March 27 2025

Bang Bang Chicken Tenderloin

Name: Bang Bang Chicken Tenderloin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Here’s everything you’ll need to make these mouth-watering Bang Bang Chicken Tenderloins:; 1 lb chicken tenderloins (You can use chicken breasts if you prefer, just cut them into smaller strips); 1/2 cup all-purpose flour (Gluten-free flour works as a substitute); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika (Regular paprika will work if you don’t have smoked); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup buttermilk (You can substitute with regular milk mixed with a splash of vinegar or lemon juice); 1 egg; 1/2 cup panko breadcrumbs (Regular breadcrumbs are fine too, but panko gives it a better crunch); 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 2 tablespoons sriracha sauce (Adjust the amount for more or less heat); 1 tablespoon honey; 1 tablespoon rice vinegar (You can swap with apple cider vinegar if needed); Feel free to swap ingredients based on what you have on hand

Khemit Chicken Recipes 0

Welcome to Your New Favorite Recipe: Bang Bang Chicken Tenderloin!

Hey there! If you’re anything like me, you love finding new recipes that are not only delicious but super easy to make.

Well, I’ve got something for you that’s going to blow your whole family away—Bang Bang Chicken Tenderloin! Trust me, you’ll want to keep this one in your rotation.

I know life can get busy, and sometimes we just want a meal that’s quick, tasty, and satisfying.

That’s exactly what this recipe gives you. Juicy chicken tenderloins coated in a creamy, spicy sauce that packs a punch—what’s not to love? 😋

I’m all about dishes that make you feel like a pro in the kitchen without needing hours of prep. And this one does just that.

You’ll have dinner on the table in no time, and everyone will be asking for seconds (maybe even thirds!).

I’ve made this so many times, and I promise, it’s a total crowd-pleaser. And, it’s the kind of recipe that’s perfect for busy weeknights but fancy enough to serve at a dinner party. You’ll be the star of your kitchen, no doubt!

So, let’s get started, and I promise, you’re going to love every bite of these tender, crispy chicken pieces with that irresistible bang-bang sauce. Ready? Let’s go!

Ingredients for Bang Bang Chicken Tenderloin

Here’s everything you’ll need to make these mouth-watering Bang Bang Chicken Tenderloins:

1 lb chicken tenderloins (You can use chicken breasts if you prefer, just cut them into smaller strips)
1/2 cup all-purpose flour (Gluten-free flour works as a substitute)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (Regular paprika will work if you don’t have smoked)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup buttermilk (You can substitute with regular milk mixed with a splash of vinegar or lemon juice)
1 egg
1/2 cup panko breadcrumbs (Regular breadcrumbs are fine too, but panko gives it a better crunch)
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha sauce (Adjust the amount for more or less heat)
1 tablespoon honey
1 tablespoon rice vinegar (You can swap with apple cider vinegar if needed)

Feel free to swap ingredients based on what you have on hand, but these are the basics that will give you that perfect crispy, creamy, and spicy chicken tenderloin experience!

How to Cook Bang Bang Chicken Tenderloin

Alright, let’s get cooking! Here’s how to make these crispy, spicy, and totally delicious Bang Bang Chicken Tenderloins.

Prep the Chicken: Start by patting the chicken tenderloins dry with paper towels. This helps them get nice and crispy later. Season with a pinch of salt and pepper. Nothing fancy—just a little love.
Set Up the Dipping Station: Grab three shallow bowls.

In the first bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
In the second bowl, mix buttermilk and egg.
In the third bowl, add panko breadcrumbs. Now you’re ready for some chicken-dipping action!

Coat the Chicken: Dip each chicken tenderloin into the flour mixture first, then the buttermilk mix, and finally, the panko breadcrumbs. Press the breadcrumbs on gently to make sure they stick. We’re going for crispy, not soggy!
Fry It Up: Heat up a few tablespoons of oil in a large skillet over medium-high heat. Once it’s nice and hot (but not smoking—don’t want to burn our crispy dream!), add the chicken tenderloins. Cook them for about 3-4 minutes per side until golden brown and crispy. You’re looking for that perfect crunch!
Make the Bang Bang Sauce: While the chicken’s cooking, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Taste and adjust the heat level if you need more kick. You know I like it spicy, but you do you.
Toss & Serve: Once your chicken is crispy and cooked through, toss it gently in that creamy, spicy Bang Bang sauce. Don’t be shy—coating them in that sauce is the best part!
Serve & Enjoy: Serve the chicken tenderloins with a side of your favorite veggies or rice. Watch everyone devour these crispy bites like there’s no tomorrow.

