Description

Bang Bang Chicken is a crispy, spicy dish featuring breaded fried chicken coated with a flavorful, creamy sauce. This recipe combines a buttermilk-marinated chicken with panko breadcrumbs for an extra crunch, finished with a bold, tangy bang bang sauce that’s perfect for dipping or drizzling. Ideal for a quick and satisfying meal that delivers a perfect balance of heat and creaminess.

Ingredients

Scale

Marinade

1 cup buttermilk (or plain Greek yogurt mixed with milk or milk with lemon juice as a substitute)
1 large egg
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 pound chicken (tenders or boneless chicken breasts cut into strips)

Dredging Station

1 cup all-purpose flour
1/4 cup cornstarch
1 1/2 cups panko breadcrumbs (or crushed Ritz crackers or cornflakes as an alternative)

Frying

Vegetable oil, for frying (enough to fill skillet about 1 inch deep)

Bang Bang Sauce

Bang Bang sauce (creamy, spicy sauce – typically made with mayonnaise, sweet chili sauce, and hot sauce; quantity as desired for drizzling or dipping)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a bowl, whisk together buttermilk, egg, hot sauce, garlic powder, salt, and pepper until combined. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 20 to 30 minutes to tenderize and infuse flavor.
Set Up the Dredging Station: Prepare two shallow dishes. In the first, mix together all-purpose flour and cornstarch. In the second, pour the panko breadcrumbs evenly. This setup will help create a crispy crust on the chicken.
Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour and cornstarch mixture, ensuring a light but even coating. Then press the coated chicken firmly into the panko breadcrumbs on both sides for maximum crispiness.
Heat the Oil: In a large skillet, pour enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat until the temperature reaches 350–365°F (175–185°C), which ensures the chicken fries properly and becomes crispy without absorbing excess oil.
Fry in Batches: Fry the chicken pieces in batches so they do not overcrowd the pan. Cook each side for about 3 to 4 minutes until golden brown and crispy. Turn the pieces once during cooking to ensure even frying. Adjust heat as necessary to maintain oil temperature.
Drain and Rest: Remove the cooked chicken from the oil using tongs and transfer to a wire rack or paper towel-lined plate. This allows excess oil to drain off and keeps the chicken crispier.
Sauce It Up: Drizzle the crispy chicken with bang bang sauce or serve the sauce on the side for dipping. Enjoy immediately for the best texture and flavor.

Notes

For a dairy-free version, substitute buttermilk with almond milk and use a vegan mayonnaise alternative for the bang bang sauce.
To increase heat, add a pinch of cayenne pepper or chili flakes into the bang bang sauce or marinade.
Using crushed Ritz crackers or cornflakes instead of panko will result in a different but delicious crunchy texture.
The frying oil temperature is crucial for crispiness; use a thermometer to maintain consistent heat.
Make sure not to overcrowd the skillet to avoid lowering the oil temperature, which can cause greasy chicken.