Crispy Juicy Bang Bang Chicken (Print-Friendly Version)
Crunchy golden chicken marinated for tenderness and tossed in a creamy, spicy-sweet sauce for elevated flavor.
# Ingredients:
→ Chicken
01 -
4 boneless skinless chicken breasts
→ Marinade
02 -
2 cups buttermilk
→ Coating
03 -
2 cups all-purpose flour
04 -
1/2 cup cornstarch
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Frying
07 -
Vegetable oil, enough for deep frying
→ Sauce
08 -
1/2 cup full-fat mayonnaise
09 -
3 tablespoons sweet chili sauce
10 -
1 tablespoon sriracha sauce, adjust to taste
11 -
2 tablespoons honey
# Steps:
01 -
Submerge chicken breasts in buttermilk and refrigerate for at least 30 minutes to tenderize and infuse flavor.
02 -
Whisk together flour, cornstarch, salt, and pepper in a separate bowl. Thoroughly dredge each piece of marinated chicken in the mixture, tapping off excess.
03 -
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering. Fry chicken pieces in batches without crowding, cooking 5 to 7 minutes until golden and crispy. Drain on paper towels.
04 -
Whisk mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Adjust sriracha to desired heat level.
05 -
Place hot fried chicken in a large bowl, pour the sauce over, and toss gently to coat. Serve immediately for optimal crispness.
# Notes & Tips:
01 -
For extra crunch, double-dip chicken in buttermilk and coating before frying.
02 -
Let fried chicken rest on a wire rack to maintain crispness before saucing.
03 -
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat uncovered to restore crispness.