Common Mistakes to Avoid When Making Bang Bang Chicken Tenderloin

Let’s make sure your Bang Bang Chicken Tenderloins turn out perfect, shall we? Here are a few slip-ups you’ll want to dodge:

Skipping the Drying Step

Pat your chicken dry before seasoning. It only takes a second, and it’s the key to getting that crispy crunch we all crave!

Overcrowding the Pan

When you toss too much chicken into the skillet, they steam instead of crisping up. Cook the chicken in batches. Don’t rush the crispy magic—give each piece some space to shine.

Not Preheating the Oil

Cold oil = greasy chicken. Let the oil heat up in the pan until it’s nice and hot (but not smoking, we’re not trying to set off the fire alarm here). A good test? Drop in a tiny piece of chicken—if it sizzles, you’re good to go!

Forgetting the Sauce Balance

Too little sauce means your chicken is just… chicken. Too much, and it gets soggy. Toss the chicken in the sauce gently. You want the chicken coated, not drowning in it—save some sauce for dipping if you like things saucy!

Skipping the Taste Test

You might miss that perfect balance of sweet and spicy. Taste the sauce before tossing the chicken in. Adjust the heat and sweetness to your liking—more sriracha for heat or honey for a little extra sweetness!

Variations & Customizations

You can totally mix things up with this recipe to suit your mood or dietary needs. Here are three fun ways to tweak it:

Keto-Friendly Version

Want to keep it low-carb? No problem!

Swap the breadcrumbs: Use almond flour or parmesan cheese instead of panko for a crispy, keto-friendly crunch.
Skip the honey in the sauce and use a low-carb sweetener like stevia or erythritol.
Boom! You’ve got a delicious keto meal that still packs a punch of flavor.

Spicy Lover’s Dream

You like it hot, huh?

Add extra sriracha to the sauce.
Top it with chopped fresh jalapeños or sprinkle some cayenne pepper on the chicken before frying.
If you’re really feeling wild, dip each tenderloin in some extra-hot sauce after tossing it in the Bang Bang sauce. Now that’s what I call a fiery bite!

Vegetarian Swap (Bang Bang Tofu)

Want to go plant-based? This recipe can totally work with tofu.

Press the tofu to remove excess moisture, then cut it into strips like the chicken.
Follow the same coating and frying steps, and you’ve got a crispy, flavorful tofu version.
The sauce will still be the star, giving your tofu that rich, spicy flavor!

These variations let you enjoy the same delicious Bang Bang flavor, no matter what you’re craving!

Serving & Presentation Tips for Bang Bang Chicken Tenderloin

Alright, let’s make this meal look as good as it tastes! Here’s how to serve up your Bang Bang Chicken Tenderloins like a pro:

Plate It

Use a large platter or individual plates for serving. A big platter always makes it feel more festive, especially if you’re serving guests.
Layer your tenderloins in a neat stack or fan them out to show off that crispy exterior. It’s all about the presentation!

Garnish

Chopped green onions: A sprinkle of these adds color and a bit of fresh bite. You can even go for cilantro if you love that fresh kick.
Sesame seeds: Lightly sprinkle some toasted sesame seeds on top for a crunchy, nutty contrast. It looks fancy, but it’s so easy!
Red pepper flakes: For a pop of color and a little extra heat (if you’re into that).

Side It Right

Serve your Bang Bang Chicken Tenderloins with a side of something fresh and light, like a crisp salad, some steamed veggies, or a little coconut rice for something a little special.
If you’re feeling extra, a small bowl of extra Bang Bang sauce for dipping will always impress.

Keep It Warm

If you’re serving these at a party, keep the tenderloins warm by covering them with foil and popping them in a low oven (about 200°F) until you’re ready to serve.

Garnish the Plate

Place a small scoop of rice or veggies in the corner of the plate. Then arrange the chicken on top. This gives the plate a bit of height and makes the dish pop.

Add a Drink Pairing

For a refreshing drink to pair, a cold iced tea or a crisp white wine works great with the spicy chicken. If you’re craving something non-alcoholic, try a fresh lemonade or sparkling water with a lime wedge.

How to Best Serve the Bang Bang Chicken Tenderloin

To serve your Bang Bang Chicken Tenderloins at their best, start by arranging them neatly on a platter or individual plates.

Add a pop of color with chopped green onions, sesame seeds, and maybe a dash of red pepper flakes for extra flavor and flair.

