Crispy Air-Fried Bang Bang Chicken Recipe
This Crispy Air-Fried Bang Bang Chicken recipe offers a deliciously crunchy exterior with a creamy, sweet, and spicy Bang Bang sauce. Using an air fryer, this healthier take on a classic favorite provides all the flavor and crispiness without the excess oil from traditional frying. Perfect for a quick dinner or appetizer, these chicken tenders are coated in a flavorful batter, panko breadcrumbs, and air-fried to golden perfection, then served with a vibrant homemade Bang Bang sauce for dipping or drizzling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
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
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
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until fully combined and homogeneous. Set the sauce aside or refrigerate until ready to use. This sauce can be made ahead of time to save preparation time.
- Prepare the Batter: In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using, until smooth and well combined to form the batter for the chicken.
- Coat the Chicken: Add the chicken tenderloins to the batter and toss to coat each piece thoroughly and evenly. Allow any excess batter to drip off before proceeding.
- Bread the Chicken: Spread the panko breadcrumbs on a shallow plate. One at a time, dredge each battered chicken piece into the panko, pressing lightly to ensure the breadcrumbs stick well. Place the breaded chicken pieces on a clean plate, ready for air frying.
- Air Fry the Chicken: Preheat your air fryer to 400°F (200°C). Arrange the breaded chicken tenders in a single layer in the air fryer basket without overlapping. Air fry for approximately 10-12 minutes, flipping halfway through cooking, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Serve: Garnish the air-fried chicken with chopped parsley. Serve immediately alongside the Bang Bang sauce for dipping or drizzling over the chicken. Enjoy your crispy, flavorful Bang Bang Chicken!
Notes
- For extra crispiness, spray or brush a light layer of oil on the breaded chicken before air frying.
- If you don’t have an air fryer, you can deep fry the coated chicken in hot canola oil until golden and cooked through.
- Adjust the amount of Sriracha in the sauce and batter according to your preferred spice level.
- Leftover Bang Bang sauce can be stored in an airtight container in the refrigerator for up to one week.
- Ensure not to overcrowd the air fryer basket to allow proper air circulation for even crisping.
Keywords: Bang Bang Chicken, Air Fryer Chicken, Crispy Chicken Tenders, Bang Bang Sauce, Easy Chicken Recipe, Healthy Fried Chicken
