Tip: Make It a Meal
Serve these tenders with creamy coleslaw, crispy french fries, or over a bed of steamed rice. They also make amazing tacos — just slice them up and add your favorite toppings!
Jump to Printable Recipe Card ↓🔥 Air Fryer Method (Healthier Option)
Want all the crunch with less oil? Your air fryer has your back! After coating the chicken in panko, spray both sides lightly with cooking spray. Arrange in a single layer in your air fryer basket (work in batches). Cook at 400°F for 10 minutes, flipping halfway through. They come out golden, crispy, and guilt-free!
🌡️ Oven-Baked Method
Preheat your oven to 425°F. Place coated tenders on a parchment-lined baking sheet, spray lightly with oil, and bake for 15-20 minutes, flipping once. They won’t be quite as crispy as fried, but they’re still delicious — and way easier for feeding a crowd.
❓ Frequently Asked Questions
Can I make the sauce ahead of time?
Absolutely! The bang bang sauce actually gets better after sitting in the fridge for a day. Store it in an airtight container for up to 5 days. Just give it a good stir before serving.
Can I use chicken breasts instead of tenderloins?
Yes! Just cut boneless, skinless chicken breasts into 1-inch strips. The cooking time stays about the same. Tenderloins are naturally more tender, but breast strips work great too.
How do I store leftovers?
Store chicken and sauce separately in airtight containers in the fridge for up to 4 days. Reheat the chicken in the air fryer or oven at 375°F for 5-7 minutes to bring back the crispiness. Microwaving works but softens the coating.
Can I freeze these?
Yes! Freeze cooked tenders (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen at 400°F for 12-15 minutes.
🍗 Chicken Tenders
- Chicken tenderloins1.5 lbs
- Buttermilk1 cup
- All-purpose flour3/4 cup
- Cornstarch1/2 cup
- Large egg1
- Hot sauce (Sriracha)1 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Salt & black pepper1/2 tsp each
- Panko breadcrumbs2 cups
- Vegetable oil1 cup
🥣 Bang Bang Sauce
- Mayonnaise1 cup
- Sweet chili sauce1/2 cup
- Honey2 tbsp
- Sriracha1 tbsp
📋 Instructions
- Whisk mayonnaise, sweet chili sauce, honey, and Sriracha in a bowl. Set aside.
- Mix buttermilk, flour, cornstarch, egg, hot sauce, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Let sit 10 minutes.
- Dredge each tender in panko breadcrumbs, pressing to adhere. Set on a plate.
- Heat oil to 365°F. Fry chicken in batches for 2-3 minutes per side until golden and internal temp reaches 165°F.
- Toss cooked tenders with bang bang sauce. Garnish with parsley and serve immediately.
