Introduction

Crispy Air-Fried Bang Bang Chicken is a flavorful and crunchy dish that’s both easy to make and perfect for a quick meal. Coated in a spicy, creamy sauce and air-fried to golden perfection, this recipe delivers a delicious twist on a classic favorite without the extra oil.

A metal tray lined with brown paper holds seven golden brown crispy fried chicken tenders, each coated with a rough, crunchy-looking breading. The tenders vary slightly in size and are piled overlapping in the tray. Some pieces have a darker, more textured crust, while others are lighter with a more even coating. Small green herbs are sprinkled lightly over the chicken. At the bottom left corner of the tray, there is a small white bowl filled with a creamy light orange dipping sauce with tiny red and white bits mixed in. The tray sits on a wooden surface with a hint of white marbled texture visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds (680 g) boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, at room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying (if not using an air fryer)
- Chopped parsley, for garnish

Instructions

Step 1: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside. You can make this sauce ahead and refrigerate.
Step 2: In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth.
Step 3: Add the chicken tenderloins to the batter and toss to coat them thoroughly.
Step 4: Spread the panko breadcrumbs on a shallow plate. One at a time, lift the chicken pieces from the batter, letting excess drip off, then dredge in panko, pressing lightly to adhere. Set aside on a clean plate.
Step 5: Preheat your air fryer to 400°F (200°C). Arrange the coated chicken in a single layer in the basket without overcrowding. Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.
Step 6: Toss the cooked chicken in the prepared Bang Bang sauce. Garnish with chopped parsley and serve immediately.

Tips & Variations

For extra crispiness, spray the breaded chicken lightly with cooking spray before air frying.
Substitute Greek yogurt for mayonnaise in the sauce for a lighter option.
If you don’t have an air fryer, shallow fry the chicken in canola oil until golden and cooked through.
Adjust the amount of Sriracha in the sauce to control the heat level to your preference.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. The sauce is best applied fresh, but you can store it separately in the fridge for up to a week.

How to Serve

A close-up of golden-brown crispy chicken wings covered in a glossy, sticky sauce with green herb bits sprinkled on top, one wing being dipped into a small white metal cup filled with a smooth, creamy beige dipping sauce. The wings are piled in a rustic metal tray, showing a textured, crunchy surface that glistens under the light, held by a woman's hand with white nail polish, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken breasts or thighs can be used. Adjust cooking time as needed depending on thickness to ensure they’re cooked through.

Is it necessary to use buttermilk in the batter?

Buttermilk helps tenderize the chicken and adds flavor, but you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.