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Instructions
1/ Sauce first: Mix mayo, sweet chili sauce, Sriracha, and honey in a bowl. Set aside and try not to eat it all.
2/ In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.It’ll look weird, but trust the process.
3/ Toss your chicken in this magical mixture. Make sure they’re all coated and happy.
4/ Pour panko onto a plate. One by one, shake off excess batter from each tender and roll it in panko. Press gently to make sure it sticks.
5/ Heat about an inch of oil in a large skillet to 365°F. Use a thermometer if you have one, or just wing it like I usually do.
6/ Fry the chicken in batches (don’t overcrowd!) for about 2-3 minutes per side. They should be golden brown and cooked through (165°F internal temp if you’re into food safety).
7/ Drain on paper towels briefly, then transfer to a serving plate.
8/ Drizzle generously with that bang bang sauce you’ve been eyeing.
9/ Sprinkle with parsley to make it look fancy, then dig in while it’s hot!
Notes
Leftovers (if you have any) will keep in the fridge for up to 5 days. But let’s be real, they won’t last that long.
Freeze ’em for up to 6 months if you’re into meal prep. Future you will be so grateful.
Air fryer or oven methods work great too. See above for deets.
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