Description
This Bang Bang Chicken recipe features crispy, golden-fried chicken bites coated in a flavorful mixture of spices and buttermilk, served with a creamy, spicy, and tangy Bang Bang sauce that elevates any dish with a perfect balance of heat and sweetness. Ideal as an appetizer or main course, this Southern-inspired fried chicken is sure to be a crowd-pleaser.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces suitable for frying to ensure quick and even cooking.
- Marinate: Place the chicken pieces in a medium bowl, pour in the buttermilk to fully submerge them, cover with plastic wrap, and refrigerate for at least 30 minutes to tenderize and add moisture.
- Mix Dry Ingredients: In a large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined to create a flavorful coating.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture until fully coated for a crispy texture.
- Rest the Coated Chicken: Place coated pieces on a wire rack and let them sit for about 10 minutes to allow the coating to set and adhere better during frying.
- Make the Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using) until smooth. Adjust the level of sriracha for desired spiciness and set aside.
- Heat the Oil: In a large skillet or deep frying pan, pour vegetable oil about 1/2 inch deep, and heat over medium-high until it reaches 350°F (175°C) for proper frying temperature.
- Fry the Chicken: Add chicken pieces in batches to avoid overcrowding, frying for 4-5 minutes per side until golden brown and cooked through. Ensure internal temperature reaches 165°F (75°C) for safety.
- Drain Excess Oil: Remove fried chicken with a slotted spoon, placing them on a paper towel-lined plate to absorb excess oil for crispiness without greasiness.
- Serve: Arrange the fried chicken on a platter or individual plates. Drizzle the prepared Bang Bang sauce on top or serve on the side for dipping, a perfect pairing.
- Garnish: Optionally, sprinkle chopped green onions or sesame seeds over the chicken for added flavor, texture, and visual appeal.
Notes
- For extra crispiness, double dredge the chicken by repeating the coating step once more before frying.
- Adjust the sriracha amount in the sauce to control the spice level according to your preference.
- Use a thermometer to monitor oil temperature, maintaining 350°F for optimal frying results.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- If preferred, substitute vegetable oil with peanut oil or canola oil for frying.
