Description
Crispy, tender chicken coated in a flavorful buttermilk batter and fried to golden perfection, drizzled with a spicy-sweet Bang Bang sauce. Perfect as an appetizer or main course for gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Prepare the Coating: In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off excess flour and set aside.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C).
- Fry the Chicken: Carefully add the coated chicken to the hot oil, frying in batches if necessary. Cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Flip halfway through cooking.
- Drain the Chicken: Transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Let rest for a few minutes.
- Make the Bang Bang Sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil. Whisk until smooth and adjust sriracha to taste.
- Serve the Chicken: Cut the chicken into bite-sized pieces or leave whole. Drizzle with Bang Bang sauce or serve on the side.
- Garnish: Sprinkle chopped green onions and sesame seeds over the chicken for added flavor and presentation.
- Pairing Suggestions: Serve with steamed rice, a fresh salad, or wrapped in lettuce leaves. The sauce is also great as a dip for veggies.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately for about a week. Reheat chicken in the oven or air fryer to maintain crispiness.
- Enjoy: Gather friends or family and enjoy your homemade Bang Bang Chicken!
Notes
- Adjust the level of spiciness in the Bang Bang sauce by varying the amount of sriracha.
- For a healthier option, consider baking the chicken instead of frying.
- Prep Time: 60 minutes
- Cook Time: 20 minutes