Crispy Bang Bang Tenders

Juicy chicken strips cloaked in a super crunchy panko crust, then topped with a sweet and spicy bang bang sauce, come together in a way that's seriously craveable. This twist on chicken tenders has everything—crisp, creamy, and just the right kick.

We went on a mission to copy our go-to appetizer from a local spot and finally landed on this take—my teen, who's not easily impressed, even goes for seconds now.

Irresistible Key Ingredients

• Oil for frying: Grab a high-heat oil like canola or vegetable—it won't burn while you cook
• Sriracha: You want that bright color and fresh flavor, so peek at the best-before date
• Thai sweet chili sauce: Pick a brand you love because this is what makes the sauce pop
• Panko breadcrumbs: Unseasoned panko is best—it's ultra crispy and lets you control the flavor
• Buttermilk: Full-fat gives extra juicy chicken, but homemade buttermilk works if that's all you've got
• Chicken tenderloins: Look for even-sized, fresh strips without those tough white bits attached

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Thorough Step-by-Step Directions

Check out the full instructions below:

Mixing the Signature Sauce

Taste and adjust:

Add extra sriracha bit by bit to get it just how you like it

Rest:

Let the sauce chill for 15 minutes so the flavors really blend

Whisk:

Stir well until the honey's fully mixed in there

Combine:

Use room-temp things so they come together nice and easy

Getting the Chicken Ready

Check:

Cut any big pieces to match the others for even cooking

Let:

Set the chicken out for 15 minutes so it loses the chill from the fridge

Remove:

Snip off any tough white tendons you see

Pat:

Dry off the chicken strips completely before you go any further

Building That Crunchy Coating

Keep:

Use one hand for wet and one for dry so your breading station doesn’t turn messy

Let:

Soak the chicken in the mix for at least five minutes—it soaks up flavor

Season:

Add a good amount of seasoning; the flavors chill out as it cooks

Whisk:

Get that buttermilk mixture nice and smooth before dunking

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Fry Like a Pro

Let:

Let the chicken fry undisturbed so it forms that awesome golden crust

Avoid:

Don’t pack the pan with chicken—give each piece some elbow room

Test:

Drop in a crumb or two of panko, and if it sizzles, you’re good to go

Heat:

Warm up the oil gently, so it stays at a steady heat

I noticed the breading sticks way better when you take a few minutes to let the coated chicken just sit before frying. This happened by accident one busy night, but now I do it every time for best results!

This chicken is super adaptable. Sometimes I'll toss a little lime zest into the sauce for a summertime flavor. It’s a small change, but it totally fits our backyard hangouts.

Getting that golden crust is all about steady oil temps. I keep a thermometer handy and adjust the burner as needed; that little trick is what sets this dish apart from the average version.

Whenever I cook this, I remember discovering bang bang shrimp at a beachside place. After a bunch of trial runs, this homemade version finally nailed that blend of crispy, spicy, and sweet I couldn't stop thinking about.

I like how you can change up the sauce for different people—one spicy batch for heat fans and a milder take for everyone else. This starting point lets you make it your own.

You don’t have to deep-fry every time. I’ve made it in the oven and in the air-fryer, too—each is a little different, but you still get that bang bang flavor in the end.

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Top Chef Moves

For extra:

Want more crunch? Let the coated chicken rest in the fridge for fifteen minutes right before frying

Don't discard:

Don’t toss your frying oil—strain it and save for next time

Create:

Set up your work area: wet bowl, dry bowl, and a clean plate for prepped chicken

I’ve made this so many times that it’s definitely a go-to in my kitchen. That combo of crisp outside and a creamy, kickin’ sauce always hits the mark—it takes a little focus, but it pays off every single time.

Cooking is all about turning something simple into something special. This bang bang chicken absolutely does that—it makes basic chicken strips fun and memorable. Whether for family or friends, it adds buzz and coziness to the meal.