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Stumbled across this while looking for a fun twist on plain old fried chicken. That crunchy coating with the creamy, peppery sauce is unreal. Seriously, it's as if classic fried chicken suddenly leveled up and went to a fancy dinner.
When I first tried this out, the sauce was all anyone talked about. Now it's a must at family get-togethers—no joke, people wrestle over the last chicken piece.
Must-Have Ingredients
- Buttermilk: Turns chicken super tender
- Neutral oil: Good for frying
- Sriracha: Set your spice level
- Good mayo: The creamier, the better
- Thai sweet chili sauce: Adds a sweet kick
- Panko: Crunch galore
- Honey: Evens out the taste
- Chicken tenders: Go for fresh
- Fresh garlic: Don't skip the mincing
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Ready for the step-by-step on pulling this crowd favorite together?
Unbeatable Crunch Guide
- Get Frying:
- Heat your oil and keep it right at 365—steady heat's the secret. Slip your chicken in gently and don't crowd the pot. They'll get lovely and golden when they're ready to come out.
- All About the Crunch:
- Line up your dipping stuff—panko last, but don't be shy about pressing. Thicker coat means more crunch. Take your time doing it.
- Start with Sauce:
- Seriously—make your sauce before anything else. Mix up mayo, chili sauce, honey, and sriracha, then give yourself a taste test. Flavors need time to hang out together.
- Soak It Up:
- Drop your chicken into buttermilk, add a splash of sriracha plus seasonings. This lets the good stuff sink in and keeps the chicken juicy.
The first time, my crunchy outside fell right off. Now I know—be patient, crunchy takes a minute, especially if panko is your game!
Get It On the Table
Serve these up nice and hot, fresh out of the oil. I like to pour a little sauce over the chicken and keep extra for dipping. Some folks want their chicken drowned in sauce, others just do a dip. For a big group? Make double the sauce. It vanishes quick!
Mixing It Up
I've played around with this a lot—sometimes I toss in some gochujang for a spicy Korean kick. Tried it with garlic-honey sauce too, that one's fantastic. My kids are into the creamy-sweet version. For parties, I'll do a batch that's mild and another that's fiery—just don't forget to warn your guests!
Keep That Crunch
They're best right after you fry. If you need to prep ahead, keep the chicken and sauce apart. When it's go-time, reheat the chicken in a screaming hot oven to get that crunch back. Microwave? Only if you don't care about that crisp. For big crowds, I just cook 'em fresh as needed.
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This chicken is what you want when you need something extra without a ton of fuss. All the best flavors packed together—always gets eaten before you can blink. Folks go for seconds even with full plates, and that's how you know you did it right.
Recipe FAQs
- → What is in Bang Bang sauce?
- It's a mix of mayo, honey, Sriracha, and sweet chili sauce.
- → Can I cook it in the oven?
- Sure, but frying makes it crunchier.
- → Is it very spicy?
- It's medium heat, but you can tweak Sriracha or cayenne for preference.
- → How can I make it lighter?
- Swap mayo with Greek yogurt in the sauce.
- → Can I make a gluten-free version?
- Yep, use flour and breadcrumbs that are gluten-free.