Pair it with something fresh, like a side of crisp salad or coconut rice, and if you’re feeling fancy, serve a little extra Bang Bang sauce on the side for dipping.

Keep everything warm and let the flavors shine—easy, delicious, and sure to impress!

Recipe Best Tips for Bang Bang Chicken Tenderloin

Pat Dry for Crispy Perfection

Always pat your chicken dry with paper towels before seasoning. This helps the coating stick better and ensures that the crispy crunch we all love.

Use Fresh Sriracha

For the best flavor, use fresh sriracha in your sauce. The heat and depth of flavor are much more vibrant when it’s fresh.

Don’t Overcrowd the Pan

When frying, avoid putting too many pieces of chicken in the pan at once. Cook in batches to keep the heat consistent and achieve that crispy, golden exterior.

Control the Spice

If you’re not into a super spicy sauce, adjust the sriracha. You can add a little less or balance it out with extra honey for sweetness. You get to control the heat!

Rest After Frying

Once you’re done frying the chicken, let it rest for a minute or two on a paper towel-lined plate. This lets any excess oil drip off, keeping the crispy coating intact.

Make Extra Sauce

If you love the Bang Bang sauce, make extra! It’s perfect for dipping, drizzling over veggies, or even using as a salad dressing.

Serve Immediately for Maximum Crunch

Bang Bang Chicken is best when served right away. The longer it sits, the less crispy it gets. So, once your chicken is coated in that tasty sauce, plate it up and enjoy!

Storage and Freezing for Bang Bang Chicken Tenderloin

Storing Leftovers

Once your chicken has cooled down, store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days.
To keep the crispy texture a little longer, separate the sauce from the chicken when storing. This will prevent the chicken from getting soggy.

Reheating Leftovers

To reheat, pop the chicken in the oven at 350°F for about 10-15 minutes to bring back some of that crispiness. You can also reheat it in a skillet on medium heat for a few minutes on each side.

Avoid microwaving if you want to keep the crispiness—microwaving can make the chicken soggy.

Freezing for Later

If you want to freeze your Bang Bang Chicken, coat and fry the chicken as usual, but don’t toss it in the sauce.

Once the chicken has cooled, place the pieces in a single layer on a baking sheet and freeze them for 1-2 hours. This helps keep the chicken pieces separate so they don’t stick together.

After freezing, transfer the chicken to an airtight container or freezer bag. It will last up to 3 months in the freezer.

Reheating Frozen Chicken

When you’re ready to enjoy the frozen chicken, bake it at 400°F for about 20-25 minutes until crispy and heated through. Then, toss it in the freshly made sauce and serve!

This way, you can always have a little Bang Bang Chicken ready when it’s time to eat!

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?
Yes! You can prep the chicken and sauce ahead of time. Coat the chicken and store it in the fridge for up to a day before cooking. When you’re ready, just fry it up and toss it in the sauce for a fresh, quick meal!
Can I bake the chicken instead of frying it?
Absolutely! If you prefer to bake the chicken, place the coated chicken on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, flipping halfway through. It won’t be as crispy as frying, but it’s still tasty!
How do I make the sauce less spicy?
If you want a milder sauce, simply reduce the amount of sriracha and balance it out with extra honey or a little mayonnaise for creaminess. You can always taste as you go to find your perfect level of heat.
Can I use chicken breasts instead of tenderloins?
Yes, you can swap chicken tenderloins for chicken breasts. Just cut them into strips or bite-sized pieces to make them easier to cook. Be mindful that the cooking time may vary slightly depending on the thickness of the pieces.
Can I make the sauce without mayonnaise?
Yes, if you’re not a fan of mayo, you can use Greek yogurt or even sour cream for a different flavor. Both will still give you that creamy texture without the mayo taste.
Is this recipe gluten-free?
If you’re looking for a gluten-free version, you can swap the all-purpose flour with gluten-free flour or almond flour. Make sure to check the ingredients in your sriracha sauce and other seasonings to ensure they’re gluten-free.
How do I know when the chicken is fully cooked?
The best way to check if your chicken is done is by using a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, make sure the chicken is no longer pink in the center.

Conclusion

And there you have it—the ultimate recipe for Bang Bang Chicken Tenderloin!

You’ll never want to buy store-bought again after tasting this crispy, saucy perfection.

It’s quick, flavorful, and bound to impress your friends and family (or just make a killer solo meal for you, no judgment).

Feel free to get creative with your toppings or spice levels, and don’t forget to share your own version of the recipe with me—I’d love to see how it turned out!

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