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–+ servings

Crispy Chicken Tenders with Bang Sauce: A California-Style Favorite

Crispy chicken tenders tossed in a creamy, spicy bang sauce – an irresistible appetizer or main dish that's easy to make at home.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb chicken tenders or boneless skinless chicken breasts cut into strips
  • 1 cup buttermilk see notes for substitute
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika smoked or sweet
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
For the Crispy Coating
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup water adjust for consistency
  • vegetable oil for deep frying, about 2 inches deep
For the Bang Sauce
  • 1/2 cup mayonnaise preferably full-fat
  • 1/4 cup sweet chili sauce like Mae Ploy
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon hot sauce adjust to taste; Sriracha or Tabasco
  • 1 teaspoon garlic powder
  • 1 teaspoon lime juice freshly squeezed; about half a lime

Method
 

Marinate the Chicken
  1. In a large bowl, combine the chicken tenders with buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for more tender chicken.
Prepare the Batter and Sauce
  1. While the chicken marinates, make the batter: In a medium bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt. Gradually add water, whisking until smooth and thick – it should coat the back of a spoon. Set aside.
  2. For the bang sauce, combine mayonnaise, sweet chili sauce, honey, hot sauce, garlic powder, and lime juice in a small bowl. Whisk until smooth. Set aside.
Fry the Chicken
  1. Heat about 2 inches of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C). Line a plate with paper towels.
  2. Working in batches, remove chicken from the buttermilk marinade (letting excess drip off) and dip each piece into the batter, allowing excess to drip back into the bowl. Carefully place into the hot oil. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Transfer to the paper towel-lined plate to drain. Repeat with remaining chicken.
Toss and Serve
  1. Place all fried chicken tenders in a large bowl. Pour the bang sauce over the chicken and toss gently until every piece is coated.
  2. Serve immediately, garnished with chopped green onions and sesame seeds if desired.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 4gCholesterol: 95mgSodium: 820mgFiber: 1gSugar: 12g

Notes

For a gluten-free option, use rice flour instead of all-purpose flour and ensure cornstarch is gluten-free.
No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Double the bang sauce if you like extra for dipping.
For an air fryer: spray battered chicken with oil and cook at 400°F for 10–12 minutes, flipping halfway.
Leftovers can be reheated in an oven or air fryer to restore crispiness; avoid microwaving.
The sauce can be made up to a week ahead and stored in the fridge.
Adjust the heat level by increasing or decreasing the hot sauce.

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